Knowledge and Practices of Meat Hygiene among Meat Handlers and Microbial Profile of Meat in the Jos Abattoir, Plateau State

Abstract

Background: Meat handling and sanitation practices can have resultant effects on the quality of meat sold to the public. The study aimed to determine the knowledge and practices of meat hygiene amongst meat handlers. It also sought to determine the microbial profile of meat sold in the Jos abattoir of Plateau State.
Methodology: It was a cross sectional study conducted among 128 butchers and meat handlers in the Jos abattoir selected by total population sampling technique. Data on knowledge and practice was collected using a semi-structured interviewer-administered questionnaire. Sampled meat products were analysed for bacterial load using Serial Dilution technique and bacterial pathogens identified by standard procedures. Epi Info statistical software was used for data analysis at a 95% confidence limit.
Results: The mean age of respondents was 32.8 ± 10.4 years and all were males. A fair knowledge of meat hygiene was found among 55.5% of respondents while 8.6% were adjudged to have good meat hygiene practices. The mean bacterial load for sampled meat for sale was 2.5 x 10³ ± 3.4 cfu/ml. Main bacterial isolates identified were Escherichia coli, Pseudomonas spp and Enterobacter spp.
Conclusion: In this study knowledge of meat hygiene was mostly fair among respondents with a low level of meat hygiene practices and a high level of meat bacterial contamination. The study recommended training for meat handlers for hygiene maintenance, increased inspection of meat sold to the public and provision of standard facilities to ensure the maintenance of a good level of meat hygiene.