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dc.contributor.authorWaldman, Linda
dc.contributor.authorHrynick, Tabitha
dc.contributor.authorBenschop, Jackie
dc.contributor.authorCleaveland, Sarah
dc.contributor.authorCrump, John
dc.contributor.authorDavis, Margaret
dc.contributor.authorMariki, Boniface
dc.contributor.authorMmbaga, Blandina
dc.contributor.authorMtui-Malamsha, Niwael
dc.contributor.authorPrinsen, Gerard
dc.contributor.authorSharp, Jo
dc.contributor.authorSwai, Emmanuel
dc.contributor.authorThomas, Kate
dc.contributor.authorZadoks, Ruth
dc.date.accessioned2020-07-01T09:30:06Z
dc.date.available2020-07-01T09:30:06Z
dc.date.issued2020-06-18
dc.identifier.citationWaldman , 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 ' , Frontiers in Veterinary Science , vol. 7 , 309 . https://doi.org/10.3389/fvets.2020.00309en
dc.identifier.issn2297-1769
dc.identifier.otherPURE: 268893916
dc.identifier.otherPURE UUID: 3b22dc30-1ba7-4dd2-8c43-a7ce0f4a5133
dc.identifier.otherORCID: /0000-0001-5805-4296/work/76779626
dc.identifier.otherScopus: 85083967010
dc.identifier.otherWOS: 000551651400001
dc.identifier.urihttp://hdl.handle.net/10023/20185
dc.descriptionThis research was funded by the Biotechnology and Biological Sciences Research Council, the Department for International Development, the Economic and Social Research Council, the Medical Research Council, the Natural Environment Research Council, and the Defense Science and Technology Laboratory, under the UK Zoonoses and Emerging Livestock Systems Initiative (BB/L017679/1 and BB/L018926/1).en
dc.description.abstractThrough a social scientific lens, this paper considers the risk perceptions and “risk-based decision-making” of two 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. In contrast to techno-scientific understandings of disease risk and “rational” approaches to its management, this paper foregrounds the role of social, economic and institutional context in shaping the perceptions and practices around meat safety of these actors whose daily, close proximity to meat means they play a significant role in mitigating potential meat-borne disease. We show how limited resources, and a combination of scientific and local knowledge and norms result in “situated expertise” and particular forms of risk perception and practice which both enhance and compromise meat safety in different ways. Actors' shared concerns with what is visible, ensures that visibly unsafe or abnormal meat is excluded from sale, and that infrastructure and meat is kept “clean” and free of certain visible contaminants such as soil or, on occasion, feces. While such contaminants serve as a good proxy for pathogen presence, meat inspectors and especially slaughter workers were much less aware of or concerned with invisible pathogens that may compromise meat safety. The role of process and meat handling did not figure very strongly in their concerns. Microorganisms such as Salmonella and Campylobacter, which can easily be transferred onto meat and persist in slaughter and meat sale environments, went unacknowledged. Although health officers expressed more concern with hygiene and meat handling, their influence over slaughter process and butchery operations was unclear. Ultimately, recognizing the perceptions and practices of frontline actors who engage with meat, and the ways in which social, material and institutional realities shape these, is important for understanding how decisions about risk and meat safety are made in the complexity and context of everyday life, and thus for finding effective ways to support them to further enhance their work.
dc.format.extent16
dc.language.isoeng
dc.relation.ispartofFrontiers in Veterinary Scienceen
dc.rightsCopyright © 2020 Waldman, Hrynick, Benschop, Cleaveland, Crump, Davis, Mariki, Mmbaga, Mtui-Malamsha, Prinsen, Sharp, Swai, Thomas and Zadoks. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.en
dc.subjectMeat safetyen
dc.subjectRisk perceptionen
dc.subjectTanzaniaen
dc.subjectSlaughteren
dc.subjectFoodborne diseaseen
dc.subjectSalmonellaen
dc.subjectCampylobacteren
dc.subjectSF Animal cultureen
dc.subjectHD28 Management. Industrial Managementen
dc.subjectRA0421 Public health. Hygiene. Preventive Medicineen
dc.subjectNDASen
dc.subject.lccSFen
dc.subject.lccHD28en
dc.subject.lccRA0421en
dc.titleMeat safety in northern Tanzania : inspectors' and slaughter workers' risk perceptions and managementen
dc.typeJournal articleen
dc.description.versionPublisher PDFen
dc.contributor.institutionUniversity of St Andrews.School of Geography & Sustainable Developmenten
dc.contributor.institutionUniversity of St Andrews.Geographies of Sustainability, Society, Inequalities and Possibilitiesen
dc.identifier.doihttps://doi.org/10.3389/fvets.2020.00309
dc.description.statusPeer revieweden


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