Enhancing resilience of local slaughterhouses against meat hazards: A review

  • V. A. Kimindu Beef Research Institute, Kenya Agricultural & Livestock Research Organization
  • D. W. M. Kaindi Department of Food Science, Nutrition & Technology, University of Nairobi, Kabete Campus
  • L. G. Njue Department of Food Science, Nutrition & Technology, University of Nairobi, Kabete Campus
  • S. M. Githigia Department of Veterinary Pathology, Microbiology & Parasitology, University of Nairobi, Kabete Campus

Abstract

Meat hazards significantly affect the livelihood systems of meat stakeholders by limiting the growth and development of meat markets, incomes, and employment opportunities.  Slaughterhouses are expected to release safe and wholesome carcasses to the public with a level of assurance. The aim of this review was to identify association between slaughterhouse operations, hygiene and worker practices with meat hazards across the major food animal species consumed in Kenya and identify factors leading to the hazards.  A Google Scholar search was run, articles were screened, and 24 articles met the eligibility criteria and were included in the study. From this review it was found that poor  biohazard control on-farm, low human capacity and infrastructural development of slaughterhouses, and non-compliance to regulations led to unsafe meat. The study concluded that

slaughterhouses’ resilience can be enhanced by reviewing policy, regulatory facilitation compliance,  collective responsibility, and prioritizing  educational-driven behavioural and infrastructural development.

Published
2022-05-25
How to Cite
Kimindu, V. A., Kaindi, D. W. M., Njue, L. G., & Githigia, S. M. (2022). Enhancing resilience of local slaughterhouses against meat hazards: A review. East African Agricultural and Forestry Journal, 85(1-4), 11. Retrieved from https://www.kalro.org/www.eaafj.or.ke/index.php/path/article/view/494