ASSESSMENT OF HYGIENE PRACTICES AND DETERMINANTS OF FOOD SAFETY COMPLIANCE IN BUTCHERIES ACROSS COUNTIES IN EASTERN KENYA

Abstract

Poor hygiene in meat handling and distribution contributes significantly to contamination
and foodborne disease outbreaks. Although Kenya has established meat safety regulations,
compliance among butcheries remains poorly documented. This study assessed hygiene
practices, storage conditions, and demographic predictors of food safety behaviour in butcheries across Embu, Meru, and Tharaka-Nithi counties. Random sampling was applied in a
cross-sectional survey of 26 butcheries in Tharaka-Nithi, 51 in Meru and 32 in Embu counties bringing the total sample size to 109. A structured questionnaire was developed based
on WHO’s Essential Food Safety Requirements. Data was analysed using R software
(version 4.5.0), employing descriptive and logistic regression analysis. Results showed that
71% of butcheries kept meat on-site for over 48 hours, and 77% refrigerated meat overnight. Refrigeration varied by county, with Embu recording the highest usage (51.7%). Only
12.8% of butcheries practiced species separation during storage, and sterilization of equipment or premises was inconsistently applied, 43% in Embu, with lower rates elsewhere. Although all personnel had food handler certificates, less than half had undergone medical
check-ups within the recommended three-month interval. Only 40% of butcheries used a
separate cashier, indicating widespread concurrent handling of meat and money. Logistic
regression revealed that age and education significantly influenced hygiene practices. Personnel with secondary education had over ten times higher odds of practicing species separation (OR = 10.17, p < 0.001), while those with primary education also showed increased
odds (OR = 5.15, p = 0.005). Individuals aged above 50 were less likely to separate meat
species (OR = 0.14, p = 0.016). Sterilization was more likely among those aged 31–40 (OR
= 3.94, p = 0.044) and 41–50 (OR = 6.68, p = 0.007). The study concludes that significant
gaps persist in hygiene compliance, with demographic characteristics influencing key practices. Targeted training and stricter enforcement of regulations are recommended to enhance
meat safety in butcheries.