Assessment of meat safety and hygiene: knowledge, attitude and practices in selected abattoirs in Ilorin, Nigeria.

Abstract

This study investigates the safety and hygiene practices of meat processing in selected abattoirs in Ilorin, Nigeria. With meat serving as a significant protein source, ensuring its safety is crucial for public health. A mixed-method approach, including structured questionnaires, observations, and interviews, was employed to collect data from 170 participants, including butchers, regulatory officers, and veterinary personnel. The findings reveal a high level of awareness of regulatory requirements among participants 156 (91.18%), but there are significant gaps in compliance with safety protocols, particularly in the pre-slaughter handling and post-slaughter processes. Major concerns identified include inadequate training on Hazard Analysis and Critical Control Points (HACCP), insufficient cleaning and sanitizing of equipment, and the absence of proper waste management systems. This study highlights the critical need for improved training programs, regulatory enforcement, and infrastructure upgrades in abattoirs. Recommendations are made for government agencies to enhance compliance and for stakeholders to adopt best practices that ensure a high level of meat safety and hygiene. This research contributes to the body of knowledge on meat safety in Nigeria and emphasizes the need for collaborative efforts to improve public health outcomes through effective abattoir management.