Challenges and solutions from hygiene intervention targeting traditional slaughterhouses in western Kenya and Vietnam

This presentation evaluates hygiene interventions in traditional pig slaughterhouses in Kenya and Vietnam aimed at reducing microbial contamination and improving food safety practices. The interventions combined training, equipment provision, monitoring, and worker incentives to address infrastructure deficiencies, sanitation challenges, and knowledge gaps among meat handlers. Results showed improvements in worker hygiene, use of personal protective equipment, slaughter practices, facility cleanliness, and perceived business performance, although reductions in bacterial contamination were not consistently significant across intervention groups. The findings suggest that participatory training, supportive monitoring, and incentive-based approaches can improve hygiene behaviors, but broader investments in infrastructure, animal handling, and post-slaughter decontamination are needed to achieve substantial food safety gains.
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