Table 5. Association between geographical location of slaughterhouse workers (n = 157) and their hygienic meat processing practices and knowledge on modes of transmission of meat-borne zoonotic pathogen during routine slaughterhouse operations in Southeast, Nigeria.
| Variable | Number of YES respondents | P-value | ||
|---|---|---|---|---|
| Anambra (n = 40) | Enugu (n = 83) | Ebonyi (n = 34) | ||
| Hygienic carcass/meat handling practices | ||||
| Stunned before bleeding | 3 | 6 | 2 | 0.957 |
| Dressed carcasses/meat on bare slaughterhouse floor | 28 | 60 | 24 | 0.961 |
| Use the same bowl of water or pool of water to wash more than one carcass | 25 | 42 | 15 | 0.262 |
| Used of personal protective equipment during abattoir duties | 10 | 24 | 10 | 0.884 |
| Knowledge on modes of transmission of zoonotic meat-borne pathogens during slaughterhouse operations | ||||
| 1. | 20 | 50 | 11 | 0.023 |
| 2. | 28 | 58 | 25 | 0.919 |
| 3. | 23 | 66 | 20 | 0.019 |
| 4. | 13 | 34 | 20 | 0.067 |
| 5. | 21 | 49 | 27 | 0.045 |
| 6. | 20 | 48 | 16 | 0.499 |
| 7. | 25 | 65 | 29 | 0.055 |
1. Know that some food-producing animals can harbour zoonotic meat-borne pathogens
2. Know that stress or inhumane handling of animals shortly before slaughter may cause poor bleed-out, which may enhance retention of meat-borne pathogens negatively affects the shelf-life (keeping quality) of the processed meats
3. Know that some of the zoonotic meat borne pathogens in animals are transmissible to humans by handling/processing infected animals/carcasses or via the food chain
4. Know that stress or inhumane handling of animals awaiting slaughter can lower their immunity and increase their susceptibility to zoonotic meat-borne pathogens transmissible to humans through abattoir operations or via the food chain
5. Know that human infection with zoonotic meat-borne pathogens can result from the use of contaminated water for carcass/meat processing during slaughterhouse operations
6. Know that non-use of personal protective equipment can enhance transmission of zoonotic pathogens among occupationally exposed people, particularly slaughterhouse workers
7. Know that eating/drinking while processing carcass, especially with unwashed hands, may increase your chances of infection with zoonotic pathogens