Targeted training-based interventions to improve food safety practices in municipal abattoirs of Ethiopia

This study aimed to evaluate the effect of training-based intervention on process hygiene, food safety knowledge, and behavior of abattoir workers in Ethiopia. A total of 114 eligible participants and 138 swab samples from abattoir facilities were used to collect data. The pre- and post-intervention food safety knowledge and behaviors of participants were assessed using a structured questionnaire and direct observation, respectively. The swab samples were screened for hygiene indicator bacteria such as Escherichia coli, coliform, total coliform, Enterobacteriaceae, and aerobic plate count using petrifilm plates. The findings showed that participants’ food safety knowledge about pathogens and its associated illness (p = 0.004) and hygiene practices (p = 0.009) were significantly improved after intervention. The participant’s significant food safety behavioral change was observed in handwashing practices (p < 0.05). The participant’s behavior towards cleaning of work and meat contact surfaces was significantly improved after intervention (p = 0.000). Interestingly, the contamination level of generic E. coli (p = 0.034) and Enterobacteriaceae (p = 0.046) was significantly decreased in abattoirs after intervention. A significant reduction of generic E. coli contamination on beef carcasses (p = 0.009) and equipment (p = 0.036) was observed. The coliform (p = 0.013) and total coliform (p = 0.015) contamination of beef carcasses was also significantly reduced after intervention. Moreover, the personnel’s clothes and hands showed significantly lower Enterobacteriaceae contamination (p = 0.007) post intervention. The food safety training resulted in improvements of the hygiene process, some behaviors, and knowledge of participants. However, the implementation of integrated mitigation strategies is needed to ensure meat safety in abattoirs.