FAO/WHO Project Report
| dc.coverage | Kenya | |
| dc.creator | Kariuki, S.;Onsare, R.;Mwituria, J.;Ng'etich, R.;Nafula, C.;Karima, K.;Karimi, P.;Njeruh, F.;Irungu, P.;Mitema, E. | |
| dc.date | 2023-04-27T11:35:39Z | |
| dc.date | 2023-04-27T11:35:39Z | |
| dc.date | 2016 | |
| dc.date | 2019-05-30T12:50:24.0000000Z | |
| dc.date.accessioned | 2026-06-27T22:50:27Z | |
| dc.description | Meat production contributes significantly to household food security and domestic and export income in Kenya; thus, managing the safety of meat is essential to protect public health and ensure market access and economic benefit for the country. The management of microbiological risks associated with meat should be based on scientific assessment of health risks, the identification of the critical points through the chain where microbiological contamination occurs and quantitatively increases and at which prevention and control measures can be most effectively applied to protect public health. This is a record of collaborative study in Kenya aimed to provide risk managers with preliminary data on which to base a risk-based food safety program by undertaking value chain analysis, a microbiological survey of food production and human illness , observations and questionnaires and by bringing stakeholders together to share knowledge and develop management and policy directions. | |
| dc.format | 8p. | |
| dc.format | application/pdf | |
| dc.identifier | https://openknowledge.fao.org/handle/20.500.14283/BP139E | |
| dc.identifier | http://www.fao.org/3/a-bp139e.pdf | |
| dc.identifier.uri | http://hdl.handle.net/123456789/264434 | |
| dc.language | English | |
| dc.publisher | FAO ; | |
| dc.rights | Non-FAO | |
| dc.title | FAO/WHO Project Report | |
| dc.title | FAO/WHO Project Report | |
| dc.title | Improving Food Safety in Meat Value Chains in Kenya | |
| dc.type | Document |