Journal of Food Security
ISSN (Print): 2372-0115 ISSN (Online): 2372-0107 Website: http://www.sciepub.com/journal/jfs Editor-in-chief: Monideepa Becerra
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Journal of Food Security. 2019, 7(4), 115-121
DOI: 10.12691/jfs-7-4-3
Open AccessArticle

Hygiene Practices of Carney Products in the City of Abeche, Chad

Abdelsalam Adoum Doutoum1, , Abdelsalam Tidjani2, Attahir Attamar1, Djamalladine Mahamat Doungous3, Ali Ahamat Hamid2, Abdel-Mahamoud Adam Yaya3, Roumane Moukhtar2 and Alhadj Nazal Markhous4

1Département des Sciences et Techniques d’Elevage, Institut National Supérieur des Sciences et Techniques d’Abéché, Abéché, Tchad

2Département de Santé Publique, Faculté des Sciences de la Santé Humaine, Université de N’Djaména, N’Djaména, Tchad

3Département des Sciences Biomédicales et Pharmaceutiques, Institut National Supérieur des Sciences et Techniques d’Abéché, Abéché, Tchad

4Département de l’environnement, Faculté d’Agronomie, Université de Sarh, Sarh, Tchad

Pub. Date: August 15, 2019

Cite this paper:
Abdelsalam Adoum Doutoum, Abdelsalam Tidjani, Attahir Attamar, Djamalladine Mahamat Doungous, Ali Ahamat Hamid, Abdel-Mahamoud Adam Yaya, Roumane Moukhtar and Alhadj Nazal Markhous. Hygiene Practices of Carney Products in the City of Abeche, Chad. Journal of Food Security. 2019; 7(4):115-121. doi: 10.12691/jfs-7-4-3

Abstract

To meet the growing needs, to ensure the safety of meat products for consumers, it is essential to know the hygiene practices in slaughterhouses and establishments of their transformations. The purpose of the study is to evaluate the knowledge on the hygiene practice of meat products in the city of Abéché and to study the relationship between the associated risk factors. A survey was conducted to collect information from 264 subjects. The cross-tabulation test was used to know the relationship between the variables and the practice of hygiene. The results showed that 43.6% of the study population is over 30 years old and 50% at a primary level. The 68.6% of people have unacceptable knowledge, 22.3% have acceptable knowledge and 9.1% have satisfactory knowledge of hygiene practices. At the slaughterhouse 56.1% of those surveyed have no knowledge of hygiene, including 75% of women. In restaurants and grilling places, 55.9% have no knowledge of food hygiene, including 77% of women. The 75.14% of the respondents have no knowledge of hygiene at the market level. The cross-tabulation test showed that the relationship between the age of the study population and the practice of food hygiene is significant (P <0.05). As well as the relationship between the level of education on hygiene practice is significant (P <0.05). Men have better hygiene knowledge than women. The infrastructures of all the surveyed sites (slaughterhouse, markets, restaurants) do not meet hygiene standards.

Keywords:
hygiene Meat products Slaughterhouses Abeche Chad

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