Meat Safety in Tanzania’s Value Chain: Experiences, Explanations and Expectations in Butcheries and Eateries
Abstract
:1. Introduction
2. Materials and Methods
2.1. Sampling and Interviewing
2.2. Data Analysis
3. Results
3.1. Experiences in Butcheries and Eateries with Meat Safety Problems
I have never experienced any kind of major event with meat safety.(Urban butchery)
There is no major event that has occurred here. I am 100% sure.(Urban eatery)
There was an outbreak of Rift Valley Disease, I don’t remember when. We were forced to close the service for a week or so.(Urban butchery)
Since inception, I have not come across such a bad incident. I have heard of outbreak of anthrax disease in Rombo District, but not here.(Urban butchery) (A newspaper reported on this Anthrax outbreak in April 2016 [51])
3.2. Explanations for Meat-Sellers’ Confidence that Meat Is Safe to Consume
This has not happened here, not only to me but to all butchers around. I think the reason is that the animal doctors [LEOs or VOs] are very keen here. We are also very eager in ensuring that business’ physical environment is clean and favourable. This ensures that the meat sold here is safe to eat.(Rural butchery)
No major events have occurred because we ensure to buy good cattle from the auctions and meat is inspected by the Meat Inspector [LEOs or VOs] as required. If it has been established that a particular animal has infection and part of the meat has to be condemned, we cannot for sure influence the VO’s decision as it may cause a big problem to the customers.(Urban butchery)
I think major events of that kind have not happened here because of the good quality of meat I buy every day. Even when the inspectors/visitors come they appreciate what I am doing. I cannot sell poor meat to customers. If in the process I come across such meat, I just throw it away. I want to retain and attract more customers and respect my work.(Urban butchery)
This has never happened here because our meat inspectors are active and committed to their job.(Rural butchery)
The meat is chopped hanged for inspection by the VO. After inspection, the VO stamps on the meat indicating that meat is safe to eat.(Rural butchery)
We depend on meat inspectors to approve the safeness of the meat. After inspection they stamp the meat indicating that is safe to eat.(Urban butchery)
I always buy inspected and stamped meat from the butcher. I don’t deal with uninspected meat as it may be very harmful to my clients.(Urban eatery)
We clean every place; that is why no bad smell is coming from anywhere, you can feel fresh like you are on the beach. You may go and look to our washrooms they are clean, we are proud of this actually.(Rural eatery)
This [problem with meat safety] has not happened because my boss is very keen. She ensures the meat we buy is fresh and is boiled for long time. If meat is well-cooked, I don’t expect it to cause any health problem when eaten.(Rural eatery)
3.3. Expectations in Butcheries and Eateries Regarding Meat Safety in the Future
More serious major events are going to occur in the future.(Urban butchery)
The future is looking good; the trend is coming down.(Urban eatery)
No major problem in future, actually I think they shall completely end.(Rural eatery)
I think now most people are aware of this problem. As result, I believe in future the incidences will come down.(Rural butchery)
VOs … These are very key people in the society.(Urban eatery)
The problems will not increase because now we have many VOs, yes they are many … There are two inspectors here.(Urban butchery)
If you need an emergency veterinary service now, you will never access it unless you have the mobile number of the officer concerned.(Rural eatery)
They know these eateries but they always ignore them because the owners are uncles or children. I also suspect that the law overseers receive bribes during inspection.(Rural eatery)
You will see them writing reports, they are fake reports cooked up at the office desks. They don’t visit farmers and livestock keepers.(Urban butchery)
You know that some livestock owners are very ignorant.(Urban butchery)
Even the Maasai themselves are aware of the importance of treating and vaccinating their animals.(Urban butchery)
Some livestock owners sell their animals while under medication. This is ridiculous, as they understand it will affect consumers negatively.(Urban butchery)
Animal vaccines and treatment are known to every livestock keeper and if a Livestock Inspector tells you that this animal is sick, you must believe it … The inspector may condemn a cow but after he [the inspector] has left, the meat is sold. This type of meat is usually sold secretly, at lower price.(Rural butchery)
I think the problems of food safety of meat will come down. For example, it is quite a long time now I have not heard of tapeworms anymore, it seems to have disappeared, and this is improvement. Better vaccination and treatment of animals.(Rural butchery)
If cattle have been injected with growth hormones to accelerate fattening of the animal, don’t you see that could cause problems to meat consumers?(Urban eatery)
We see bad butchers slaughter cattle at home and mix the meat with the one at the butchery. The meat is not inspected.(Urban eatery)
Sometime problems may occur because of negligence.(Rural butchery)
We sometimes attend training on how to keep our business site clean. They tell us that we must clean all stains of blood at the slab because flies may pick and spread harmful bacteria to the rest of the meat at the butcher that will finally affect customers.(Urban butchery)
The butcher men are supposed to buy healthy and unaffected animals. They must be very keen, not us, we are buying meat from them.(Rural eatery)
We can participate as butchers by ensuring that we buy and sell safe meat to our customers. Consumers should also make sure that they buy and eat safe meat from genuine butchers.(Urban butchery)
You see we have some different types of customers, others prefer well-cooked meat, others just cooked meat. Under such a situation what can we do? We just follow their instructions. If the meat has harmful bacteria, these customers will be affected.(Urban eatery)
3.4. Strengths and Limitations
4. Discussion
4.1. Business Type and Agency Within the Meat Value Chain
4.2. A Rural-Urban Divide over the Future of Meat Safety
5. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Urban | Rural | |||
---|---|---|---|---|
External Agency | Own Agency | External Agency | Own Agency | |
Butcheries | 8 | 7 | 11 | 6 |
Eateries | 4 | 12 | 2 | 11 |
Total | 12 | 19 | 13 | 17 |
Urban | Rural | ||||||||
---|---|---|---|---|---|---|---|---|---|
Problems will increase | Problems will decrease | Problems remain same | Don’t know n/a | Problems will increase | Problems will decrease | Problems remain same | Don’t know n/a | ||
Butcheries | 35% | 41% | 6% | 18% | 20% | 73% | 7% | - | |
Eateries | 47% | 41% | - | 12% | 27% | 60% | 13% | - |
Urban | Rural | Total | |||||||
---|---|---|---|---|---|---|---|---|---|
Butcheries | Eateries | Butcheries | Eateries | ||||||
Factors | Increase risks ↑ | Reduce risks ↓ | Increase risks ↑ | Reduce risks ↓ | Increase risks ↑ | Reduce risks ↓ | Increase risks ↑ | Reduce risks ↓ | |
1. Veterinary/ Health staff practices (T = 49) | 4 | 9 | 7 | 6 | 3 | 11 | 5 | 4 | ↑ = 19 ↓ = 30 |
2. Livestock owners’ practices (T = 34) | 6 | 4 | 5 | - | 4 | 6 | 6 | 3 | ↑ = 21 ↓ = 13 |
3. Veterinary Medication (T = 22) | 1 | 3 | 3 | 2 | 1 | 7 | 2 | 3 | ↑ = 7 ↓ = 15 |
4. Butchery practices (T = 17) | 4 | 2 | 3 | - | 2 | 2 | 2 | 2 | ↑ = 11 ↓ = 6 |
5. Consumer preferences (T = 14) | 4 | 2 | 4 | - | - | 1 | 1 | 2 | ↑ = 9 ↓ = 5 |
Total | 19 | 20 | 22 | 8 | 10 | 27 | 16 | 14 | 136 |
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Prinsen, G.; Benschop, J.; Cleaveland, S.; Crump, J.A.; French, N.P.; Hrynick, T.A.; Mariki, B.; Mmbaga, B.T.; Sharp, J.P.; Swai, E.S.; et al. Meat Safety in Tanzania’s Value Chain: Experiences, Explanations and Expectations in Butcheries and Eateries. Int. J. Environ. Res. Public Health 2020, 17, 2833. https://doi.org/10.3390/ijerph17082833
Prinsen G, Benschop J, Cleaveland S, Crump JA, French NP, Hrynick TA, Mariki B, Mmbaga BT, Sharp JP, Swai ES, et al. Meat Safety in Tanzania’s Value Chain: Experiences, Explanations and Expectations in Butcheries and Eateries. International Journal of Environmental Research and Public Health. 2020; 17(8):2833. https://doi.org/10.3390/ijerph17082833
Chicago/Turabian StylePrinsen, Gerard, Jackie Benschop, Sarah Cleaveland, John A. Crump, Nigel P. French, Tabitha A. Hrynick, Boniface Mariki, Blandina T. Mmbaga, Joanne P. Sharp, Emmanuel S. Swai, and et al. 2020. "Meat Safety in Tanzania’s Value Chain: Experiences, Explanations and Expectations in Butcheries and Eateries" International Journal of Environmental Research and Public Health 17, no. 8: 2833. https://doi.org/10.3390/ijerph17082833
APA StylePrinsen, G., Benschop, J., Cleaveland, S., Crump, J. A., French, N. P., Hrynick, T. A., Mariki, B., Mmbaga, B. T., Sharp, J. P., Swai, E. S., Thomas, K. M., Zadoks, R. N., & Waldman, L. (2020). Meat Safety in Tanzania’s Value Chain: Experiences, Explanations and Expectations in Butcheries and Eateries. International Journal of Environmental Research and Public Health, 17(8), 2833. https://doi.org/10.3390/ijerph17082833