Health professionals are raising alarms over the rising threat posed by undercooked and contaminated meat in Nigeria. Improper meat preparation, poor hygiene practices in abattoirs, and lax inspection protocols continue to expose consumers to life-threatening diseases, including tuberculosis. Experts have emphasized that tuberculosis, along with several other bacterial and parasitic infections, can easily transmit from animals to humans through improperly cooked or poorly handled meat.

Undercooked Meat as a Conduit for Tuberculosis

Dr. Muhammad-Bashir Bolajoko, a veterinary epidemiologist at the National Veterinary Research Institute in Plateau State, has underscored the severe health risks associated with consuming meat that has not been properly cooked. According to him, tuberculosis can transfer from infected animals to humans when people eat contaminated meat. He stressed that insufficient meat inspection and improper preparation increase the chances of disease transmission significantly.

In his role as Head of the Veterinary Public Health & Preventive Medicine Division, Dr. Bolajoko revealed that bacterial infections such as tuberculosis often escape detection when meat inspectors fail to conduct thorough checks. He explained that when such meat reaches the public without certification and is not properly cooked, it becomes a dangerous vehicle for zoonotic diseases.

The Global and National Burden of Tuberculosis

Globally, tuberculosis remains one of the deadliest infectious diseases. According to the World Health Organization (WHO), TB ranks among the top 10 causes of death and is the leading cause from a single infectious agent, even ahead of HIV/AIDS. This statistic alone underscores the severity of the threat.

In Nigeria, the situation is especially concerning. Dr. Patrick Dakum, Chief Executive Officer of the Institute of Human Virology Nigeria, noted in 2021 that Nigeria ranks sixth among the world’s 30 high-burden TB countries. WHO data from 2020 revealed that TB killed at least 156,000 Nigerians while infecting over 452,000 more.

Unfortunately, the emergence of COVID-19 further complicated TB control efforts by diverting critical resources and disrupting health services. As a result, progress toward eliminating tuberculosis by 2030—one of WHO’s key health targets—faces serious setbacks across Africa.

Bovine Tuberculosis and Other Animal-Borne Infections

Beyond human TB, experts have drawn attention to bovine tuberculosis, caused by Mycobacterium bovis. This bacterial strain closely resembles the one responsible for human TB and primarily infects the respiratory system in both animals and humans. When people consume meat from infected animals without thoroughly cooking it, they risk developing symptoms such as prolonged cough, fever, night sweats, abdominal pain, diarrhea, and significant weight loss.

However, tuberculosis is not the only concern. Meat that has not undergone proper inspection or comes from unhygienic slaughterhouses can also harbor brucellosis, anthrax, campylobacteriosis, typhoid fever, and other infectious diseases. These infections not only threaten individual health but also pose wider public health risks, especially in densely populated urban areas.

How Abattoir Conditions Contribute to Public Health Risks

In many parts of Nigeria, abattoirs operate under highly unsanitary conditions. Dr. Bolajoko pointed out that human traffic in and out of these facilities contributes significantly to contamination. He explained that individuals suffering from respiratory illnesses such as the common cold or COVID-19 can contaminate exposed meat during processing.

When abattoirs fail to control human movement and neglect proper sanitation, they create the perfect storm for disease transmission. Not only do the animals themselves carry pathogens, but humans and the surrounding environment also introduce additional contaminants. This compounding effect results in meat products that are heavily laden with disease-causing agents by the time they reach the consumer.

In his words, “If contamination continues unchecked, those animal products will reach the public with a high load of infectious agents, increasing the chances of widespread transmission.”

Scientific Evidence Backs Up the Warnings

Multiple studies reinforce these expert concerns. A 2022 article published in PubMed Central explored the health risks tied to meat and milk consumption among urban and peri-urban dairy farmers in Ethiopia. The researchers found that consuming raw or unprocessed animal products significantly increased the risk of contracting zoonotic diseases, including bovine TB, brucellosis, and gastroenteritis.

The authors of that study stressed the importance of improving abattoir conditions, enhancing meat inspection protocols, and launching public awareness campaigns. They emphasized that behavioral change among consumers, alongside institutional reforms, remains key to reducing disease spread.

Another Nigerian study conducted at the Oko-Oba Abattoir in Lagos found bovine tuberculosis in nearly 26% of the cattle population. Shockingly, most abattoir workers failed to use basic protective equipment, and only a minority engaged in regular handwashing or proper sterilization of tools. These lapses in hygiene practices create a direct pathway for disease transmission.

Zoonotic Diseases: A Broader Scope

Although tuberculosis has captured the spotlight, it is just one of many zoonotic diseases that endanger public health. Brucellosis, cysticercosis, and trichinosis all pose significant risks. Brucellosis, often contracted through undercooked meat or unpasteurized dairy products, causes fever, fatigue, and joint pain. Cysticercosis, a parasitic infection, can lead to seizures and neurological complications, while trichinosis may result in muscle inflammation and gastrointestinal distress.

A recent meta-analysis of slaughtered animals across Nigeria confirmed the widespread presence of these parasites. The study further emphasized that poor hygiene, insufficient government oversight, and weak public education all contribute to the persistence of these preventable infections.

Recommendations to Reduce Meat-Related Health Hazards

To prevent further outbreaks of zoonotic diseases, both consumers and public health authorities must take decisive action. Below are essential steps that can significantly curb the spread of infections:

1. Ensure Thorough Cooking: Consumers must cook all types of meat completely to eliminate harmful bacteria and parasites.

2. Purchase Inspected Meat Only: Shoppers should verify that meat has passed health inspections before purchasing.

3. Improve Abattoir Sanitation: Authorities must enforce strict hygiene protocols at slaughterhouses, including the use of gloves, aprons, and sanitizers.

4. Educate the Public: Government agencies and NGOs should invest in public education campaigns that highlight the dangers of eating undercooked or contaminated meat.

5. Strengthen Regulatory Oversight: Policymakers must ensure that all meat-processing facilities follow national safety standards to protect public health.

6. Train Abattoir Workers: Continuous professional training will equip abattoir workers with the knowledge and skills needed to maintain hygienic conditions.

Conclusion

Undercooked and contaminated meat remains a serious yet preventable threat to public health in Nigeria. With tuberculosis still rampant and other zoonotic diseases on the rise, consumers cannot afford to ignore the warnings. Proper cooking, strict hygiene standards, and effective policy enforcement can dramatically reduce the risk of infection. As experts continue to sound the alarm, it is essential for both individuals and institutions to act swiftly and responsibly to prevent the next outbreak. The health of the nation depends on it.