A new study has listed fresh meat among the foods threatening your health.
The study is proposing that meat lovers go for meat that has taken longer than a day in a cold environment (cold chain).
The study by Kenya Markets Trust (KMT) indicates that Kenyans should embrace cold meat that hot since it's very likely to have no disease-causing organisms.
"Chilling of meat inhibits microbial growth and allows aging of meat leading to improved quality in terms of tenderness and flavour,” says Prof Erastus Kangethe, a researcher.
He also stated that Kenyans should not rely on the colour of the meat to determine its safety, since that keeps changing around an almost similar colour, and can be misleading.
He added that the safety of the meat begins depends on its handling the farm to the plate, and professionalism should be observed by those in charge of handling the meat.
"After slaughter, meat colour changes from cherry red to bright red. After storage, which is essential for preservation, meat changes to dark red. So unless otherwise, colour alone can mislead,” he added.
According to KMT Head of Livestock Trust Boniface Kaberia, only 2 per cent of meat sold undergoes cols chain process, thanks to the high cost of the required equipment and power.