Meat hygiene and safety practices among food establishments in Debre Markos Town, Ethiopia: a One Health approach, 2025

Meat hygiene and safety are critical for preventing foodborne diseases and protecting public health. This study assessed meat hygiene and safety practices among 363 meat handlers in Debre Markos Town, Ethiopia, using a One Health framework that integrates human, animal, and environmental health determinants. Data were collected through structured interviews and direct observations across eleven key performance indicators. Overall, 60.6% of participants demonstrated good hygiene and safety practices, while 39.4% fell below recommended standards. Multivariable analysis showed that adequate handwashing, use of personal protective equipment (PPE), formal food safety training, and medical checkups every three months were strong human health predictors of good practice. Additionally, sourcing meat from licensed facilities and verification of ante-mortem inspections were significant animal health predictors, and facility sanitation was a key environmental predictor. These findings indicate that meat hygiene is shaped by interconnected human, animal, and environmental factors rather than individual effort alone. To ensure sustainable improvements, occupational health surveillance should be institutionalized, competency-based training and medical checkups every three months implemented, and supply chain traceability and facility sanitation monitoring integrated under a unified One Health approach.