Reading for research

Reading for Research Student’s Name Institution Affiliation Course Name & Code Instructor’s Name Date Reading for Research Wambui, J., Karuri, E., Lamuka, P., & Matofari, J. (2017). Good hygiene practices among meat handlers in small and medium enterprise slaughterhouses in Kenya. Food Control, 81, 34-39. https://doi.org/10.1016/j.foodcont.2017.05.036 This article is a primary research study to assess the levels of hygiene practice among MHs in SME slaughterhouses in Kenya. The study focuses on a vital problem of food hygiene because inadequate cleanliness in the meat-processing business may cause severe health consequences to consumers and spread diseases such as E.coli and listeria (Wambui et al., 2017). The study employs a cross-sectional survey to assess hygiene practices across five main categories: hand washing, using protective wear, medical examination, prohibited practices, including smoking or eating while handling meat, and equipment handling (Moghnia et al., 2021). These categories give a clear insight into hygiene behavior and the areas of emphasis in implementing hygiene solutions. The study categorized the hygiene practices into three levels: less than 70% of the total full-scale questions is considered low, 70-89% is considered average, and more than 90% is considered good (Wambui et al., 2017). The results revealed that 9 (45%) meat handlers had good hygiene practices. In comparison, 8 (40%) of the respondents had lousy hygiene practices, and 5 (25%) meat handlers in the present study were categorized under the average hygiene practices and hence recommended for training for better hygiene (Wambui et al., 2017)...