By the Editor
When persons are well and in good health they can perform various activities indoors or outdoors without feeling any inconvenience at all. They are ready to face any danger and ever-ready to protect their near and dear ones courageously and fearlessly. Cleanliness is basic issue for maintaining good health, irrespective of caste or class, and surroundings too have their effects. People who eat simple food and maintain cleanliness on their bodies and in cooking are more healthy than those who may buy costly food products and varied spices and store them in unclean and unhygienic places since such practice is hazardous because of germs and bacteria which are present in open air. People affected by sickness will feel uneasy and uncomfortable preferring to lie in bed or indoors until they regain their health. If, however, situation gets worse they will seek help of doctors who will prescribe necessary medicines. Result of carelessness, which may be due to ignorance or negligence, becomes costly due to loss of man-days in carrying out daily activities as well as purchase of medicines. Vendors are to take note that cleanliness is of prime importance and customers too should insist on it. Therefore, all types of food items on display for sale ought to be well-covered to keep away flies and germs.
Local indigenous inhabitants, like all other tribals in North East (NE) India, are meat eaters and dishes without meat are considered incomplete. Meat sellers and vendors are directed to strictly comply with government rules and regulations for hygienic purposes and safety of public, especially customers. Rule 25 of Prevention of Cruelty to Animals (Regulations of Livestock Markets) Rules 2017 relate to sale of live animals. Food Safety & Standards Act 2006/Food Safety & Standard Rules and Regulations 2011 prohibit meat sellers and vendors to display meat or part of the meat openly either by hanging or keeping in front of shop without covering in order to avoid contamination and health hazards. Butchers’ associations and meat vendors are also instructed to avoid using plastic bags and to request buyers to bring their own environment safety containers.
Recently Indian Council for Agricultural Research (ICAR), Umiam, Ri Bhoi conducted a one-day training programme on “Techniques and hygienic practices in slaughtering and meat handling” for meat handlers from Ri Bhoi district. All 25 meat handlers attending the programme received meat hygiene kits containing 16 items which would benefit them in maintaining hygiene at their slaughter, meat-selling outlets and safeguard them from getting zoonatic diseases. Many meat handlers are unaware of diseases originating from meat that they slaughter and sell and because of such information that they derived from training they heartfully expressed gratitude to organisers hoping that business will thrive while at the same time safeguarding health. Such kinds of training should be also held in other districts and sub division of the state for general welfare and public health.