Food safety knowledge and practices on quality of dressed chicken in Kampala district markets

Abstract

In Uganda, the monitoring of safety and quality standards for dressed chicken meat is still limited, raising concerns about consumer health and reducing the market value of the meat. This study set out to investigate how the level of food safety knowledge and handling practices among chicken meat vendors affects the microbial condition of the meat they sell. A targeted selection of traders from key markets in Kampala district was interviewed about their food safety awareness and hygiene behaviors, and samples of their chicken meat were tested for microbial contamination. The study found that men make up the majority of traders (72%). Although many vendors showed moderate to good awareness of food safety, some still lacked understanding of essential practices, especially those related to preventing contamination. Microbial testing revealed that meat from all surveyed markets had bacterial loads above acceptable thresholds. Specifically, Owino Market had the highest levels of total plate count (TPC) and, while Bugolobi Market had samples with the greatest concentration of Staphylococcus species. After introducing a Hazard Analysis and Critical Control Points (HACCP) system to a subset of vendors, the microbial quality of their products improved significantly. This suggests that proper implementation of food safety protocols can lead to cleaner and safer meat. The study highlights the need for ongoing training and awareness efforts targeted at meat processors and vendors. National regulatory bodies like the Uganda National Bureau of Standards (UNBS) should prioritize regular outreach and enforce HACCP-based safety guidelines to ensure that poultry products meet public health and quality standards.