Meat consumption behaviour and awareness regarding meat hygiene - Bafanda, Rayees Ahmed;Khandi, S. A.
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Meat and its products are the part of staple diet of many Indian families. Quality, freshness and hygiene were the key determinants for consumer's preference of meat Unhygienic meat and its products act as vehicles for disease transmission mainly bacterial, protozoan and helminthic, spoilage and growth of pathogenic micro-organisms. The awareness about hygienic meat and meat products among consumers will prevent transmission of zoonotic meat borne disease . Awareness about meat hygiene is essentially a public health function. This book has being written especially to cater the needs of meat…mehr

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Produktbeschreibung
Meat and its products are the part of staple diet of many Indian families. Quality, freshness and hygiene were the key determinants for consumer's preference of meat Unhygienic meat and its products act as vehicles for disease transmission mainly bacterial, protozoan and helminthic, spoilage and growth of pathogenic micro-organisms. The awareness about hygienic meat and meat products among consumers will prevent transmission of zoonotic meat borne disease . Awareness about meat hygiene is essentially a public health function. This book has being written especially to cater the needs of meat consumers by providing all information practically. The book consist meat two sections, and each section provides a structured approach to meat consumers by covering all the topics in a systemic format. Section I deals with consumer's behaviour towards meat hygiene and section II deals with awareness regarding meat hygiene and associated health hazards among Consumers. This book is very usefulto meat handlers, animal husbandry extension worker, municipalities' workers and consumers to get aware about the importance of meat hygiene and meat associated hazards.
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Autorenporträt
Le Dr Rayees Ahmed Bafanda est chercheur en doctorat au département d'enseignement de vulgarisation vétérinaire et d'élevage de SKUAST-JAMMU. Il a effectué son travail de recherche sur la sensibilisation à l'hygiène de la viande et aux risques sanitaires associés chez les manipulateurs de viande et les consommateurs de l'État de J&K pendant son M.V.Sc.