Drivers of zoonotic Campylobacter transmission in slaughterhouses: Insights from Nigeria for global One Health improvement
1
Agriculture and Animal Health, University of South Africa, Johannesburg, South Africa
2
Faculty of Veterinary Medicine, University of Nigeria, Nsukka, Enugu State, Nigeria
Popul. Med. 2026;8(Supplement Supplement 1):A312
ABSTRACT
ABSTRACT:
A cross-sectional survey was conducted among 188 randomly selected slaughterhouse workers (SHWs) in Enugu State, Nigeria, to determine the drivers of zoonotic Campylobacter transmission in slaughterhouse setting. Data on socio-demographics, hygiene practices, knowledge of Campylobacter transmission, and self-reported gastroenteritis symptoms were collected using a validated questionnaire. Descriptive statistics and a binary logistic regression model were applied to identify determinants of Campylobacter transmission risk practices and knowledge gaps. Over half of the respondents (56.4%) were at a high-risk of Campylobacter infection, due to non-use of personal protective equipment (PPE) (77.1%), washing multiple carcasses in the same water bowl (54.8%), eating or drinking during carcass/meat processing (45.7%), and consuming raw or undercooked meat (36.7%). Most workers (90.4%) used non-potable water for carcass/meat processing, with only 14.1% reporting purification of the water used. Age (p = 0.028; OR = 2), slaughterhouse location (OR = 2; p = 0.007), absence of training (OR = 3.7; p = 0.001), and low educational level (OR = 3.7; p = 0.020 were significantly associated with Campylobacter transmission risky practices. Significant knowledge gaps were evident, as 28.2%, 51.1%, 52.7% and 56.9% of the SHWs, respectively, did not recognize that Campylobacter infection could arise from consuming contaminated meat, eating/drinking while handling carcasses, using unsafe water during processing, neglecting PPE. Most (64.4%) SHWs reported gastroenteritis symptoms, with 76% of them continuing carcass processing despite the illness. Workers who had low knowledge scores were five times more likely (OR = 4.5) to report gastroenteritis symptoms. This study revealed low education, lack of training on meat processing, unhygienic meat processing practices, and high prevalence of gastroenteritis symptoms among the SHWs. Context-specific interventions, including provision of potable water, strict enforcement of hygiene standards, routine training in local languages, regulatory oversight and mandatory PPE use, are imperative.
A cross-sectional survey was conducted among 188 randomly selected slaughterhouse workers (SHWs) in Enugu State, Nigeria, to determine the drivers of zoonotic Campylobacter transmission in slaughterhouse setting. Data on socio-demographics, hygiene practices, knowledge of Campylobacter transmission, and self-reported gastroenteritis symptoms were collected using a validated questionnaire. Descriptive statistics and a binary logistic regression model were applied to identify determinants of Campylobacter transmission risk practices and knowledge gaps. Over half of the respondents (56.4%) were at a high-risk of Campylobacter infection, due to non-use of personal protective equipment (PPE) (77.1%), washing multiple carcasses in the same water bowl (54.8%), eating or drinking during carcass/meat processing (45.7%), and consuming raw or undercooked meat (36.7%). Most workers (90.4%) used non-potable water for carcass/meat processing, with only 14.1% reporting purification of the water used. Age (p = 0.028; OR = 2), slaughterhouse location (OR = 2; p = 0.007), absence of training (OR = 3.7; p = 0.001), and low educational level (OR = 3.7; p = 0.020 were significantly associated with Campylobacter transmission risky practices. Significant knowledge gaps were evident, as 28.2%, 51.1%, 52.7% and 56.9% of the SHWs, respectively, did not recognize that Campylobacter infection could arise from consuming contaminated meat, eating/drinking while handling carcasses, using unsafe water during processing, neglecting PPE. Most (64.4%) SHWs reported gastroenteritis symptoms, with 76% of them continuing carcass processing despite the illness. Workers who had low knowledge scores were five times more likely (OR = 4.5) to report gastroenteritis symptoms. This study revealed low education, lack of training on meat processing, unhygienic meat processing practices, and high prevalence of gastroenteritis symptoms among the SHWs. Context-specific interventions, including provision of potable water, strict enforcement of hygiene standards, routine training in local languages, regulatory oversight and mandatory PPE use, are imperative.
| eISSN: | 2654-1459 |
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