Antimicrobial Resistance in Slaughterhouses, Kenya

Abstract

Slaughterhouses are hotspots for the transmission of antimicrobial-resistant pathogens. We conducted stakeholder discussions on antimicrobial-resistant pathogens within the slaughterhouse setting. Butchers were described as powerful stakeholders; challenges included limited funding and staff, inadequate infrastructure, and limited laboratory capacity. Slaughterhouse workers understood that their work increased their risk for exposure.

Keywords: Kenya; antibiotics; antimicrobial resistance; bacteria; focus group discussion; food safety; integrated surveillance; stakeholders; zoonoses.

Figure 1

Themes identified from focus groups and in workshops in study of antimicrobial resistance in slaughterhouses, Kenya. Focus group discussions included county veterinary officers, subcounty veterinary officers, and meat inspectors; workshops included slaughterhouse workers. Blue indicates overall themes; red indicates results from focus group participants; yellow indicates results from workshop participants; orange indicates answers shared by both groups of participants.

Figure 2

Relationship between stakeholders in study of antimicrobial resistance in slaughterhouses, Kenya. The chart shows relationships within the slaughterhouse context identified in focus group discussions conducted with county veterinary officers, subcounty veterinary officers, and meat inspectors, and in workshops conducted with slaughterhouse workers in western Kenya. Dotted arrows indicate stakeholders with authority to introduce or enforce regulations; solid arrows indicate relationships between stakeholders. Blue boxes indicate a stakeholder whose influence could be leveraged to positively influence others. Further information about stakeholders can be found in Appendix 1.