Meat safety knowledge, attitude and practices of slaughterhouse workers in Kajiado, Kenya.

Background: A major contributor to the poor meat safety status in Kenya is low level of slaughter hygiene knowledge and practices among slaughterhouse workers.

Introduction: The study determined knowledge, attitude and practices (KAPs) of workers from 7 small and medium slaughterhouses in Kajiado County on slaughter hygiene and meat safety.

Methodology: Semi-structured questionnaires were administered to 78 workers, managers and meat inspectors.