This study investigates the hygiene status, behavioral practices, and handling of cutting boards for meat and vegetable processing in selected open markets in Benin City. Utilizing a structured questionnaire and laboratory analysis for Escherichia coli and Aeromonas, the research found prevalent Escherichia coli in all samples, with varying concentrations of Aeromonas, more pronounced in vegetable processing areas. Analysis of the questionnaire revealed that 30% of traders leave cutting boards uncovered, 88% clean them before use (52% with water and detergent), and 12% dust boards before use. Furthermore, 80% of meat sellers store leftover meat in refrigerators, while 68% of vegetable sellers store leftovers in the open market. The findings underscore the importance of proper hygienic practices in handling cutting boards to mitigate food contamination risks, urging awareness among traders regarding effective cleaning and storage procedures.
Keywords: Cutting board; hygiene; meat; public health; vegetable.