Food safety management systems are central to controlling microbial hazards in abattoirs, yet their effectiveness depends on consistent implementation beyond documented procedures. In Zambia, persistent foodborne risks suggest that FSMS performance in beef abattoirs remains inadequately characterised. This study sought to assess the effectiveness of FSMS in beef abattoirs of Lusaka. A cross-sectional descriptive study was conducted in three consenting beef abattoirs in Lusaka district. The Food Safety Management System Diagnostic Instrument was used to evaluate core control and assurance activities, while the Microbial Assessment Scheme assessed microbiological performance. Fifty samples were collected across five critical sampling locations including carcasses at key processing stages (32), operators’ hands (9), and knives (9). Samples were analysed using selective culture media and biochemical confirmation. Data were analysed in SPSS version 28 using descriptive statistics and inferential statistics to compare contamination patterns across abattoirs. All abattoirs had implemented foundational FSMS like GMPs and SSOPs; however, only one facility had adopted the HACCP system. FSMS-DI results showed average performance for core control activities (mean = 1.86) and basic-to-average performance for assurance activities (mean = 1.78) and food safety indicators (mean = 1.56). Microbiological analysis detected Staphylococcus spp. (70%) and Escherichia coli (54%) as the most prevalent organisms, particularly at CSLs involving operator hands and knives. Klebsiella spp. (22%), Streptococcus spp. (24%), and Shigella spp. (6%) were also detected, while Salmonella spp. was not isolated. Significant differences in contamination were observed for E. coli and Klebsiella spp. across abattoirs (p < 0.05). Microbiological safety ratings classified of the beef abattoir was between poor to moderate. Despite the presence of foundational FSMS elements, inconsistent implementation particularly at critical sampling locations, highlights the need for strengthened HACCP adoption, targeted hygiene control, and enhanced regulatory oversight to improve beef safety in Lusaka.
Muya et al. (Mon,) studied this question.