Assessing Sanitation, Hygiene Practices and Microbial Risks in a District-Level Abattoir: Implications for Public Health

Abstract

Williams Ampadu Oduro*, Prudence Tettey and Eunice Eduful

Background: Abattoirs are crucial for meat supply but pose significant public health risks when hygiene and sanitation practices are poor. This study assessed hygiene practices, infrastructure, and the microbial quality of meat and water at the Birim North District abattoir.

Method: A facility-based descriptive cross-sectional study involving all 15 abattoir workers was conducted using structured questionnaires, direct observations, and laboratory analyses of water and meat samples. Data were analyzed with SPSS version 20 using descriptive statistics, Chi-square (χ2), and Fisher’s exact tests, with significance set at p < 0.05.

Results: The abattoir lacked key sanitary infrastructure, including a toilet facility, handwashing station, electricity, and waste bins, with visible cracks and damaged doors. Hand hygiene was poor: 40% of workers washed their hands after animal tasks, 35% before and after toilet use, 20% after meals, and 5% at the beginning of the day. Although 66.7% reported daily PPE use, none were observed using PPE. Only 33.3% had undergone medical screening, and 20% had received hygiene training. Education level (p = 0.005) and age (p < 0.001) were significantly associated with hygiene knowledge, while work experience showed no association (χ2 = 4.19, p = 0.123). Age (χ2 = 10.74, p = 0.057) and work experience (χ2 = 5.43, p = 0.066) were also associated with knowledge of health screening, whereas education level was not (χ2 = 6.18, p = 0.103). Water analysis revealed non-compliance with WHO standards, with high color levels (25 Pt/ Co, p = 0.006) and coliform counts (4.0 × 107 Cfu/100 ml vs. <1 Cfu/100 ml, p < 0.001). Meat met FDA standards for TCC, TVC, and TSC but exceeded limits for Salmonella spp.

Conclusion: Major deficiencies in infrastructure, hygiene practices, and water quality threaten meat safety at the Birim North abattoir. Sociodemographic factors such as age and education influence workers’ hygiene knowledge and awareness of health screening. Policymakers and local authorities must prioritize infrastructural investment, strengthen regulatory enforcement, and regular hygiene training and medical screening to protect public health and reduce foodborne disease risks.

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