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Slaughterhouses, Animal slaughter and Slaughter Hygiene in Ghana
Abstract
The locations of 77 existing slaughterhouses in Ghana, their premises, how they are serviced utilities, the slaughterhouse facility itself and the slaughtering process therein, the background and commitment of personnel engaged in animal slaughter and meat inspection, microbiological loads of meat samples and slaughter halls, preferences of meat consumers and their criteria for purchase of meat were studied by means of questionnaires, interviews on-the-spot inspections and laboratory investigation. Results of this study indicated that majority of slaughterhouses in Ghana have been located in residential areas and have not been protected from human and animal intrusions. They had not been constructed to ensure adequate hygienic slaughter. Veterinary inspections were absent in 9.8% of these slaughterhouses. Bacteriological loads on meat and from slaughter slabs were >5 logs10 CFU and contained E. coli of faecal origin. The hygiene of meat (37.5%) and a combination of cost and hygiene (38.3%) formed the principal criteria for purchase of meat by consumers. Consumers, public health personnel and consumer protection outfits are challenged to advance an advocacy for an improvement in slaughter hygiene.
... Despite the significant role played by meat in protecting human health and wellbeing, its unsafe preparation and handling have been reported to be injurious to health (Abdul-Mutalib et al., 2012;Annan-Prah et al., 2012). Foods of animal origin, particularly meat and fish, are classified as high-risk foods due to the likelihood for harbouring and transmitting pathogens to consumers (Yousuf et al., 2008). ...
... In Ghana, there are slaughterhouses in only the major cities of Accra, Kumasi, Tamale and Ho. The other cities however have slaughter slabs which commonly operate under poor hygienic conditions, and mostly without meat inspectors (Annan-Prah et al., 2012). Such premises do not carry out ante and post-mortem inspections; a practice which poses animal welfare and public health risks. ...
... If tender fresh meats were obtained and cooked in that manner, the meat would disintegrate by the time the cooking ends; a phenomenon disliked by most Ghanaian consumers. Prolong cooking was encouraged in earlier studies to help destroy some pathogens in meat which would otherwise have caused disease among consumers, as most slaughterhouses in Ghana operate under unhygienic conditions (Annan-Prah et al., 2012). The practice of prolong cooking however, could result in some proteins in the meat getting denatured, thus reducing the nutritional value of the food (Warris, 2010). ...
This study was conducted in the Assin South district and Cape Coast metropolis of the Central Region of Ghana to assess some meat handling and consumption practices among consumers. The Cape Coast metropolis was selected due to its cosmopolitan nature, while the Assin South district was selected due to its agrarian nature and absence of approved livestock slaughter facility in the locality. Six communities were randomly selected from each of the study areas, making a total of 12 communities. The systematic sampling procedure was used to select 30 households from each of the 12 communities, and the person(s) in charge of making meat purchasing decisions were interviewed. Questionnaires were designed and were pre-tested in Mankessim to validate the content, after which they were used to obtain data from a total of 360 households in the study areas. Data obtained were organised and presented in frequency tables and figures. The findings indicate that females (73.3%) dominated in making meat purchasing decisions in most of the households visited, and beef was the most preferred meat. Contrary to normal practise, the majority of the consumers preferred buying tough to tender fresh meats to minimize incidence of its disintegration during prolong cooking, but would prefer eating tender cooked meat. Most of the respondents who reared animals slaughter them in their homes without stunning, nor undertaking antemortem and postmortem inspections on them, thus raising animal welfare and meat safety concerns. Shockingly, some respondents slaughter animals for consumption mainly when the animals were sick, were not responding to treatment or die from natural causes, despite the apparent risks of transmitting zoonotic diseases and consuming antibiotic residues in the meat of such animals. Consumers ought to be educated on the negative health implications of eating meat of sick animals, animals which do not respond to treatment and those that die of natural causes as these could transmit zoonotic diseases and also leave antibiotic residues in meat consumed.
Keywords | Tough fresh meat, Chicken preference, Postmortem inspection, Antibiotic residue
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... (1) , (2) , (3) , (4) , (4) , (5) That leads to the same probabilities for Z=1, Z=2, Z=3, Z=4, Z=5. To identify the model, one of the (1) , (2) , (3) , (4) , (5) is arbitrarily set to 0. That is, if we arbitrarily set (2) =0, the remaining coefficients (1) , (3) , (4) was measured the consumers choice relative to Z=2. ...
... (1) , (2) , (3) , (4) , (4) , (5) That leads to the same probabilities for Z=1, Z=2, Z=3, Z=4, Z=5. To identify the model, one of the (1) , (2) , (3) , (4) , (5) is arbitrarily set to 0. That is, if we arbitrarily set (2) =0, the remaining coefficients (1) , (3) , (4) was measured the consumers choice relative to Z=2. ...
This study examined consumers’ choice of market outlets for fresh leafy vegetables among rural and urban households in Federal Capital Territory, Nigeria. Stratified, purposive and convenience sampling techniques was used to select, 713 households (363 urban households and 350 rural households) in four Area Council in FCT. Primary data were collected using well-structured questionnaire, descriptive and inferential statistics were used to analyse the data. The result revealed that local/ open air-markets and (road side for rural households) while (Farm gate for urban household) were the most preferred retail outlets in rural and urban households, respectively. The multinomial logit model showed that age, Gender (Sex), Education level, household size, Distance to the nearest market outlet, weekly expenditure of consumers has significant relationship with the probability of choosing farm gate, home/kiosk, road side and hawking as market outlets for fresh leafy vegetables among rural households as well as urban households with exception of personal income. Consumers have to be properly educated on the importance of various market outlets for fresh leafy vegetables in the study area and strategies that would expand fresh leafy vegetables varietal diversity at the farm gate outlets would enhance their choice among rural households. Also, policies that would enhance investment in research and production of certified seeds for various fresh leafy vegetables to farmers for use by relevant government organization(s) among both rural and urban households in the study area.
... Whilst countries in the developed world have strict legislations in place to protect the welfare of food animals during slaughter via the European Council Regulation, EC1099/2009, and the Humane Slaughter Act 1958(Fuseini and Suleymana, 2018. Abattoir operations in many developing countries like Nigeria are more concern about maximizing profits with little or no regard for the welfare of animals, product quality, or safety (Annan-Prah et al., 2012). The lack of adequate animal welfare policy in Nigeria can also be blamed on poor record keeping and deterrents on animal welfare compromises during transport and at slaughter. ...
... However, research has demonstrated that there are some forms of stunning that support the recovery of animals (Wotton et al., 2014). Due to the lack of consensus surrounding the acceptability of stunning for halal production, the majority of animals are slaughtered without any form of stunning (Adzitey et al., 2011;Annan-Prah et al., 2012). ...
Knowledge is crucial for improving animal welfare. People's perceptions, attitudes, and understanding may be a hindrance to adopting animal welfare-improving ideas which is crucial for developing effective animal welfare policies and advocacy in Nigeria. This study evaluates the current knowledge, attitudes, and perceptions of animal welfare among Nigerian residents. A cross-sectional survey using a structured questionnaire distributed via emails, social media platforms, and by personal contact. The survey collected data from 694 respondents across the 36 states and the Federal Capital Territory of Nigeria over 6 months (November 2023 and June 2024). Descriptive statistics, reliability testing, and inferential statistical tests were performed using SPSS for windows. The result revealed that majority (60-87.3%) of the respondents had a good knowledge of what constitutes cruelty to animals. Also, 88.8% were aware that animals have right to freedoms that could enhance their welfare, and 96.1% agreed that freedom from hunger and thirst is reasonable for animals. The standard deviations were relatively low, suggesting consistent responses among participants. Respondents (87.3%) also supported the enforcement of animal cruelty laws and the enactment of comprehensive animal welfare laws in Nigeria. The high knowledge scores among Nigerian residents suggest a strong foundational understanding of animal welfare principles. It is recommended that despite the result continual advocacy and policy development are still necessary to shape the public attitudes, and perceptions to animal.
... Therefore, none of the abattoirs was constructed to meet hygienic standard as recommended by the national and international environmental regulatory organisation. The same observation was reported by Annan-Prah et al. (2012). It was further established that approval for development of slaughterhouses was not obtained by the operators of this facility before construction. ...
Purpose
This study aims to assess the environmental implications of slaughterhouses within residential areas of Ede, Nigeria. The effects on the health of the residents and the physical environment were examined. It provides an insight into the levels of damages done by this facility on the nearby residents and the implications on the quality of life.
Design/methodology/approach
The research was based on the 16 slaughterhouses identified in the study area, which formed the sample population. From these, eight (representing 50%) were randomly chosen for survey. To determine the suitability of this facility in the current locations and its impacts on nearby residents and the immediate environment, occupants of residential structures within a range of the selected slaughterhouses were considered for investigation. Data collected were analysed using descriptive statistics.
Findings
The study shows that most slaughterhouses existed earlier than many residential structures. Their owners are mainly aged people with low levels of education and income. Wastes generated from the slaughterhouses dominated by organic content were poorly handled. The results of the soil tests conducted around the slaughterhouses show that acidic content exceeds the 7Ph threshold recommended by the World Health Organisation. Most residents living in buildings within a close range are observed to have experienced high disturbances from environmental pollution, which is suspected to result to various degrees of health challenges.
Originality/value
The paper builds on revealing the implications of operating slaughterhouses within residential area which is common practices in most developing countries. The effects of these operations on the environment and wellbeing of the inhabitants were revealed.
... Despite their formal educational level/limitations, the knowledge butchers showed about the various components of the slaughterhouse appears very reasonable. Nonetheless, most slaughterhouses in Nigeria are guided by regulatory frameworks of local/state government, with prerequisite standards regarding construction/location, ancillary facilities, procedures for humane slaughter (of cattle), and involvement of personnel, including post-slaughter handling of the beef carcass/meat (Annan-Prah et al., 2012). ...
There is a paucity of relevant literature about what Nigerian butchers know and challenges encountered, especially
during cattle meat inspection processes. Butchers, if encouraged to put forward their suggestions so as to improve the meat inspection
process, together with their advice to the veterinarians, can serve as (future) enhancement prospects. This study aimed towards delineating
the butchers’ knowledge base, challenges encountered, and enhancement prospects of meat inspection processes via case analysis of a cattle slaughterhouse at Nsukka urban, considered representative of many others in Nigeria. A semi-structure questionnaire via interview was administered to 54 butchers, with interview time dependent on their availability and convenience. The butchers, all male (Freq.=100.0%, n=54), largely secondary school educated, most with >5 years of work experience and delivering ≥5 days/week work patterns, were very familiar with slaughterhouse components, clearly understood what meat inspection is and appeared always prepared for the worst outcomes. Butchers (Freq.=98.15%, n=53) considered meat inspection important (p<0.0001, H-adj.=99.22) to increasingly prioritise beef meat and consumer safety. Butchers’ challenges in the meat inspection process include the fear of losing the
beef meat, or entire cattle carcass and the financial implications of any loss. Despite some positively (p<0.05) correlated variables, the
latter obtained similar odds ratios trends based on the butchers’ years of work experience. The butchers’ acceptance of negative meat
inspection outcomes can improve if veterinarians engage more effectively.
Foodborne diseases (FBDs) are a major public health concern, especially in Sub-Saharan African (SSA) countries, such as Ghana, where poor food handling practices (FHPs) are prevalent. To estimate the pooled proportion of good FHPs and the associated factors among Ghanaian food handlers, this systematic review and meta-analysis was conducted to aid scholars, practitioners and policymakers in devising FBD-preventable interventions. The scientific databases PubMed, Google Scholar, Science Direct, African Journals Online, ProQuest, and Directory of Open Access Journals were systematically searched until April 19, 2023, for relevant literature. Observational studies meeting the inclusion criteria of reported good FHPs among food handlers were included. Three authors independently searched the database, assessed the risks of bias and extracted the data from the shortlisted articles. A random-effects model with the DerSimonian and Laird model was used to estimate the pooled effect size of FHPs and the pooled odds ratio (POR) of FHP-associated factors. Out of the 2019 records collated, 33 with a total sample size of 6095 food handlers met the inclusion criteria for meta-analysis. The pooled proportion of good FHPs among Ghanaian food handlers was 55.8% [95% Cl (48.7, 62.8%); I 2 = 97.4%; p < 0.001]. Lack of food safety training [POR = 0.10; 95% CI (0.03, 0.35); p = 0.001] and inadequate knowledge of food hygiene [POR = 0.36; 95% CI (0.01, 10.19); p < 0.001] were identified as the critical good FHP-associated factors. The study showed that the proportion of good FHPs among Ghanaian food handlers was 55.8%. To increase knowledge of food hygiene among food handlers, the Ghanaian Food and Drugs Authority (FDA) is recommended to provide regular training on food safety for the well-being of the general public. OPEN 1
Poor personal and environmental hygiene and sanitary conditions of abattoirs in developing countries in sub-Saharan Africa have been implicated in the occurrence and spread of foodborne diseases. This focused review aims to evaluate the sanitation and hygiene practices of slaughterhouses in selected sub-Saharan African countries as well as the microbial (bacterial) contaminants associated with these slaughterhouses. Pathogenic microorganisms of public health importance have been associated with these slaughterhouses due to poor hygiene conditions, non-formal occupational health and safety training, and poor knowledge of workers as well as substandard infrastructures and crude tools in these facilities. Put together, these conditions enable the growth, survival, transmission, and proliferation of foodborne pathogens such as bacteria, parasites, and viruses. To address this issue, there is a need to assess the poor environmental and personal hygiene of butchers and other abattoir workers, the inaccessibility of potable water, waste management practices, and the lack of appropriate infrastructure and technology, which have been identified as some of the enabling factors for bacteria, fungi, and viruses. Sustainable strategies should include instituting regulations that are backed by law.
Development of functional based reformulated chicken sausage is a newer challenge since this type of product not only contributes functional health attributes but also improves or at least retains product’s quality. So, a research study was undertaken to develop a functional chicken sausage with incorporation of Kappaphycus alvarezii (KP-A) powder. KP-A was added in the formulation at 0 (Control), 0.5 (T1), 0.75 (T2) and 1.0 (T3) % levels, mixed separately, encased in casings and finally, water cooked. The products were evaluated for different physicochemical quality, antioxidant activity, instrumental color and sensory quality parameters. Result showed that cooking yield was significantly (P<0.05) higher in T3 sample than other treatments. Similar observations were found for emulsion stability and emulsion and cooked product pH. The WBSFV increased with the increasing in the level of KP-A and it was highly significant in T2 sample than control. In case of Lovibond tintometer colour, there were non-significant (P>0.05) differences in redness (a-value), yellowness (b-value) Hue and Chroma values amongst the treated samples and control. However, incorporation of KP-A in the product formulations showed only numerical increase in ABTS+ and DPPH activity. Sensory evaluation parameters revealed that T1 and T3 samples scored nearly similar but the scores for T2 sample were higher for all attributes than control, T1 and T3. Thus, it was concluded that addition of KP A has greater role in improving functional health attributes of chicken sausage besides its contribution in improving product quality.
The stttdy u'as conducted to assess the infrastmcture and slaughtering procedures of slaughterhouses in Nofthern Upper, East ancl Upper West regions of Ghan;r. Tr,venty slaugltterhottses were evaluated based on the presence of recornrnended facilities, their firnctional status and slaughter practices. The ferv slaLrghterhouses r.vith infrastnrctures were in dilapidated state. Ninety-five percent (95.0%) of the slaughterhouses hacl no functional pipe-borne water. Ma.jority (90.0%) of the slaughterhoLrses r,vere not proviclecl with electricity. There were no functional lairages in 60.0% of the slaughterhotises, as a resttlt ante-moltem inspections were not carriecl out. Post-r.norlem inspections were carried ot"tt itr _17 (85%) slaLrghterhouses. The rnethod of restraint prior to slaughter by phl,sical struggle between animals and slaughterers. Waste lnanagelrent r,vas very poor, as rvastes rvere dumped closer to the slaughterhouses. It was observed that, workers in the slatrghterhouses did not use saf'ety rvears like apron, boots, helmets, nose ancl mouth mask and goggles. There were no'n'leat vans in allthe slaughterhouses visited. Butchers use of inappropriate tneans such as lrotor tricl,cles. lxotor bikes and iricycles to transport meat to market celltres. Ceneralll'. the iufl'astructure anci slaughter operatittns lvere belorv stanclar.cls in all the slaughterhouses visited.
To investigate the microbial quality of foods sold on streets of Accra and factors predisposing to their contamination.
Structured questionnaires were used to collect data from 117 street vendors on their vital statistics, personal hygiene, food hygiene and knowledge of foodborne illness. Standard methods were used for the enumeration, isolation, and identification of bacteria.
Most vendors were educated and exhibited good hygiene behaviour. Diarrhoea was defined as the passage of > or =3 stools per day) by 110 vendors (94.0%), but none associated diarrhoea with bloody stools; only 21 (17.9%) associated diarrhoea with germs. The surroundings of the vending sites were clean, but four sites (3.4%) were classified as very dirty. The cooking of food well in advance of consumption, exposure of food to flies, and working with food at ground level and by hand were likely risk factors for contamination. Examinations were made of 511 menu items, classified as breakfast/snack foods, main dishes, soups and sauces, and cold dishes. Mesophilic bacteria were detected in 356 foods (69.7%): 28 contained Bacillus cereus (5.5%), 163 contained Staphylococcus aureus (31.9%) and 172 contained Enterobacteriaceae (33.7%). The microbial quality of most of the foods was within the acceptable limits but samples of salads, macaroni, fufu, omo tuo and red pepper had unacceptable levels of contamination. Shigella sonnei and enteroaggregative Escherichia coli were isolated from macaroni, rice, and tomato stew, and Salmonella arizonae from light soup.
Street foods can be sources of enteropathogens. Vendors should therefore receive education in food hygiene. Special attention should be given to the causes of diarrhoea, the transmission of diarrhoeal pathogens, the handling of equipment and cooked food, hand-washing practices and environmental hygiene.
Awareness of food safety and its economic significance has never been higher after public alarm following the BSE crisis and the Foot-and-Mouth outbreak. This classic text is an essential handbook for all persons involved in meat inspection and the meat industry seeking information on the latest diseases and parasites. Now in its seventh edition, it has been revised to reflect the latest knowledge of BSE, Foot-and-Mouth and TB. Information on specific diseases, parasites and physiological processes has been updated and the latest legislation included. As well as this, a new chapter on illegal meat imports has been added, with the aim of helping the detection of illegal meat and ensuring its removal from the food chain. Well-established and respected reference for all those seeking hands-on, practical information; Details the latest reports on diseases and includes crucial information on meat related legislation.
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