Meat safety knowledge, attitude and practices of slaughterhouse workers in Kajiado, Kenya.

ABSTRACT:

Background

A major contributor to the poor meat safety status in Kenya is low level of slaughter hygiene knowledge and practices among slaughterhouse workers.

Introduction

The study determined knowledge, attitude and practices (KAPs) of workers from 7 small and medium slaughterhouses in Kajiado County on slaughter hygiene and meat safety.

Methodology

Semi-structured questionnaires were administered to 78 workers, managers and meat inspectors.

Results

Majority (92.3%) of workers lacked slaughter hygiene and meat safety training. Workers had high knowledge with an overall mean score of 19.2 ± 2 out of 24, high personal hygiene scores (9.9 ± 0.8 out of 11), moderate carcass contamination scores (4.2 ± 0.8 out of 6), meat-borne illness score (3.1 ± 1 out of 4) and

SUBMITTER: Kimindu VA 

PROVIDER: S-EPMC10766054 | biostudies-literature | 2024 Jan

REPOSITORIES: biostudies-literature