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Criminological Aspects of Meat Misbranding at Dhaka City in Bangladesh

A. Rahman*
Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Bangladesh

M. A. Haque
Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Bangladesh

A. K. Mia
Department of Criminology and Police Science, Mawlana Bhashani Science and Technology University, Bangladesh

M. S. Islam
Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Bangladesh

R. Alam
Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Bangladesh

Abstract/ Executive Summary:

The ultimate goal of this study was to investigate the level of meat misbranding and adulteration from slaughterhouses, which is an indirect criminal activity according to the food law. In this study 87 slaughterhouses were selected from 30 markets in Dhaka municipal area purposively to collect data through a well-structured questionnaire. Results showed that a significant percentages of illegal activities done in slaughterhouses. Low weight given during the selling operations, mixing low quality species of meat with high quality one, low quality part of meat through hiding consumer concerns, water mixing before or after slaughter, un-hygienic practices and the level were 56.32%; 49.43%; 42.53%; 72.41% and 85.18% respectively. On the other hand, about 8.04% slaughterhouse used different types of non-meat chemical ingredients illegally to their product. Among four observed chemical sodium phosphate was used in 2.3% of slaughterhouses, nitrate & nitrite was used in 1.15% of slaughterhouses, sodium chloride was also used in 2.3% of slaughterhouses and cleaners & sanitizers was used in 3.45% of slaughterhouses. About 91.96% of slaughterhouses did not use those non meat ingredients chemical.

Keywords: Consumer, Fraud, Meat, Slaughterhouse

Location: Dhaka (Capital city of BD) municipal area

Start Date:

End Date:

Program Area: Socio-economic and Policy

Commodity: Meat

Objectives:

The objective of the present study was to investigate the level of meat misbranding and adulteration from slaughterhouses through different ways of criminal activities in Dhaka municipal area.

Methodology:

Place of study Study was conducted in Dhaka (Capital city of BD) municipal area to measure the level of meat adulteration and misbranding. From 30 markets 87 slaughterhouses were selected through purposive sampling procedure for this study. Study design The study was a cross-sectional study which focused on the criminological aspects of food misbranding in Bangladesh through meat from slaughterhouses. This study was conducted to build awareness among consumers to protect their right and health. Sampling technique Purposive sampling techniques have been used to this study. Meat adulteration involves with a wide area of public interest. Because of its high commercial value, meat attracted the attention of adulterators for centuries. Meat may be adulterated by sellers in many ways. Common illegal methods practiced in slaughterhouses - inject water to increase weight of the product; practice to give lower weight than legal one; mix other low valued species meat with high valued species like buffalo meat with beef; practice to give low quality part of meat through hiding consumers concerns; unhygienic method from slaughter to sell point; use blood or other chemicals to represent to the consumers like a fresh product; improper sanitation or cleaning process into slaughterhouses.
Data collection Most of the important material used for the study was a set of interview schedule. For assessing the existing management system a face to face questionnaire interview was carried out among the different representative of slaughterhouses in the study location. In addition, the final conception was drawn after performing a specific personal site visit throughout the study period. For conducting that specific interview and data collection the representative from slaughterhouses were separated on the basis of reconnaissance survey.

Source of Information: J. Environ. Sci. & Natural Resources, 10(1): 41-44, 2017 ISSN 1999-7361

Article Link (Online Journal):

Funding Source:

1.

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Meat adulteration risk found in this study including food defense incidents, unauthorized chemicals, intended to harm or commit food fraud motivated by economic gain is growing in scope, scale, and threat. The adulteration and misbranding risks are direct, indirect, and technical. Consumers also could be the victims of lack of information, misleading and frauds, which in the same time means possibilities of violating their basic rights. Findings of this article show the possibilities of unfair practices, frauds at slaughterhouses and public health vulnerability in each case is because of low good manufacturing practices. More research at operational level should be conducted to take an implementable food safety measure at slaughterhouses.

Knowledge Management: Journal