Skip to main content

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)