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

• antimicrobial resistance
• bacteria
• food safety
• zoonoses
• focus group discussion
• stakeholders