Hazards Associated with Ready-to-Eat Meat Consumed in Kebbi State, Nigeria


October 11, 2022 - Author: Ibrahim Ribah Mohammed


  • Routine inspection by experts to sanitize the production and sale of RTE-MPs
  • Hazard Analysis and Critical Control Points (HACCP) should be established in the value chain production of RTE meat products to create a framework to protect public health.
  • The use of hand sanitizer and hand gloves during production/processing advocated.
  • Sensitization of risk associated with consumption of RTE-MPs infected products to both processors and consumers.
  • The use of modern processing and packaging facilities to reduce the risk of infections.


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