Getting more from livestock

Permanent URI for this collectionhttps://hdl.handle.net/10568/1144

Getting more from livestock: The potential of collective action to improve the quality of animal-source foods informally marketed by women

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Improving food safety in the informal sector: Nine years later
(Journal Article, 2019-01-01) Grace, Delia; Dipeolu, M.; Alonso, Silvia
Introduction: Foodborne disease is a major public health problem in poor countries, but we lack effective, sustainable and scalable approaches that work in the traditional, informal markets where most fresh, risky food is sold. A promising intervention is working with informal sector vendors to provide: a) training and technologies; b) an enabling environment; c) motivation for behaviour change. Materials and methods: We present a long-term follow-up of pilot project in one of the largest abattoirs and meat markets in Nigeria. An evaluation shortly after implementation found the intervention was acceptable, cost-effective and resulted in safer meat. The follow-up nine years later using mixed methods: qualitative surveys and microbiological tests. Results and Discussion: The policy environment had become disabling, partly as a result of authorities attempts to move butchers to a modern, hygienic but more distant abattoir. This was resisted by the butchers. Authorities revoked the license for Bodija market and stopped providing services. Matters escalated and forceful attempts to remove butchers resulted in deaths followed by riots. Meat safety deteriorated. Conclusion: The case study shows the importance of an enabling environment and need for stakeholder collaboration in attempting to improve food safety in the traditional sector.
Evaluating a group based intervention for improving meat safety in a Nigerian wet market
(Poster, 2012-08-20) Grace, Delia; Dipeolu, M.; Olawoye, J.
Developing countries have rules and regulations for assuring food safety; yet food-borne disease remains a major cause of sickness and death. Approaches based on collective action and capacity strengthening could complement traditional inspection and enforcement. We evaluated a participatory training intervention to improve food safety among meat processors and retailers (butchers) in Bodija Market, Ibadan, Nigeria. Butchers are traditionally self-organised into groups. An interactive training workshop was held for group representatives who were selected to pass on information and training to their group. Meat hygiene knowledge, attitude and practice was assessed before attending the workshop and afterwards (n=63). It was also assessed for those who did not attend the workshop (n=68) but were intended recipients of training through their group. Microbiological quality of meat was assessed before and after the workshop (n=400 samples). After the workshop, participants significantly improved knowledge, attitude and practice in key food safety aspects; specifically, understanding sources of contamination and food-borne diseases, use of bleach and disinfectant and hand-washing. Participants also shared information with an average of 18 other group members and improvements were seen in group members who did not attend the workshop but received training through their group. Microbiological quality of meat sold also significantly improved after the intervention. The intervention cost $8.82 per butcher reached and was estimated to reduce risk of diarrhoea (costing patients $4.46 on average) by at least 5%. In conclusion, participatory, group-based methods targeted at meat processors and retailers can improve meat hygiene knowledge, attitude and practice as well as the microbiological quality and hence safety of meat.
The influence of gender and group membership on food safety: The case of meat sellers in Bodija market, Ibadan, Nigeria
(Journal Article, 2012-09) Grace, Delia; Olawoye, J.; Dipeolu, M.; Odebode, S.; Randolph, Thomas F.
We describe a study to assess the bacteriological quality and safety of meat in Bodija market in Ibadan and to investigate the influence of gender and group membership on food safety. Mixed methods were used to gather information on meat safety and related socioeconomic factors. These methods included a participatory urban appraisal, focus group discussions with eight butchers’ associations, in depth discussions with six key informants, a questionnaire study of 269 meat sellers and a cross-sectional survey of meat quality (200 samples from ten associations). We found that slaughter, processing and sale of beef meat take place under unhygienic conditions. The activities involve both men and women, with some task differentiation by gender. Meat sold by association members is of unacceptable quality. However, some groups have consistently better quality meat and this is positively correlated with the proportion of women members. Women also have significantly better food safety practice than men, though there was no significant difference in their knowledge of and attitude towards food safety. Most meat sellers (85 %) reported being ill in the last 2 weeks and 47 % reported experiencing gastrointestinal illness. Eating beef, eating chicken, eating offal, consuming one’s own products and belonging to a group with poor quality of meat were all strong and significant predictors of self-reported gastrointestinal illness. We include that gender and group membership influence meat quality and self-reported gastrointestinal illness and that butchers’ associations are promising entry points for interventions to improve food safety.
Evaluating a group-based intervention to improve the safety of meat in Bodija Market, Ibadan, Nigeria
(Journal Article, 2012-09) Grace, Delia; Dipeolu, M.; Olawoye, J.; Ojo, E.; Odebode, S.; Agbaje, M.; Akindana, G.; Randolph, Thomas F.
We evaluated a group-based, participatory training intervention to improve food safety among meat processors and retailers in Bodija Market, Ibadan, Nigeria. An interactive training workshop was held for Butchers Associations’ representatives who were selected to pass on information and training to their group. Meat hygiene knowledge, attitude and practice was assessed before attending the workshop and afterwards (n = 63). It was also assessed for those who did not attend the workshop (n = 68) but were intended recipients of training through their association. Microbiological quality of meat was assessed before and after the workshop (n = 400 samples). After the workshop, participants significantly improved knowledge, attitude and practice in key food safety aspects; specifically, understanding sources of contamination and food-borne diseases, use of bleach and disinfectant and hand washing. Participants also shared information with an average of 18 other group members and improvements were seen in group members who did not attend the workshop but received training through their Butchers Association. Microbiological quality of meat sold also significantly improved after the intervention. In conclusion, participatory, group-based methods targeted at meat processors and retailers can improve meat hygiene knowledge, attitude and practice as well as the microbiological quality and hence safety of meat.

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