Faculty of Veterinary Medicine, Urmia University Food Safety and Packaging 3092-7668 1 2 2025 08 01 Food safety challenges related to meat, fish, and poultry handling and processing in developing countries 57 75 121735 10.30466/fsp.2025.56349.1010 EN Abdulsudi Issa-Zacharia Department of Food Science and Agro-processing, School of Engineering and Technology, Sokoine University of Agriculture, Morogoro, Tanzania 0009-0001-1357-6944 Mourice Ghosse Department of Food Science and Agro-processing, School of Engineering and Technology, Sokoine University of Agriculture, Morogoro, Tanzania Joachim Dotto Matondo Department of Food Science and Agro-processing, School of Engineering and Technology, Sokoine University of Agriculture, Morogoro, Tanzania 0000-0002-3982-4600 Happiness Samuel Muhimbula Department of Human Nutrition and Consumer Science, Sokoine University of Agriculture, Morogoro, Tanzania 0009-0001-9827-5816 Hafidhi Nassor Saleh Department of Food Science and Agro-processing, School of Engineering and Technology, Sokoine University of Agriculture, Morogoro, Tanzania Journal Article 2025 07 14 Animal-derived proteins, mainly coming from meat, fish, and poultry, are vital for ensuring nutrition security, especially in many developing countries. However, poor handling practices throughout the supply chain pose serious risks of foodborne illnesses. This review explores the safety challenges related to the handling and processing of these items in developing nations. It highlights key shortcomings in pre-harvest management, such as weak veterinary oversight and limited disease control at the primary production stage. It also points out processing and distribution as potential contamination points, often worsened by poor temperature control, inconsistent application of Hazard Analysis Critical Control Point (HACCP) systems, and infrastructural issues. Globally, contaminated food causes about 10% of yearly illnesses, leading to roughly 420000 deaths. Therefore, strengthening quality and safety management systems at all stages—from production and processing to distribution and consumer handling—is crucial so stakeholders along the supply chain can effectively reduce these risks and protect public health. This review stresses the need for better veterinary services, improved disease management protocols, and strict safety practices to tackle these ongoing issues. Governments, companies, and NGOs should work on upgrading infrastructure, hygiene standards, and training, along with implementing regulations, to improve food safety management from farm to fork. https://fsp.urmia.ac.ir/article_121735_89e568e2551deec2e7223fa10ac221b3.pdf