Factors Associated with Quality Meat Hygiene Handling to Promote Healthy Meat Consumption among Meat Handlers in Kirehe District, Rwanda

Background: Unsafe food causes an estimated 866 million illnesses and 1.5 million deaths every year, with the heaviest burden in Africa and South-East Asia [1]. Meat is a major vehicle of foodborne pathogens, and the behaviour of meat handlers is a critical control point between slaughter and consumption. Evidence on the factors that shape meat-hygiene practice in rural Rwanda is scarce. This study examined socio-economic and socio-cultural factors associated with quality meat-hygiene handling and assessed the availability and implementation of safety standard protocols among meat handlers in Kirehe District, Rwanda. Methods: A cross-sectional mixed-methods design was used. A structured questionnaire was administered to 423 meat handlers selected by stratified random sampling across butcheries, slaughter slabs, slaughterhouses, meat-grilling points and meat transport. Structured observation was conducted in 60 facilities, and key informant interviews and focus group discussions were analysed thematically. Good practice was defined as a score of at least 80% on 13 practice items. Chi-square tests and multivariable logistic regression were used, and findings were triangulated. Results: The mean practice score was 80.3% (SD 9.7), and 51.8% of handlers had good practice. Formal hygiene training (AOR = 4.01, 95% CI: 2.10–7.65), monthly income of at least RWF 151,000 (AOR = 3.70, 95% CI: 2.00–6.83), secondary or university education (AOR = 2.88, 95% CI: 1.65–5.03) and perceived responsibility for consumer protection (AOR = 2.79, 95% CI: 1.53–5.08) were positively associated with good practice. Financial constraints (AOR = 0.62), workload barriers (AOR = 0.66) and the belief that normal-looking meat is safe (AOR = 0.57) were negatively associated. Mean observed facility compliance was 60.5%, with the largest gaps in functional refrigeration (30.4%), clean covered transport (40.0%) and evidence of staff training (48.3%). Conclusion: Meat-hygiene practice in Kirehe District is shaped by interacting individual, economic, cultural and institutional factors. Combined interventions that pair practical training with affordable hygiene inputs, cold-chain support, routine supervision and consumer risk communication are recommended.