Awareness and Attitudes of People Towards Slaughtering of Sick Animals of Unknown History and Meat Hygiene in Makurdi Metropolis Abattoirs

Objectives: To assess consumers knowledge, attitudes and practices associated with risks of consuming sick, dead or unknown health history animals’ meat. Material and Methods: The study adopts a non-experimental quantitative research design. Four hundred meat buyers were randomly sampled, and a structured questionnaire served as the data collection tool. A total of 376 respondents were interviewed using a questionnaire, selected through a simple random sampling technique. Descriptive statistical techniques were employed to analyze the data, and ANOVA was used to test formulated hypotheses at a significance level of 0.05. The data was analyzed using SPSS version 21. Results: The results from a survey of 400 questionnaires revealed a 94% response rate, with 376 questionnaires returned. The respondents were predominantly female (57%) and aged 30–39 years (52%). Most were married (60%). All respondents were aware of meat hygiene, and 94% were familiar with zoonosis. Opinions on the risks associated with consuming sick or unidentified animals varied: 55% believed that diseases could not be contracted from eating such animals, while 49% felt it was acceptable to consume animals with an unknown health history. A significant majority (85%) recognized that insects could contaminate raw meat, and all respondents (100%) acknowledged that improper meat handling poses health risks to consumers. In terms of knowledge, 37% of respondents demonstrated an adequate understanding of meat hygiene risks, while 63% had inadequate knowledge. Regarding meat processing practices, 34% consumed food or drink while processing meat, and 40% used gloves. While all respondents washed their hands before and after handling meat, only 44% wore protective gear. Most (97%) properly cleaned meat storage areas, though only 47% sterilized utensils, and 30% handled meat despite injuries. Overall, 56% of respondents demonstrated good meat processing practices, indicating a positive trend in hygiene awareness. However, the overall findings across knowledge (37%), attitudes (52%), and practices (56%) highlight significant gaps in the understanding of meat hygiene among consumers and meat processing workers in Makurdi metropolis. Conclusion: This study underscores a profound lack of awareness and inadequate attitudes among consumers regarding the risks of consuming sick animals and meat hygiene. Given these findings, it is crucial for public health stakeholders to implement educational programs addressing meat hygiene and best practices