meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2024-9-1-4-14meat-317Research ArticleСтатьиAssessment of hygiene of slaughter and distribution of bushmeat in Zogbodomey municipalityAssessment of hygiene of slaughter and distribution of bushmeat in Zogbodomey municipalityhttps://orcid.org/0000-0001-9632-2773AhouanseG. G. A.AhouanseG. G. A.

Gwladys Gloria A. Ahouanse, PhD Student, Researcher, Laboratory of Animal Biotechnology and Meat Technology, Department of Animal Production and Health, Polytechnic School of Abomey-Calavi

BP 526, Cotonou, Littoral

+229–96–42–92–36

Gwladys Gloria A. Ahouanse, PhD Student, Researcher, Laboratory of Animal Biotechnology and Meat Technology, Department of Animal Production and Health, Polytechnic School of Abomey-Calavi

Tel: +229–96–42–92–36

BP 526, Cotonou, Littoral

glwady2014@gmail.comhttps://orcid.org/0000-0002-1477-0984GbankotoM.GbankotoM.

Mamatou Gbankoto, Doctor, Lecturer, Non-Communicable Diseases and Cancer Research Unit, Laboratory of Applied Biology Research, Polytechnic School of Abomey-Calavi

BP 526, Cotonou, Littoral

Tel.: +229–96–10–38–59

Mamatou Gbankoto, Doctor, Lecturer, Non-Communicable Diseases and Cancer Research Unit, Laboratory of Applied Biology Research, Polytechnic School of Abomey-Calavi

BP 526, Cotonou, Littoral

Tel.: +229–96–10–38–59

mgbankoto@yahoo.frhttps://orcid.org/0009-0002-9133-5457HoungbedjiH. S.HoungbedjiH. S.

Honorat S. Houngbedji, MSc of Science, Researcher, Laboratory of Animal Biotechnology and Meat Technology, Department of Animal Production and Health, Polytechnic School of Abomey-Calavi

BP 526, Cotonou, Littoral

Honorat S. Houngbedji, MSc of Science, Researcher, Laboratory of Animal Biotechnology and Meat Technology, Department ofAnimal Production and Health, Polytechnic School of Abomey-Calavi

BP 526, Cotonou, Littoral

Tel.: +229–96–64–81–67

vidok.houngbedji@gmail.comhttps://orcid.org/0000-0002-0955-3918SalifouC. F.SalifouC. F. L.

Chakirath F. L. Salifou, Doctor, Associate Professor, Laboratory of Animal Biotechnology and Meat Technology, Department of Animal Production and Health, Polytechnic School of Abomey-Calavi

BP 526, Cotonou, Littoral

Tel.: +229–97–08–77–20

Chakirath F. L. Salifou, Doctor, Associate Professor, Laboratory of Animal Biotechnology and Meat Technology, Department of Animal Production and Health, Polytechnic School of Abomey-Calavi

BP 526, Cotonou, Littoral

Tel.: +229–97–08–77–20

chakiraths@yahoo.comDotchéI. O.DotchéI. O.

Ignace O. Dotché, Doctor, Researcher, Laboratory of Animal Biotechnology and Meat Technology, Department of Animal Production and Health, Polytechnic School of Abomey-Calavi

BP 526, Cotonou, Littoral

Tel.: +229–67–56–52–20

Ignace O. Dotché, Doctor, Researcher, Laboratory of Animal Biotechnology and Meat Technology, Department of Animal Production and Health, Polytechnic School of Abomey-Calavi

BP 526, Cotonou, Littoral

Tel.: +229–67–56–52–20

dotcheign@gmail.comhttps://orcid.org/0000-0002-7563-8792FarougouS.FarougouS. F.

Souaïbou Farougou, Full Professor, Communicable Diseases Research Unit, Department of Animal Production and Health, Polytechnic School of Abomey-Calavi

BP 526, Cotonou, Littoral

Tel.: +229–97–97–69–59

Souaïbou Farougou, Full Professor, Communicable Diseases Research Unit, Department of Animal Production and Health, Polytechnic School of Abomey-Calavi

BP 526, Cotonou, Littoral

Tel.: +229–97–97–69–59

souaibou.farougou@gmail.comhttps://orcid.org/0000-0001-5590-0071MensahG.A.MensahG. A.

Guy A. Mensah, Full Professor

01 BP 884, Cotonou 01

Tel.: +229–95–22–95–50

Guy A. Mensah, Full Professor

 01 BP 884, Cotonou 01

Tel.: +229–95–22–95–50

mensahga@gmail.comhttps://orcid.org/0000-0001-9591-1664YoussaoI. A. K.YoussaoI. A. K.

Issaka A. K. Youssao, Full Professor, Laboratory of Animal Biotechnology and Meat Technology, Department of Animal Production and Health, Polytechnic School of Abomey-CalaviBP 526, Cotonou, Littoral

 

Tel.: +229–97–91–20–74

Issaka A. K. Youssao, Full Professor, Laboratory of Animal Biotechnology and Meat Technology, Department of AnimalProduction and Health, Polytechnic School of Abomey-Calavi

BP 526, Cotonou, Littoral

Tel.: +229–97–91–20–74

iyoussao@gmail.comUniversity of Abomey-CalaviБенинUniversity of Abomey-CalaviBeninNational Institute for Agricultural Research of BeninБенинNational Institute for Agricultural Research of BeninBenin20240104202491414Copyright © Ahouanse G., Gbankoto M., Houngbedji H., Salifou C., Dotché I., Farougou S.F., Mensah G.A., Youssao I., 20242024Ahouanse G., Gbankoto M., Houngbedji H., Salifou C., Dotché I., Farougou S., Mensah G., Youssao I.Ahouanse G., Gbankoto M., Houngbedji H., Salifou C., Dotché I., Farougou S.F., Mensah G.A., Youssao I.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/317

Bushmeat production process influences its quality. The objective of the study is to take stock of the hygiene of slaughter and distribution of bushmeat in southern Benin. Therefore, data on the bushmeat production process were collected and analyzed for wild species slaughtered or captured in the village of Tègon. It has been found that except for snakes and ruminants, two types of bushmeat production schemes were used according to the practices identified by category of wild species: small mammals and birds. The first type (Practice 1) was done without application of fresh blood to carcasses and the second one (Practice 2) was characterized by application of fresh blood to carcasses just after evisceration. Tools used by operators in general were poorly maintained from the hygienic point of view. No operator had a specific location suitable for storing tools. Operators did not wear mufflers, clean gloves, clean clothes and appropriate footwear. The state of animal health also remained unknown to all these operators. There was no cleaning and disinfection program for processing areas and work tools. Forward movement was not practiced at any meat processing station. Among the respondents, 3.16% did not wash carcasses, 46.88% did it poorly (with dirty water or water already used) and 50% did it unsufficiently (with very little water). Blood applied to carcasses was not cleaned by 3.13% of respondents, poorly cleaned (with dirty water) by 40.63% and unsufficiently cleaned with a little water by 56.25%. The study shows that in Tègon, the bushmeat production process is not hygienic and measures must be taken to protect the health of consumers.

Bushmeat production process influences its quality. The objective of the study is to take stock of the hygiene of slaughter and distribution of bushmeat in southern Benin. Therefore, data on the bushmeat production process were collected and analyzed for wild species slaughtered or captured in the village of Tègon. It has been found that except for snakes and ruminants, two types of bushmeat production schemes were used according to the practices identified by category of wild species: small mammals and birds. The first type (Practice 1) was done without application of fresh blood to carcasses and the second one (Practice 2) was characterized by application of fresh blood to carcasses just after evisceration. Tools used by operators in general were poorly maintained from the hygienic point of view. No operator had a specific location suitable for storing tools. Operators did not wear mufflers, clean gloves, clean clothes and appropriate footwear. The state of animal health also remained unknown to all these operators. There was no cleaning and disinfection program for processing areas and work tools. Forward movement was not practiced at any meat processing station. Among the respondents, 3.16% did not wash carcasses, 46.88% did it poorly (with dirty water or water already used) and 50% did it unsufficiently (with very little water). Blood applied to carcasses was not cleaned by 3.13% of respondents, poorly cleaned (with dirty water) by 40.63% and unsufficiently cleaned with a little water by 56.25%. The study shows that in Tègon, the bushmeat production process is not hygienic and measures must be taken to protect the health of consumers.

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The authors declare that there are no conflicts of interest present.