Knowledge and Perception of Butchers/Meat Sellers in Tema, Ghana on Microbiological Meat Safety, Antibiotic Resistance and Residues

Innocent Allan Anachinaba, Frederick Adzitey, Charles Addoquaye Brown and Evans Frimpong Boateng

Background and Objective: Adherence to meat safety among butchers/meat sellers is essential to prevent meat borne diseases to protect public health. This study was conducted to assess the knowledge and perception of butchers/meat sellers in the Tema metropolis on microbiological meat safety, antibiotic resistance and antibiotic residues. Materials and Methods: A descriptive survey design using the semi-structured questionnaire was used to collect data from 278 butchers/meat sellers on their knowledge and perception of meat safety. Results: Most of the butchers/meat sellers were males (75%), between the ages of 21-40 years (46%) and had no formal education (51%). The butchering of animals and selling of meats was done on a full-time basis (95%) and COVID-19 had a negative impact (58%) on their business, especially they experienced low sales (63%). The butchers/meat sellers had heard about microbiological meat safety (71%) mostly from health officers (53%). They had also heard about antibiotic resistance (52%) and antibiotic residues (51%) mostly from health officers (76% and 60%, respectively). The butchers/meat sellers knew that meat can be contaminated with bacteria/germs by poor handling and can cause foodborne diseases (62%). Most of the butchers/meat sellers did not know that antibiotic residues are molecules that remain in meat from animals that have been treated with antibiotics (51%) and antibiotic residues can be transferred from meat to humans via consumption (60%). Conclusion: The butchers/meat sellers have heard about microbiological meat safety, antibiotic resistance and antibiotic residues but had relatively fair knowledge and perception about them.

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