A. AgeSay no to plagiarism. Get a tailor-made essay on "Why Violent Video Games Shouldn't Be Banned"? Get an original essayA desk study and survey on the evaluation of hygienic practices in small butcheries and slaughter in less developing countries Sudan recorded that the majority of 45% of butchers are elderly people between 25-35 years. Similarly, a cross-sectional study conducted in Ethiopia on meat handling among 53 samples of slaughterhouses and butcher shops found that the majority of 52.8% are between 18 and 30 years old. The study conducted in Nigeria reveals information that most butchers are aged between 30 and 39 years. In a study conducted in India on meat hygiene it was found that workers in the age group between 20 and 29 years are more involved in meat hygiene and practices. Similarly, in Nepal the study conducted on 125 butcher shops in Dharan reported that the age group between 21 and 40 years is most involved in meat processing. Various publications reveal that most of the workers are young group between 20 and 40 years old.B. SexVarious studies conducted in countries such as Sudan, Nigeria, Ethiopia, India and Nepal show that men are mainly involved in meat hygiene and practices.C. Educational level Level of knowledge influenced in meat hygiene and practices that directly affect human health. Hygiene practices such as sanitizing equipment and regular hand washing are significantly associated with education level. A study conducted in Sudan on 40 small butchers found that 47.5% had basic primary education. A study conducted in Ethiopia reported that 43.4% receive secondary level education. Similarly, evaluating the level of education, it is noted that a research conducted in Nigeria shows that 19.2% are illiterate and 57.2% have a secondary education. A study among meat workers in Nairobi and Isiolo counties in Kenya reveals that the majority (74% of Nairobi workers) have education up to secondary level, while 50.2% of Isiolo have primary education. A study conducted in Patna city, Bihar, among poultry butchers shows that 67% of the workers were without formal education. A study among meat sellers in Dharan reported that 30.4% have secondary level education. Similarly, the cross-sectional study conducted in Chitwan district among ten different pork shops and forty workers involved in such shops has 50% workers with primary educationюMeat seller based on education and employment related factorsA. Meat seller based on training A study conducted in Ethiopia found that 33.96% of the 53 promoters and butchers have training. A study conducted in north-central Nigeria on 385 samples found that 95.6% had no training on meat hygiene and 96.4% had no training on hygiene. Similarly, in Sudan out of 40 small butcher shops in the city recorded that 9 small butcher shops attend training on hygiene practices, 75% of small butcher shops were willing to attend any training on meat hygiene and the majority of 47.5% he spent 8-10 hours selling the meat. A cross-sectional survey among 134 Nairobi and 71 islands in Kenya showed that 30.6% in Nairobi and 14.10% in Isiolo were trained. In the study conducted in India on 113 training slaughter centres/butcher shops, none of them underwent any type of professional training from the external agent while 51.3% received the.