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<p>Abattoirs are crucial to the meat supply chain, but they also serve as significant sources of microbial contamination. This study evaluated the knowledge, attitudes, and practices (KAP) of meat handlers regarding food safety and hygiene in Ogun State to identify gaps that impact public health. A cross-sectional survey was conducted between January and May 2025 among 204 meat handlers from eight abattoirs across the state. Data were collected through structured face-to-face interviews and direct field observations. Associations between socio-demographic factors, training, and hygienic practices were tested. Although 168 (82.8%) of respondents had received training and 160 (78.4%) were aware of food safety regulations, critical knowledge and practice gaps persisted. Only 68 (33.3%) could identify common foodborne pathogens, and fewer than 60 (29.4%) understood the importance of preventing cross-contamination. Unsafe practices such as placing meat directly on the floor and handling meat with open wounds were common. Training was significantly associated (<i>p</i> ≤ 0.05) with improved knowledge and hygienic practices, while education level, gender, and age showed no significant relationships. Despite poor compliance, 137 (74.5%) of handlers believed their sanitation practices were adequate, revealing a clear discrepancy between self-assessment and actual behaviour. These findings underscore the need for targeted behavioural interventions, regular practical training, and upgraded abattoir infrastructure to promote safer meat handling, reduce contamination risks, and protect public health in Ogun State and similar settings.</p>

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Food safety knowledge and hygiene practices among meat handlers in Ogun State, Nigeria

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年2月2日

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  • Olanrewaju E. Fayemi,
  • Josephine T. Ogunbiyi,
  • Oluwaseyi O. Akinyemi,
  • Eniola D. Olaleye,
  • Sunday S. Sobowale,
  • Victor Ntuli

摘要

Abattoirs are crucial to the meat supply chain, but they also serve as significant sources of microbial contamination. This study evaluated the knowledge, attitudes, and practices (KAP) of meat handlers regarding food safety and hygiene in Ogun State to identify gaps that impact public health. A cross-sectional survey was conducted between January and May 2025 among 204 meat handlers from eight abattoirs across the state. Data were collected through structured face-to-face interviews and direct field observations. Associations between socio-demographic factors, training, and hygienic practices were tested. Although 168 (82.8%) of respondents had received training and 160 (78.4%) were aware of food safety regulations, critical knowledge and practice gaps persisted. Only 68 (33.3%) could identify common foodborne pathogens, and fewer than 60 (29.4%) understood the importance of preventing cross-contamination. Unsafe practices such as placing meat directly on the floor and handling meat with open wounds were common. Training was significantly associated (p ≤ 0.05) with improved knowledge and hygienic practices, while education level, gender, and age showed no significant relationships. Despite poor compliance, 137 (74.5%) of handlers believed their sanitation practices were adequate, revealing a clear discrepancy between self-assessment and actual behaviour. These findings underscore the need for targeted behavioural interventions, regular practical training, and upgraded abattoir infrastructure to promote safer meat handling, reduce contamination risks, and protect public health in Ogun State and similar settings.