Assessment of the occupational health and food safety risks associated with the traditional slaughter and consumption of goats in Gauteng, South Africa

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cg.authorship.typesCGIAR and developing country instituteen_US
cg.contributor.affiliationUniversity of Pretoriaen_US
cg.contributor.affiliationUniversity of South Africaen_US
cg.contributor.affiliationInternational Livestock Research Instituteen_US
cg.contributor.crpAgriculture for Nutrition and Healthen_US
cg.contributor.donorDeutsche Gesellschaft für Internationale Zusammenarbeiten_US
cg.contributor.donorNational Research Foundation, South Africaen_US
cg.coverage.countrySouth Africaen_US
cg.coverage.iso3166-alpha2ZAen_US
cg.coverage.regionAfricaen_US
cg.coverage.regionSouthern Africaen_US
cg.creator.identifierDelia Grace: 0000-0002-0195-9489en_US
cg.howPublishedFormally Publisheden_US
cg.identifier.doihttps://doi.org/10.3390/ijerph14040420en_US
cg.isijournalISI Journalen_US
cg.issn1660-4601en_US
cg.issue4en_US
cg.journalInternational Journal of Environmental Research and Public Healthen_US
cg.reviewStatusPeer Reviewen_US
cg.subject.ilriFOOD SAFETYen_US
cg.subject.ilriGOATSen_US
cg.subject.ilriHEALTHen_US
cg.subject.ilriSMALL RUMINANTSen_US
cg.volume14en_US
dc.contributor.authorQekwana, D.N.en_US
dc.contributor.authorMcCrindle, C.M.E.en_US
dc.contributor.authorOguttu, J.W.en_US
dc.contributor.authorGrace, Deliaen_US
dc.date.accessioned2017-05-11T13:09:24Zen_US
dc.date.available2017-05-11T13:09:24Zen_US
dc.identifier.urihttps://hdl.handle.net/10568/80987en_US
dc.titleAssessment of the occupational health and food safety risks associated with the traditional slaughter and consumption of goats in Gauteng, South Africaen_US
dcterms.abstractBackground: This study assessed the occupational health and food safety risks associated with the traditional slaughter of goats and the consumption of such meat in Tshwane, South Africa. Methods: A convenience sample of 105 respondents agreed to be interviewed using structured questionnaires. Results: A high proportion (62.64%) of practitioners admitted to not wearing protective clothing during slaughter. Slaughtering was mainly carried out by males (99%) with experience (62.2%). Forty-four percent of practitioners only changed the clothes they wore while slaughtering when they got home. During the actual slaughter, up to seven people may be involved. The majority (58.9%) of slaughters occurred early in the morning and none of the goats were stunned first. In 77.5% of cases, the health status of the persons who performed the slaughtering was not known. The majority (57.3%) of the slaughters were performed on a corrugated iron roof sheet (zinc plate). In 83.3% of the cases, the carcass was hung up to facilitate bleeding, flaying, and evisceration. Meat inspection was not practiced by any of the respondents. Throughout the slaughter process, the majority used the same knife (84.3) and 84.7% only cleaned the knife when it became soiled. A total of 52.0% of the respondents processed the carcass and cooked the meat immediately. The majority (80.0%) consumed the meat within 30 min of cooking. Conclusions: Men are at a higher risk of occupational health hazards associated with traditional slaughter, which can be transferred to their households. Unhygienic methods of processing and the lack of any form of post-mortem examination increase the risk of food-borne illness following the consumption of such meat.en_US
dcterms.accessRightsOpen Accessen_US
dcterms.audienceScientistsen_US
dcterms.available2017-04-14en_US
dcterms.bibliographicCitationQekwana, D.N., McCrindle, C.M.E., Oguttu, J,W. and Grace, D. 2017. Assessment of the occupational health and food safety risks associated with the traditional slaughter and consumption of goats in Gauteng, South Africa. International Journal of Environmental Research and Public Health 14(4): 420.en_US
dcterms.issued2017-04-14en_US
dcterms.languageenen_US
dcterms.licenseCC-BY-4.0en_US
dcterms.publisherMDPIen_US
dcterms.subjectfood safetyen_US
dcterms.subjecthealthen_US
dcterms.typeJournal Articleen_US

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