At some point in our lives, we have the opportunity of witnessing the on-goings inside a butcher’s shop. Daily, hundreds of animals are slaughtered there are taken supplied to the public. The characteristic features of a butcher’s shop include a wide range of sharp knives used for the cutting of different parts of animal flesh, baskets and trays full of crimson-colored meat and, blood-a lot of blood. For butchers there, daily routine revolves around mercilessly slaughtering animals so that we can get the protein content of our diet without a hassle. Butchers, as well as the buyers and relevant authorities, neglect the hygiene issues of that place. Where there are blood and flesh there are trillions of life-threatening pathogenic bacteria and viruses.

The ideal condition for pathogens to cultivate: As soon as the butcher slashes the neck of the animal all the blood gushes out of it and gradually spreads everywhere. When the blood stays there leaking from the slaughtered animal overtime it thickens and attains a semi-liquid form. Zooming on to the environmental conditions of Melbourne, the climate stays warm for a good part of the year. That temperature and the damp conditions inside the butchery provide ideal condition s for all the dormant bacteria to activate. Keep in mind, when we talk about the cultivation of bacteria it happens at a rapid speed. Within seconds, millions of bacteria already accumulate there. Fast forward to a few hours, the conditions worsen leaving everything inside a butchery exposed to rapidly multiplying viruses and bacteria. Not only bacteria and virus but numerous flies are buzzing over flesh and the corpse of an animal. We all know what flies do. They sit on meat and take up germs with them. The next thing they sit on, which can be you, your children, any immune-compromised person or even the meat that you are buying, all the germs are transferred. Flies might appear very trivial creatures but the contribution they make in compromising hygiene is appreciable to a very good extent. It must be made sure to clean the place as soon as possible. Delaying hygiene is equivalent to delaying health.

Who is at risk because of poor hygiene? Whatever comes around or stays inside the butcher for very long hours is at the highest risk of getting infected. Butchers are always advised to keep their mouth and nose covered with a mask. The animals kept there which are in line to be slaughtered next are also at risk of getting infected. The meat that is being dressed and sold must be washed thoroughly with plenty of water to minimize the risk of infected meat. Buyers who make contact with the boards or any equipment at the butchery introduce themselves to the most dangerous aftermath. Also, the flies that make their way towards you carry the unlimited number of germs and drop them on you. The flies prove to be deadly in many cases.

Hygiene practiced by reputable butcheries: You can check the performance of butchery by measuring their hygienic practices. It is compulsory and not optional for any butchery to follow the hygienic criteria in every way possible. They find it complicated because cleaning after every slaughtering becomes a headache. Butchers must be very careful about their own health. They must wear masks and keep themselves covered so that they are not directly exposed to the germs. Masks help them to stay away from the risk of inhaling and introducing their body to the deadly germs. Not only this but as soon as a few animals are slaughtered it is necessary to wash the place of ample amount of water. The water must be drained very cautiously in a place that is in minimum contact with the public areas. Draining the contaminated water in a garden or children’s play area is a huge compromise on hygiene. The proper drainage system must be provided to each butchery so that there is no risk of spreading germs. Lastly, the parts of animals which are of use must be packed and transported very carefully. They start to decompose and give a foul smell. It is important to get rid of them in the cleanest way possible.