SANITATION AND HYGIENE STATUS OF BUTCHERIES IN KAMPALA DISTRICT, UGANDA

There is a growing trend in the consumption of animal products such as meat in the developing world especially due to a growing population, urbanization and rising incomes. This poses a risk of food borne illnesses from meat consumption due to poor sanitation and hygiene. The purpose of this study was to assess the sanitation and hygiene status of butcheries in Kampala district, Uganda. The study was cross-sectional in design and involved quantitative data collection methods. The study units were butcheries from which one respondent was randomly selected to answer the questionnaire. An observational checklist was used to assess the status of sanitation and hygiene of the butcheries. Data were entered and analysed in Epi Info 3.5.1 statistical software. A total of 73 butcheries were visited, 51 (69.9%) of which were permanent structures, 7 (9.6%) semi-permanent and 15 (20.5%) temporary. Observations revealed that 24 (32.9%) butcheries had cracked walls and 66 (90.4%) had damaged floors. The main water source used by the butcheries was tap 67 (91.8%) with the rest collecting water from nearby protected springs. Hand washing facilities were present in 56 (76.7%) of the butcheries of which only 5 (6.8%) had soap for hand washing. Only 19 (26.0%) of the butcheries had receptacles for waste storage. Cleaning practices varied among butchers with 55 (75.3%) cleaning their butcheries daily. Most of the equipment (pangas and knives) found in the butcheries 66 (90.4%) were clean. Regarding personal hygiene, 57 (78.1%) of the respondents wore clean clothes, 65 (89.0%) had short finger nails and only 23 (31.5%) had personal protective wear. From the study, it was observed that the sanitation and hygiene status of butcheries in Kampala district was poor. There is, thus, need for the local authority to put in place stringent measures to ensure proper hygiene and sanitation which will reduce on the risks of meat contamination.