Abattoir Management: A Case study of Malumfashi Local Govt., Katsina State, Nigeria
Keywords:abattoir management, meat hygiene, food safety, public health, Nigeria
Abattoirs are facilities approved for collection, inspection and slaughter of food animals for human consumption. These facilities are established to centralize slaughtering processes and ensure safety of meat and meat products. However, if not properly managed, abattoirs are a very good source of infection or even life-threatening morbidities. In this case report of Malumfashi abattoir, the procedure of slaughter, inspection, processing and marketing of the products are presented. An average of 3 cattle and 20 sheep
and goats are slaughtered on a daily basis in this slaughter facility, which has been operative for 41 years. It was observed from this survey that the design of the abattoir is substandard, and a number of operations prompt intervention by the state government and other relevant stakeholders. This practice poses high risk of contamination of previously healthy products with unhealthy ones. Information in this report is based on personal observations and interview with abattoir community. Challenges and several inadequacies associated with this abattoir highlight the need for governmental intervention in managing such facilities
for the safety of food and public health. It is highly recommended that the state government and local authorities provide adequate funding for abattoir management and ensure continuous monitoring of slaughter activities all over the state.