Evaluating a group based intervention for improving meat safety in a Nigerian wet market

Grace, D., Dipeolu, M. and Olawoye, J. 2012. Evaluating a group based intervention for improving meat safety in a Nigerian wet market. Poster prepared for the 13th conference of the International Society for Veterinary Epidemiology and Economics, Maastricht, the Netherlands, 20-24 August 2012. Nairobi, Kenya: ILRI.

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.