Presentation by Patricia Koech, Winnie Ogutu, Linnet Ochieng, Delia Grace, George Gitao, Lily Bebora, Max Korir, Florence Mutua and Arshnee Moodley at the 8th All Africa Conference on Animal Agriculture, Gaborone, Botswana, 26–29 September 2023.

1. Better lives through livestock
Assessing meat microbiological safety and associated handling
practices in butcheries in Nairobi, Kenya
Patricia Koech
W Ogutu, L Ochieng, D Grace, G Gitao, L Bebora, M Korir, F Mutua, A Moodley

2. 2
Introduction
• In Kenya, approximately 70% of all diarrheal cases is
attributed to contaminated food and water.
• Animal-source foods are associated with 40% of the
global burden of foodborne diseases.
• Traditional productions and informal market systems are
common in Kenya.
• Stakeholders have limited resources thus inadequate
infrastructure for safe handling of meat.
• Need for evidence-based interventions to address key
meat safety issues.

3. 3
Methodology
• Visited 200 butcher shops in 4
counties in Nairobi. Purchased one
beef sample for microbiological
testing & performed an observational
survey
•
• A non-parametric test was used to
compare the mean CFUs from
different study sites
• Linear regression was used to assess
the association between the observed
handling practices and the microbial
loads in meat.

4. 4
Results
• % of meat samples with total
coliform counts above acceptable
limits at the 4 study sites
• Log CFU total coliform counts from
meat samples in the 4 study sites

5. 5
Results
• No Salmonella were
detected
• Instead found a wide
range of Gram-
negative

6. 6
Results
• 85% of attendants neither
washed their hands before nor
after handling the meat.
• 91% handled money while
concurrently selling meat.
• All the meat types
mixed together and
placed in the same
freezer together with
offals.
• Meat from different
species and offals were
displayed together.

7. 7
Conclusion and recommendation
• Most meat sold in peri-urban areas of Nairobi were contaminated with coliforms and E.
coli above the accepted regulatory levels.
• Observed a number of poor meat handling practices.
• Poor hygiene practices coupled with the presence of microbial loads above the
regulatory acceptable limits → increased risk of foodborne illness to consumers.
• Urgent need for education of butcher shop attendants on the appropriate handling of
meat, highlighting the importance of good hygienic practices and improving food safety.
• Results can be used to guide policymakers in identifying critical control points for
designing meat safety interventions.

8. 8
Acknowledgments
• This work is financed by BMZ through OHRECA
• It is implemented in partnership with VSF-Germany, Nairobi County.