Meat safety in northern Tanzania: inspectors' and slaughter workers' risk perceptions and management

Through a social scientific lens, this paper considers the risk perceptions of 2 key groups in a northern Tanzanian context

From:
Foreign, Commonwealth & Development Office
Published
18 June 2020
Country:
Tanzania
Document Type:
Journal Article
Theme:
Agriculture
Authors:
Waldman, L, Hrynick, T, Benschop, J and Cleaveland, S

Abstract

Through a social scientific lens, this paper considers the risk perceptions and “risk-based decision-making” of 2 key groups in a northern Tanzanian context:

  1. frontline government meat inspectors and health officers charged with ensuring that red meat sold commercially is safe for people to consume, and

  2. the workers who slaughter and process cattle and red meat prior to its sale in rural butcheries.

This is a publication arising from the Zoonoses and Emerging Livestock Systems (ZELS) programme.

Citation

Waldman L, Hrynick T, Benschop J, Cleaveland S, Crump J, Davis M, Mariki B, Mmbaga B, Mtui-Malamsha N, Prinsen G, Sharp J, Swai E, Thomas K, Zadoks R (2020). Meat safety in northern Tanzania: inspectors’ and slaughter workers’ risk perceptions and management. Front Vet Sci. 7:309.

Meat safety in northern Tanzania: inspectors’ and slaughter workers’ risk perceptions and management

Updates to this page

Published 18 June 2020
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