Microbial contamination on poultry meat poses safety concerns to consumers and on commercial view, spoilage bacteria also play a bigger role towards economic losses. Control may depend on the awareness and behavioral traits of the processors. This study aimed at exploring knowledge, attitudes and practices related to microbial safety among poultry processors in Embakasi, Nairobi County, Kenya. The study was based on a cross sectional design using a structured questionnaire that was administered to 136 randomly selected street poultry processors in Embakasi, Nairobi County, Kenya. Thirty samples were collected at different processing stages and from different processors for total viable count microbial tests. The majority of respondents (82%) were aged 25-30 years, mean age was 28.9 (SD = 5.4). Everyone in the study was aware that consumption of unsafe food can cause illness. In general, the processors had high knowledge (90.8%) on microbial safety. The three least knowledgeable respondents scored 44.4% correct answers on knowledge on food safety of the administered questions. The respondents had positive attitude towards food safety with 74.6% being the average of the right attitude. The lowest score on attitude on food safety was 62.5% for two respondents. The respondents had an average of 74.6% on the right practices’ questions asked. Having participated in food safety training, higher experience in poultry processing and higher education level as compared to level of knowledge was associated with practising more preventive behaviours and having the right attitude. For the processors with knowledge of more than half (>50%) the microbial results show that the total viable count on the final product was within the allowed limit for ready to eat products. Processors with knowledge slightly less than half (<45%) the end product was found to have total viable count more than the allowed limit for ready to eat products. Attitude and Practices were found to have little significance on the microbial load; however, it was noted they were directly proportional to the knowledge level. The total viable count was found to decrease by average rate of 76% during processing with washing after evisceration being critical stage towards the reduction. Temperature of more than 750C for 1 minute was found to be critical in elimination of the microorganisms. The elimination of microorganisms was more effective in events where chlorinated water was used. PH was of little significance as there was minor deviation of PH of the water used during processing for most of poultry processors. This study provides information about knowledge, attitude and practices regarding microbial safety among poultry processors in Embakasi, Nairobi. It is clearly evident in this study that level of knowledge has positive impact on the practices, attitude of processors and eventually microbial contamination. It highlights the importance of targeting lack of knowledge for improving on food safety among the processors. The results of this study will form a useful base for training for poultry processors.

show more