Poor sanitary practices in abattoirs: implications for food vendors and public health promotions

Abstract

Maintenance of standard hygiene, facilities, and compliance with policies is mandatory at abattoirs to produce a safe product. This paper reviewed poor sanitary practices in the abattoirs and their implications for food vendors and public health promotions. A food-borne illness outbreak is a serious public health concern that warrants prompt and immediate attention by the local health department. Although most outbreaks may be small and can be handled locally. Some food-borne outbreaks can extend across state boundaries and require federal agency involvement. Often, food-borne illness outbreaks gain heightened public concern and media attention that demand a response from a public health authority. The study concluded that dumpsites of abattoir wastes pose serious health problems to consumers, butchers and general inhabitants around abattoirs and that inadequate sanitary facilities and sanitation is a great risk to consumers because of meat contamination, when the meat is contaminated and taken by consumers it can result to various alimentary diseases. Based on the review, it was recommended amongst others that the abattoir operators should constitute a sanitation committee and task force to ensure compliance with sanitation practices in the abattoirs