Evaluation and Prioritization of Food Safety Risks in the Nigerian Red Meat Industry: A Cross-Sectional Study on Public Health Implications and Industry-Wide Practices

Evaluation and Prioritization of Food Safety Risks in the Nigerian Red Meat Industry: A Cross-Sectional Study on Public Health Implications and Industry-Wide Practices | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Evaluation and Prioritization of Food Safety Risks in the Nigerian Red Meat Industry: A Cross-Sectional Study on Public Health Implications and Industry-Wide Practices Ismail Ayoade Odetokun, Damilola Christiana Olawoye, Akeem Adebola Bakare, and 6 more This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-5241196/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version Abstract Food safety is a global concern, particularly in developing countries like Nigeria, where foodborne diseases are prevalent. Hence, this study aims to identify and rank food safety priorities in the red meat industry in Ilorin, Northcentral Nigeria, to improve industry practices and public health outcomes. A cross-sectional study was conducted involving 600 respondents working in various roles within the red meat industry, including butchers, meat traders, veterinarians, and others. Data were collected through a structured questionnaire administered over eight months in ten slaughterhouses and slaughter slabs in Ilorin. The study assessed knowledge about and major concerns on food safety and ranked these concerns based on perceived importance by the respondents. The study revealed that 91.2% of respondents were aware of food safety, though only 37.8% had received formal training. However, 90.7% of respondents were unaware of contamination risks during carcass transportation, and there were inconsistencies in the application of sanitation practices. Respondents ranked ante-mortem inspection as the most critical concern (54.0%), and abattoir sanitation (25.2%) as the least important concern. Sociodemographic factors such as age, years of experience, level of education, and role within the industry significantly influenced respondents' knowledge and prioritization of food safety issues. The findings indicate a need for a comprehensive training program tailored to the diverse roles within the red meat industry. Improvements in sanitation, transportation, storage, and regular inspections are recommended to enhance food safety standards. These help mitigate the risks associated with foodborne diseases, albeit improving the quality of red meat products. Food safety red meat industry antemortem inspection sanitation Nigeria Figures Figure 1 Figure 2 1 Introduction Gaps in food safety, along the food chain are frequently the cause of foodborne infections, resulting in a wide range of diseases critical to public health globally [ 1 ]. Consequently, 600 million cases of foodborne-related illnesses are reported annually across the world accounting for an estimated 420,000 mortalities out of which 1/3rd (143,000) are children [ 2 ]. Furthermore, foodborne illnesses, the majority of which are caused by Campylobacter, Salmonella, Listeria monocytogenes, and Escherichia coli account for 7.6% of all diseases across the globe [ 3 ]. Overall, food safety concerns are the major reasons why the Nigeria red meat industry is not competitive globally which further limits its ability to scale up significantly [ 1 ]. The prevalence of foodborne diseases is particularly high in developing countries like Nigeria due to inadequate specialized laboratories, weak surveillance systems, and poor monitoring systems for foodborne diseases [ 4 , 5 ]. Globally, most outbreaks in the past have been associated with the red meat industry, especially those caused by Escherichia coli and Salmonella spp [ 6 ]. Similarly, several causes of food poisoning in Nigeria include those directly related to abattoir practices such as Salmonella spp. [ 7 ]. Hence, foodborne diseases in Nigeria are estimated to have a direct cost of $ 3 billion, representing 17–25% of the total cost of all illnesses [ 8 , 9 ]. Nigeria, for example, suffers an alarming 200,000 deaths annually from food poisoning, a figure likely underestimated due to poor hygiene and processing practices, inadequate food storage, and insufficient public awareness [ 10 , 11 ]. These factors emphasize the urgent need for robust food safety measures, particularly in the red meat industry. Red meat, including beef, veal, pork, mutton, goat, horse, and camel meat, is a vital source of nutrition, rich in essential nutrients, vitamins, and minerals like iron and vitamin B12 [ 12 ]. However, it is also a significant route for foodborne illnesses due to its natural nutritional richness that supports microbial growth [ 13 ]. Nigeria, a leading cattle producer in sub-Saharan Africa, has a significant red meat industry that plays a crucial role in the economy and public health [ 14 ]. Furthermore, Nigerians consume approximately 360,000 metric tons of red meat annually, with projections indicating a 260 percent increase to 1.3 million metric tons by 2050 [ 15 ]. With this large consumption and expected growth comes a high incidence of zoonotic diseases due to inadequate hygiene and food safety practices throughout the meat production chain, from slaughterhouses to retail markets [ 16 ]. This is further exacerbated by poor understanding of good personal hygiene practices during animal slaughter and meat processing safety methods by consumers and red meat industry workers [ 16 ]. Animal-sourced foods, including red meat, provide a beneficial source of protein and micronutrients, yet they have been associated with over a third of foodborne illnesses [ 17 ]. Red meat, especially, has been linked to an elevated risk of outbreaks and Salmonella and Escherichia coli infections, and certain additives in processed meats may further increase food safety risks [ 17 ]. In developing countries, the lack of traceability systems exacerbates the risk of foodborne diseases from red meat, highlighting the need for stringent handling, preparation, and storage practices to ensure food safety [ 17 ]. Since red meat consumption in Nigeria is projected to rise significantly over the next few decades, ensuring limited gaps in food safety standards and practices across their production value chain is expedient and will significantly contribute to improving public health. As a result, ranking and prioritizing food safety issues in the Nigerian red meat industry is critical, as it can help to isolate critical weak links and assess the current level of knowledge by industry stakeholders. Owing to the economic and public health significance of the industry, we opine that the current non-standardized practice limits the ability of the industry to scale up and offer the necessary benefits as a major employer of labor and a critical supply of nutrients to the entire populace. For example, in 2024, the Nigerian meat market is expected to generate revenue of $ 40.74 billion [ 18 ]; however, this huge revenue potential can be boosted by limiting food safety challenges affecting the red meat industry. Similarly, by ranking and prioritizing food safety gaps, we can achieve efficient resource allocation, targeted intervention implementation, and robust regulatory framework development. Ultimately, these measures can contribute to lowering the occurrence of foodborne illnesses, boosting public health, and improving the quality of Nigerian red meat for both local and global markets. Given the national and global concern for food safety within the red meat industry, this study aimed to assess knowledge of, identify, and rank important food safety priorities in Nigeria's red meat processing industry. 2 Materials and Methods 2.1 Study design This study used a cross-sectional design which involved the use of questionnaires to obtain information from the interviewees through face-to-face contact from October 2023 to May 2024. 2.2 Study area and population This study was conducted in Ilorin, Northcentral, Nigeria. Participants in the survey were recruited from ten slaughterhouses/slaughter slabs (Ipata Opo-Malu, Ipata-Oloje, Oja Tutun, Mandate, Ultra-modern abattoir Akerebiata, Checking point, Post Office-Obbo-road, Oko-Olowo, and Tanke) in Ilorin, Nigeria. These locations were chosen due to the extensive animal slaughter that takes place at the various slaughterhouses; for example, the number of cattle that are typically processed daily in each of the slaughterhouses is typically between 200 and 250. Also, cattle, sheep, goats, and pigs are the primary food animals slaughtered in the study area [ 19 ]. Characteristically, government-licensed slaughterhouses in Nigeria are built with a design that primarily permits the dressing of carcasses on the floor, especially for cattle. Ilorin is one of the most densely populated cities in Nigeria, with an estimated 974,000 residents in 2021 [ 20 ]. All respondents are workers at the slaughterhouses and are involved in the processing of bovine, porcine, caprine, and ovine species at each of the locations. Furthermore, they are all above 18 years of age and have at least one year of work experience. The respondents include butchers, cleaners, environmental sanitation staff, veterinarians, meat traders, drivers, cattle handlers, and restrainers working in the various red meat industries. 2.3 Sample size and sampling The formula for sample size n = [DEFF*Np(1-p)]/[(d 2 /Z 2 1−α/2 *(N-1) + p*(1-p)], where n (sample size), z (z-score for the level of confidence:1.96), p (predicted proportion of the outcome), q (1-p), and d (precision of the estimate), was used to determine the sample size via OpenEpi, v3. The sample size was 600, given a confidence level of 95%, an expected proportion of 50%, and a precision of 4%. A purposive sampling method was used to sample the respondents involved in the red meat industry in northcentral Nigeria. 2.4 Questionnaire design We divided the questionnaire into four sections, each focusing on a different topic: the respondents' sociodemographic characteristics, their knowledge of food safety concerns, the red meat industry's food safety priorities, and a ranking of the most important food safety concerns and sub-priority (supplementary file 1). The questionnaires are structured with close-ended questions to prevent response disparities [ 21 ]. The first section of the questionnaire, which focused on demographic data, included variables such as the respondents' status as workers, veterinarians, or vendors, their gender, their level of education, their age range, their location, and their language. The second section concentrated on the respondents' understanding of food safety priorities, specifically asking if they were familiar with the concept of food safety. How did they hear about it? In the red meat industry, do they receive training and enlightenment on food safety protocols? Do they believe it is necessary to be concerned about food safety, and is it necessary to follow the food safety guidelines and standards? The third section focused on determining the major food safety priorities of the red meat industry. We posed questions to respondents about the pre-selected food safety concerns related to the red meat industry. Based on the responses we received, we assessed the scale of priorities for the workers and the industry. The fourth section included questions on the red meat industry's food safety priorities. We asked respondents to rank the importance of food safety priorities during red meat processing in their respective industries. 2.5 Questionnaire pre-test, Validation, and Administration The questionnaires were peer-reviewed by four experts in veterinary public health and food safety for face and content validity. Additionally, for the pre-test, we administered the questionnaire to 20 respondents, and the responses informed us of the survey tool's necessary improvements. Overall, we surveyed a total of 600 participants from the study population. The questionnaires were administered using both purposive and snowballing techniques sampling to identify more respondents. Furthermore, the translation of the questionnaire into the local language (Yoruba) was done. The questionnaire was intentionally administered during a time when respondents were observed to be less busy and more receptive, between 12:00 pm and 4:00 pm, from Monday to Saturday over 12 weeks. Each respondent completed the questionnaire within 10 minutes. 2.6 Ethical considerations The study protocol was submitted to the Ethics Committee of the University of Ilorin for approval, with the ethical approval reference number UERC/FVM/17/32TA036A. This research followed the principles outlined in the Helsinki Declaration. Written informed consent was obtained from all respondents, granting them the option to participate voluntarily or withdraw from the study at any time. 2.7 Data management and analysis The responses were coded and cleaned using Microsoft® Excel 2019. Descriptive and inferential statistical analyses were then conducted using IBM SPSS version 25 and R Studio. Data on sociodemographic characteristics and questions on knowledge of food safety priorities were computed as frequencies and percentages. To determine the association of the sociodemographic variables with the respondents’ satisfactory knowledge of food safety priorities in the red meat industry, an outcome variable (knowledge) was developed. The knowledge scores were calculated using a previously established numerical scoring system based on respondents' correct answers to the knowledge questions [ 22 ]. Each correct answer received a score of "1," while incorrect answers were assigned a "0." The knowledge variable was then converted into binary categories (Good and Poor knowledge) using a cut-off point, determined by the mean of the respondents' total scores. Scores above the cut-off were classified as good (satisfactory) knowledge, while those below were considered poor (unsatisfactory). The Chi-square test, along with Fisher's exact test for variables with expected frequencies below 5, was used to assess the relationship between socioeconomic characteristics and the outcome variables. All analyses were conducted with a 95% confidence interval, and p-values less than 0.05 were deemed statistically significant. The responses on the selection and ranking of the top five important priorities regarding red meat safety by the respondents were rated as “1”, “2”, “3”, “4”, and “5” with “1” regarded as the most important priority and ‘5’ least important. Sub-priorities were ranked according to the number of respondents who responded positively to each sub-priority within each major priority. Lastly, prioritization of food safety in the red meat industry by respondents based on their sociodemographic variables was carried out using cross-tabulation. 3 Results 3.1 Sociodemographic characteristics of the respondents Table 1 presents the sociodemographic characteristics of the respondent. Of the 600 respondents surveyed, butchers were (204/600; 34%), meat traders (145/600; 24.2%), consumers (104/600; 17.3%), animal sellers (39/600; 6.5%), veterinarians (29/600; 4.8%), cleaners (28/600; 4.7%), vehicle drivers (19/600; 3.2%), cattle handlers (11/600; 1.8%), and transporters (9/600; 1.5%) in that decreasing order (Fig. 1 ). Most respondents identified as males (388/600; 64.7%), while the remaining respondents were females 212 (35.3%). Similarly, the analysis of age group distribution shows that most surveyed participants fall within the 39–50 age range (67.8%); however, the age range > 50 comprised a smaller segment (6.3%). Furthermore, experience in the industry varied, with nearly half of the participants (47.5%) having 10–19 years of experience and a noteworthy 27.5% possessing 20–29 years of experience. The educational background of the participants revealed that 41.2% completed primary school education, 16.7% completed secondary school education, 16.3% completed tertiary education, and 25.8% were non-educated (Table 1 ). Regarding the operational settings, 45.0% of the respondents worked in slaughter slabs, 33.5% in markets, and 21.5% in abattoirs. The predominant language spoken was Yoruba (74.7%), followed by Hausa (12.8%), English (7.2%), Igbo (4.5%), and Others (0.8%) indicating a diverse linguistic landscape with a strong regional influence. The types of meat processed and consumed were predominantly red meat (95.8%), with a minimal representation of white meat (1.8%) and a combination of both (2.3%). Specifically, cattle were the most slaughtered species (70.0%), followed by goats (18.5%) and pigs (11.5%). Table 1 Socio-demographic profile of the respondents (n = 600) Characteristics Variables Frequency Percentage Role Animal seller 39 6.5 Transporter 9 1.5 Driver 19 3.2 Cattle handler 11 1.8 Butcher 204 34.0 Cleaner 28 4.7 Meat trader 145 24.2 Environmental staff 12 2.0 Veterinarian 29 4.8 Consumers 104 17.3 Gender Male 388 64.7 Female 212 35.3 Age (years) 18–38 155 25.8 39–50 407 67.8 > 50 38 6.3 Experience (years) 0–9 61 10.1 10–19 285 47.5 20–29 165 27.5 30–39 66 11.7 40–49 23 3.8 Level of Education None 155 25.8 Primary 247 41.2 Secondary 100 16.7 Tertiary 98 16.3 Facility type Abattoir 129 21.5 Slaughter slab 270 45.0 Market 201 33.5 Language spoken English 43 7.2 Yoruba 448 74.7 Hausa 77 12.8 Igbo 27 4.5 Others 5 0.8 Meat type∞ Red 575 95.8 White 11 1.8 Red and white 14 2.3 Specie α Cattle 420 70.0 Pig 69 11.5 Goat 111 18.5 ∞ is Type of meat processed in the facility and consumed by the customers. α is Type of meat slaughtered in the facility and bought by the customers 3.2 Knowledge of food safety priorities among respondents Table 2 shows the respondents' knowledge of various food safety priorities in the red meat industry. Firstly, the majority (91.2%) of respondents had heard about food safety, and even a higher proportion (95.8%) recognized the importance of resting animals and providing water after transportation. Secondly, 91.5% of respondents acknowledged the necessity of inspecting animals before and after slaughter; similarly, 91.2% agreed that separating sick animals from healthy ones after inspection is essential. However, awareness of the serious consequences of slaughtering dirty, injured, or sick animals was lower, with only 51.2% recognizing the risks. Environmental cleanliness before slaughter was identified as important by 93.2% of respondents, and 92.0% emphasized the necessity of using personal protective equipment during meat processing. Knowledge about the potential for microbial contamination during meat dressing was high (88.8%), as was the understanding that feces could be a source of contamination (85.8%). Yet only 37.8% had received formal training in the subject. Interestingly, a significant majority (90.7%) were unaware that contamination could occur during the transportation of animals and carcasses. The concept of traceability in food production and safety was understood by 75.2% of respondents, indicating a gap in comprehensive knowledge among the surveyed population. Overall, while general awareness of food safety practices was high, specific areas such as the consequences of slaughtering compromised animals and contamination risks during transportation require further education and training. Table 2 Responses of respondents to knowledge questions (n = 600) (The answers are close ended) Knowledge questions Yes n (%) No n (%) Have you heard about food safety? 547 (91.2) 53 (8.8) Did you receive any training about food safety in your industry? 227 (37.8) 373 (62.2) Is resting animals and providing them with water after transportation ideal? 575 (95.8) 25 (4.2) Inspecting animals before and after slaughter is compulsory? 549 (91.5) 51 (8.5) Is separating sick animals from healthy ones after inspection ideal? 547 (91.2) 53 (8.8) Does slaughtering dirty, injured, or sick animals have serious consequences? 307 (51.2) 293 (48.8) Is cleaning the environment before slaughtering animals ideal? 559 (93.2) 41 (6.8) Is the use of personal protective equipment a must during meat processing? 552 (92.0) 48 (8.0) Do you know microorganisms can contaminate the meat during dressing? 533 (88.8) 67 (11.2) Is processing meat with already used water during dressing ideal? 213 (35.5) 387 (64.5) Can a lack of cleaning shared equipment during dressing lead to contamination? 527 (87.8) 73 (12.2) Are feces a source of contamination or punctured intestines and water? 515 (85.8) 85 (14.2) Are you aware that contamination can occur during the transportation of animals and carcasses? 56 (9.3) 544 (90.7) Is washing your stained clothes and shoes compulsory after work? 541 (90.2) 59 (9.8) Are you aware of the concept of traceability in food production and safety? 451 (75.2) 149 (24.8) 3.3 Identification and ranking of major food safety priorities and sub-priorities of the Ilorin red meat industry Table 3 displays the association of socio-demographic factors of the respondents with their knowledge of food safety priorities in the red meat industry. The roles (χ 2 = 128.9, p = 0.000), age (χ 2 = 6.9, p = 0.000), years of experience (χ 2 = 81.7, p = 0.000), level of education (χ 2 = 60.0, p = 0.000), language spoken (χ 2 = 19.4, p = 0.001), and animal species processed (χ 2 = 26.6, p = 0.000) were significantly associated with respondents’ knowledge level of food safety priorities in the Ilorin red meat industry. Veterinarians and environmental staff demonstrated the highest levels of good knowledge (100% and 91.6%, respectively), while transporters had the lowest (0.0%). Age and experience also played crucial roles, with respondents aged 39–50 years and those with 10–19 years of experience showing the highest levels of good knowledge (83.7% and 88.7%, respectively). Education level was another significant factor, as 89.8% of respondents with tertiary education had good knowledge, compared to 62.3% of those with only primary education. Additionally, language spoken influenced knowledge, with Igbo speakers showing the highest percentage of good knowledge (96.3%), while English speakers had the lowest (53.5%). Lastly, those processing cattle had the highest level of good knowledge (91.9%) compared to those handling goats (56.8%). Table 3 Association of socio-demographic factors of the respondents with knowledge of food safety priorities in the red meat industry (n = 600) Characteristics Variables Poor n (%) Good n (%) χ 2 P value Role Animal seller 6 (15.3) 33 (84.6) 128.9 0.000* Transporter 9 (100.0) 0 (0.0) Driver 10 (52.6) 9 (47.4) Cattle handler 9 (81.8) 2 (18.1) Butcher 44 (21.5) 160 (78.4) Cleaner 21 (75.0) 7 (25.0) Meat trader 40 (27.5) 105 (72.4) Environmental staff 1 (8.3) 11 (91.6) Veterinarian 0 (0.0) 29 (100.0) Consumers 6 (5.7) 98 (94.2) Gender Male 88 (22.6) 300 (77.3) 1.6 0.232 Female 58 (27.3) 154 (72.6) Age (years) 18–38 54 (34.8) 101 (65.1) 6.9 0.000* 39–50 66 (16.2) 341 (83.7) > 50 26 (68.4) 12 (31.5) Experience (years) 0–9 17 (38.6) 44 (61.3) 81.7 0.000* 10–19 32 (11.2) 253 (88.7) 20–29 46 (23.6) 119 (72.1) 30–39 36 (54.5) 30 (45.5) 40–49 15 (65.2) 8 (34.7) Level of Education None 12 (7.7) 143 (92.3) 60.0 0.000* Primary 93 (37.7) 154 (62.3) Secondary 31 (31.0) 69 (69.0) Tertiary 10 (10.2) 88 (89.8) Facility type Abattoir 39 (30.2) 90 (69.8) 3.2 0.198 Slaughter slab 63 (23.3) 207 (76.7) Market 44 (23.4) 157 (76.6) Language spoken English 20 (46.5) 23 (53.5) 19.4 0.001* Yoruba 107 (23.9) 341 (76.1) Hausa 18 (23.4) 59 (76.6) Igbo 1 (3.7) 26 (96.3) Others 0 (0.0) 5 (100.0) Meat type∞ Red 13 (23.8) 438 (76.2) 2.7 0.254 White 3 (27.3) 8 (72.7) Red and white 6 (42.9) 8 (57.1) Species α Cattle 83 (19.8) 337 (80.2) 26.6 0.000* Pig 15 (21.7) 54 (78.2) Goat 48 (43.2) 63 (56.8) ∞ is the type of meat processed in the facility and consumed by the customers, α is the type of animal slaughtered in the facility and bought by the customers, * shows values significant at p < 0.05 From the pre-selected list of priorities of the red meat industry presented to the respondents, antemortem inspection was ranked as the most important priority (54.0%), post-mortem inspection (38.3%), sanitation before slaughtering (27.7%), worker’s training (26%), abattoir sanitation (25.2%) (Fig. 2 ). Only 111 (18.5%) of respondents identified regular participation in food safety training programs as a priority. A notable 79 (13.2%) of respondents never prioritized participation in any training initiatives. When it comes to following industry food safety guidelines, only 122 (20.3%) of respondents considered it important. Meanwhile, 156 (26.0%) and 57 (9.5%) rarely or never placed importance on following these guidelines, highlighting gaps in consistent compliance. Sanitation practices before slaughtering showed that 438 (73.0%) of respondents acknowledged specific guidelines for livestock transportation to minimize contamination, while 359 (59.8%) reported that sanitation training provided for personnel handling livestock was important. Additionally, 515 (85.8%) of respondents confirmed that putting measures in place to keep water sources and livestock feed safe and free from contaminants is a priority. A strong majority of respondents, 564 (94.0%), emphasized animal welfare practices before slaughter, indicating a widespread understanding of the importance of the humane treatment of animals in the industry (Fig. 2 ). Furthermore, 542 (75.3%) emphasized improving sanitation practices to enhance food safety. Ante-mortem inspection practices are relatively robust, with 472 (78.7%) of respondents giving credence to always inspecting livestock for signs of illness before processing. However, only 172 (28.7%) prioritized veterinarian’s inspections. Abattoir sanitation practices were indicated as a priority by 410 (68.3%) of respondents. Waste management was also a priority, with 417 (69.5%) consistently maintaining practices to minimize contamination risks. However, innovations in sanitation were less prioritized, with only 74 (12.3%) selecting the option. Conducting post-mortem inspections was always prioritized by 209 (34.5%) of respondents, with 303 (50.5%) considering that to be carried out sometimes. The findings from these inspections are Documentation of post-mortem findings for food safety purposes was considered a priority by 463 (77.2%) of respondents, and 81.2% regarded putting measures in place to address any defects identified as important. Only 32.2% of respondents prioritized meat storage within the abattoir, with 77.7% emphasizing adherence to guidelines for proper storage conditions. 3.4 Prioritization of food safety in the red meat industry by respondents based on their socio-demographic variable Table 4 provides a detailed analysis of how socio-demographic factors influence the prioritization of food safety measures within the red meat industry in Ilorin, Nigeria. Butchers, who are directly involved in the slaughtering and initial processing of meat, placed the highest emphasis on ante-mortem inspection, with 99 instances recorded. This priority is likely driven by the notion that ensuring animals are healthy before slaughter is essential to avoid the economic losses associated with post-mortem rejections. Additionally, post-mortem inspection was highly prioritized among butchers, with 60 instances, reflecting their concern for maintaining meat quality and safety after slaughter. Surprisingly, meat traders, who are responsible for the distribution and sales of meat products, also showed a strong preference for ante-mortem inspection, with 73 instances recorded, and post-mortem inspection, with 43 instances. This indicates their awareness of the importance of ante- and post- mortem inspections in ensuring the safety and marketability of the meat. Meat traders also placed significant importance on sanitation before slaughtering, with 13 instances, which underscore their role in maintaining meat quality during handling and transportation. Furthermore, veterinarians, with their specialized knowledge in animal health, naturally prioritized both ante-mortem and post-mortem inspections, recording 17 and 5 instances, respectively. Their emphasis on these inspections aligns with their professional responsibility to prevent the spread of zoonotic diseases and to ensure that only healthy animals enter the food supply chain. The study also revealed that age is a significant factor in determining the prioritization of food safety measures. Respondents aged 39 to 50 years demonstrated the highest focus on ante-mortem inspection, with 214 instances recorded, and showed significant concern for abattoir sanitation, with 130 instances. Also, the younger age group, those aged 18 to 38 years, also valued ante-mortem inspection but to a lesser extent, with 67 instances. This suggests that while younger workers recognize the importance of these inspections, they may benefit from additional training and experience to fully appreciate the critical role these practices play in food safety. Interestingly, respondents over 50 years old prioritized post-mortem inspection, with 10 instances, over ante-mortem inspection. This shift in focus might be attributed to their long-term exposure to the industry and a deeper understanding of the importance of ensuring meat safety post-slaughter, where potential issues can still be identified and addressed. Education levels were also found to significantly influence the prioritization of food safety measures. Respondents with primary and secondary education predominantly prioritized ante-mortem inspection, with 127 and 28 instances, respectively, as well as post-mortem inspection. On the other hand, respondents with tertiary education placed a greater emphasis on worker’s training, with 17 instances, alongside ante-mortem inspection, with 48 instances. This suggests that those with higher education levels recognize the importance of continuous education and training in maintaining and improving food safety standards. However, this observation may be biased by the fact that most of the people with tertiary education are veterinarians and other officers involved in regulatory activities. Like age, experience in the industry also played a crucial role in the prioritization of food safety measures. Respondents with 10 to 19 years of experience showed a strong emphasis on ante-mortem inspection, with 148 instances, and abattoir sanitation, with 98 instances. Similarly, respondents with 20 to 29 years of experience also focused on ante-mortem inspection, with 71 instances, and abattoir sanitation, with 49 instances, though slightly less than the 10 to 19-year group. This similarity in prioritization based on experience may be due to working in proximity and the knowledge of food safety from the more experienced workers rubbing off quickly on the less experienced workers. Finally, the language background was found to influence the prioritization of food safety measures for example, Yoruba speakers, who comprised most respondents, prioritized ante-mortem inspection, with 239 instances, and abattoir sanitation, with 117 instances. This emphasis could be attributed to cultural practices and industry norms within Yoruba-speaking people at the abattoirs. On the other hand, Hausa speakers showed a stronger focus on post-mortem inspection, with 28 instances, and ante-mortem inspection, with 25 instances, which might reflect regional differences in training and practice. 5 Discussion To the best of our knowledge, this study is the first to identify and rank food safety priorities within Nigeria's red meat industry. The socio-demographic findings highlight a meat industry workforce that is largely male, middle-aged, and experienced, with mostly primary education. This is similar to those in previous studies albeit not in Nigeria. For example, in Amathole District in Eastern Cape Province of South Africa, where most respondents were male (80%), aged between 21–30 years (42.5%), mostly composed of the local ethnicity, Zhosa (82.5%) [ 23 ]. Similarly, educational levels varied, with 40% having secondary education and 25% having no formal education [ 23 ]. A previous study in the same study location also reports similar socio-demographic variables [ 19 ]. The dominance of red meat processing, particularly from cattle, and the prevalence of Yoruba language use reflect regional dietary preferences and cultural influences within the industry. The impact of culture on the type of meat consumption is quite significant and has been reported in several previous studies [ 24 , 25 ]. The knowledge of food safety priorities among respondents is relatively high, with 91.2% having heard about food safety. This is quite contrary to previous studies conducted in southern coastal regions of Bangladesh where only 20% of meat handlers understand the concept of food safety [ 26 ]. Similarly, the knowledge level among respondents is higher than those observed in Dessie and Kombolcha towns of the Amhara regional State of Ethiopia where only 11.1% of respondents have knowledge of food safety [ 27 ]. However, only 37.8% received formal training on food safety, highlighting an education gap. This finding aligns with studies conducted in other regions, which also emphasize the need for regular training to improve food safety knowledge [ 28 , 29 ]. Consequently, there is a need for tailored training programs to accommodate different cultural and educational backgrounds and roles within the industry. Overall, educational level plays a significant role in knowledge and formal training received and it is in line with previous studies [ 30 ]. Remarkably, most of the respondents understood the importance of resting animals after transportation (95.8%) and inspecting animals before and after slaughter (91.5%). This is in line with standard practice in food processing where animals must be rested before slaughter and inspected before and after slaughter [ 31 , 32 ]. Additionally, while most, 91.2% of the respondents understand the necessity of separating sick animals, only 51.2% understand the consequences of slaughtering unfit animals. This is fairly good as having a strong understanding of both is expedient for obviating diseases/lesions in the meat product [ 33 ]. Awareness and understanding of sanitation practices, such as cleaning the environment before slaughtering (93.2%) and the use of personal protective equipment (92%), was also high. Similarly, most respondents were aware of guidelines and protocols to minimize contamination risks (73%); but only 59.8% had specific sanitation training, suggesting the need for more targeted training programs for personnel involved in handling and transporting livestock. In contrast, a significant number of respondents (90.7%) were unaware of contamination risks during transportation. Furthermore, regular cleaning of tools, equipment, and surfaces was reported by 68.3% of respondents, and proper waste disposal by 69.5%. These findings show some knowledge gap in sanitary practice which plays a critical role in proper animal handling and sanitation in preventing contamination [ 34 , 35 ]. In terms of training, a significant number of respondents reported occasionally undergoing food safety training (40.5%). This is also consistent with other studies in other developing countries for example where training of abattoir workers is quite limited [ 26 , 27 ]; however, in contrast to a more developed country like South Africa where abattoir workers had significant training and even need to be certified [ 23 ]. This indicates the need for more consistent and comprehensive training and certification programs to structuralize and formalize the work environment and ensure proper food safety adherence. Studies have shown that regular training significantly improves food safety practices among workers [ 28 , 36 , 37 ]. Due to the lack of a formal training system, the dissemination of food safety information for slaughterhouse workers was occasionally through public health or veterinary officers who were originally supposed to oversee regulations and ensure proper adherence to standard practices. Subsequently, we suggest to the government, and food safety organizations a complete restructuring of the red meat value chain by creating a comprehensive national food safety program in the meat industry. The program will include appropriate formal training for anyone handling meat and meat products; and also establish a guidance document that will highlight the food safety standards for slaughtering, processing, transporting and storage of red meats from the slaughterhouse/slaughter slabs along the food processing value chain to consumers. Most respondents confirmed regular inspections for signs of illness or contamination before slaughter (78.7%). However, due to a shortage of human resources, the capacity for inspecting slaughterhouses and markets is limited. As a result, inspections are primarily conducted for large-scale slaughterhouses and are often rare or non-existent for small-scale and medium-scale operations, private butchers, or retailers. Ante-mortem and postmortem inspections are crucial for preventing the introduction of contaminated meat into the food supply chain [ 29 , 34 , 38 ]. The lack of comprehensive meat inspection regulations and programs has further widened the safety gap in the red meat value chain. Only 32.2% of respondents indicated that meat and meat products were stored within the abattoir, and 77.7% reported having guidelines for storage conditions. The lack of appropriate storage facilities may have contributed to the low propensity of the butchers and other stakeholders to adequately store leftover meat [ 39 , 40 ]. The lack of appropriate storage facilities may further contribute to food safety gaps and economic wastage since proper storage is critical for preventing spoilage and contamination, as highlighted in previous studies [ 37 , 41 ]. On priority ranking, (1; 54%) of the respondents ranked ante-mortem inspection as the most important food safety priority of the red meat industry, followed by post-mortem inspection (2; 38.3%), sanitation before slaughtering (3; 27.7%), worker’s training (4; 26%) and abattoir sanitation (5; 25.2%). Since ante-mortem inspection was ranked the most important by the respondents many of whose income is tied to the selling of the animal carcasses, hence they mostly prefer for inspection to be done before slaughtering; the animal could still be treated if sick rather than losing the whole or a significant chunk after post-mortem inspection. In contrast, more industrialized settings, such as South Africa, show a more balanced emphasis on both ante- and post-mortem inspections [ 23 ]. This difference could be attributed to the varying levels of infrastructure and regulatory enforcement across regions. However, even in settings with more robust food safety regulations, post-mortem inspections are equally critical, as they are often the last line of defense against contaminated meat entering the food supply chain [ 35 , 36 , 42 ]. Since post-mortem inspection remains the best at identifying lesions and making appropriate food safety decisions albeit poor welfare pre-slaughter also affects the meat quality [ 43 ]. The role of veterinarians in prioritizing both ante-mortem and post-mortem inspections further corroborates their critical function in maintaining public health. Veterinarians are often the first to detect zoonotic diseases, which, if left unchecked, can have severe public health implications [ 44 ]. This study's findings are consistent with literature that positions veterinarians as key stakeholders in food safety, particularly in regions where zoonotic diseases are prevalent [ 44 ]. Age-related differences in prioritization highlight how experience and responsibility shape food safety practices. Older workers, particularly those aged 39–50 years, emphasized ante-mortem inspection and abattoir sanitation, likely reflecting their accumulated knowledge and the significance of their roles. While they have no existing literature to corroborate findings, age, and experience have been rightfully shown to impact the understanding of critical control points in the meat processing chain [ 27 ]. Respondents with higher education levels placed greater emphasis on worker training, recognizing the importance of continuous education in maintaining food safety standards. This finding is consistent with other studies where the level of education and training among workers in the food services industry impact their knowledge and practice of food safety [ 30 ]. However, the lower prioritization of formal training among less-educated workers in this study reflects a broader challenge in many developing countries, where access to continuous education and training is often limited and many public health-related issues are often associated with local prejudices [ 42 ]. The prioritization of ante-mortem inspection and abattoir sanitation by Yoruba speakers likely reflects cultural norms and practices within Yoruba-speaking regions of Nigeria. While there are studies to corroborate, previous research has documented the impact of culture on meat processing and consumption which may impact knowledge and prioritization of food safety concerns [ 24 , 25 ]. 6 Conclusions The study reveals significant gaps in food safety practices within the Ilorin red meat industry, despite workers' general awareness of food safety. While there is a strong emphasis on ante-mortem and post-mortem inspections, critical issues such as inconsistent sanitation practices, inadequate formal training, and poor meat storage conditions persist. Unfortunately, the low prioritization of formal training and adherence to food safety guidelines highlights the need for targeted interventions by stakeholders. Hence, to address these shortcomings, it is essential to implement comprehensive training programs tailored to the specific roles within the industry. Our findings suggest that training programs should focus on contamination risks during meat processing and transportation, sanitation practices, and the importance of proper meat storage. Additionally, improving inspection frequency and enhancing storage facilities can significantly reduce the risk of foodborne illnesses. Finally, we recommend that the government and food safety organizations implement a comprehensive national food safety program for the Nigerian red meat industry. This program should include formal training for all meat handlers and establish clear guidelines for safety standards along the meat value chain including slaughtering, processing, transporting, and storing red meats. The Ilorin red meat industry can improve public health outcomes, enhance the quality of red meat, and contribute to the industry’s sustainable development by addressing these challenges. Declarations Ethics and consent to participate The study protocol was submitted for ethical approval to the Ethics Committee of the University of Ilorin with Ethical approval number UERC/FVM/17/32TA036A. This study adhered to the guidelines of the Helsinki Declaration. We requested written informed consent from the respondents, allowing them to participate voluntarily or withdraw at any point during the study. Competing interests The authors of this manuscript declare no conflicts of interest. Funding This study received no specific funding. Author Contribution IAO conceptualization, investigation, analysis, writing of the manuscript, review, editing, and supervision. DCO: investigation, analysis, writing, and editing. AAB, OOA, and HC: methodology, investigation, review, and editing. TOI and NBA and. TA: methodology, investigation, data collection, analysis, review, and editing. IGM: methodology, project administration, supervision, review, and editing. All authors reviewed and approved the final version for publication. Acknowledgement We extend our gratitude to all the stakeholders in the red meat industry who took the time to complete the survey, as well as to the researchers who assisted in revising the questionnaire. Data Availability The data from this study are available with the corresponding author upon reasonable request. References Shang X, Tonsor GT. 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Assessment of livestock slaughtered for food and meat inspection issues in selected abattoirs in Benue State, Nigeria. Cogent Food Agric. 2015;1(1). https://doi.org/10.1080/23311932.2015.1106386 . Bello M, Lawan M, Aluwong T, Sanusi M. Management of slaughter houses in northern Nigeria and the safety of meat produced for human consumption. Food Control. 2015;49:34–39. https://doi.org/10.1016/j.foodcont.2013.09.007 . Bello NU, Ibrahim HY, Garba Y. Assessment of facilities and slaughter figures of livestock species in Oko-Oba central abattoir Ifako-Ijaye, Agege Lagos State, Nigeria. Bayero J Pure Appl Sci. 2022;15(1):165–168. https://doi.org/10.4314/bajopas.v15i1.24 . Jaja IF, Mushonga, Green, E, Muchenje, V. Factors responsible for the post-slaughter loss of carcass and offal’s in abattoirs in South Africa. Acta Trop. 2018;178:303–310. https://doi.org/10.1016/j.actatropica.2017.12.007 . Grace D. Food safety in low and middle income countries. Int J Environ Res Public Health. 2015;12(9):10490–10507. https://doi.org/10.3390/ijerph120910490 . Njoga EO, Ilo SU, Nwobi OC, Onwumere-Idolor OS, Ajibo FE, Okoli CE, Jaja IF, Oguttu JW. Pre-slaughter, slaughter and post-slaughter practices of slaughterhouse workers in Southeast, Nigeria: Animal welfare, meat quality, food safety and public health implications. PLoS One. 2023;18(3):e0282418. https://doi.org/10.1371/journal.pone.0282418 . Laukkanen-Ninios R, Rahkila R, Oivanen L, Wirta R-E, Fredriksson-Ahomaa M. Views of veterinarians and meat inspectors concerning the practical application of visual meat inspection on domestic pigs in Finland. J Consumer Protect Food Saf. 2019;15(1):5–14. https://doi.org/10.1007/s00003-019-01265-x . Table 4 Table 4 is available in the Supplementary Files section. Additional Declarations No competing interests reported. Supplementary Files Supplementaryfile1.docx Table4Prioritizationoffoodsafetyintheredmeatindustrybyrespondentsbasedontheirsocio.docx Cite Share Download PDF Status: Posted Version 1 posted You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. Our growing team is made up of researchers and industry professionals working together to solve the most critical problems facing scientific publishing. Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-5241196","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":370051994,"identity":"fa95d7cf-5792-4a56-a25a-a8da67ee25f2","order_by":0,"name":"Ismail Ayoade 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Consequently, 600\u0026nbsp;million cases of foodborne-related illnesses are reported annually across the world accounting for an estimated 420,000 mortalities out of which 1/3rd (143,000) are children [\u003cspan citationid=\"CR2\" class=\"CitationRef\"\u003e2\u003c/span\u003e]. Furthermore, foodborne illnesses, the majority of which are caused by Campylobacter, Salmonella, Listeria monocytogenes, and \u003cem\u003eEscherichia coli\u003c/em\u003e account for 7.6% of all diseases across the globe [\u003cspan citationid=\"CR3\" class=\"CitationRef\"\u003e3\u003c/span\u003e]. Overall, food safety concerns are the major reasons why the Nigeria red meat industry is not competitive globally which further limits its ability to scale up significantly [\u003cspan citationid=\"CR1\" class=\"CitationRef\"\u003e1\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eThe prevalence of foodborne diseases is particularly high in developing countries like Nigeria due to inadequate specialized laboratories, weak surveillance systems, and poor monitoring systems for foodborne diseases [\u003cspan citationid=\"CR4\" class=\"CitationRef\"\u003e4\u003c/span\u003e, \u003cspan citationid=\"CR5\" class=\"CitationRef\"\u003e5\u003c/span\u003e]. Globally, most outbreaks in the past have been associated with the red meat industry, especially those caused by \u003cem\u003eEscherichia coli\u003c/em\u003e and \u003cem\u003eSalmonella\u003c/em\u003e spp [\u003cspan citationid=\"CR6\" class=\"CitationRef\"\u003e6\u003c/span\u003e]. Similarly, several causes of food poisoning in Nigeria include those directly related to abattoir practices such as \u003cem\u003eSalmonella\u003c/em\u003e spp. [\u003cspan citationid=\"CR7\" class=\"CitationRef\"\u003e7\u003c/span\u003e]. Hence, foodborne diseases in Nigeria are estimated to have a direct cost of \u003cspan\u003e$\u003c/span\u003e3\u0026nbsp;billion, representing 17\u0026ndash;25% of the total cost of all illnesses [\u003cspan citationid=\"CR8\" class=\"CitationRef\"\u003e8\u003c/span\u003e, \u003cspan citationid=\"CR9\" class=\"CitationRef\"\u003e9\u003c/span\u003e]. Nigeria, for example, suffers an alarming 200,000 deaths annually from food poisoning, a figure likely underestimated due to poor hygiene and processing practices, inadequate food storage, and insufficient public awareness [\u003cspan citationid=\"CR10\" class=\"CitationRef\"\u003e10\u003c/span\u003e, \u003cspan citationid=\"CR11\" class=\"CitationRef\"\u003e11\u003c/span\u003e]. These factors emphasize the urgent need for robust food safety measures, particularly in the red meat industry.\u003c/p\u003e \u003cp\u003eRed meat, including beef, veal, pork, mutton, goat, horse, and camel meat, is a vital source of nutrition, rich in essential nutrients, vitamins, and minerals like iron and vitamin B12 [\u003cspan citationid=\"CR12\" class=\"CitationRef\"\u003e12\u003c/span\u003e]. However, it is also a significant route for foodborne illnesses due to its natural nutritional richness that supports microbial growth [\u003cspan citationid=\"CR13\" class=\"CitationRef\"\u003e13\u003c/span\u003e]. Nigeria, a leading cattle producer in sub-Saharan Africa, has a significant red meat industry that plays a crucial role in the economy and public health [\u003cspan citationid=\"CR14\" class=\"CitationRef\"\u003e14\u003c/span\u003e]. Furthermore, Nigerians consume approximately 360,000 metric tons of red meat annually, with projections indicating a 260 percent increase to 1.3\u0026nbsp;million metric tons by 2050 [\u003cspan citationid=\"CR15\" class=\"CitationRef\"\u003e15\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eWith this large consumption and expected growth comes a high incidence of zoonotic diseases due to inadequate hygiene and food safety practices throughout the meat production chain, from slaughterhouses to retail markets [\u003cspan citationid=\"CR16\" class=\"CitationRef\"\u003e16\u003c/span\u003e]. This is further exacerbated by poor understanding of good personal hygiene practices during animal slaughter and meat processing safety methods by consumers and red meat industry workers [\u003cspan citationid=\"CR16\" class=\"CitationRef\"\u003e16\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eAnimal-sourced foods, including red meat, provide a beneficial source of protein and micronutrients, yet they have been associated with over a third of foodborne illnesses [\u003cspan citationid=\"CR17\" class=\"CitationRef\"\u003e17\u003c/span\u003e]. Red meat, especially, has been linked to an elevated risk of outbreaks and \u003cem\u003eSalmonella\u003c/em\u003e and \u003cem\u003eEscherichia coli\u003c/em\u003e infections, and certain additives in processed meats may further increase food safety risks [\u003cspan citationid=\"CR17\" class=\"CitationRef\"\u003e17\u003c/span\u003e]. In developing countries, the lack of traceability systems exacerbates the risk of foodborne diseases from red meat, highlighting the need for stringent handling, preparation, and storage practices to ensure food safety [\u003cspan citationid=\"CR17\" class=\"CitationRef\"\u003e17\u003c/span\u003e]. Since red meat consumption in Nigeria is projected to rise significantly over the next few decades, ensuring limited gaps in food safety standards and practices across their production value chain is expedient and will significantly contribute to improving public health.\u003c/p\u003e \u003cp\u003e As a result, ranking and prioritizing food safety issues in the Nigerian red meat industry is critical, as it can help to isolate critical weak links and assess the current level of knowledge by industry stakeholders. Owing to the economic and public health significance of the industry, we opine that the current non-standardized practice limits the ability of the industry to scale up and offer the necessary benefits as a major employer of labor and a critical supply of nutrients to the entire populace. For example, in 2024, the Nigerian meat market is expected to generate revenue of \u003cspan\u003e$\u003c/span\u003e40.74\u0026nbsp;billion [\u003cspan citationid=\"CR18\" class=\"CitationRef\"\u003e18\u003c/span\u003e]; however, this huge revenue potential can be boosted by limiting food safety challenges affecting the red meat industry. Similarly, by ranking and prioritizing food safety gaps, we can achieve efficient resource allocation, targeted intervention implementation, and robust regulatory framework development. Ultimately, these measures can contribute to lowering the occurrence of foodborne illnesses, boosting public health, and improving the quality of Nigerian red meat for both local and global markets. Given the national and global concern for food safety within the red meat industry, this study aimed to assess knowledge of, identify, and rank important food safety priorities in Nigeria's red meat processing industry.\u003c/p\u003e"},{"header":"2 Materials and Methods","content":"\u003cdiv id=\"Sec3\" class=\"Section2\"\u003e \u003ch2\u003e2.1 Study design\u003c/h2\u003e \u003cp\u003eThis study used a cross-sectional design which involved the use of questionnaires to obtain information from the interviewees through face-to-face contact from October 2023 to May 2024.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec4\" class=\"Section2\"\u003e \u003ch2\u003e2.2 Study area and population\u003c/h2\u003e \u003cp\u003eThis study was conducted in Ilorin, Northcentral, Nigeria. Participants in the survey were recruited from ten slaughterhouses/slaughter slabs (Ipata Opo-Malu, Ipata-Oloje, Oja Tutun, Mandate, Ultra-modern abattoir Akerebiata, Checking point, Post Office-Obbo-road, Oko-Olowo, and Tanke) in Ilorin, Nigeria. These locations were chosen due to the extensive animal slaughter that takes place at the various slaughterhouses; for example, the number of cattle that are typically processed daily in each of the slaughterhouses is typically between 200 and 250. Also, cattle, sheep, goats, and pigs are the primary food animals slaughtered in the study area [\u003cspan citationid=\"CR19\" class=\"CitationRef\"\u003e19\u003c/span\u003e]. Characteristically, government-licensed slaughterhouses in Nigeria are built with a design that primarily permits the dressing of carcasses on the floor, especially for cattle. Ilorin is one of the most densely populated cities in Nigeria, with an estimated 974,000 residents in 2021 [\u003cspan citationid=\"CR20\" class=\"CitationRef\"\u003e20\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eAll respondents are workers at the slaughterhouses and are involved in the processing of bovine, porcine, caprine, and ovine species at each of the locations. Furthermore, they are all above 18 years of age and have at least one year of work experience. The respondents include butchers, cleaners, environmental sanitation staff, veterinarians, meat traders, drivers, cattle handlers, and restrainers working in the various red meat industries.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec5\" class=\"Section2\"\u003e \u003ch2\u003e2.3 Sample size and sampling\u003c/h2\u003e \u003cp\u003eThe formula for sample size \u003cem\u003en\u003c/em\u003e = [DEFF*Np(1-p)]/[(d\u003csup\u003e2\u003c/sup\u003e/Z\u003csup\u003e2\u003c/sup\u003e\u003csub\u003e1\u0026minus;α/2\u003c/sub\u003e*(N-1)\u0026thinsp;+\u0026thinsp;p*(1-p)], where n (sample size), z (z-score for the level of confidence:1.96), p (predicted proportion of the outcome), q (1-p), and d (precision of the estimate), was used to determine the sample size via OpenEpi, v3. The sample size was 600, given a confidence level of 95%, an expected proportion of 50%, and a precision of 4%. A purposive sampling method was used to sample the respondents involved in the red meat industry in northcentral Nigeria.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec6\" class=\"Section2\"\u003e \u003ch2\u003e2.4 Questionnaire design\u003c/h2\u003e \u003cp\u003eWe divided the questionnaire into four sections, each focusing on a different topic: the respondents' sociodemographic characteristics, their knowledge of food safety concerns, the red meat industry's food safety priorities, and a ranking of the most important food safety concerns and sub-priority (supplementary file 1). The questionnaires are structured with close-ended questions to prevent response disparities [\u003cspan citationid=\"CR21\" class=\"CitationRef\"\u003e21\u003c/span\u003e]. The first section of the questionnaire, which focused on demographic data, included variables such as the respondents' status as workers, veterinarians, or vendors, their gender, their level of education, their age range, their location, and their language. The second section concentrated on the respondents' understanding of food safety priorities, specifically asking if they were familiar with the concept of food safety. How did they hear about it? In the red meat industry, do they receive training and enlightenment on food safety protocols? Do they believe it is necessary to be concerned about food safety, and is it necessary to follow the food safety guidelines and standards?\u003c/p\u003e \u003cp\u003eThe third section focused on determining the major food safety priorities of the red meat industry. We posed questions to respondents about the pre-selected food safety concerns related to the red meat industry. Based on the responses we received, we assessed the scale of priorities for the workers and the industry. The fourth section included questions on the red meat industry's food safety priorities. We asked respondents to rank the importance of food safety priorities during red meat processing in their respective industries.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec7\" class=\"Section2\"\u003e \u003ch2\u003e2.5 Questionnaire pre-test, Validation, and Administration\u003c/h2\u003e \u003cp\u003e The questionnaires were peer-reviewed by four experts in veterinary public health and food safety for face and content validity. Additionally, for the pre-test, we administered the questionnaire to 20 respondents, and the responses informed us of the survey tool's necessary improvements. Overall, we surveyed a total of 600 participants from the study population.\u003c/p\u003e \u003cp\u003eThe questionnaires were administered using both purposive and snowballing techniques sampling to identify more respondents. Furthermore, the translation of the questionnaire into the local language (Yoruba) was done. The questionnaire was intentionally administered during a time when respondents were observed to be less busy and more receptive, between 12:00 pm and 4:00 pm, from Monday to Saturday over 12 weeks. Each respondent completed the questionnaire within 10 minutes.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec8\" class=\"Section2\"\u003e \u003ch2\u003e2.6 Ethical considerations\u003c/h2\u003e \u003cp\u003e The study protocol was submitted to the Ethics Committee of the University of Ilorin for approval, with the ethical approval reference number UERC/FVM/17/32TA036A. This research followed the principles outlined in the Helsinki Declaration. Written informed consent was obtained from all respondents, granting them the option to participate voluntarily or withdraw from the study at any time.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec9\" class=\"Section2\"\u003e \u003ch2\u003e2.7 Data management and analysis\u003c/h2\u003e \u003cp\u003eThe responses were coded and cleaned using Microsoft\u0026reg; Excel 2019. Descriptive and inferential statistical analyses were then conducted using IBM SPSS version 25 and R Studio. Data on sociodemographic characteristics and questions on knowledge of food safety priorities were computed as frequencies and percentages. To determine the association of the sociodemographic variables with the respondents\u0026rsquo; satisfactory knowledge of food safety priorities in the red meat industry, an outcome variable (knowledge) was developed. The knowledge scores were calculated using a previously established numerical scoring system based on respondents' correct answers to the knowledge questions [\u003cspan citationid=\"CR22\" class=\"CitationRef\"\u003e22\u003c/span\u003e]. Each correct answer received a score of \"1,\" while incorrect answers were assigned a \"0.\" The knowledge variable was then converted into binary categories (Good and Poor knowledge) using a cut-off point, determined by the mean of the respondents' total scores. Scores above the cut-off were classified as good (satisfactory) knowledge, while those below were considered poor (unsatisfactory). The Chi-square test, along with Fisher's exact test for variables with expected frequencies below 5, was used to assess the relationship between socioeconomic characteristics and the outcome variables. All analyses were conducted with a 95% confidence interval, and p-values less than 0.05 were deemed statistically significant.\u003c/p\u003e \u003cp\u003eThe responses on the selection and ranking of the top five important priorities regarding red meat safety by the respondents were rated as \u0026ldquo;1\u0026rdquo;, \u0026ldquo;2\u0026rdquo;, \u0026ldquo;3\u0026rdquo;, \u0026ldquo;4\u0026rdquo;, and \u0026ldquo;5\u0026rdquo; with \u0026ldquo;1\u0026rdquo; regarded as the most important priority and \u0026lsquo;5\u0026rsquo; least important. Sub-priorities were ranked according to the number of respondents who responded positively to each sub-priority within each major priority. Lastly, prioritization of food safety in the red meat industry by respondents based on their sociodemographic variables was carried out using cross-tabulation.\u003c/p\u003e \u003c/div\u003e"},{"header":"3 Results","content":"\u003cdiv id=\"Sec11\" class=\"Section2\"\u003e \u003ch2\u003e3.1 Sociodemographic characteristics of the respondents\u003c/h2\u003e \u003cp\u003eTable\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e presents the sociodemographic characteristics of the respondent. Of the 600 respondents surveyed, butchers were (204/600; 34%), meat traders (145/600; 24.2%), consumers (104/600; 17.3%), animal sellers (39/600; 6.5%), veterinarians (29/600; 4.8%), cleaners (28/600; 4.7%), vehicle drivers (19/600; 3.2%), cattle handlers (11/600; 1.8%), and transporters (9/600; 1.5%) in that decreasing order (Fig.\u0026nbsp;\u003cspan refid=\"Fig1\" class=\"InternalRef\"\u003e1\u003c/span\u003e).\u003c/p\u003e \u003cp\u003eMost respondents identified as males (388/600; 64.7%), while the remaining respondents were females 212 (35.3%). Similarly, the analysis of age group distribution shows that most surveyed participants fall within the 39\u0026ndash;50 age range (67.8%); however, the age range\u0026thinsp;\u0026gt;\u0026thinsp;50 comprised a smaller segment (6.3%). Furthermore, experience in the industry varied, with nearly half of the participants (47.5%) having 10\u0026ndash;19 years of experience and a noteworthy 27.5% possessing 20\u0026ndash;29 years of experience.\u003c/p\u003e \u003cp\u003eThe educational background of the participants revealed that 41.2% completed primary school education, 16.7% completed secondary school education, 16.3% completed tertiary education, and 25.8% were non-educated (Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e). Regarding the operational settings, 45.0% of the respondents worked in slaughter slabs, 33.5% in markets, and 21.5% in abattoirs. The predominant language spoken was Yoruba (74.7%), followed by Hausa (12.8%), English (7.2%), Igbo (4.5%), and Others (0.8%) indicating a diverse linguistic landscape with a strong regional influence.\u003c/p\u003e \u003cp\u003eThe types of meat processed and consumed were predominantly red meat (95.8%), with a minimal representation of white meat (1.8%) and a combination of both (2.3%). Specifically, cattle were the most slaughtered species (70.0%), followed by goats (18.5%) and pigs (11.5%).\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab1\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 1\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eSocio-demographic profile of the respondents (n\u0026thinsp;=\u0026thinsp;600)\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"4\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eCharacteristics\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eVariables\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eFrequency\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003ePercentage\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eRole\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eAnimal seller\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e39\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e6.5\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eTransporter\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e9\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e1.5\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eDriver\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e19\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e3.2\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eCattle handler\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e11\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e1.8\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eButcher\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e204\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e34.0\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eCleaner\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e28\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e4.7\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eMeat trader\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e145\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e24.2\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eEnvironmental staff\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e12\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e2.0\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eVeterinarian\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e29\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e4.8\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eConsumers\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e104\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e17.3\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eGender\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eMale\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e388\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e64.7\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eFemale\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e212\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e35.3\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eAge (years)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e18\u0026ndash;38\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e155\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e25.8\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e39\u0026ndash;50\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e407\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e67.8\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e\u0026gt;\u0026thinsp;50\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e38\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e6.3\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eExperience (years)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0\u0026ndash;9\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e61\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e10.1\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e10\u0026ndash;19\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e285\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e47.5\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e20\u0026ndash;29\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e165\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e27.5\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e30\u0026ndash;39\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e66\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e11.7\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e40\u0026ndash;49\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e23\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e3.8\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eLevel of Education\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eNone\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e155\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e25.8\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003ePrimary\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e247\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e41.2\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eSecondary\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e100\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e16.7\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eTertiary\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e98\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e16.3\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eFacility type\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eAbattoir\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e129\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e21.5\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eSlaughter slab\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e270\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e45.0\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eMarket\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e201\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e33.5\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eLanguage spoken\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eEnglish\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e43\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e7.2\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eYoruba\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e448\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e74.7\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eHausa\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e77\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e12.8\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eIgbo\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e27\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e4.5\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eOthers\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e0.8\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eMeat type\u0026infin;\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eRed\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e575\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e95.8\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eWhite\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e11\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e1.8\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eRed and white\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e14\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e2.3\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eSpecie\u003csup\u003eα\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eCattle\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e420\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e70.0\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003ePig\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e69\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e11.5\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eGoat\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e111\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e18.5\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003e\u0026infin; is Type of meat processed in the facility and consumed by the customers. α is Type of meat slaughtered in the facility and bought by the customers\u003c/p\u003e \u003cp\u003e \u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec12\" class=\"Section2\"\u003e \u003ch2\u003e3.2 Knowledge of food safety priorities among respondents\u003c/h2\u003e \u003cp\u003eTable\u0026nbsp;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e shows the respondents' knowledge of various food safety priorities in the red meat industry. Firstly, the majority (91.2%) of respondents had heard about food safety, and even a higher proportion (95.8%) recognized the importance of resting animals and providing water after transportation. Secondly, 91.5% of respondents acknowledged the necessity of inspecting animals before and after slaughter; similarly, 91.2% agreed that separating sick animals from healthy ones after inspection is essential.\u003c/p\u003e \u003cp\u003eHowever, awareness of the serious consequences of slaughtering dirty, injured, or sick animals was lower, with only 51.2% recognizing the risks. Environmental cleanliness before slaughter was identified as important by 93.2% of respondents, and 92.0% emphasized the necessity of using personal protective equipment during meat processing. Knowledge about the potential for microbial contamination during meat dressing was high (88.8%), as was the understanding that feces could be a source of contamination (85.8%). Yet only 37.8% had received formal training in the subject.\u003c/p\u003e \u003cp\u003eInterestingly, a significant majority (90.7%) were unaware that contamination could occur during the transportation of animals and carcasses. The concept of traceability in food production and safety was understood by 75.2% of respondents, indicating a gap in comprehensive knowledge among the surveyed population. Overall, while general awareness of food safety practices was high, specific areas such as the consequences of slaughtering compromised animals and contamination risks during transportation require further education and training.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab2\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 2\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eResponses of respondents to knowledge questions (n\u0026thinsp;=\u0026thinsp;600) (The answers are close ended)\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"3\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eKnowledge questions\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eYes n (%)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eNo n (%)\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eHave you heard about food safety?\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e547 (91.2)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e53 (8.8)\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eDid you receive any training about food safety in your industry?\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e227 (37.8)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e373 (62.2)\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eIs resting animals and providing them with water after transportation ideal?\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e575 (95.8)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e25 (4.2)\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eInspecting animals before and after slaughter is compulsory?\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e549 (91.5)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e51 (8.5)\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eIs separating sick animals from healthy ones after inspection ideal?\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e547 (91.2)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e53 (8.8)\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eDoes slaughtering dirty, injured, or sick animals have serious consequences?\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e307 (51.2)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e293 (48.8)\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eIs cleaning the environment before slaughtering animals ideal?\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e559 (93.2)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e41 (6.8)\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eIs the use of personal protective equipment a must during meat processing?\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e552 (92.0)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e48 (8.0)\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eDo you know microorganisms can contaminate the meat during dressing?\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e533 (88.8)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e67 (11.2)\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eIs processing meat with already used water during dressing ideal?\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e213 (35.5)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e387 (64.5)\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eCan a lack of cleaning shared equipment during dressing lead to contamination?\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e527 (87.8)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e73 (12.2)\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eAre feces a source of contamination or punctured intestines and water?\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e515 (85.8)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e85 (14.2)\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eAre you aware that contamination can occur during the transportation of animals and carcasses?\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e56 (9.3)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e544 (90.7)\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eIs washing your stained clothes and shoes compulsory after work?\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e541 (90.2)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e59 (9.8)\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eAre you aware of the concept of traceability in food production and safety?\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e451 (75.2)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e149 (24.8)\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003e \u003cb\u003e3.3 Identification and ranking of major food safety priorities and sub-priorities of the Ilorin red meat industry\u003c/b\u003e \u003c/p\u003e \u003cp\u003eTable\u0026nbsp;\u003cspan refid=\"Tab3\" class=\"InternalRef\"\u003e3\u003c/span\u003e displays the association of socio-demographic factors of the respondents with their knowledge of food safety priorities in the red meat industry. The roles (χ\u003csup\u003e2\u003c/sup\u003e\u0026thinsp;=\u0026thinsp;128.9, p\u0026thinsp;=\u0026thinsp;0.000), age (χ\u003csup\u003e2\u003c/sup\u003e\u0026thinsp;=\u0026thinsp;6.9, p\u0026thinsp;=\u0026thinsp;0.000), years of experience (χ\u003csup\u003e2\u003c/sup\u003e\u0026thinsp;=\u0026thinsp;81.7, p\u0026thinsp;=\u0026thinsp;0.000), level of education (χ\u003csup\u003e2\u003c/sup\u003e\u0026thinsp;=\u0026thinsp;60.0, p\u0026thinsp;=\u0026thinsp;0.000), language spoken (χ\u003csup\u003e2\u003c/sup\u003e\u0026thinsp;=\u0026thinsp;19.4, p\u0026thinsp;=\u0026thinsp;0.001), and animal species processed (χ\u003csup\u003e2\u003c/sup\u003e\u0026thinsp;=\u0026thinsp;26.6, p\u0026thinsp;=\u0026thinsp;0.000) were significantly associated with respondents\u0026rsquo; knowledge level of food safety priorities in the Ilorin red meat industry.\u003c/p\u003e \u003cp\u003eVeterinarians and environmental staff demonstrated the highest levels of good knowledge (100% and 91.6%, respectively), while transporters had the lowest (0.0%). Age and experience also played crucial roles, with respondents aged 39\u0026ndash;50 years and those with 10\u0026ndash;19 years of experience showing the highest levels of good knowledge (83.7% and 88.7%, respectively). Education level was another significant factor, as 89.8% of respondents with tertiary education had good knowledge, compared to 62.3% of those with only primary education. Additionally, language spoken influenced knowledge, with Igbo speakers showing the highest percentage of good knowledge (96.3%), while English speakers had the lowest (53.5%). Lastly, those processing cattle had the highest level of good knowledge (91.9%) compared to those handling goats (56.8%).\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab3\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 3\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eAssociation of socio-demographic factors of the respondents with knowledge of food safety priorities in the red meat industry (n\u0026thinsp;=\u0026thinsp;600)\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"6\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eCharacteristics\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eVariables\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003ePoor n (%)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eGood n (%)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003eχ\u003csup\u003e2\u003c/sup\u003e\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003eP value\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eRole\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eAnimal seller\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e6 (15.3)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e33 (84.6)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e \u003cp\u003e128.9\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e \u003cp\u003e0.000*\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eTransporter\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e9 (100.0)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e0 (0.0)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eDriver\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e10 (52.6)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e9 (47.4)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eCattle handler\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e9 (81.8)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e2 (18.1)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eButcher\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e44 (21.5)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e160 (78.4)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eCleaner\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e21 (75.0)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e7 (25.0)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eMeat trader\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e40 (27.5)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e105 (72.4)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eEnvironmental staff\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e1 (8.3)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e11 (91.6)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eVeterinarian\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e0 (0.0)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e29 (100.0)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eConsumers\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e6 (5.7)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e98 (94.2)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eGender\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eMale\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e88 (22.6)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e300 (77.3)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e \u003cp\u003e1.6\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e \u003cp\u003e0.232\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eFemale\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e58 (27.3)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e154 (72.6)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eAge (years)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e18\u0026ndash;38\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e54 (34.8)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e101 (65.1)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e \u003cp\u003e6.9\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e \u003cp\u003e0.000*\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e39\u0026ndash;50\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e66 (16.2)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e341 (83.7)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e\u0026gt;\u0026thinsp;50\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e26 (68.4)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e12 (31.5)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eExperience (years)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e0\u0026ndash;9\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e17 (38.6)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e44 (61.3)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e \u003cp\u003e81.7\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e \u003cp\u003e0.000*\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e10\u0026ndash;19\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e32 (11.2)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e253 (88.7)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e20\u0026ndash;29\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e46 (23.6)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e119 (72.1)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e30\u0026ndash;39\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e36 (54.5)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e30 (45.5)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e40\u0026ndash;49\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e15 (65.2)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e8 (34.7)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eLevel of Education\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eNone\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e12 (7.7)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e143 (92.3)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e \u003cp\u003e60.0\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e \u003cp\u003e0.000*\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003ePrimary\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e93 (37.7)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e154 (62.3)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eSecondary\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e31 (31.0)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e69 (69.0)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eTertiary\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e10 (10.2)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e88 (89.8)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eFacility type\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eAbattoir\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e39 (30.2)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e90 (69.8)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e \u003cp\u003e3.2\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e \u003cp\u003e0.198\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eSlaughter slab\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e63 (23.3)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e207 (76.7)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eMarket\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e44 (23.4)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e157 (76.6)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eLanguage spoken\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eEnglish\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e20 (46.5)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e23 (53.5)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e \u003cp\u003e19.4\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e \u003cp\u003e0.001*\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eYoruba\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e107 (23.9)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e341 (76.1)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eHausa\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e18 (23.4)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e59 (76.6)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eIgbo\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e1 (3.7)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e26 (96.3)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eOthers\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e0 (0.0)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e5 (100.0)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eMeat type\u0026infin;\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eRed\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e13 (23.8)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e438 (76.2)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e \u003cp\u003e2.7\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e \u003cp\u003e0.254\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eWhite\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e3 (27.3)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e8 (72.7)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eRed and white\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e6 (42.9)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e8 (57.1)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eSpecies\u003csup\u003eα\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eCattle\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e83 (19.8)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e337 (80.2)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e \u003cp\u003e26.6\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c6\"\u003e \u003cp\u003e0.000*\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003ePig\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e15 (21.7)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e54 (78.2)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eGoat\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e \u003cp\u003e48 (43.2)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c4\"\u003e \u003cp\u003e63 (56.8)\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e\u0026nbsp;\u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003e\u0026infin; is the type of meat processed in the facility and consumed by the customers, α is the type of animal slaughtered in the facility and bought by the customers, * shows values significant at p\u0026thinsp;\u0026lt;\u0026thinsp;0.05\u003c/p\u003e \u003cp\u003eFrom the pre-selected list of priorities of the red meat industry presented to the respondents, antemortem inspection was ranked as the most important priority (54.0%), post-mortem inspection (38.3%), sanitation before slaughtering (27.7%), worker\u0026rsquo;s training (26%), abattoir sanitation (25.2%) (Fig.\u0026nbsp;\u003cspan refid=\"Fig2\" class=\"InternalRef\"\u003e2\u003c/span\u003e). Only 111 (18.5%) of respondents identified regular participation in food safety training programs as a priority. A notable 79 (13.2%) of respondents never prioritized participation in any training initiatives. When it comes to following industry food safety guidelines, only 122 (20.3%) of respondents considered it important. Meanwhile, 156 (26.0%) and 57 (9.5%) rarely or never placed importance on following these guidelines, highlighting gaps in consistent compliance. Sanitation practices before slaughtering showed that 438 (73.0%) of respondents acknowledged specific guidelines for livestock transportation to minimize contamination, while 359 (59.8%) reported that sanitation training provided for personnel handling livestock was important. Additionally, 515 (85.8%) of respondents confirmed that putting measures in place to keep water sources and livestock feed safe and free from contaminants is a priority.\u003c/p\u003e \u003cp\u003eA strong majority of respondents, 564 (94.0%), emphasized animal welfare practices before slaughter, indicating a widespread understanding of the importance of the humane treatment of animals in the industry (Fig.\u0026nbsp;\u003cspan refid=\"Fig2\" class=\"InternalRef\"\u003e2\u003c/span\u003e). Furthermore, 542 (75.3%) emphasized improving sanitation practices to enhance food safety. Ante-mortem inspection practices are relatively robust, with 472 (78.7%) of respondents giving credence to always inspecting livestock for signs of illness before processing. However, only 172 (28.7%) prioritized veterinarian\u0026rsquo;s inspections. Abattoir sanitation practices were indicated as a priority by 410 (68.3%) of respondents. Waste management was also a priority, with 417 (69.5%) consistently maintaining practices to minimize contamination risks. However, innovations in sanitation were less prioritized, with only 74 (12.3%) selecting the option. Conducting post-mortem inspections was always prioritized by 209 (34.5%) of respondents, with 303 (50.5%) considering that to be carried out sometimes. The findings from these inspections are Documentation of post-mortem findings for food safety purposes was considered a priority by 463 (77.2%) of respondents, and 81.2% regarded putting measures in place to address any defects identified as important. Only 32.2% of respondents prioritized meat storage within the abattoir, with 77.7% emphasizing adherence to guidelines for proper storage conditions.\u003c/p\u003e \u003cp\u003e \u003c/p\u003e \u003cp\u003e \u003cb\u003e3.4 Prioritization of food safety in the red meat industry by respondents based on their socio-demographic variable\u003c/b\u003e \u003c/p\u003e \u003cp\u003eTable\u0026nbsp;\u003cspan refid=\"Tab4\" class=\"InternalRef\"\u003e4\u003c/span\u003e provides a detailed analysis of how socio-demographic factors influence the prioritization of food safety measures within the red meat industry in Ilorin, Nigeria. Butchers, who are directly involved in the slaughtering and initial processing of meat, placed the highest emphasis on ante-mortem inspection, with 99 instances recorded. This priority is likely driven by the notion that ensuring animals are healthy before slaughter is essential to avoid the economic losses associated with post-mortem rejections. Additionally, post-mortem inspection was highly prioritized among butchers, with 60 instances, reflecting their concern for maintaining meat quality and safety after slaughter. Surprisingly, meat traders, who are responsible for the distribution and sales of meat products, also showed a strong preference for ante-mortem inspection, with 73 instances recorded, and post-mortem inspection, with 43 instances. This indicates their awareness of the importance of ante- and post- mortem inspections in ensuring the safety and marketability of the meat. Meat traders also placed significant importance on sanitation before slaughtering, with 13 instances, which underscore their role in maintaining meat quality during handling and transportation. Furthermore, veterinarians, with their specialized knowledge in animal health, naturally prioritized both ante-mortem and post-mortem inspections, recording 17 and 5 instances, respectively. Their emphasis on these inspections aligns with their professional responsibility to prevent the spread of zoonotic diseases and to ensure that only healthy animals enter the food supply chain.\u003c/p\u003e \u003cp\u003eThe study also revealed that age is a significant factor in determining the prioritization of food safety measures. Respondents aged 39 to 50 years demonstrated the highest focus on ante-mortem inspection, with 214 instances recorded, and showed significant concern for abattoir sanitation, with 130 instances. Also, the younger age group, those aged 18 to 38 years, also valued ante-mortem inspection but to a lesser extent, with 67 instances. This suggests that while younger workers recognize the importance of these inspections, they may benefit from additional training and experience to fully appreciate the critical role these practices play in food safety. Interestingly, respondents over 50 years old prioritized post-mortem inspection, with 10 instances, over ante-mortem inspection. This shift in focus might be attributed to their long-term exposure to the industry and a deeper understanding of the importance of ensuring meat safety post-slaughter, where potential issues can still be identified and addressed.\u003c/p\u003e \u003cp\u003eEducation levels were also found to significantly influence the prioritization of food safety measures. Respondents with primary and secondary education predominantly prioritized ante-mortem inspection, with 127 and 28 instances, respectively, as well as post-mortem inspection. On the other hand, respondents with tertiary education placed a greater emphasis on worker\u0026rsquo;s training, with 17 instances, alongside ante-mortem inspection, with 48 instances. This suggests that those with higher education levels recognize the importance of continuous education and training in maintaining and improving food safety standards. However, this observation may be biased by the fact that most of the people with tertiary education are veterinarians and other officers involved in regulatory activities.\u003c/p\u003e \u003cp\u003eLike age, experience in the industry also played a crucial role in the prioritization of food safety measures. Respondents with 10 to 19 years of experience showed a strong emphasis on ante-mortem inspection, with 148 instances, and abattoir sanitation, with 98 instances. Similarly, respondents with 20 to 29 years of experience also focused on ante-mortem inspection, with 71 instances, and abattoir sanitation, with 49 instances, though slightly less than the 10 to 19-year group. This similarity in prioritization based on experience may be due to working in proximity and the knowledge of food safety from the more experienced workers rubbing off quickly on the less experienced workers.\u003c/p\u003e \u003cp\u003eFinally, the language background was found to influence the prioritization of food safety measures for example, Yoruba speakers, who comprised most respondents, prioritized ante-mortem inspection, with 239 instances, and abattoir sanitation, with 117 instances. This emphasis could be attributed to cultural practices and industry norms within Yoruba-speaking people at the abattoirs. On the other hand, Hausa speakers showed a stronger focus on post-mortem inspection, with 28 instances, and ante-mortem inspection, with 25 instances, which might reflect regional differences in training and practice.\u003c/p\u003e "},{"header":"5 Discussion","content":"\u003cp\u003eTo the best of our knowledge, this study is the first to identify and rank food safety priorities within Nigeria's red meat industry. The socio-demographic findings highlight a meat industry workforce that is largely male, middle-aged, and experienced, with mostly primary education. This is similar to those in previous studies albeit not in Nigeria. For example, in Amathole District in Eastern Cape Province of South Africa, where most respondents were male (80%), aged between 21\u0026ndash;30 years (42.5%), mostly composed of the local ethnicity, Zhosa (82.5%) [\u003cspan citationid=\"CR23\" class=\"CitationRef\"\u003e23\u003c/span\u003e]. Similarly, educational levels varied, with 40% having secondary education and 25% having no formal education [\u003cspan citationid=\"CR23\" class=\"CitationRef\"\u003e23\u003c/span\u003e]. A previous study in the same study location also reports similar socio-demographic variables [\u003cspan citationid=\"CR19\" class=\"CitationRef\"\u003e19\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eThe dominance of red meat processing, particularly from cattle, and the prevalence of Yoruba language use reflect regional dietary preferences and cultural influences within the industry. The impact of culture on the type of meat consumption is quite significant and has been reported in several previous studies [\u003cspan citationid=\"CR24\" class=\"CitationRef\"\u003e24\u003c/span\u003e, \u003cspan citationid=\"CR25\" class=\"CitationRef\"\u003e25\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eThe knowledge of food safety priorities among respondents is relatively high, with 91.2% having heard about food safety. This is quite contrary to previous studies conducted in southern coastal regions of Bangladesh where only 20% of meat handlers understand the concept of food safety [\u003cspan citationid=\"CR26\" class=\"CitationRef\"\u003e26\u003c/span\u003e]. Similarly, the knowledge level among respondents is higher than those observed in Dessie and Kombolcha towns of the Amhara regional State of Ethiopia where only 11.1% of respondents have knowledge of food safety [\u003cspan citationid=\"CR27\" class=\"CitationRef\"\u003e27\u003c/span\u003e]. However, only 37.8% received formal training on food safety, highlighting an education gap. This finding aligns with studies conducted in other regions, which also emphasize the need for regular training to improve food safety knowledge [\u003cspan citationid=\"CR28\" class=\"CitationRef\"\u003e28\u003c/span\u003e, \u003cspan citationid=\"CR29\" class=\"CitationRef\"\u003e29\u003c/span\u003e]. Consequently, there is a need for tailored training programs to accommodate different cultural and educational backgrounds and roles within the industry. Overall, educational level plays a significant role in knowledge and formal training received and it is in line with previous studies [\u003cspan citationid=\"CR30\" class=\"CitationRef\"\u003e30\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eRemarkably, most of the respondents understood the importance of resting animals after transportation (95.8%) and inspecting animals before and after slaughter (91.5%). This is in line with standard practice in food processing where animals must be rested before slaughter and inspected before and after slaughter [\u003cspan citationid=\"CR31\" class=\"CitationRef\"\u003e31\u003c/span\u003e, \u003cspan citationid=\"CR32\" class=\"CitationRef\"\u003e32\u003c/span\u003e]. Additionally, while most, 91.2% of the respondents understand the necessity of separating sick animals, only 51.2% understand the consequences of slaughtering unfit animals. This is fairly good as having a strong understanding of both is expedient for obviating diseases/lesions in the meat product [\u003cspan citationid=\"CR33\" class=\"CitationRef\"\u003e33\u003c/span\u003e]. Awareness and understanding of sanitation practices, such as cleaning the environment before slaughtering (93.2%) and the use of personal protective equipment (92%), was also high. Similarly, most respondents were aware of guidelines and protocols to minimize contamination risks (73%); but only 59.8% had specific sanitation training, suggesting the need for more targeted training programs for personnel involved in handling and transporting livestock. In contrast, a significant number of respondents (90.7%) were unaware of contamination risks during transportation. Furthermore, regular cleaning of tools, equipment, and surfaces was reported by 68.3% of respondents, and proper waste disposal by 69.5%. These findings show some knowledge gap in sanitary practice which plays a critical role in proper animal handling and sanitation in preventing contamination [\u003cspan citationid=\"CR34\" class=\"CitationRef\"\u003e34\u003c/span\u003e, \u003cspan citationid=\"CR35\" class=\"CitationRef\"\u003e35\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eIn terms of training, a significant number of respondents reported occasionally undergoing food safety training (40.5%). This is also consistent with other studies in other developing countries for example where training of abattoir workers is quite limited [\u003cspan citationid=\"CR26\" class=\"CitationRef\"\u003e26\u003c/span\u003e, \u003cspan citationid=\"CR27\" class=\"CitationRef\"\u003e27\u003c/span\u003e]; however, in contrast to a more developed country like South Africa where abattoir workers had significant training and even need to be certified [\u003cspan citationid=\"CR23\" class=\"CitationRef\"\u003e23\u003c/span\u003e]. This indicates the need for more consistent and comprehensive training and certification programs to structuralize and formalize the work environment and ensure proper food safety adherence. Studies have shown that regular training significantly improves food safety practices among workers [\u003cspan citationid=\"CR28\" class=\"CitationRef\"\u003e28\u003c/span\u003e, \u003cspan citationid=\"CR36\" class=\"CitationRef\"\u003e36\u003c/span\u003e, \u003cspan citationid=\"CR37\" class=\"CitationRef\"\u003e37\u003c/span\u003e]. Due to the lack of a formal training system, the dissemination of food safety information for slaughterhouse workers was occasionally through public health or veterinary officers who were originally supposed to oversee regulations and ensure proper adherence to standard practices. Subsequently, we suggest to the government, and food safety organizations a complete restructuring of the red meat value chain by creating a comprehensive national food safety program in the meat industry. The program will include appropriate formal training for anyone handling meat and meat products; and also establish a guidance document that will highlight the food safety standards for slaughtering, processing, transporting and storage of red meats from the slaughterhouse/slaughter slabs along the food processing value chain to consumers.\u003c/p\u003e \u003cp\u003eMost respondents confirmed regular inspections for signs of illness or contamination before slaughter (78.7%). However, due to a shortage of human resources, the capacity for inspecting slaughterhouses and markets is limited. As a result, inspections are primarily conducted for large-scale slaughterhouses and are often rare or non-existent for small-scale and medium-scale operations, private butchers, or retailers. Ante-mortem and postmortem inspections are crucial for preventing the introduction of contaminated meat into the food supply chain [\u003cspan citationid=\"CR29\" class=\"CitationRef\"\u003e29\u003c/span\u003e, \u003cspan citationid=\"CR34\" class=\"CitationRef\"\u003e34\u003c/span\u003e, \u003cspan citationid=\"CR38\" class=\"CitationRef\"\u003e38\u003c/span\u003e]. The lack of comprehensive meat inspection regulations and programs has further widened the safety gap in the red meat value chain.\u003c/p\u003e \u003cp\u003e Only 32.2% of respondents indicated that meat and meat products were stored within the abattoir, and 77.7% reported having guidelines for storage conditions. The lack of appropriate storage facilities may have contributed to the low propensity of the butchers and other stakeholders to adequately store leftover meat [\u003cspan citationid=\"CR39\" class=\"CitationRef\"\u003e39\u003c/span\u003e, \u003cspan citationid=\"CR40\" class=\"CitationRef\"\u003e40\u003c/span\u003e]. The lack of appropriate storage facilities may further contribute to food safety gaps and economic wastage since proper storage is critical for preventing spoilage and contamination, as highlighted in previous studies [\u003cspan citationid=\"CR37\" class=\"CitationRef\"\u003e37\u003c/span\u003e, \u003cspan citationid=\"CR41\" class=\"CitationRef\"\u003e41\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eOn priority ranking, (1; 54%) of the respondents ranked ante-mortem inspection as the most important food safety priority of the red meat industry, followed by post-mortem inspection (2; 38.3%), sanitation before slaughtering (3; 27.7%), worker\u0026rsquo;s training (4; 26%) and abattoir sanitation (5; 25.2%). Since ante-mortem inspection was ranked the most important by the respondents many of whose income is tied to the selling of the animal carcasses, hence they mostly prefer for inspection to be done before slaughtering; the animal could still be treated if sick rather than losing the whole or a significant chunk after post-mortem inspection. In contrast, more industrialized settings, such as South Africa, show a more balanced emphasis on both ante- and post-mortem inspections [\u003cspan citationid=\"CR23\" class=\"CitationRef\"\u003e23\u003c/span\u003e]. This difference could be attributed to the varying levels of infrastructure and regulatory enforcement across regions. However, even in settings with more robust food safety regulations, post-mortem inspections are equally critical, as they are often the last line of defense against contaminated meat entering the food supply chain [\u003cspan citationid=\"CR35\" class=\"CitationRef\"\u003e35\u003c/span\u003e, \u003cspan citationid=\"CR36\" class=\"CitationRef\"\u003e36\u003c/span\u003e, \u003cspan citationid=\"CR42\" class=\"CitationRef\"\u003e42\u003c/span\u003e]. Since post-mortem inspection remains the best at identifying lesions and making appropriate food safety decisions albeit poor welfare pre-slaughter also affects the meat quality [\u003cspan citationid=\"CR43\" class=\"CitationRef\"\u003e43\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eThe role of veterinarians in prioritizing both ante-mortem and post-mortem inspections further corroborates their critical function in maintaining public health. Veterinarians are often the first to detect zoonotic diseases, which, if left unchecked, can have severe public health implications [\u003cspan citationid=\"CR44\" class=\"CitationRef\"\u003e44\u003c/span\u003e]. This study's findings are consistent with literature that positions veterinarians as key stakeholders in food safety, particularly in regions where zoonotic diseases are prevalent [\u003cspan citationid=\"CR44\" class=\"CitationRef\"\u003e44\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eAge-related differences in prioritization highlight how experience and responsibility shape food safety practices. Older workers, particularly those aged 39\u0026ndash;50 years, emphasized ante-mortem inspection and abattoir sanitation, likely reflecting their accumulated knowledge and the significance of their roles. While they have no existing literature to corroborate findings, age, and experience have been rightfully shown to impact the understanding of critical control points in the meat processing chain [\u003cspan citationid=\"CR27\" class=\"CitationRef\"\u003e27\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eRespondents with higher education levels placed greater emphasis on worker training, recognizing the importance of continuous education in maintaining food safety standards. This finding is consistent with other studies where the level of education and training among workers in the food services industry impact their knowledge and practice of food safety [\u003cspan citationid=\"CR30\" class=\"CitationRef\"\u003e30\u003c/span\u003e]. However, the lower prioritization of formal training among less-educated workers in this study reflects a broader challenge in many developing countries, where access to continuous education and training is often limited and many public health-related issues are often associated with local prejudices [\u003cspan citationid=\"CR42\" class=\"CitationRef\"\u003e42\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eThe prioritization of ante-mortem inspection and abattoir sanitation by Yoruba speakers likely reflects cultural norms and practices within Yoruba-speaking regions of Nigeria. While there are studies to corroborate, previous research has documented the impact of culture on meat processing and consumption which may impact knowledge and prioritization of food safety concerns [\u003cspan citationid=\"CR24\" class=\"CitationRef\"\u003e24\u003c/span\u003e, \u003cspan citationid=\"CR25\" class=\"CitationRef\"\u003e25\u003c/span\u003e].\u003c/p\u003e"},{"header":"6 Conclusions","content":"\u003cp\u003eThe study reveals significant gaps in food safety practices within the Ilorin red meat industry, despite workers' general awareness of food safety. While there is a strong emphasis on ante-mortem and post-mortem inspections, critical issues such as inconsistent sanitation practices, inadequate formal training, and poor meat storage conditions persist. Unfortunately, the low prioritization of formal training and adherence to food safety guidelines highlights the need for targeted interventions by stakeholders. Hence, to address these shortcomings, it is essential to implement comprehensive training programs tailored to the specific roles within the industry. Our findings suggest that training programs should focus on contamination risks during meat processing and transportation, sanitation practices, and the importance of proper meat storage. Additionally, improving inspection frequency and enhancing storage facilities can significantly reduce the risk of foodborne illnesses. Finally, we recommend that the government and food safety organizations implement a comprehensive national food safety program for the Nigerian red meat industry. This program should include formal training for all meat handlers and establish clear guidelines for safety standards along the meat value chain including slaughtering, processing, transporting, and storing red meats. The Ilorin red meat industry can improve public health outcomes, enhance the quality of red meat, and contribute to the industry\u0026rsquo;s sustainable development by addressing these challenges.\u003c/p\u003e"},{"header":"Declarations","content":"\u003cp\u003e\u003cb\u003eEthics and consent to participate\u003c/b\u003e The study protocol was submitted for ethical approval to the Ethics Committee of the University of Ilorin with Ethical approval number UERC/FVM/17/32TA036A. This study adhered to the guidelines of the Helsinki Declaration. We requested written informed consent from the respondents, allowing them to participate voluntarily or withdraw at any point during the study.\u003c/p\u003e \u003cp\u003e \u003cstrong\u003eCompeting interests\u003c/strong\u003e \u003cp\u003eThe authors of this manuscript declare no conflicts of interest.\u003c/p\u003e \u003c/p\u003e\u003ch2\u003eFunding\u003c/h2\u003e \u003cp\u003eThis study received no specific funding.\u003c/p\u003e\u003ch2\u003eAuthor Contribution\u003c/h2\u003e\u003cp\u003eIAO conceptualization, investigation, analysis, writing of the manuscript, review, editing, and supervision. DCO: investigation, analysis, writing, and editing. AAB, OOA, and HC: methodology, investigation, review, and editing. TOI and NBA and. TA: methodology, investigation, data collection, analysis, review, and editing. IGM: methodology, project administration, supervision, review, and editing. All authors reviewed and approved the final version for publication.\u003c/p\u003e\u003ch2\u003eAcknowledgement\u003c/h2\u003e\u003cp\u003eWe extend our gratitude to all the stakeholders in the red meat industry who took the time to complete the survey, as well as to the researchers who assisted in revising the questionnaire.\u003c/p\u003e\u003ch2\u003eData Availability\u003c/h2\u003e\u003cp\u003eThe data from this study are available with the corresponding author upon reasonable request.\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\u003cli\u003e\u003cspan\u003eShang X, Tonsor GT. Food safety recall effects across meat products and regions. 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Pre-slaughter, slaughter and post-slaughter practices of slaughterhouse workers in Southeast, Nigeria: Animal welfare, meat quality, food safety and public health implications. PLoS One. 2023;18(3):e0282418. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1371/journal.pone.0282418\u003c/span\u003e\u003cspan address=\"10.1371/journal.pone.0282418\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eLaukkanen-Ninios R, Rahkila R, Oivanen L, Wirta R-E, Fredriksson-Ahomaa M. Views of veterinarians and meat inspectors concerning the practical application of visual meat inspection on domestic pigs in Finland. J Consumer Protect Food Saf. 2019;15(1):5\u0026ndash;14. \u003cspan class=\"ExternalRef\"\u003e\u003cspan class=\"RefSource\"\u003ehttps://doi.org/10.1007/s00003-019-01265-x\u003c/span\u003e\u003cspan address=\"10.1007/s00003-019-01265-x\" targettype=\"DOI\" class=\"RefTarget\"\u003e\u003c/span\u003e\u003c/span\u003e.\u003c/span\u003e\u003c/li\u003e\u003c/ol\u003e"},{"header":"Table 4","content":"\u003cp\u003eTable 4 is available in the Supplementary Files section.\u003c/p\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":true,"highlight":"","institution":"","isAcceptedByJournal":false,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true},"keywords":"Food safety, red meat industry, antemortem inspection, sanitation, Nigeria","lastPublishedDoi":"10.21203/rs.3.rs-5241196/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-5241196/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eFood safety is a global concern, particularly in developing countries like Nigeria, where foodborne diseases are prevalent. Hence, this study aims to identify and rank food safety priorities in the red meat industry in Ilorin, Northcentral Nigeria, to improve industry practices and public health outcomes. A cross-sectional study was conducted involving 600 respondents working in various roles within the red meat industry, including butchers, meat traders, veterinarians, and others. Data were collected through a structured questionnaire administered over eight months in ten slaughterhouses and slaughter slabs in Ilorin. The study assessed knowledge about and major concerns on food safety and ranked these concerns based on perceived importance by the respondents. The study revealed that 91.2% of respondents were aware of food safety, though only 37.8% had received formal training. However, 90.7% of respondents were unaware of contamination risks during carcass transportation, and there were inconsistencies in the application of sanitation practices. Respondents ranked ante-mortem inspection as the most critical concern (54.0%), and abattoir sanitation (25.2%) as the least important concern. Sociodemographic factors such as age, years of experience, level of education, and role within the industry significantly influenced respondents' knowledge and prioritization of food safety issues. The findings indicate a need for a comprehensive training program tailored to the diverse roles within the red meat industry. Improvements in sanitation, transportation, storage, and regular inspections are recommended to enhance food safety standards. These help mitigate the risks associated with foodborne diseases, albeit improving the quality of red meat products.\u003c/p\u003e","manuscriptTitle":"Evaluation and Prioritization of Food Safety Risks in the Nigerian Red Meat Industry: A Cross-Sectional Study on Public Health Implications and Industry-Wide Practices","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2024-10-25 10:33:33","doi":"10.21203/rs.3.rs-5241196/v1","editorialEvents":[{"type":"communityComments","content":0}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"c33bfe1a-cbba-45ab-9c5d-fe5611589174","owner":[],"postedDate":"October 25th, 2024","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"posted","subjectAreas":[],"tags":[],"updatedAt":"2025-01-16T06:08:39+00:00","versionOfRecord":[],"versionCreatedAt":"2024-10-25 10:33:33","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-5241196","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-5241196","identity":"rs-5241196","version":["v1"]},"buildId":"8U1c8b4HqxoKbykW_rLl7","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}