Consumer-level intervention strategies can yield significant food safety benefits along meat chains in sub-Saharan Africa

There are numerous opportunities for bacterial contamination of meat along the production-retail-consumption chain. Intervention/mitigation strategies applied at any point along meat chains can potentially minimise foodborne illness risks and contribute to public health protection. Consumers and food handlers, especially in home and hospitality settings, are however typically the last link before consumption, making interventions targeting them essential. In sub-Saharan Africa, meat chains operate within complex socio-economic, cultural, and infrastructural contexts that heighten food safety risks. Factors such as limited access to refrigeration, reliance on informal market operations, traditional meat handling practices, and water insecurity directly affect consumer behaviour and increase the likelihood of microbial contamination. There is also a dearth of data on consumer attitudes and perceptions of risks in the region. Food safety risks could be minimized or eliminated if consumers appreciate and apply safe practices—cleaning, separating, cooking to the right temperature, and chilling per recommended standards—to minimise the risks for cross-contamination and bacterial growth or regrowth in meat products. Formulation of consumer-level intervention strategies, however, requires good understanding of consumers’ Knowledge, Attitude and Practices (KAP) that may influence their behaviour or overall, magnitude of relevant risks. On this basis as well as based on the output of relevant peer-reviewed literature, this article urges more research on KAP of meat consumers in sub-Saharan African countries as pertains to handling, temperature management and hygienic practices. Implementing good hygienic practices is hinged on sustainable access to safe water. Action for equitable, reliable access to sanitary water supply is thus required particularly in vulnerable areas to minimize human exposure to microbiological hazards originating from or linked to meat. Lastly, this review paper offers some suggestions for the design of consumer engagement programs tailored to the realities of the sub-Saharan Africa region, that can effectively reduce risky behaviours.