Meat safety in Tanzania’s value chain: experiences, explanations and expectations in butcheries and eateries

Gerard Prinsen, Jackie Benschop, Sarah Cleaveland, John A. Crump, Nigel P. French, Tabitha A. Hrynick, Boniface Mariki, Blandina T. Mmbaga, Joanne P. Sharp, Emmanuel S. Swai, Kate M. Thomas, Ruth N. Zadoks, Linda Waldman

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10 Citations (Scopus)
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Urbanisation is associated with changes in consumption patterns and food production processes. These patterns and processes can increase or decrease the risks of outbreaks of foodborne diseases and are generally accompanied by changes in food safety policies and regulations about food handling. This affects consumers, as well as people economically engaged in the food value chain. This study looks at Tanzania’s red meat value chain—which in its totality involves about one third of the population—and focuses on the knowledge, attitudes and reported practices of operators of butcheries and eateries with regards to meat safety in an urban and in a rural environment. We interviewed 64 operators about their experiences with foodborne diseases and their explanations and expectations around meat safety, with a particular emphasis on how they understood their own actions regarding food safety risks vis-à-vis regulations. We found operators of eateries emphasising their own agency in keeping meat safe, whereas operators of butcheries—whose products are more closely inspected—relied more on official inspections. Looking towards meat safety in the future, interviewees in rural areas were, relative to their urban counterparts, more optimistic, which we attribute to rural operators’ shorter and relatively unmediated value chains.
Original languageEnglish
Article number2833
Number of pages19
JournalInternational Journal of Environmental Research and Public Health
Issue number8
Publication statusPublished - 20 Apr 2020


  • Red meat
  • Food safety
  • Value chains
  • Butcheries
  • Eateries
  • Tanzania


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