Background:
Retail beef sales represent a critical interface between meat production systems and consumers in Nigeria, where retail handling conditions strongly influence food safety outcomes. In many urban markets, beef is displayed at ambient temperatures within retail environments constrained by limited cold chain infrastructure, irregular electricity supply, inadequate water access, and poor waste management systems. These infrastructural limitations increase the risk of microbial contamination, with direct implications for SDG 3 (Good Health and Well-being) through heightened exposure to foodborne diseases. At the same time, inefficient storage and handling practices contribute to meat spoilage and avoidable losses, undermining progress towards SDG 12 (Responsible Consumption and Production). There is a lack of research in Nigeria to integrated assessments linking retail infrastructure, hygiene practices, and food safety within sustainable food system frameworks.

Objectives:
This study aimed to assess the hygiene status of 104 consenting retail beef outlets in three urban areas of Edo State, Benin City, Ekpoma, and Auchi – using an observational hygiene checklist and a structured questionnaire. By identifying critical gaps in personal hygiene and infrastructural provisions, this study seeks to provide evidence-based insights to inform targeted interventions and organizational actions aimed at improving hygiene management practices in beef retail establishments by enhancing meat safety to reduce public health risks.

Methods:
The observational checklist evaluated parameters including the availability of potable water for hand washing, use of aprons, use of head covers, and protective screening to prevent contamination from insects. The questionnaire assessed retailers' knowledge and practices regarding meat hygiene. Responses were analysed using descriptive statistics, cross-tabulations, and binary logistic regression to examine associations between predictor variables (age, years of experience) and outcome variables (e.g., hand washing).

Results:
The majority of retail meat sellers in Benin City (76.9%) were female, whereas those in Auchi and Ekpoma were exclusively male (13.5% and 9.6%, respectively). Hand washing prior to meat handling was reported by 98.1% of participants. No significant associations were observed between age or years of experience and hand-washing practices; years of experience was a non-significant negative predictor of hand washing (OR 0.700; 95% CI 1.109 – 4.487; p = 0.706). Aggregate hygiene risk scores for all outlets were classified as "low".

Conclusion:
Although overall hygiene risk scores were low, survey findings revealed critical gaps in personal hygiene and infrastructure that could compromise food safety. Interventions by Local Government Authorities, such as the provision of point-of-use water stations and subsidized screening kits to protect meat from insect contamination, are recommended to strengthen retail hygiene practices.