Evaluation and Prioritization of Food Safety Risks in the Nigerian Red Meat Industry: A Cross-Sectional Study on Public Health Implications and Industry-Wide Practices

Abstract

<title>Abstract</title> Food safety is a global concern, particularly in developing countries like Nigeria, where foodborne diseases are prevalent. Hence, this study aims to identify and rank food safety priorities in the red meat industry in Ilorin, Northcentral Nigeria, to improve industry practices and public health outcomes. A cross-sectional study was conducted involving 600 respondents working in various roles within the red meat industry, including butchers, meat traders, veterinarians, and others. Data were collected through a structured questionnaire administered over eight months in ten slaughterhouses and slaughter slabs in Ilorin. The study assessed knowledge about and major concerns on food safety and ranked these concerns based on perceived importance by the respondents. The study revealed that 91.2% of respondents were aware of food safety, though only 37.8% had received formal training. However, 90.7% of respondents were unaware of contamination risks during carcass transportation, and there were inconsistencies in the application of sanitation practices. Respondents ranked ante-mortem inspection as the most critical concern (54.0%), and abattoir sanitation (25.2%) as the least important concern. Sociodemographic factors such as age, years of experience, level of education, and role within the industry significantly influenced respondents' knowledge and prioritization of food safety issues. The findings indicate a need for a comprehensive training program tailored to the diverse roles within the red meat industry. Improvements in sanitation, transportation, storage, and regular inspections are recommended to enhance food safety standards. These help mitigate the risks associated with foodborne diseases, albeit improving the quality of red meat products.