Assessment of hygiene practices of pork retail outlets in Kampala district, Uganda

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cg.authorship.typesCGIAR and developing country instituteen
cg.authorship.typesCGIAR and advanced research instituteen
cg.contributor.affiliationMakerere Universityen
cg.contributor.affiliationNational Livestock Resources Research Institute, Ugandaen
cg.contributor.affiliationInternational Livestock Research Instituteen
cg.contributor.affiliationFreie Universität Berlinen
cg.contributor.crpLivestock
cg.contributor.crpAgriculture for Nutrition and Health
cg.contributor.donorFederal Ministry for Economic Cooperation and Development, Germanyen
cg.contributor.donorDeutscher Akademischer Austauschdiensten
cg.coverage.countryUganda
cg.coverage.iso3166-alpha2UG
cg.coverage.regionAfrica
cg.coverage.regionEastern Africa
cg.creator.identifierMichel Dione: 0000-0001-7812-5776
cg.creator.identifierDelia Grace: 0000-0002-0195-9489
cg.creator.identifierKristina Roesel: 0000-0002-2553-1129
cg.howPublishedFormally Publisheden
cg.identifier.urlhttp://www.ifrj.upm.edu.my/24%20(04)%202017/(3).pdfen
cg.isijournalISI Journalen
cg.issn2231-7546en
cg.issue4en
cg.journalInternational Food Research Journalen
cg.reviewStatusPeer Reviewen
cg.subject.ilriANIMAL PRODUCTSen
cg.subject.ilriFOOD SAFETYen
cg.subject.ilriPIGSen
cg.volume24en
dc.contributor.authorKungu, Joseph M.en
dc.contributor.authorDione, Michel M.en
dc.contributor.authorRoesel, Kristinaen
dc.contributor.authorEjobi, F.en
dc.contributor.authorOcaido, M.en
dc.contributor.authorGrace, Deliaen
dc.date.accessioned2017-09-07T11:42:16Zen
dc.date.available2017-09-07T11:42:16Zen
dc.identifier.urihttps://hdl.handle.net/10568/83356
dc.titleAssessment of hygiene practices of pork retail outlets in Kampala district, Ugandaen
dcterms.abstractThis study was conducted to map the distribution of pork retail outlets as well as assess their role in food borne disease transmission. Using a structured questionnaire, practices associated with hygiene related to infrastructure, workers, and equipment were assessed. Sources of pork were assessed to determine whether pork had undergone inspection, as were socio economic determinants of hygiene outcomes and risk factors for foodborne disease. There were 158 pork outlets in the five divisions of Kampala. Overall, 68% of the pork was from places where slaughtering was not authorized (ungazetted) and meat inspection not carried out. Worker hygiene score was highest (average 71%), followed by infrastructure (68.2%) and equipment (47.3%). There was a significant relation between good hygiene and the presence of a public health certificate. However only 42% of the outlets had a public health certificate. Holding a public health certificate is an important predictor of good practices.en
dcterms.accessRightsOpen Access
dcterms.audienceScientistsen
dcterms.bibliographicCitationKungu, J.M., Dione, M., Roesel, K., Ejobi, F., Ocaido, M. and Grace, D. 2017. Assessment of hygiene practices of pork retail outlets in Kampala district, Uganda. International Food Research Journal 24(4): 1368–1373.en
dcterms.extentp. 1368-1373en
dcterms.issued2017-08-31
dcterms.languageen
dcterms.subjectswineen
dcterms.subjectfood safetyen
dcterms.subjecthealthen
dcterms.typeJournal Article

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