An appraisal of the knowledge, attitude and practices (kap) of meat handlers on their Personal hygiene in Gwagwalada municipal abattoir, Abuja, Nigeria

An appraisal of the knowledge, attitude and practices of meat handlers on their personal hygiene was undertaken in Gwagwalada municipal abattoir, Abuja, Nigeria. The slaughter practices in the abattoir contribute significantly to the keeping quality of meat both in the abattoir and in the retail outlets. Disease pathogens may be introduced in meat through careless handling by butchers and other meat handlers or operators, thereby constituting grave danger to public health if such contaminated meat or meat product is consumed. Forty one (41) self completed and closed ended questionnaires were returned by respondents selected randomly amongst personnel and meat handlers in Gwagwalada abattoir. The questionnaire was pre-tested for validity prior to administration and was divided into four sections including demographic section, personal hygiene, general hygiene and issues concerning training. The data was presented in tables using percentages and frequencies. Thirty four (82.9%) of the respondents were males while 7 (17.1%) were females. Nineteen (46.3%) attended primary school, 14 (34.2%) attended secondary school while 8 (19.5%) were higher school graduates. According to work designation, butchers were 6 (14.6%), meat vendors were 31 (75.6%) and meat inspectors were 4 (9.8%). Twelve (29.3%) of the respondents spent less than 5 years in the abattoir, 24 (58.5%) have spent between 5 – 10 years while only 5 (12.2%) spent above 10 years. The results of perception on personal and general hygiene were not very satisfactory. Five (87.8%) and 7 (82.9%) admitted not washing their hands before slaughter and not wearing protective covering during slaughter respectively. Thirty eight (92.7%) indulged in self medication. It also indicated that most of the meat handlers (95.1%) received no basic training on hygiene hence the need for education by way of training and workshops targeted at improving the personal and general hygiene of the meat handlers and the abattoir environment. This if effectively monitored will highly minimize or drastically reduce some of the unhygienic practices in the abattoir thereby ensuring meat safety to human consumers.