Hantering av älgen ur ett livsmedelshygieniskt perspektiv
Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
The purpose of this report was to investigate how three hunting teams in Umeå municipality handle moose after shooting in relation to recommendations from The National Food Agency, NFA. In previous studies it has been shown that there is a problem with high levels of bacteria in minced meat of moose. Furthermore, the purpose was to investigate which education and knowledge concerning food hygiene the hunters possess, whether the hunting teams have hygiene routines regarding handling of the moose, in which steps during the handling of moose health hazards occur, and how they can be prevented. Methods used were observations and interviews. Based on the recommendations from NFA how to handle the moose, a questionnaire was developed. Immediately after a moose had been shot, the hunting teams were visited. By observing and interviewing the hunters all the questions were answered. There was considerable interest among hunters for hygiene issues. The problem was that adequate knowledge was to some extent lacking. Common to all the hunting teams was the lack of a pronounced hygiene routine everyone followed. Accordingly, NFA recommendations were not fulfilled concerning hand hygiene and the cleaning of slaughtering tools. It can be assumed that the risk of health hazards is mainly related to hunter’s insufficient hand hygiene, and that the same knife is used at different stages without being cleaned properly. The best way to prevent health hazards is to educate hunters in food hygiene matters.
Place, publisher, year, edition, pages
2013. , 39 p.
hunting, moose, slaughter, food hygiene
Medical and Health Sciences
IdentifiersURN: urn:nbn:se:umu:diva-76140OAI: oai:DiVA.org:umu-76140DiVA: diva2:635545
Subject / course
Examensarbete i miljö och hälsoskydd
Bachelor of Science in Environmental Health
Lavin Olofsson, Åsa, Univ. adjunkt