A Project Writing on Assessment of Food Safety Practices Among Abattoirs, Bulk Pepper Sellers and Vegetables Vendors in Ikere Local Government Markets.

This study investigates food safety practices and microbial contamination levels in Ikere Local Government Area, Ekiti State, Nigeria, focusing on three critical food groups: meat, peppers, and vegetable roots. The research was conducted across four major markets: Oja Oba Ikere, Bouesti School Market, Moni Abattoir, and Dayu International Cow Slaughter House. A total of 15 samples—five from each food group—were collected and analyzed using microbiological techniques such as culturing on nutrient and MacConkey agar and biochemical tests, including catalase, oxidase, gram staining, citrate utilization, and coagulase tests. Additionally, structured observation checklists were used to assess food safety practices among vendors.The results revealed significant differences in microbial contamination among the three sample types (p < 0.05), with meat showing the highest contamination levels, followed by vegetable roots and peppers. Pathogens such as E. coli and Salmonella were detected, particularly in meat samples from abattoirs, where poor hygiene and inadequate storage practices were common. Conversely, contamination levels did not significantly vary across markets (p > 0.05), indicating that unsanitary conditions and improper handling were widespread issues rather than location-specific problems.This study underscores the urgent need for enhanced food safety practices in Ikere Local Government, particularly in abattoirs. Recommendations include providing access to clean water, improving vendor training on hygiene, and enforcing stricter food safety regulations. These interventions are critical to reducing microbial contamination, mitigating the risks of foodborne illnesses, and safeguarding public health in the study area. The findings contribute to the broader discourse on food safety in developing countries, emphasizing the importance of system-wide interventions for sustainable food safety improvements.
Keywords: Food safety, microbial contamination, abattoirs, vegetable vendors, pepper sellers, E. coli, hygiene practices, Nigeria, public health