From 2008 to 2009, a group of food safety researchers launched an initiative working with a small group of butchers in the wet market section of Bodija Market in Ibadan to promote positive food safety practices and peer-to-peer training. The initiative led to 20% more meat samples being of acceptable quality. A follow-up study in 2019 on the same group of butchers found that, while many of the butchers still remembered the food safety practices, "none of the butchers reported that they continued to buy and replace the materials after the exhaustion of those distributed during the intervention programme". The follow-up study found that the microbiological sanitation in 2018 was even worse than before the 2008–2009 intervention.