Table 2.

Themes related to the management of dead animals and existing food safety risks in urban livestock farms in Nairobi, as obtained from the focus group discussion with livestock production officers in Nairobi.

Species	Themes associated with management of dead animals	Themes associated with existing food safety risks
Dairy cow	Rarely thrown away; Black market where vets lives in slaughterhouses are threatened if they do not cooperate; 90% of dead animals on farms are eaten, with 60% passing through abattoirs; Only those with suspicion of anthrax or FMD are not eaten; Given to feed dogs, or to pigs or crocodile farms; Buried; Thrown to the roadside during night hours; Dairy farmers are literate and do not eat dead animals	Use of plastic containers for milk transport; Milk containers are cleaned only with water and no disinfection; Water used for cleaning of low hygienic quality; Small farmers do not feel responsible for food safety; Sick animals that do not respond to treatment are sent to the slaughterhouse; Farmers do not observe antibiotic withdraw period; poor personal hygiene of people in charge of milking; use of dirty equipment on farms; People doing the milking of cows do not have hygiene certificate; Adulteration of milk is done with water and drugs; Small farmers disposed the manure on the roads; In slums some farmers keep dairy animals inside the household (in their bedrooms); meat is left to dry in the sun; Many dairy animals are kept in dirty shelters, with poor structures, unhygienic conditions and in high populated areas
Beef, sheep, and goats	In slums, dead animals are sold to meat butcheries at low prices, but butcheries sell to consumers at normal prices; No perception of wrongdoing when selling dead animals for consumption; Maasai people know which are the diseases (e.g., anthrax and snake bites) where dead animals should not be eaten; Farmers test for anthrax by throwing a small piece of meat (from their dead animals) to the fire and wait to see if it jumps; The black market for dead animals (operated through a network of brokers) is powerful and organized; Brokers cheat farmers by telling them they will feed their dogs with the dead animals collected (while in reality they sell the meat to consumers); Vets get life threaten to stamp meat (from dead animals on farms) and accept collusion; Few people consume dead sheep because these are perceived to have more pathogens compare to goats; 60% of beef cattle found dead on farms are consumed; 50% of small ruminant found dead on farms are consumed and the rest buried; Small-scale small ruminant keepers burn or bury their dead animals; Cook the meat and sell it to dog owners; Dead animals in field are left for dogs and birds to scavenge on them	The Maasai and small-scale farmers slaughter their sick animals, mix their carcass with some herbs and consume it; Very sick beef cattle may be sent to slaughter quickly without any treatment; Sick animals that do not respond to treatment may be sent to the slaughterhouse (to enter the food chain); Maasai bring animals from outside Nairobi to graze in the city for up to 3 month until they are slaughtered and, therefore, can transmit diseases to other animals in the area; Farmers do not observe the antibiotic withdrawal period before taking the animals to the slaughterhouse; Beef keepers use antibiotics carelessly; Beef keepers do not notify the authorities of the presence of notifiable diseases
Pigs	In slums, dead pigs are sold secretly for consumption; Dead pigs parts are boiled and used to feed other pigs; In dumping site, dead pigs are eaten by the homeless people; Farmers do not eat dead pigs, as they fear them (their meat); Thrown to dumping site for other pig and vulture birds to scavenge on them; Farmers with land bury the dead pigs	In slums, sick pigs may be slaughtered and its meat sold; Farmers do not want to incur on extra costs of treatment of sick pigs; Adult pigs are slaughtered in backyard areas without any inspection; Meat inspectors cannot inspect all pigs that are home slaughter (about 5% are not inspected); Pig feeds that are collected from markets may be contaminated; Farmers like feeding their pigs in the dumpsite and these can therefore transmit pathogens to people through contact or consumption
Poultry	Indigenous dead chickens are thrown into dumping sites for dogs to eat; Vets come to do postmortem of dead birds; When massive deaths occurs (more than 50 birds), these are sold to pig farmers; Single dead birds are cooked and fed to dogs; Small and medium-scale farmers sell dead birds to consumers; In large-scale farms, dead birds are buried; Some people throw them onto the roadside; Layer and broiler farmers do not consume dead birds because of fears of getting sick	Slaughtering is done on farm without any inspection, except for large companies; Inspection at slaughter only done when selling to big outlets (supermarkets and large processors); Hygiene of the farms and of the birds are not inspected; Source and quality of water for slaughtering and washing of carcass cannot be verified; Water contamination at transport level; Antibiotic withdrawal period is not followed by some farmers; Farmers do not wait for sick animals to die, they eat them
Rabbits	Rabbit meat is not very popular, and dead animals are not eaten; Dead rabbits are fed to dogs; Dead rabbits are not eaten even in slums and dumping sites	No inspection of rabbits is done at slaughter except when selling to reputable retailers; There are minimal food safety issues with rabbits because these are fed relatively safe feeds; Farmers do not observe antibiotic withdrawal periods after treatment, and do this knowingly; Rabbits are housed in poor structures and with poor hygiene; Rabbit feed mixes with the urine and suffer from diarrhea