FOOD SAFETY KNOWLEDGE, ATTITUDES AND PRACTICES AMONG READY -TO-EAT MEAT RETAILERS IN MERU, EMBU AND THARAKA-NITHI COUNTIES, KENYA

Abstract

In Kenya, weak enforcement of food safety regulations and limited awareness among meat
value chain actors heighten outbreak risks, but limited data exists about the knowledge, attitudes and practices of RTE meat retailers outside Nairobi posing a possible foodborne disease outbreak. The main objective of this study was to assess the knowledge, attitudes, and
practices of RTE meat retailers in Meru, Embu and Tharaka-Nithi counties and determine
their association with demographic characteristics. A cross-sectional survey was conducted
among 107 randomly selected RTE meat retailers, using a structured and pre-tested KAP
questionnaire administered in hotels and retail outlets between May and August 2025. Data
were analyzed using descriptive statistics, Kruskal–Wallis, and Mann–Whitney U tests in
STATA version 18 to examine associations between demographic characteristics and KAP
scores. Results showed that males constituted 53.3% (57) of retailers, with secondary education being the most common level attained (41.1%, 44). Overall, food safety knowledge was
satisfactory in hygiene (mean score 23.1 ± 8.0), while attitudes (51.0 ± 7.6) and practices
(22.3 ± 3.2) were rated as neutral in hygiene. Education level, food safety training, and possession of a valid food handling certificate were significantly associated with significant
KAP scores (p < 0.05), whereas gender, age, and work experience showed no significant
effects. Across counties, Meru recorded the highest (Mean = 25.4) knowledge scores, while
Embu had the highest attitude (54.1) and practice scores (23.6). Food safety training consistently emerged as the strongest predictor of improved KAP. Although most RTE meat
retailers demonstrated satisfactory food safety knowledge, gaps in attitudes and practices
remain, posing a potential public health risk. Regular, practical, food safety training and
strict enforcement of certification requirements are recommended to enhance safe RTE meat
handling.