Most meat in many low-income countries is sold in informal or “wet” markets, using traditional methods of slaughter and butchering. Hazards posed by food-borne diseases are higher than in modern meat preparation and supply chains. Market actors are often unaware of the main sources of food-borne disease, or how to mitigate risks.

An interactive training workshop on food-safety was carried out among meat processors and retailers in a local market in Ibadan, Nigeria. The workshop was held for Butchers Associations’ representatives who were selected to then pass on information and training to their groups.

Participants were assessed for their meat hygiene knowledge, attitudes and practices before attending the workshop and afterwards. They were also compared to those who did not attend but were intended recipients of training through their association.

The microbiological quality of the meat was also assessed before and after the training.

Analysis of the results showed that after the workshop, participants demonstrated significantly improved knowledge and practices in key food safety aspects, particularly in understanding the sources of contamination and food-borne diseases and use of disinfectants and hand washing.

Improvements were also seen among group members who did not attend the workshop but received training through their Butchers Association.

The microbiological quality of the meat sold also significantly improved after the intervention.

Full citation

Grace, D. et al. 2012. Evaluating a group-based intervention to improve the safety of meat in Bodija Market, Ibadan, Nigeria. Tropical Animal Health and Production 44: S61-S66.