Sanitation and Hygiene Meat Handling Practices in Small and Medium Enterprise butcheries in Kenya-Case Study of Nairobi and Isiolo Counties

Abstract

In Kenya, meat handling practices among small and medium enterprise (SME) butcheries do not meet the minimum sanitation and hygiene standards. This exposes meat to contamination by spoilage and pathogenic microorganisms. This study assessed sanitation and hygiene meat handling practices in SME butcheries in Nairobi and Isiolo counties, Kenya. A cross-sectional survey was conducted among 134 and 71 randomly selected butcheries in Nairobi and Isiolo counties, respectively. There was high participation of more educated youth (20-35 years) in butchery operation in Nairobi County compared to middle age (31-40 years) in Isiolo County. Seventy percent and 82% of operators in Nairobi and Isiolo Counties, respectively did not wear protective clothing. Ninety four percent and 88% of operators in Nairobi and Isiolo Counties, respectively did not have medical certificates. Eighty six percent and 69% of operators in Isiolo and Nairobi Counties, respectively had no training on meat handling hygiene. Sixty percent and 82% of operators in Nairobi and Isiolo counties, respectively did not wash their hands before handling meat. Ninety percent and 87% of operators in Isiolo and Nairobi Counties, respectively handled meat concurrently with handling money. Sixty percent and 34% of operators in Isiolo and Nairobi Counties, respectively cleaned utensils by wiping with reused cloth. Fifty eight percent and 27% of operators in Nairobi and Isiolo Counties, respectively used closed vehicles to transport meat from the slaughterhouse to the butcheries. The metallic containers or transport vehicles used were not refrigerated as the distances covered were below the minimum distance requiring refrigeration of meat during transportation. Eighty three percent and 47% of the operators in Nairobi and Isiolo Counties, respectively stored meat by hanging it in open space in butchery. The study showed that meat handling practices in SME butcheries in Kenya do not meet the required minimum sanitation and hygiene standards