ASSESSING THE ROLE OF MEAT INSPECTION AND SAFETY TRAINING IN ENHANCING HYGIENE MEAT HANDLING AMONG BUTCHERS IN NORTHERN NIGERIA

ABSTRACT This study examined meat hygiene practices, safety knowledge, and inspection effectiveness among butchers in Bauchi Metropolis, Nigeria. The research aimed to assess the socioeconomic characteristics of butchers, evaluate their level of hygiene practices, determine the effectiveness of meat inspection and safety training programs, and analyze factors influencing the adoption of hygienic handling practices. A descriptive survey design was employed, using structured questionnaires administered to 300 respondents selected through stratified random sampling. Data were analyzed using descriptive statistics, regression analysis, ANOVA, and LSD post-hoc tests.Results revealed that most butchers were males (94%), aged between 20–30 years (56.67%), with moderate education—primarily Diploma/NCE holders (40.67%). Hygiene knowledge was generally high, with 68% acknowledging that improper handling predisposes consumers to health hazards and a mean knowledge score ranging from 4.70 to 5.26. However, practical adherence remained inconsistent, as only 69% used protective gear and 48.67% reported no regular meat inspection. Regression analysis showed that cooperative membership (p = 0.010), access to information booklets (p = 0.006), and Internet use (p = 0.000) significantly influenced hygiene practices, while education and experience were not significant predictors.The study concluded that although butchers possess substantial hygiene knowledge, weak regulatory enforcement, infrastructural deficiencies, and irregular inspections undermine effective practice. It was recommended that government agencies strengthen meat inspection frameworks, invest in abattoir infrastructure, and support cooperative-based and continuous hygiene training to ensure safer meat handling and public health protection.