This study was conducted in slaughterhouses across ten districts in Sierra Leone, namely Koinadugu, Western Rural, Kenema, Bo, Western Urban, Kambia, Kono, Bombali, Port Loko, and Tonkolili. These districts reflect diverse geographical, economic, and social contexts that are essential for examining slaughter facilities and inspection practices. Notably, six districts, namely Kailahun, Pujehun, Moyamba, Bonthe, Karene, and Falaba, were identified as particularly vulnerable because they had no slaughterhouses or designated sites for ante- and post-mortem meat inspection.

Along the Atlantic coast of West Africa, Sierra Leone is bordered to the north and east by Guinea, to the southeast by Liberia, and to the west and southwest by the Atlantic Ocean [18]. The country covers 71,740 km² and had a population of 7,092,113 according to [19]. (Fig. 1)

We entered the data into Excel, cleaned and coded it, and then imported it into the Statistical Package for the Social Sciences (SPSS Version 25) for analysis. We analyzed quantitative data using descriptive statistics, including frequency distributions and percentages, to summarize the demographic characteristics of participants and key variables. We recorded all Likert scale variables into binary options: “No” for strongly disagree, disagree, and neutral; and “Yes” for agree and strongly agree. The data was cross-checked to ensure the accuracy and reliability of our findings.

The study included a total of 27 respondents; the majority of the officers were in the 25–35 years age group 12(44.4%), while only a few were above 55 years 2(7.4%). Eight in ten of the paraveterinary officers were males, 23(85.2%), while the rest were females, 3(11.1%). More than half of the participants held a CAHW training certificate 14(51.9%) and have been working in the various abattoir centers for about 1–5 years 16(59.3%). Table 1

Regarding the participants' awareness and knowledge on ante-mortem and post-mortem inspection, more than half of the livestock production officers were not familiar with the term ante-mortem and post-mortem 21(77.8%), and had not received any formal training on ante-mortem and post-mortem inspection 22(81.5%). Five in ten of the participants had heard about ante-mortem and post-mortem but didn’t understand what they entail 14(51.9%). Only a few of the participants were not aware of it 1(3.7%). Nine out of ten of the participants believed that ante-mortem and post-mortem should be carried out 26(96.3%), and that ante-mortem and post-mortem can prevent zoonotic disease 25(92.6%). When asked about the relevance of ante-mortem and post-mortem inspection, the majority of respondents indicated that it helps improve meat quality 27(29.7%), followed by ensuring compliance with regulations 23(25.3%). The least cited reason was the role of these inspections in reducing animal suffering 19(20.9%). Almost half of the participants indicated that the livestock assistant was in charge of ante-mortem inspection at your inspection facility 12(44.4%), Table 2.

Table 3 presents findings on livestock production officers’ practical experience in ante post post-mortem at the various abattoir centers. More than half of the participants had personally performed or overseen post and ante-mortem inspection 25(92.6%), had sometimes identified any abnormal signs or conditions during ante and post mortem inspection 23(85.2%), with poor body condition identified as the observed during ante mortem inspection 18(66.7%). Nearly half of the respondents 12(44.4%), indicated that they did not observe any common signs during post-mortem inspection, while a proportion of participants 7(25.9%), reported identifying other medical conditions during the process. Eight in ten of the livestock producers did not condemn affected animals 22(81.5%), with the majority indicating that there were no laws or regulations for condemning animals or carcasses during ante and postmortem inspection 25(92.6%). Six out of ten of the paraveterinary officers rated the condition of the ante and post mortem facility as poor 18(66.7%) (Table 3).

Table 4 presents the results on paraveterinary officers’ personal knowledge of ante-mortem and post-mortem inspection. The common challenge faced by livestock production officers is Time pressure 24(29.3%), followed by inadequate equipment 23(28.0%). Management priorities were the least reported challenge 14(17.1%). The majority of participants (70.4%) believed that facility management did not prioritize ante-mortem and post-mortem inspections. Just over half (14 respondents, 51.9%) felt that training could improve these inspection processes. Additionally, nearly all participants (92.6%) expressed a willingness to participate in further training on ante-mortem and post-mortem inspection. Eight out of ten of the participants believed that a standard facility for ante and post-mortem inspection would improve their work as a paraveterinary/livestock officer 24(88.9%). Most of the participants were not confident to properly carry out ante and post-mortem inspection 23(85.2%), and were ready to support a program to regularly assess and improve ante and post-mortem inspection practice in their facility 23(85.2%). The majority of the participants agreed that animal is not inspected before and after slaughter may lead to contaminated meat 24(88.9%), and that stressing animals before slaughter has an effect on their meat quality 24(88.9%). More than half of the participants indicated that dirty animals should be passed for slaughter 15(55.6%), that animals with bruises/blood marks are not fit for human consumption 16(59.3%), and that animals not stunned are not fit for human consumption 21(77.8%). Nearly all participants indicated that meat from the injured part of an animal is fit for human consumption. 23(85.2%) (Table 4).

This study examined the state of slaughter facilities, as well as knowledge and processes for ante-mortem and post-mortem inspection in ten designated districts in Sierra Leone.

The study revealed that more than half of the livestock production officers were unfamiliar with the concepts of ante-mortem and post-mortem inspection and had not received any formal training in these areas. This lack of awareness is likely due to the absence of structured training programs, leaving many officers unacquainted with the terminology and procedures central to meat inspection. Given that butchers maintain close contact with livestock intended for slaughter, their potential to acquire and apply new knowledge on meat inspection should not be underestimated. This aligns with the findings of Oyediran [21], who attributed poor hygiene practices in abattoirs to inadequate training opportunities for butchers, limited access to modern processing equipment, and deteriorating slaughter facilities. According to Okpala et al. [22], Nigerian butchers are generally aware of the overall need for meat inspection and are familiar with the workings of slaughterhouses, but lack specific knowledge of ante-mortem and post-mortem inspection. Such findings show there is a widespread knowledge gap in the region, thereby necessitating training. In view of this, Raji et al. [23] suggested that vigorous efforts be made to educate butchers and cattle traders on meat inspection practices to increase compliance, improve hygiene, and eventually ensure meat safety.

When the respondents were asked about the significance of ante-mortem and post-mortem inspection, most emphasized its significance in enhancing meat quality, followed by regulatory compliance. This was in accordance with Fuseini [5], who pointed out that ante-mortem inspection serves to verify animal identity and check for cleanliness before slaughter. Similarly, Lahti and Soini [24] explained that inspections can provide opportunities to identify issues relating to public health, animal health, and welfare issues, for example, hygiene, traceability, and visible defects. The critical role of inspection in safeguarding the food chain and in the detection of infectious diseases is also stated by Jacobs et al. [25], who stressed ante-mortem inspection of dairy cattle remains important in preventing contamination of the slaughter line, monitoring animal welfare, and detecting notifiable diseases.

Results of the study revealed that the livestock assistant did ante-mortem inspection; however, they may not be well-trained to look for early or slight signs of illness, injury, or abnormal behavior in animals before they are slaughtered. This will be expected to heighten the likelihood of ill or unsuitable animals being transported to slaughter. This contradicts an earlier finding in Nigeria, where veterinary Officers often conducted ante-mortem inspections at the abattoirs [21][26] and knowledge of antemortem inspection is well displayed.

The research demonstrates that more than half of the participants had personally performed or overseen post and ante-mortem inspection, had sometimes identified any abnormal signs or conditions during ante and post mortem inspection, with poor body condition being often identified during ante mortem inspection. The limited execution of ante-mortem and post-mortem inspections by these officials could lead to missing common zoonotic diseases during the inspection process. In agreement with this study's findings, Andoni et al. [27] found that the most common ante-mortem issues were tail lesions and difficulty breathing (9.1%), followed by skin (8.9%) and ear lesions (8.5%). Similarly, Bekele et al. [28] reported that soiled skin, poor body condition, and nostril discharge were common findings during ante-mortem examinations. Rodarte et al. [29] conducted a scoping analysis of zoonotic parasites and pathogens linked with abattoirs in East Africa, which revealed parasites, bacteria, viruses, and fungi in cattle, goats, sheep, pigs, camels, and poultry. Bovine tuberculosis caused by Mycobacterium bovis was the most commonly found pathogen among cattle, a detail not detected in our study.

Nearly half of the respondents indicated that they did not observe any common signs during post-mortem inspection, while a proportion of participants reported that they observed some medical conditions during the process. The ability to detect subtle pathological changes in organs and tissues is required during post-mortem examination. Inspectors with limited experience or skills can fail to detect common signs of sickness. In contrast, Ghidini et al. [30] reported that only 0.01% of pigs to be slaughtered showed signs of dyspnea, with post-mortem findings indicating that respiratory diseases were the most frequently observed conditions. Similarly, an earlier study by Hill et al. [31] also found that post-mortem meat inspections predominantly revealed abnormalities associated with respiratory disorders. Most previous studies have documented gross lesions during meat inspection [32][33]. For instance, Andoni et al. [27] observed that pleuritis was the most common lesion detected during post-mortem examination, followed by pneumonia, hepatic changes such as milk spot liver, and pericarditis, all conditions linked to food quality and poor farm health management. However, these observations were not recorded in our study. Additionally, Pointon et al. [34] identified Salmonella as the leading foodborne pathogen responsible for outbreaks, with red meat, particularly pork, being the major vehicle of transmission. This study finding is not consistent with Peruzy et al. [35], who reported that pleuritis and pneumonia were the most frequently diagnosed diseases in pigs in Italy.

The study showed that six out of ten of the livestock officers rated the condition of the ante and post mortem facility as poor. Poor conditions in the facilities can reduce the efficiency of disease detection, making more potentially unsuitable meat to make its entry into the food chain. In line with the study findings, Zaba et al. [36] highlighted that almost no public abattoirs evaluated in Ethiopia had the physical facilities needed to conduct meat inspection services and laboratory verification of identified lesions. This supports our findings that the abattoirs received poor ratings and lacked sufficient operational facilities, greatly limiting their capacity to conduct efficient meat inspections and keep an eye on animal illnesses. Despite these drawbacks, our research clearly shows the need to upscale abattoir facilities to reduce zoonosis and enhance local animal disease surveillance [37][38].

Our analysis revealed that eight out of ten of the livestock producers did not condemn affected animals, with the majority indicating that there were no laws or regulations for condemning animals or carcasses during ante and postmortem inspection. This act clearly exposes consumers to zoonotic and foodborne infections if contaminated meat is allowed to enter the food chain through uncondemned animals or carcasses. This finding is similar to the report of Wojtacka et al. [39], who observed that Veterinary Food Inspectors face disputes with individuals in the food sector in Poland when condemning contaminated meat. This observed pattern contradicts a study by Marabelli et al. [40], explaining that Poland's official veterinary inspection system is organized according to the historical development of national veterinary medicine and its specialized tasks. In theory, such a system should promote cooperation and enforcement, but the fact that the disputes continue implies a gap between design and implementation in reality.

Nearly all participants expressed a willingness to participate in further training on ante-mortem and post-mortem inspection. This study is significant because it shows that participants are highly motivated to advance their knowledge and abilities, which presents a great chance to close current gaps in ante-mortem and post-mortem examination procedures. This readiness can be used to improve food safety, raise inspection standards, and eventually boost public health results. In supporting the above finding, Oyediran [21] revealed that the main issues affecting the quality of beef produced are the absence of necessary infrastructure, butchers' workshops and training on hygienic procedures, and the use of contemporary processing machinery in Nigeria. This result is consistent with existing research, which shows that adapting veterinary services to the quickly evolving food industry and contemporary animal husbandry also calls for more ongoing education and training. Food hygiene training should receive more attention since veterinary Food Inspectors need to be extremely knowledgeable in this field to guarantee that food animals have the best possible final contact, Wojtacka et al. [39].

Results for the study suggest that facility management did not prioritize ante-mortem and post-mortem inspections. A similar observation was made by Ibrahim et al. [41], who found that the majority of the abattoirs in their study had either no ante-mortem or very little post-mortem meat inspection. This suggests that inadequate ante-mortem and post-mortem inspection at slaughterhouses, as observed in other African countries, can further worsen the spread of animal diseases to humans. Nyandebo and Bagla [42] discovered that food animal and carcass inspections were not enforced, particularly in the Kalerwe abattoirs in Kampala, Uganda. In Nigeria, however, Adebowale et al. [26] claimed that meat inspection was largely handled by veterinarians, with typical protocols including ocular inspection, palpation, and excision of visceral organs. Adeolu et al. [43] also discovered that more than two-thirds of abattoir workers are veterinarians and other health officers, which enhanced adequate routine post-mortem examinations in some Nigerian abattoirs.

Just over half felt that training could improve these inspection processes. Additionally, nearly all participants expressed a willingness to participate in further training on ante-mortem and post-mortem inspection. In explaining the importance of education, Ahsan et al. [44] found that workers at all slaughterhouses (35 of 35) have relatively low levels of education, and they lack basic training in cleanliness, facilities, and slaughterhouse laws. As a result, it is too difficult to make them comprehend the relevance of regular practices for those key staff and their ramifications in terms of public health, occupational dangers, and environmental pollution in their study in Bangladesh. Our findings are consistent with Alhaji and Baiwa [45], who had established that the majority of the abattoir workers were not trained in meat hygiene, an element that was set to contribute to low adherence to hygienic practices. Their research established that 74.5% of the participants lacked sufficient knowledge about how to run a slaughterhouse effectively and efficiently, particularly in management, hygiene, and waste disposal.

The study found substantial deficiencies in the knowledge needed for ante-mortem and post-mortem inspections at slaughterhouses in Sierra Leone, with the majority of livestock officers and butchers without formal training. Inspection processes were inconsistently administered, frequently managed by unqualified staff, and condemnation procedures were rarely enforced due to inadequate laws. These systemic vulnerabilities compromise meat quality, public health, and consumer safety. To address these concerns, there is a necessity to increase training programs that not only improve ante-mortem and post-mortem inspection abilities and hygiene practices but also improve the ability of workers to detect zoonotic and transboundary diseases in abattoirs. Strengthening training, infrastructure, regulation enforcement, and hygiene practice is paramount to bring operations to international standards and guarantee public health.