Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 9 4 2024 01 24 227 240 Nadia Majak University of Nairobi Ombui Jackson Nyarongi Department of Public Health, Pharmacology and Toxicology, Faculty of Veterinary Medicine, University of Nairobi, Nairobi, Kenya. Gathura Peter Baaro Department of Public Health, Pharmacology and Toxicology, Faculty of Veterinary Medicine, University of Nairobi, Nairobi, Kenya. 2023 07 29 2024 02 03 Meat spoilage reduces the meat quality and the revenue from the meat industry. This study assessed the direct impact of ineffective meat preservation methods on economic loss among meat retailers in the Dagoretti region of Nairobi, Kenya. A cross-sectional survey was conducted in 87 butcheries and 9 supermarkets from low, middle, and high-income areas using a systematic sampling technique. The meat losses were measured by kilograms of spoilt meat and associated financial cost was estimated. Descriptive and Inferential statistics were used to establish the significance of the association between preservation and demographic factors. A correlation analysis was used to estimate the strength of the relationship between the factors. The study revealed that most of meat handlers heavily relied on refrigeration methods (73%) for storing meat, and 27% hung meat at room temperature due to the high cost of electricity and deep freezers. Furthermore, it revealed that each meat retail business lost 2.3 kg (1.0-3.0 kg) on average per week, which indicates financial losses of USD 11.5 (Range 5.0-15.0 USD) per week or USD 598 (Range USD 260-790) per year. These losses were mainly associated with moisture loss (49%) and microbial spoilage (22%). Poor storage and meat handling practices were blamed for spoilt meat. Meat retailers reported fly menace disturbing their business. It’s recommended that the government implement policies to reduce electricity bills and enhance the adoption of refrigeration methods, while industry stakeholders should facilitate initiatives for public awareness on appropriate methods of meat preservation. Additionally, retail cut meat products on display should be wrapped with permeable film to reduce moisture loss. Further study is needed for a comprehensive analysis of direct economic losses segregated by meat types and preservation forms. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/458 https://jfsh.tums.ac.ir/index.php/jfsh/article/download/458/229