Uganda’s abattoirs a health disaster
Nov 07, 2006
Last month, officials from Kampala City Council and Ministry of Agriculture, Animal Industries and Fisheries (MAAIF) carried out an operation on the hygiene of slaughter houses in parts of the city, closing several of them.
By Irene Nabusoba
Last month, officials from Kampala City Council and Ministry of Agriculture, Animal Industries and Fisheries (MAAIF) carried out an operation on the hygiene of slaughter houses in parts of the city, closing several of them.
During the operation, 11 people were arrested, 20 pigs and 25 carcasses were seized. According to Benon Kyokwijuka, the assistant commissioner for public health, none of the pigs’ slaughter houses conformed to the required standards.
He said organisms may gain entry into meat when slaughtered from unhygienic conditions and can cause disease outbreaks. Infective stages of tapeworms are also common in animal products, especially pork.
“The common dangers of substandard meat are bacterial infections and diseases like tuberculosis and brucellosis which can be transmitted through contact and ingestion of infected meat or its products,†Kyokwijuka says.
According to information from the inspection team, the exercise will run throughout the country, targeting slaughter houses which have been constructed without proper facilities and those in wetlands and residential areas.
Kyakwijuka urged consumers to join the campaign.
During a sensitisation workshop for stakeholders in the meat industry at KCC offices recently, the state minister for animal husbandry, Bright Rwamirama, said Uganda could reap big from meat if facilities are improved.
“The ministry is committed to setting up demonstration facilities for you to emulate,†he said.
The meat hygiene improvement campaign, started in May by MAAIF, health ministry, Uganda National Bureau of Standards, Uganda Police, Kampala City Council and authorities from Kampala, Wakiso, Mukono and Mpigi district.It covers animal and meat transportation, slaughter facilities and butcheries, meat processing units, meat handlers’ health and hygiene, plus the quality of meat inspection as key areas directly affecting the quality and safety of meat.
Ends
Last month, officials from Kampala City Council and Ministry of Agriculture, Animal Industries and Fisheries (MAAIF) carried out an operation on the hygiene of slaughter houses in parts of the city, closing several of them.
During the operation, 11 people were arrested, 20 pigs and 25 carcasses were seized. According to Benon Kyokwijuka, the assistant commissioner for public health, none of the pigs’ slaughter houses conformed to the required standards.
He said organisms may gain entry into meat when slaughtered from unhygienic conditions and can cause disease outbreaks. Infective stages of tapeworms are also common in animal products, especially pork.
“The common dangers of substandard meat are bacterial infections and diseases like tuberculosis and brucellosis which can be transmitted through contact and ingestion of infected meat or its products,†Kyokwijuka says.
According to information from the inspection team, the exercise will run throughout the country, targeting slaughter houses which have been constructed without proper facilities and those in wetlands and residential areas.
Kyakwijuka urged consumers to join the campaign.
During a sensitisation workshop for stakeholders in the meat industry at KCC offices recently, the state minister for animal husbandry, Bright Rwamirama, said Uganda could reap big from meat if facilities are improved.
“The ministry is committed to setting up demonstration facilities for you to emulate,†he said.
The meat hygiene improvement campaign, started in May by MAAIF, health ministry, Uganda National Bureau of Standards, Uganda Police, Kampala City Council and authorities from Kampala, Wakiso, Mukono and Mpigi district.It covers animal and meat transportation, slaughter facilities and butcheries, meat processing units, meat handlers’ health and hygiene, plus the quality of meat inspection as key areas directly affecting the quality and safety of meat.
Ends