title: Working conditions and public health risks in slaughterhouses in western Kenya.
abstract: Inadequate facilities and hygiene at slaughterhouses can result in contamination of meat and occupational hazards to workers. The objectives of this study were to assess current conditions in slaughterhouses in western Kenya and the knowledge, and practices of the slaughterhouse workers toward hygiene and sanitation.
  
  
  
  Between February and October 2012 all consenting slaughterhouses in the study area were recruited. A standardised questionnaire relating to facilities and practices in the slaughterhouse was administered to the foreperson at each site. A second questionnaire was used to capture individual slaughterhouse workers' knowledge, practices and recent health events.
  
  
  
  A total of 738 slaughterhouse workers from 142 slaughterhouses completed questionnaires. Many slaughterhouses had poor infrastructure, 65% (95% CI 63-67%) had a roof, cement floor and walls, 60% (95% CI 57-62%) had a toilet and 20% (95% CI 18-22%) had hand-washing facilities. The meat inspector visited 90% (95% CI 92-95%) of slaughterhouses but antemortem inspection was practiced at only 7% (95% CI 6-8%). Nine percent (95% CI 7-10%) of slaughterhouses slaughtered sick animals. Only half of workers wore personal protective clothing - 53% (95% CI 51-55%) wore protective coats and 49% (95% CI 46-51%) wore rubber boots. Knowledge of zoonotic disease was low with only 31% (95% CI 29-33%) of workers aware that disease could be transmitted from animals.
  
  
  
  The current working conditions in slaughterhouses in western Kenya are not in line with the recommendations of the Meat Control Act of Kenya. Current facilities and practices may increase occupational exposure to disease or injury and contaminated meat may enter the consumer market. The findings of this study could enable the development of appropriate interventions to minimise public health risks. Initially, improvements need to be made to facilities and practices to improve worker safety and reduce the risk of food contamination. Simultaneously, training programmes should target workers and inspectors to improve awareness of the risks. In addition, education of health care workers should highlight the increased risks of injury and disease in slaughterhouse workers. Finally, enhanced surveillance, targeting slaughterhouse workers could be used to detect disease outbreaks. This "One Health" approach to disease surveillance is likely to benefit workers, producers and consumers.
authors.affiliation: Centre for Immunity, Infection and Evolution, Institute for Immunology and Infection Research, School of Biological Sciences, University of Edinburgh, Ashworth Laboratories, West Mains Road, Edinburgh, EH9 3JT, UK. e.cook@cgiar.org.|International Livestock Research Institute, Old Naivasha Road, PO Box 30709, 00100, Nairobi, Kenya. e.cook@cgiar.org.
authors.forename: Elizabeth Anne Jessie
authors.initials: EA
authors.lastname: Cook
authors.affiliation: Centre for Immunity, Infection and Evolution, Institute for Immunology and Infection Research, School of Biological Sciences, University of Edinburgh, Ashworth Laboratories, West Mains Road, Edinburgh, EH9 3JT, UK.|International Livestock Research Institute, Old Naivasha Road, PO Box 30709, 00100, Nairobi, Kenya.
authors.forename: William Anson
authors.initials: WA
authors.lastname: de Glanville
authors.affiliation: Centre for Immunity, Infection and Evolution, Institute for Immunology and Infection Research, School of Biological Sciences, University of Edinburgh, Ashworth Laboratories, West Mains Road, Edinburgh, EH9 3JT, UK.|International Livestock Research Institute, Old Naivasha Road, PO Box 30709, 00100, Nairobi, Kenya.
authors.forename: Lian Francesca
authors.initials: LF
authors.lastname: Thomas
authors.affiliation: Centre for Microbiology Research, Kenya Medical Research Institute, PO Box 19464-00200, Nairobi, Kenya.
authors.forename: Samuel
authors.initials: S
authors.lastname: Kariuki
authors.affiliation: The Roslin Institute, The Royal (Dick) School of Veterinary Studies, University of Edinburgh, Roslin, Midlothian, EH25 9RG, UK.|The Royal (Dick) School of Veterinary Studies, University of Edinburgh, Roslin, Midlothian, EH25 9RG, UK.
authors.forename: Barend Mark de Clare
authors.initials: BM
authors.lastname: Bronsvoort
authors.affiliation: International Livestock Research Institute, Old Naivasha Road, PO Box 30709, 00100, Nairobi, Kenya.|Institute of Infection and Global Health, University of Liverpool, Leahurst Campus, Chester High Road, Neston, CH64 7TE, UK.
authors.forename: Eric Maurice
authors.initials: EM
authors.lastname: Fèvre
mesh_terms: D000003:Abattoirs; D000293:Adolescent; D000328:Adult; D000368:Aged; D000369:Aged, 80 and over; D000818:Animals; D002417:Cattle; D005506:Food Contamination; D006801:Humans; D007630:Kenya / Q000453:epidemiology; D008297:Male; D008460:Meat; D008875:Middle Aged; D009784:Occupational Diseases / Q000453:epidemiology* / Q000517:prevention & control; D016273:Occupational Exposure; D011634:Public Health; D012307:Risk Factors; D011795:Surveys and Questionnaires; D013552:Swine; D055815:Young Adult; D015047:Zoonoses
keywords: Abattoir; Food hygiene; Kenya; Occupational safety; Slaughterhouse