Preliminary investigation of food safety practices and environmental hygiene in Uyo Central abattoir, Uyo, Nigeria

Abstract

Hygienic processing of meat and sanitary conditions of abattoirs play a vital role in preventing food contamination and subsequent outbreaks of foodborne illnesses. The lack of strict hygienic measures in Nigerian abattoirs poses a great risk to food safety, serving as an excellent source of microbial contamination of meat. This study aimed to assess the sanitary condition and meat hygiene practices at the central abattoir, Uyo, to describe and highlight the inadequacies and provide recommendations. The assessment was carried out through direct personal observations documented pictorially and use of textual notes over repeated abattoir visitations for a period of one week. Result from this assessment showed poor hygienic practices and nonadherence to food safety measures by the abattoir workers, poorly dressed personnels, poor waste disposal system, dilapidating facilities, and poor environmental hygiene. The unhygienic and poor sanitary conditions at the central abattoir, Uyo does not meet the ideal standard for food safety practices thus, there is a need to address this critical public health problem. The findings of unhygienic practices and handling of meat in the central abattoir suggest the need for interventions through training and education of abattoir personnels on food safety with the overall aim of protecting public health.