Evaluation of Hygienic Conditions of Small Butcheries in Herat City, Afghanistan

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Published Dec 27, 2024
https://doi.org/10.70436/nuijb.v3i04.362
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Vol. 3 No. 04 (2024): December

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Aminullah Mohammadi
Herat University
Ali Ahmad Mirzaee
Herat University
Homayoon Tavana
Herat University
Mohammad Aman Haqmal
Herat University
Mohmand Noor Ali
Herat University
Roohullah Afghan
Herat University

Abstract

Foodborne diseases are a significant health issue worldwide, particularly affecting low- and middle-income countries (LMICs) like Afghanistan. In Afghanistan, poor food handling practices put many people at risk. This study examined the hygienic conditions of butcheries in Herat City, including the personal hygiene of butchers, measures for ensuring meat safety, and the hygienic condition of butchery tools and equipment. The study was conducted from July to October 2024 and used a cross-sectional design involving 249 butcheries in Herat City. Out of these, a random sample of 182 (n=182) butcheries was selected by the Raosoft online calculator for this study. The data were collected through a structured questionnaire that gathered information about the butchers' backgrounds, their self-reported hygiene practices, and direct observations made during site inspections to assess the physical conditions of their shops. The findings revealed that 39.0% of butchers were between the age of 26 and 35. Furthermore, over 40.1% of butchers were illiterate, with only 3.8% holding a higher education degree, while 51.1% of butchers had five years of working experience. Although 72.0% lacked hygienic training, 83.0% possessed a butchery license. 39.6% worked with money while handling meat, and 42.3% worked while sick. Thankfully, 42.9% of the butcher shops were cleaned more than twice daily, and 54.9% had tiled walls and floors. In summary, this study highlights serious gaps in hygiene practices among meat handlers in Herat City's butcher shops. These inadequate practices may contribute to the spread of foodborne illnesses in the area. The results emphasize the urgent need for targeted food safety training for butchers. Such programs should focus on increasing awareness of food safety standards, encouraging adherence to hygiene practices, and ultimately reducing the risks of foodborne diseases, leading to better health outcomes for people in Herat City.

Keywords

Butchery, Condition, Evaluation, Herat, City, Hygiene

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Author Biographies

Aminullah Mohammadi, Herat University

Department of Food Hygiene and Technology, Faculty of Veterinary Science, Herat University, Herat, Afghanistan

Ali Ahmad Mirzaee, Herat University

Department of Pre-Clinic, Faculty of Veterinary Sciences, Herat University, Herat, Afghanistan

Homayoon Tavana, Herat University

Department of Clinic, Faculty of Veterinary Sciences, Herat University, Herat, Afghanistan

Mohammad Aman Haqmal, Herat University

Department of Food Hygiene and Technology, Faculty of Veterinary Science, Herat University, Herat, Afghanistan

Mohmand Noor Ali, Herat University

Department of Food Hygiene and Technology, Faculty of Veterinary Science, Herat University, Herat, Afghanistan

Roohullah Afghan, Herat University

Department of Food Hygiene and Technology, Faculty of Veterinary Science, Herat University, Herat, Afghanistan

How to Cite
Mohammadi, A., Mirzaee, A. A., Tavana, H., Haqmal, M. A., Mohmand Noor Ali, & Afghan, R. (2024). Evaluation of Hygienic Conditions of Small Butcheries in Herat City, Afghanistan. Nangarhar University International Journal of Biosciences, 3(04), 59–69. https://doi.org/10.70436/nuijb.v3i04.362

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