Awareness of Hygiene and Safety Practices on Raw Milk Produced and Consumed in Kiambu County, Kenya
Asian Food Science Journal,
Background: In Kenya Food safety has been a subject of concern in the recent past due to an increase in chronic illnesses. This was triggered by challenges in quality control, unregulated trade of milk by hawkers, and a minimal level of safety awareness among the farmers.
Objective: The study was aimed at finding out awareness of safety practices on raw milk produced and consumed in Kiambu County.
Methods: A cross-section study was carried out, to examine hygiene standards and safety aspects among dairy farmers at Gatundu South Constituency, mainly in three regions namely Kiganjo, Gatei and Gatundu town. Purposive sampling technique was used to select 33 participants in each locality.
Results: The study showed small scale farmers accounted for (98%) who keep 2 to 3 cows. The quality assurance of the products accounted for more than (97%) hence not significant (p>0.05). The record management at the farm level had less than 40% of farmers, hence no significance difference (p>0.05). The milk rejection accounted for 97%, and there was a significant ((p˂0.05)). In contamination with antibiotics and preservatives. Brokers who vend milk in the sub-urban centers in Thika town, Ruiru town, and Nairobi accounted for (14%)... The use of health records was not a priority among the farmers, coupled with irregular withdrawal periods; ranging from 48 hours to 72 hours.
Conclusion: Hygiene standards and safety aspects among dairy farmers in Kiambu County are compromised. Subsequently, there is a need to enforce controls in; informal marketing channels, besides training, infrastructural development, code of practice and inspections to enhance the quality and safety of dairy products along the supply chain.
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