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

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Presented by D. Grace, M. Dipeolu and J. Olawoye at the 13th conference of the International Society for Veterinary Epidemiology and Economics, Maastricht, the Netherlands, 20-24 August 2012.

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

  1. 1. Evaluating a group based intervention for improving meat safety in a Nigerian wet-market D. Gracea, M. Dipeolub and J. Olawoyec aInternational Livestock Research Institute, Nairobi, Kenya; bUniversity of Agriculture, Abeokuta, Nigeria; cUniversity of Ibadan, Ibadan, Nigeria August 2012BackgroundDeveloping countries have rules and regulations for assuringfood safety; yet food-borne disease remains a major cause ofsickness and death.We evaluated a group-based and gender-sensitiveintervention to improve food safety among meat processorsand retailers (butchers) in Bodija Market, Ibadan.MethodsAn interactive training workshop was held for ButchersAssociations’ representatives who were selected to pass on In Ibadan, meat is produced,information and training to their group. processed and sold under un- hygienic conditions: 98% ofMeat hygiene knowledge, attitude and practice was assessed meat samples failed to meatbefore attending the workshop and afterwards (n=63). It was international microbiologicalalso assessed for those who did not attend the workshop standards.(n=68) but were intended recipients of training through theirAssociation. The group-based interventionMicrobiological quality of meat was assessed before and after comprised:the workshop (n=400 samples). • Stakeholder engagement • Identifying critical points for reducing riskResults • Targeting interventions atButchers are self-organised into groups. WomenPicturesa more have critical pointsimportant role in self-organised groups than officially-organised • Providing new technologies such as disinfectantsgroups. • Training by experts • Followed by peer-to-peerWomen have significantly (p=0.03) better meat handling trainingpractices than men; groups with more women have significantly • Followed by hand-holdingbetter quality meat (p=0.001). and support • Branding to identify butchersMale butchers eat more muscle meat (steak) and women more trained in hygienic practices.offal (intestines etc.) (p=0.004).Risk assessment identified the critical control points formanaging food safety risk.Group-based interventions were successful at delivering Conclusioninformation and innovation for meat safety. Gender is an important determinant of food safety inImpact evaluation showed: the informal and traditional meat markets of Ibadan, Nigeria.• improvement in knowledge, attitude and practice• a 20% reduction in unacceptable meat samples (p<0.001) Food safety management based on collective action and• training butchers cost $9 per butcher and reduced cases of capacity strengthening was effective technically and had diarrhoea among their customers by 10% or 1,600 episodes a high benefit cost. This approach could be more widely resulting in $780 saved in treatment costs. used in initiatives aimed at improving food safety. For further information see: Grace et al., 2012, Trop Anim Health Prod DOI 10.1007/s11250-012-0207-0 Grace et al., 2012, Trop Anim Health Prod DOI 10.1007/s11250-012-0208-0 This document is licensed for use under a Creative Commons Attribution –Non commercial-Share Alike 3.0 Unported License Jun 2012

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