Description

Abstract

This study analyzed food safety practices among fork sellers in Oredo Local Government Area of Edo State. The specific objectives are to: examine the socio-economic characteristics of pork sellers, identify the constraints of food safety practices, identify the constraints of food safety practices undertaken by pork sellers and determinants of food safety practices by pork sellers in Oredo Local Government Area of Edo State. Primary data were collected from 30 pork sellers from four (4) communities in the local government area, using multistage sampling technique. Descriptive statistics such as percentages, means and standard deviations were used to analyze data. Results showed that majority of the pork sellers in the study area are male, within the age of  26-30years (at an average age of 36-40years), 16 (53.3%) are married, (40.0% and 40.0% have primary and secondary school education). 12 of the respondents (pork sellers) representing 40.0% are No of workers,  A large number of pork sellers have benefited from pork marketing 9 (30.0%), majority of the respondents 13 (43.3%) stated that banks /cooperatives as their sources of finance, 13 of the respondents representing 43.3% have within 6-10years pork selling experience. The average price per kilogram is 1717 while sales revenue per month is N286,000. Majority of the respondents strongly agreed on washing hands before selling pork, ensure the slaughter area is clean and hygienic, ensure pork is properly prepared before serving to consumers (restaurant), washing items used to slaughter pigs before use, refrigerating pork meat, washing hands after selling pork to a customer and ensure proper disposal of pig waste after slaughter are the food safety practices of respondents. 20 of the respondents representing 66.7% have high level of food safety practices, 29 of the respondents presenting 96.67 noted epileptic power supply causing spoilage of pork meat as the challenges of food safety practice among pork meat sellers. The coefficient result shows that sex, age, educational qualification, No of workers, pork selling experience and sales revenue (per month) are not predictors of food safety practices. The correlation result shows that age, educational qualification and No. of workers are the predictors of food safety practices. It was recommended that researchers and extension agents should take cognizance of local pork sellers handle pigs from slaughter house to the market and try to teach them modern sanitation practices that would help improve health safety.