My overstanding of the whole documentary was to do with the quantities used above the acceptable limits. No one said it should NOT be used as a preservative.All the three samples taken from the supermarkets were over 55 times above the acceptable limits.

The veterinary department, which is in charge of meat inspection, should clarify this matter. They should tell us which preservatives are allowed (if any) and the concentrations to be used.

That said, i think this meat preservation is widespread coz in normal circumstances if you place meat on a plate and leave it for a few hours, you will find that the juices have oozed out and they start to turn dark and stinky. The underside of the meat where it is in contact with the plate will also turn dark and stinky. And flies will be all over.

There are hundreds of supermarkets in kenya selling meat. So you cant take 3 samples and conclude that all supermarket meat is bad. That is scaremongering.

[quote=hardwood]Meanwhile in Uganda the situation is worse.....


https://www.newvision.co...drugs-meant-dead-bodies

https://www.theeastafric...66068-g0y1s6/index.html[/quote]

We export our bad manners. Tuskys Kampala (Bwaise) was closed by Kampala City Health authorities for selling expired rotten meat back in 2014

https://allafrica.com/stories/201407290775.html

Alarmist, for one I stopped buying meat from local butcheries not because of quality but because supermarkets sell cuts, I cannot tell kariuki to sell me tender loins when he doesn't even know what that is, and kariuki will try to sneak 50% bone into your 1 kilo, or mafuta and tendons, there was a time I bought half a kilo, only to find a cow knee taking quarter of the weight, so just avoid the already cubed supermarket meat and the minced meat it's usually just skin and fat, nunua minofu