Evaluating a group-based intervention to improve the safety of meat in Bodija Market, Ibadan, Nigeria

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cg.contributor.affiliationInternational Livestock Research Instituteen
cg.contributor.crpAgriculture for Nutrition and Health
cg.coverage.countryNigeria
cg.coverage.iso3166-alpha2NG
cg.coverage.regionAfrica
cg.coverage.regionWestern Africa
cg.creator.identifierDelia Grace: 0000-0002-0195-9489
cg.creator.identifierThomas Fitz Randolph: 0000-0003-1849-9877
cg.identifier.doihttps://doi.org/10.1007/s11250-012-0208-zen
cg.isijournalISI Journalen
cg.issn0049-4747en
cg.issn1573-7438en
cg.issueS1en
cg.journalTropical Animal Health and Productionen
cg.reviewStatusPeer Reviewen
cg.subject.ilriANIMAL PRODUCTSen
cg.subject.ilriFOOD SAFETYen
cg.volume44en
dc.contributor.authorGrace, Deliaen
dc.contributor.authorDipeolu, M.en
dc.contributor.authorOlawoye, J.en
dc.contributor.authorOjo, E.en
dc.contributor.authorOdebode, S.en
dc.contributor.authorAgbaje, M.en
dc.contributor.authorAkindana, G.en
dc.contributor.authorRandolph, Thomas F.en
dc.date.accessioned2012-08-23T18:06:14Zen
dc.date.available2012-08-23T18:06:14Zen
dc.identifier.urihttps://hdl.handle.net/10568/21682
dc.titleEvaluating a group-based intervention to improve the safety of meat in Bodija Market, Ibadan, Nigeriaen
dcterms.abstractWe 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.en
dcterms.accessRightsLimited Access
dcterms.audienceScientistsen
dcterms.available2012-08-07
dcterms.bibliographicCitationGrace D, Dipeolu M, Olawoye J, Ojo E, Odebode S, Agbaje M, Akindana G and Randolph T. 2012. Evaluating a group-based intervention to improve the safety of meat in Bodija Market, Ibadan, Nigeria. Tropical Animal Health and Production 44(Suppl 1): S61-S66.en
dcterms.extentpp. 61-66en
dcterms.issued2012-09
dcterms.languageen
dcterms.licenseCopyrighted; all rights reserved
dcterms.publisherSpringeren
dcterms.typeJournal Article

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