AN ASSESSMENT OF HYGIENIC PRACTICES AT ZANGO ABATTOIR ZARIA,

KADUNA STATEBY

A.S. Abdullahi1, A. B. UMAR, H.M. Abdul, F. Balarabe, S.N. Garba and M. A. Suleiman2

Bayero,A.H.

Introduction

• Cleaning and sanitation are an integral part of slaughtering and handling of meat and therefore should be taken into consideration at the planning and construction of an abattoir.

• Attention is also given to every detailed situation in the environment where the meat products are handled.

Introduction cont’d

• It includes many of the structural aspect of the premises; – water supply, – sewage disposal, – equipments, – personnel employed for handling and

preparation of meat product.

Cleanliness

• Cleanliness in the plant depends on many things. It is influenced by the surrounding in which the plant is located, the employees, the type of construction, the volume and the kind of operations, the kind of equipment used and finally the facilities for cleanup and the cleanup program in a particular plant (Singh and Neelam, 2011).

Contamination

• Contamination occurring in the abattoir is largely derived from man and animals entering it.

• Accumulation of animals in the lairage further increases the possibility of carcasses contamination unless strict attention is paid to cleanliness and avoidance of overcrowding (Gracey, 2006, & South Africa Gazette 2004).

Sources of contamination

• Generally the condition of slaughter houses influence acceptability of the meat for food purposes (Libby, 2005).

• Contamination by contact with unhygienic surfaces, by personnel and by water borne organisms remain a possibility in all operations during subsequent history of the meat (Singh and Neelam, 2011, & Lawrie, 2009).

Food borne disease.

• Unhygienically processed carcass for human consumption can result to food borne disease.

• Food borne disease is an illness in humans in which the food consumed contains the causative agent.

• It usually manifests itself in episodes of gastro-intestinal disease like diarrhea, vomiting etc. (Tertius, 2007).

Food borne disease cont’d

• Food borne disease has been described by the World Health Organization as one of the most widespread public health problems of the contemporary world (Olanike 2002).

• It creates an enormous social, cultural and economic burden on communities and their health systems.

Pathogens

• Pathogens such as – Salmonella, Clostridium perfringens,

Staphylococcus aureus, Yersinia enterocolitica, Campylobacter jejuni and Listeria monocytogenes

are often present in small numbers as part of the micro-organisms on live, healthy animals.

Pathogens cont’d

• People most susceptible are those with low resistance like infants, small children, the elderly, pregnant women and people who are ill.

• Severe bout of influenza or the common cold may significantly lower resistance to food borne pathogens (Belina, Alemayehu, Moje, Yechale, and Girma 2012 & Tertius, 2007).

Abattoir

• In most countries abattoir are either privately owned or provided by local authority.

• The local authority owns the building and is also responsible for certain essential services such as sanitation feeding of animals in lairage, provision of meat inspection services etc.

Meat inspection

• In Nigeria, however, there was legislation on the inspection of hide and skins for export as early as 1942 in Northern Nigeria (David West, 2002).

• Active meat inspection and proper abattoir management started in 1967 when the government had a vision for exporting meat and prepared a code of practice for meat inspection (David West, 2002).

Objectives

• This study was carried out to assess the hygienic state of Zango abattoir, a major abattoir that supplies meat to a combination of national and international citizens in Sabon gari Local Government.

• This is because of the concentration of important tertiary institutions there; Therefore, the safety of meat consumed by inhabitants of Zaria is of great public health importance.

METHODOLOGY• A cross-sectional descriptive survey

design was used for the study where abattoir personnel (respondents), completed a self administered questionnaire,

• observation of the activities in the abattoir was also included to assess the hygienic state of Zango abattoir.

Study area

• Zango abattoir is located in Sabon gari local Government area of Kaduna State. A major abattoir in Zaria owned by the State Government, it is supervised by the veterinary division, Ministry of Agriculture.

• It is privately managed by Shehulle group of company. Most animals are brought from within and outside Zaria for slaughter, so as to serve the Zaria populace.

RESULTS• The findings of the study showed that the

majority of the employees are at their early adulthood (30-39years).

• 96.3% of the employees are male which is a typical reflection of an African tradition

• 34.1% of the employees are Butchers, 20.0% are wholesalers, 19.2% are retailers, 23.0% are laborers, 3.7% are security personnel

water supply

• Despite the demanding nature for adequate water supply in abbatiors, (Adeyemo, Adeyemi and Awosanya 2009, USDA 2007, and Gracey 2006),

the study established that about 48.9% of the water used in the abattoir is purchased from hawkers.

Water supply cont’d

• The manually operated borehole that is intermittently faulty, supply about 41.5% of the water needed in the abattoir and 5.9% fetch from nearby stream. 3.7% of the water comes from the municipal water supply.

• During slaughtering process 59.3% of the respondents utilize about 25-50 liters of water per cattle,

slaughtering process

• The entire slaughtering process is carried out on the floor of the abattoir and the slaughtering hall is always open to all and sundry, restrictions come only during the actual slaughtering of the animal.

• This is in congruence with Nwanta and Achi, (2008) and Olanike (2002) that concluded that, “the handling of meat in Nigeria is generally unsatisfactory.

Cleaning

• 55.6% of the respondents do not observe any form of cleaning procedure of the floor most importantly, the walls. only 17% observe cleaning procedure daily, in a sharp contrast to recommendations to standard meat hygiene (Alonge 2011, Lawrie 2009, Skaarup 1985 & USDA 2007). 98.5% of the employees do not wear any form of protective clothing like gown, cap and/or rubber boot.

Solid waste disposal

• Solid waste generated in the abattoir are disposed off or parked by farmers who use it as farmyard manure,

• 28.9% is dumped in the abattoir premises, and 20.0% is dried and burnt.

Solid waste disposal cont’d

• In contrast to the recommendations of Gauri (2006), Gracey (2006) and David-West (2002), 46.7% of the respondents bury non edible meat, carcasses and fetuses, 20.7% treat such non edible product with chemicals before burial, while 12.6% throw such non edible in the backyard.

Sewage disposal

• 32.6% of the respondents acknowledged that the sewage is directed into a sewage tank located about 100 meters away from the slaughter hall, some 22.2% acknowledge that the sewage is allowed to flow freely into low land areas, 27.4% acknowledge that it is directed into nearby stream, while 17.8% acknowledge that the sewage is drained into township drainage system.

CONCLUSION• The findings in this study revealed that the

currently, abattoir meat contact surfaces are unclean, the method of handling and processing of meat is unhygienic and is dangerous to health.

• Appropriate resources that enhance hygienic handling of meat are not available in Zango abattior.

RECOMMENDATIONS

• As a way to improving the hygienic status of the abattoir; portable clean water should be made available, with strict meat hygiene inspection by trained hygiene inspectors.

• The abattoir employees should be trained, registered and supervised regularly by public health organizations.

Recommendations 2

• Waste disposal should be improved by treating liquid waste with chemicals and solid waste segregated and expose to sunlight before it is packed by the manufacturing industries and/or farmers needing it.

THANK YOU FOR YOUR TIME!!!