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9%) of the butcheries were permanent structures, 7 (9.
9%) of the butcheries lacked a standard fly screen and fly infestation was high (more than 5 flies estimated) in 57 (78.
All the butcheries had chopping surfaces made of wood.
The sanitation and hygiene status of the butcheries was generally poor as most of them did not meet the sanitary requirements for operation as stipulated in the Public Health (Meat) Rules [6].
The poor state of sanitation and hygiene in butcheries has been reported by previous studies [1, 7].
There is need for butcheries to have potable running water and facilities for staff to wash their hands.
The equipment used in the butcheries including knives and pangas were found to be clean although chances of them being contaminated could not be ruled out given the several sanitation deficiencies found in the butcheries [1, 9, 14].
This could translate into improved sanitation and hygiene of butcheries and thus improved meat quality.
The level of compliance with rules and regulations at butcheries rose to 85 per cent this year thanks to intensified inspections and use of new techniques, Mohammad Jalal Al Reyaysa, Director of Communication and Community Service at ADFCA, said.