Food safety is a global concern, particularly in developing countries like Nigeria. Hence, this study aims to identify and rank food safety priorities in the red meat industry in Ilorin, Northcentral Nigeria, as a first step towards targeting interventions and resource allocation. A cross-sectional study involved 496 participants in various roles within the red meat industry, including butchers, meat traders, veterinarians, and others. Data were collected through a structured questionnaire administered over eight months in ten slaughterhouses and slaughter slabs in Ilorin. The study assessed knowledge about major concerns on food safety and ranked these concerns based on perceived importance by the participants. The study revealed that 89.5% of 496 participants were aware of food safety, with less than 40.0% having received formal training. However, >85% of participants were aware of contamination risks during carcass processing, and sanitation practices needed more consistency. Participants ranked antemortem and postmortem inspections as the most critical concerns (48.8 and 26.7%, respectively) and meat handling by retailers (0.42%) as the least important concerns. Socio-demographic factors such as age, gender, years of experience, level of education, and role within the industry significantly influenced participants' knowledge and prioritization of food safety issues. The findings indicate a need for a comprehensive training program tailored to the diverse roles within the red meat industry. Improvements in sanitation, transportation, storage, and regular inspections are recommended to enhance food safety standards. These efforts aim to mitigate the risks associated with foodborne diseases while improving red meat products' quality. However, the gap between intent and actual outcomes underscores the need for effective implementation and continuous monitoring of food safety practices.

Food safety; Red meat industry; Antemortem inspection; Sanitation; Nigeria