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 2012
Background
Developing countries have rules and regulations for assuring
food safety; yet food-borne disease remains a major cause of
sickness and death.
We evaluated a group-based and gender-sensitive
intervention to improve food safety among meat processors
and retailers (butchers) in Bodija Market, Ibadan.
Methods
An interactive training workshop was held for Butchers
Associations’ 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% of
Meat hygiene knowledge, attitude and practice was assessed
meat samples failed to meat
before attending the workshop and afterwards (n=63). It was international microbiological
also assessed for those who did not attend the workshop standards.
(n=68) but were intended recipients of training through their
Association.
The group-based intervention
Microbiological quality of meat was assessed before and after comprised:
the workshop (n=400 samples). • Stakeholder engagement
• Identifying critical points for
reducing risk
Results • Targeting interventions at
Butchers are self-organised into groups. WomenPicturesa more
have critical points
important role in self-organised groups than officially-organised • Providing new technologies
such as disinfectants
groups.
• Training by experts
• Followed by peer-to-peer
Women have significantly (p=0.03) better meat handling training
practices than men; groups with more women have significantly • Followed by hand-holding
better quality meat (p=0.001). and support
• Branding to identify butchers
Male 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 for
managing food safety risk.
Group-based interventions were successful at delivering Conclusion
information and innovation for meat safety. Gender is an important determinant of food safety in
Impact 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