Health hazards associated with ready-to-eat-meat in Nigeria: A call for public concern and critical interventions

Abstract

Scientific investigations on the type of ready-to-eat (RTE) meat popularly called Suya and sold in Nigeria are generating scientific and public concern due to microbial and chemical hazards associated with the products. This review evaluated the safety profile of Nigerian RTE meats, with special focus on Suya as a potential source of microbial, heavy metal and polycyclic aromatic hydrocarbon (PAH) food hazards. Assessments of outcomes of research articles on safety of RTE meat published from 1984 to 2019 were carried out using electronic databases and key word searches. Research outcomes were categorised into six sections representing the six geopolitical zones (South-south, South-east, South-west, North-east, North-west and North-central) of Nigeria. Virtually all research findings in various zones revealed microbial, heavy metal or PAH levels on RTE meat were higher than permitted limits and acceptable standards. The unhygienic activities of most meat slaughterers (sources of raw meat), processors (who prepare and package RTE meat) and vendors (involved in display and hawking processes) are major contributing factors to microbial and chemical hazards. To this end, adequate safety and sanitary measures are suggested and other essentials should be implemented by designated authorities and relevant stakeholders to ensure the menace posed by unhygienic RTE meat is curtailed drastically.