Utilization of Standard Procedures of Hygiene Practices Associated with Quality Meat Hygiene Handling Practices in Bugesera District, Rwanda

Emmanuel Nsabimana; Maurice B. Silali

doi:10.36948/ijfmr.2026.v08i05.87089

Utilization of Standard Procedures of Hygiene Practices Associated with Quality Meat Hygiene Handling Practices in Bugesera District, Rwanda

Author(s)	Mr. Emmanuel Nsabimana, Dr. Maurice B. Silali
Country	Rwanda
Abstract	Meat hygiene encompasses all measures and conditions required to guarantee the safety and suitability of meat throughout the food chain. Despite existing meat hygiene regulations in Rwanda, gaps in compliance, training, infrastructure, and enforcement may increase food-safety risks. This study assessed Utilization of Standard Procedures of Hygiene Practices associated with the quality utilization of meat hygiene handling practices among meat handlers and consumers in Bugesera District, Rwanda. A descriptive cross-sectional study using a mixed-methods approach was conducted. Quantitative data were collected from meat handlers and consumers using structured questionnaires, while qualitative data were obtained through four focus group discussions and eight key informant interviews. A total of 422 questionnaires were distributed, of which 402 were completed, giving a 95.3% response rate. Quantitative data were analyzed using SPSS version 25, employing descriptive statistics and inferential analysis, while qualitative data provided contextual interpretation of the quantitative findings. Ethical approval was obtained from Mount Kigali University, and permission was obtained from Bugesera District authorities. Results of the study opined that most of the gender handling and consumers in butcher shop and abattoirs were mainly Males, (259), 64.43%, while female participation was only (143), 35.7%.Results opined that the Utilization of Standard Procedures of Hygiene was being implemented mainly by Meat consumers, who were the majority (263)65.4%, and meat handlers were (139) 34.6%, with significant protective association of hygiene meat handling practices of RR (0.7, 0.35). The study found that most respondents showed good knowledge of meat hygiene: (394) 98% knew that dirty equipment can cause contamination and (396), 98.5% knew contaminated meat can cause illness, while 270 (92.3%) knew that healthy-looking people can carry foodborne pathogens. On the hygiene regulations are too strict and difficult to follow, indicating a perceived challenges to compliance despite a significant protective association on of RR (0.50, 0.49) with P value of 0.023 attitudes on personal hygiene to prevent communicable diseases. Study concluded that utilization of recommended meat hygiene procedures in Bugesera District remains inadequate despite generally good knowledge and attitudes. Strengthening continuous training, routine inspection and enforcement, improving access to licensed abattoirs and hygienic infrastructure, and increasing public awareness are recommended to improve meat safety and protect population health.
Keywords	Meat hygiene, Meat handlers, Hygiene practices, Food safety.
Field	Medical / Pharmacy
Published In	Volume 8, Issue 5, September-October 2026
Published On	2026-09-05
DOI	https://doi.org/10.36948/ijfmr.2026.v08i05.87089

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Utilization of Standard Procedures of Hygiene Practices Associated with Quality Meat Hygiene Handling Practices in Bugesera District, Rwanda

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