Bulletins of Natural and Applied Sciences
Vol. 3(2):41-49
Assessment of Operational Facilities and Hygienic Practices of Abattoir Workers in Federal Capital Territory, Abuja, Nigeria
*1Chagwa, L. L., 2Abdullahi, S. I., 3Muhinda, O. V, 4Enem S. I., 5Okoli, I. 1Department of Planning and Research Development, Nigeria Agricultural Quarantine Services, Headquarters, Abuja; 2Agricultural Research Council of
ABSTRACT
Effective abattoir hygiene is crucial for preventing meat contamination and ensuring public health safety. This study was carried out to assess the physical operational facilities and hygienic practices of workers in five (5) major abattoirs (Dei-Dei, Karu, Kubwa, Gwagwalada, and Abaji) in the Federal Capital Territory (FCT), Abuja. Twenty (20) workers were identified from each of the abattoirs. This assessment wasbased oninteractions and real-time observation of the activitiesof the workers at the point of meat processing. Some key hygieneindicators were pointed;personal protective equipment (PPE), knife sterilization, carcass washing, and availability of functional hand-washing stations. The results revealed wide disparities in compliance across the abattoirs. Dei-Dei consistently demonstrated the highest level of hygiene (60% PPE, 45% knife sterilization, 80% carcass washing, and a functional hand-washing station), while Abaji showed the poorest performance of PPE, knife sterilization, and carcass washing (25%, 20%, 40%, respectively, and no hand-washing facilities). Chi-square analysis indicated statistically significant variation in hygienic indicators across locations (p<0.05), and logistic regression identified PPE use, knife sterilization, and functional hand-washing stations as significant predictors of good hygiene (p<0.05). These findings highlight critical gaps in hygiene and infrastructure in several abattoirs, particularly at Abaji, Karu, and Gwagwalada, posing risks for carcass contamination and potential food-borne disease transmission. The study underscores the need for standardized hygiene enforcement, infrastructure upgrades, and worker training to enhance meat safety within abattoirs in the Federal Capital Territory.
