Microbial Safety and Entrepreneurial Opportunities in Agri-Food Processing among Small-Scale Farmers in Benue State, Nigeria

Abstract

The intersection of food microbiology and agricultural entrepreneurship presents a critical but underexplored frontier in achieving food safety, economic empowerment, and sustainable rural development. This study investigates the microbial safety practices and entrepreneurial dynamics among small-scale agri-food processors in Benue State, Nigeria, a region known for its agricultural productivity and informal food processing systems. Using a mixed-methods approach, the research combined quantitative surveys (n = 150), key informant interviews, and microbiological analysis of 60 processed food samples to evaluate hygiene practices, microbial contamination levels, and their implications for enterprise performance. Results reveal widespread microbial contamination, with over 70% of tested food samples exceeding Codex Alimentarius safety thresholds for Staphylococcus aureus, Escherichia coli, and Salmonella spp., primarily due to inadequate hygiene, use of untreated water, and lack of formal food safety training. Despite these risks, food safety practices were found to be positively correlated with improved entrepreneurial outcomes such as increased income, market access, and reduced customer complaints (p < 0.05). Most processors, particularly women, expressed willingness to adopt safer practices if training and infrastructural support were made available. The study concludes that microbial safety is not only a public health imperative but also a strategic enabler of rural agribusiness competitiveness. It recommends institutionalized hygiene training, improved access to potable water, food safety certification schemes, and stronger policy integration of food safety into Nigeria’s agricultural and MSME development agendas. By embedding food microbiology into entrepreneurial practice, smallholder processors can unlock new markets, increase profitability, and contribute to safer, more resilient food systems.