Food Safety Knowledge Among Abattoir Workers in Minna, Niger State

Abattoir workers occupy a critical role in meat safety, yet their level of food safety knowledge is rarely formally evaluated in Nigeria. This study assessed food safety knowledge among abattoir workers at the Minna Municipal Abattoir, Niger State, North Central Nigeria. A structured questionnaire was administered to 80 workers including slaughtermen, meat inspectors, cleaners, and meat retailers. The questionnaire addressed knowledge of foodborne diseases, personal hygiene requirements, meat handling standards, and contamination prevention. Observational checklists documented hygiene practices in real-time. Analysis using SPSS revealed that 55% of workers had inadequate knowledge of basic food safety principles. Awareness of Salmonella and E. coli as meat contaminants was low, and only 34% correctly identified all required personal protective equipment items for slaughter operations. Observational data showed frequent violations including use of contaminated water for carcass washing, lack of protective clothing, and unsanitary evisceration practices. Education level was significantly associated with food safety knowledge scores. The study concludes that food safety knowledge deficits among Minna abattoir workers increase the risk of meat contamination at the primary level. A comprehensive training curriculum tailored to the literacy level of abattoir workers and mandatory pre-employment food hygiene certification are recommended. Keywords: food safety, abattoir workers, meat contamination, Niger State, hygiene knowledge