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Table 1 Facilities and hygiene practices in slaughterhouses

From: Working conditions and public health risks in slaughterhouses in western Kenya

Variable

Mixed Ruminant % n = 31

Cattle % (95%CI) n = 53

Pig only % (95%CI) n = 58

Total % (95%CI) n = 142

Chi squared, p –value

Structural factors

 Roof present

90

75 (72–79)

45 (40–50)

65 (63–67)

X2 = 21.53, df = 2 p < 0.001

 Cement floor

100

100

74 (70–78)

89 (87–90)

X2 = 23.39, df = 2 p < 0.001

 Solid walls

97

79 (76–82)

53 (48–58)

72 (69–74)

X2 = 20.25, df = 2 p < 0.001

 Electricity

3

0

2 (0.4–3)

1.4 (1–2)

X2 = 1.48, df = 2 p < 0.001

Sanitation

 Toilet

61

57 (53–60)

62 (57–67)

60 (57–62)

X2 = 0.38, df = 2 p = 0.117

 Piped water

6

6 (4–7)

0

3 (3–4)

X2 = 3.82, df = 2 p < 0.001

 Hand-washing place

35

19 (16–22)

14 (10–17)

20 (18–22)

X2 = 5.76, df = 2 p = <0.001

 Cleaned with soap

90

83 (80–86)

62 (57–67)

75 (73–78)

X2 = 10.92, df = 2 p < 0.001

 Dogs present

71

74 (70–78)

85 (81–88)

78 (76–80)

X2 = 2.89, df = 2 p < 0.001

 Rats present

10

6 (4–7)

19 (15–23)

12 (11–14)

X2 = 4.87, df = 2 p < 0.001

 Source of water

  Borehole

65

70 (67–73)

64 (59–69)

66 (64–68)

X2 = 3.83, df = 2 p < 0.001

  Municipal

13

13 (11–16)

7 (4–9)

10 (9–12)

 

  River

3

8 (6–9)

10 (7–13)

8 (7–9)

 

  Well

19

9 (7–12)

19 (15–23)

16 (14–17)

 

Personal hygiene

 Protective clothing worn

55

36 (32–39)

17 (13–21)

32 (29–34)

X2 = 13.38, df = 2 p < 0.001

 Worker buys clothing

90 (87–93)

78 (71–85)

67 (51–82)

78 (73–84)

 

 Boots worn

52

45 (41–48)

16 (12–19)

34 (31–36)

X2 = 16.33, df = 2 p < 0.001

 Worker buys boots

92 (87–97)

84 (77–91)

72 (54–90)

84 (78–89

 

 Soap provided

81

64 (61–68)

57 (52–62)

64 (62–67)

X2 = 4.75, df = 2 p < 0.001

Meat inspection

 Meat inspector visits daily

100

100

84 (81–88)

93 (92–95)

X2 = 13.36, df = 2 p < 0.001

 Antemortem exam

13

6 (4–7)

5 (3–7)

7 (6–8)

X2 = 1.99, df = 2 p < 0.001

 Slaughter a sick animal

19

8 (6–9)

5 (3–7)

9 (7–10)

X2 = 3.69, df = 2 p < 0.001

Meat exported

 Meat sold only to local village

10

30 (27–33)

29 (25–34)

26 (24–28)

 

 Meat exported from sublocation

26

19 (16–22)

19 (15–23)

20 (18–22)