Abdelsalam Adoum Doutoum^{1, 2,}, Youssouf Amine Goni², Djamalladine Mahamat Doungous¹, Mahamat Seid Ali³, Abdoullahi Hissen Ousman⁴, Nadjiyam Borde¹, Moussa Tougounigue¹, Mamadou Balde⁴, Malang Seydi⁴, Abdourahamane Balla⁵, Serigne Babakar Khalifa Sylla⁴, Bhen Sikina Toguebaye⁶

In the interest of guaranteeing food safety and human health, the hygiene of meat products is not to meet the needs of consumers. Hygiene knowledge and the way of processing and consumption in households are very important. Our study aims to evaluate and analyze the safety of meat products and their consumption in the city of Sarh. Avery was conducted on 114 people including 20 people in slaughterhouses, 37 people in households, 43 people in markets, and 14 people in restaurants. The maximum age of respondents is 71years old and the minimum age is 18 years old. Data was entered under Excel software and XL-STAT software. According to an analysis of the data, the results show that in households and restaurants the surveyed population has an acceptable knowledge of hygiene of meat products that the population surveyed in markets and slaughterhouses smoked fish is much more consumed, 59,47% of the population consume at least three times a week. Descriptive statistics allowed us to have the dispersion parameters (mean, stander, deviation, extreme, and frequency) and analysis of variance (ANOVA). Was performed to compare the averages. The comparison with the Newman heels test at the 5% threshold. The effects of significance are described as significant (p<0,05) and insignificant (p>0,05). In households, 72,97% of the population consumes fish, and 59,46% of smoked fish. In the market, 34,88% of people surveyed are sellers of fresh meat,30,23% are sellers of smoked fish, and 9,30% are sellers of dried meat.

hygiene of meat products, food hygiene, processing, consumption