Assessment of Meat Preservation Practices by Meat Retail Stores and Estimation of Losses Due to Spoilage in Dagoretti Sub-county, Nairobi Kenya

Abstract

Meat spoilage significantly reduces the quality of meat consumed as well as revenue generated from the meat industry. Research has demonstrated that the agents of spoilage are attributed mostly to microbial contamination during slaughter, transportation and retail of meat. The aim of this study was to assess the meat preservation practices by meat retail stores and the knowledge attitude and practices of meat handlers as well as estimate losses due to spoilage in Dagoretti sub-county of Nairobi County, Kenya. A crosswise analysis was completed in 87 butcher shops and 9 groceries from lower and middle income districts of the subdivision based on their varied economic spot through a systematized sampling model. The study used a structured questionnaire to collect the information from selected facilities. Data was analyzed using descriptive statistics to determine proportion of operators undertaking various activities. A chi-square test was used to establish the significance of association between operators meat handling practices and their demographic characteristics, knowledge, and attitude. A correlation analysis was used to estimate the strength of relationship between factors. The study revealed that meat retail outlets including butcheries and supermarkets I. Dagoretti Nairobi sell mainly raw meat of various animal species,73% of meat business operators used refrigeration methods for storing meat, and 27% kept the meat by hanging at room temperatures. The main reason for not using refrigeration facilities was high cost of electricity, customer’s preference of non-refrigerated meat, as well as high cost of electricity, customer’s preference of non-refrigerated meat, as well as high cost of deep freezers. Two thirds (67%) of the butcheries in Dagoretti sub-county observed and implemented public health hygiene protocols on meath handling including regular hand washing and equipment cleaning, premise hygiene and use of protective gear. The majority (60%) of the meat handlers had the basic training on meat safety and hygiene and were aware of some risk factors of meat contamination. They were also able to associate diseases with meat consumption and had some knowledge of what was required to prevent meat spoilage as well as maintain clean working environment. Eighty two percent of operators were of the opinion that safe meat handling was an important responsibility that should be adhered to at all times, as required by the public health authority. About 31% did not have washing facilities, while 5% indicated that they do not wash their hands before handling meat. Retail stores lost meat estimated at USD 5.0 per week. The losses were mainly due to moisture loss (49%) and microbial spoilage (22%) which was blamed on poor storage and meat handling practices. Major challenges faced by meat retailers include fly menace and unreliable electricity supply. The study concluded that majority of meat business operators use refrigerators to preserve meat. Operators had good meat safety knowledge and appropriate attitude and they observed to a larger extent the recommended public health protocols. The study recommended that the County Department of Public Health need to conduct regular spot checks in order to enforce compliance with meat hygiene regulations by all operators. Further, the operators are encouraged to acquire refrigeration facilities for meat preservation and standby power generators to provide constant electricity in the event of blackouts. Business operators should also be encouraged to undertake regular food safety training courses to upgrade their own knowledge on aspects of meat hygiene, and preservation, and how to prevent moisture loss.