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Table 2 Structure and practices of the slaughterhouses as observed by the interviewer

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

  Mixed % (95%CI) n = 28 Cattle % (95%CI) n = 31 Pigs only % (95%CI) n = 25 Total % (95%CI) n = 84
Sanitation
Pit 100 100 84 (72–96) 93 (89–97)
Toilet 57 (51–63) 65 (53–76) 56 (40–72) 60 (52–67)
Hand washing place 32 (27–38) 10 (3–17) 4 (2–10) 12 (7–16)
Dogs present 64 (59–70) 97 (93–100) 80 (67–93) 83 (77–89)
Personal hygiene
Protective clothing worn >50% workers 64 (59–70) 35 (24–47) 4 (0–10) 27 (21–34)
Boots worn by >50% workers 57 (51–63) 26 (15–36) 4 (0–10) 22 (17–28)
Soap provided 50 (44–56) 16 (7–25) 12 (2–22) 21 (15–27)
Eating observed 18 (13–22) 6 (1–12) 28 (14–42) 18 (12–24)
Meat inspection
Meat inspector seen 79 (74–83) 65 (53–76) 32 (17–47) 53 (45–61)
Antemortem inspection 14 (10–18) 10 (3–17) 0 6 (3–10)