Maintaining Food Safety in the Face of Workforce and Educational Challenges

Behaviour-Grounded, Incentive-Based, Training for Pork Butchers in Traditional Markets in Africa and Asia

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Abstract

Foodborne disease imposes a health burden comparable to that of malaria, HIV-AIDs or tuberculosis and costs low- and middle-income countries (LMICs) more than USD100 billion per year. Nearly all of the health burden comes from fresh foods purchased in the traditional or informal food markets in LMICs. The most risky products are fresh vegetables and animal source food, including pork. In many LMICs, meat is mainly sold in open, public markets. In others, most is sold in small butcher shops which may also sell cooked meat.

How to Cite:

Grace, D., (2023) “Behaviour-Grounded, Incentive-Based, Training for Pork Butchers in Traditional Markets in Africa and Asia”, SafePork 14(1). doi: https://doi.org/10.31274/safepork.16369