MODERN ABATTOIR FOR ENUGU STATE A STUDY ON EFFECTIVE PRODUCT PROCESSING AND WASTE MANAGEMENT

ABSTRACT

The abattoir as  a meat processing industry world-wide  is saddled with the responsibility of maintaining good standards of hygiene in terms of its operation and waste management. Wastes are generated in diverse forms  in abattoirs, these include, solid or semi-solid wastes, liquid wastes and gases.  If these effluents  or  contaminants  are not adequately and efficiently managed, the  negative  impact on the residential environs and human health cannot be overemphasized. Hygiene must be key in all abattoir operations.

This study is engaged in identifying the different wastes generated from  abattoir operationsand at the same time proffering solutions on how these wastes can be effectively managed so that meat contamination  and environmental  pollution  is  highly minimized.  This study  is also aimed at  identifying

the  various  mechanisms  and  procedures  to  be  observed  to  ensure  the  smooth  running  of  abattoir operations.

The findings from  this study indicate that a  collection of these wastes are useful  raw materials for  our industries.  Some  of these  wastes  are transformed  into  useful  products  needed other  operations,  wastes like  the  co w  dung is  mixed with  other  ingredient  and used as  food  for  pig farming,  the  horns are useful raw material  for the  plastic  industries,  the  skull  and bones  used in making ceramics,  the  hides used for leather works and the offal converted to fertilizers. These wastes when effectively managed reduce the extent  of pollution  in our environment.  Finally,  it  can  be concluded that it  is  important to incorporate  in the  design  of  abattoir  adequate  means  of  collecting  these  wastes  from   their  different  sources  of production   as   well   as   packaging  them   for   either  collection   by  interested   individuals/factories  or appropriate  disposal  of unusable wastes.

Keywords: Abattoir; waste management;environment; public health.

CHAPTER ONE

1.0.      INTRODUCTION

In Nigeria,  Increased  population  growth  has  led to increased demand  for protein,  leading to increased production and slaughter of game and livestock animals.The development and growth of livestock production  has thus been on the increase  so as to guarantee steady supply of food animals  meant  for  slaughter  and  processing   for  human  consumption.  However,  the  meat production processes have led to pollution challenges. The slaughter processes and waste management at the abattoirs are of major concern and needs to be well considered.

Meat  is term used to denote the edible portions  of domestic  mammals  such as lambs,  sheep, swine, cattle and calves.  The meat of cattle is known as beef;  calves,  as veal;  sheep, as mutton;

lambs, as lamb; and swine, as pork. The term meat can also be applied to the edible portions of poultry  and  wild  birds  and  mammals  (game)  and to  the portions  of other  animals  such  as crustaceans and reptiles that are eaten by humans.  It is not known when the human species began to eat meat;  other primates are vegetarian with only occasional episodes of opportunistic meat consumption.

Because of the high demand for meat within the state,  there is the need to design an abattoir which can efficiently handle the process of meat production in a mechanized and hygienic way. This  is  geared  towards  increasing  the  production  of meat  thereby  generating  revenue  and employment for the state as well as ensuring proper sanitation in meat processing.

1.1.      BACKGROUND  OF THE STUDY

An  abattoir  or  a slaughterhouse  is a place  where  animals  are killed  for their  meat(Encarta dictionary).  It  can also be  defined  as a special  facility  designed  and  licensed  for receiving, holding, slaughtering and inspecting meat animals and meat products before release to the public (Alonge, 2005).

Establishment and management of abattoirs and wastes in Nigeria have always been regarded as social services by all the three tiers of government. Each of these government authorities has for many years ignored its function and has been dispirited about taking over responsibilities. As a result of this,  abattoirs/slaughterhouse  has been in a deteriorated  state,  meats are not properly inspected,   waste  management   and  environmental   hygiene  has  been  on  the  decline.   The

slaughtering  and  handling  of meat  in  abattoirs  are  generally  poor.  Some  of the  slaughtering facilities where it’s  existing have decayed and were abandoned as a result of neglect and lack of maintenance.  Our  abattoirs  and  slaughter  houses  (where  available)  operate  in  sub-standard conditions.  Reports  obtained  from  media  have  shown  that  in  some  cases  butchers  clean  their dressed   carcass   and   tripes   in   nearby   streams   susceptible   to   human   and   animal   faecal contamination  as a result of shortage of water supply within the abattoir locations.  The inimical approach shown by our meat processor is a call for concern and ought to be critically looked  into for tangible solutions.

Historical records show that man has been concerned with the source and handling of his meat supply.  Requirements,  restrictions  and taboos  are made by man based on philosophies  of diet,  religious and ritual practices.  In Rome,  cattle markets and restaurants  were reported  to be under official control in 388 AD.  Meat inspection practice was reported to have started in France in  1162  and in Germany  in  1276  (David west,  2002).  Ancient Egypt has been reported  to enact food decrees that banned pig (unclean),  and cow (sacred) for human consumption  (David West,

2002).  Although Veterinarians  have been associated with meat control in Europe for a period of time,  no  active  veterinary  meat  inspection  and  abattoir  management  existed  until  the  large epidermics  of trichinosis  in Germany  in  1860.s.  In America, the first meat inspection law was passed  in  1706  (Fasanmi,  2002)  and  following  requirements   for  international  trade  in  meat products,  stricter and more elaborate meat hygiene legislation was passed in 1889.

In Nigeria,  however,  there  was  no  meat  hygiene  law  in  the  colonial  era  although  there  was legislation  on  the  inspection  of hide  and  skins  for  export  trade  as early  as  1942  in Northern Nigeria  (David  West,  2002).  However  active  meat  inspection  and proper  abattoir  management

started  in Northern  Nigeria,  when their  government  had a vision  for a flourishing  expo-rt  meat

trade and prepared  a code of practice for meat inspection  in  1967.  Meat hygiene legislation was passed  by some Northern  State government  in  1970s with the assistance  of experts  in Federal Department  of livestock  and Pest Control &  and Services (FDL & PCS) who prepared a draft model of state meat hygiene legislation (David West, 2002).

The challenge of abattoir is that its operation produces edible meat and much waste.  To ensure sound public health standard,  the quality of management of abattoirs and slaughter slabs, particularly, the adherence to standard practice of meat inspection and sanitation is fundamental. The benefits are human health improvement,  animal disease control,  processing  and retail net value, reduced spoilage,  fraud and improved  environmental  hygiene.  However,  the handling of meat in Nigeria is generally substandard. Generally, animals are slaughtered on floors outside the abattoir  facility by butchers  whose  knowledge  about  hygiene  is poor.  The  slaughtering  and processing  facilities in some abattoirs are inadequate as there are no sewage or waste disposal systems, adequate clean water supplies and refrigeration.

In Nigeria,  climatic elements pose serious challenges to abattoir operations as they encourage rapid deterioration of meat under conditions of high temperature  and high humidity.  According to Gourou (1961),  the steady,  high temperatures,  the high humidity of the air,  the many water surfaces fed by rains are necessary for the maintenance of pathogenic complexes in which man; insects  and microbes are closely associated.  Adejuwon  (1978) writing on pests and diseases in Nigeria remarked that diseases due to poor sanitation are transmitted through people who do not obey simple rules of hygiene such as eating raw, exposed meat food among others. High ambient temperatures,    heavy   fly   and   rodent   infestations   recorded   in   abattoirs   encouraged   the contamination  of meat  (Nwachukwu,  2006;  Abiade  Paul  et  al,  2006).  Joseph  (1999)  in  his

investigations  on cattle slaughtering  and post-mortem  handling practices  in selected Nigerian

cities, particularly  reported  on the absence  of stunning  and proper  meat processing  operations. When  animals  are  slaughtered  in places  which  are  frequently  polluted  with  blood  and  faecal materials,  not  protected   from  flies  and  rodents,  meat  produced  thereof are  prone  to  quick deterioration due to high level of bacterial contamination taking place.  Apart from compromised quality of meat,  such meat may cause food poisoning and would be a source of infection to man.

1.2.     STATEMENT OF PROBLEMS

Abattoirs across Enugustate are in terrible, horrible and distasteful physical and hygieniccondition.  This ugly situationhas raised a lot of health concerns and worry among well• meaning Nigerians who daily patronize and consume large chunk of meat produced from these slaughter slabs.  Meat consumed in Nigeria  falls short of international standard.  Apart from the filthy  and  dirty  environment,  the  animals  being  slaughtered  daily  in  these  abattoirs  are not thoroughly inspected and examined by qualified and registered veterinarians. The 21st Century, Nigeria  lacks standard in the production  and processing  of meat,most  abattoirs are operated in open places  infested with  flies and maggots,  with  flies infested tables  and  faulty scales  for measuring meat for consumers. ” The meat is often conveyed from abattoirs to other places with dirty wheelbarrows and rickety vehicles which constitute health hazard to the consumers.

Another problem associated with slaughterhouses  is in the area of waste management.  Wastes

generatedinclude:

•    Solid waste

Comprising   condemned  organs,  carcasses,  hides,  carcass  trimmings,  undigested   feed,  bones, horns,  hair,  abortedfoetuses,  fat.

•    Liquid waste

Comprising Blood, bile, urine,  dissolved detergents,  chemicals and water.

High  orgamc  matter,  high  biological  nutrients,  high  alkalinity.Blood  constitutes  the  highest pollution   load.These   when   poorly   handled,   results   m   Human   health   and   environmental challenges,  Public  health  risks  from  food  contamination,  offensive   smells/odours   spread  to public areas,diseases and death.

1.3.     AIM OF STUDY

Theaim of this study is to identify the challenges associated with meat processingand  to propose an efficient  design  system thatensures  that  excellent  standard  for meat processing  and waste control are met.

1.4.      OBJECTIVE OF STUDY

The specific research objectives were:

•     To identify the different types of meat to be processed within the abattoir and the various ways they can be prepared

•    To  identify  the  best  way  to  handle  the  affluent  from  this  facility  in  order  to  avoid

contamination of the environment

•     To identify some of the diseases and pathogens responsible  for infection of meat and seek for ways to avoid them.

•     To propose  a design that  is  aesthetically  pleasing  and as well automatedso  as to ensure increased production.

1.5.      RESEARCH QUESTIONS

From the aim, the following research questions arose:

1.   What are the challenges facing the operation of abattoir in Enugu State

2.   How can waste products from the facility be treated so that it does not pose a problem to the immediate environment

3.   What does it take to operate an abattoir in terms of product processing and waste control.

4.   What measures can be put in place to ensure proper hygiene in meat processing.

5.   Which location is best for an abattoir to be cited so that it does not pose a threat to the surroundings.

1.6.      MOTIVATION

This  study  is motivated  by this  truism  “Healthy  citizens  are  the greatest  asset  any country can have”.   Health is wealth;  a healthy nation is a wealthy nation.  There is the need  to  provide  a  platform  for  hygienic  processing   of meat  so  as  to  circumvent complications  that will result from the reverse case. Enugu is a developing city and the provision of a modem abattoir will be a welcome development as it will complement the development so far within the state as well as reduce the health hazards resulting from the

contamination and infection from poor and unhygienic handling meat.                   –

1.7.       SIGNIFICANCE  OF STUDY

This study is significant for the following reasons:

•    This study will explicate the various techniques involved in meat processionand  identify the  various  stages  and  short  falls that  result  in  meat  contamination,  thereby  giving professionals an opportunity to learn more about designing abattoirs.

•    This study will improve quality of life of the user of this facility.  Meat is a major source ofprotein, thereby a vital ingredient for healthy living.

•    This study will look at ways to handle effluents from the facility so as reduce infection and contamination in the environment.

•    This study will serve as basis for further research into this topic with the aim of finding more  solutions  to  problems  associated  with  abattoirs  apart  from  the  ones  already elucidated in this study

1.8.      LIMITATION OF STUDY

This study experienced this challenge below:

a.   Non–Availability of modern Abattoir within reach in the country.

The  availability  of a  modern  abattoir  within  reach  was  a  challenge  as  most  of the abattoirs  around  were  locally  operated.  Information  and  facts  gathered  from  these avenues were insufficient for the design of a modern abattoir.

1.9.      RESEARCH METHODOLOGY

In carrying out this research,  the descriptive/  comparative  system will be useful. Data collected from both primary and secondary sources will be analyzed and integrated into the design for the modern abattoir,  Enugu.

The primary sources and methods employed are as follows:

•     Oral interviews  with relevant  bodies  and organizations  responsible  for healthy  living of the citizens of the state.

•    Information gathered from both local or international case studies

•    Direct observation

The secondary sources that will be used are as follows:

•    Journals,

•    Unpublished  works related to the study,

•    Text books,

•    Relevant thesis reports,

•    Newspaper,  online and magazine articles

•    Internet sources

1.10.    SCOPE OF STUDY

This design shall deal with the production of meat in this category:

•    Cattle

•     Sheep

•    Goat

This study looks at the transportation  of these animals to the site,  the breeding  of these animals pending when they will be slaughtered, the slaughtering process  and the flow pattern  within the abattoir,  the packaging of the processed meat and eventual transportation out from the abattoir.

The layout of the premises  and building  will comprise  of the “dirty”  end and clean end of the abattoir.

The dirty area comprises

• Livestock entrance.

• Vehicle wash bay for trucks that transported animals.

•  Offloading platforms  and facilities for marking animals.

• Lairage where animals are kept until they are slaughtered (shade for pigs and sheep).

• Ante mortem inspection.

• Isolation lairage for animals that are or might be sick.

• Emergency slaughter facilities for hurt animals.

• A post mortem inspection area for animals which arrive dead or die in the lairage.

• Facilities where animals can be restricted and efficiently stunned.

• Bleeding area.

• Area for electrical stimulation of ruminant carcasses.

• Facilities where condemned products are handled.

• Areas/rooms where inedible products are handled e.g.  hides/pelts horns etc.

• Including facilities for sorting grading and weigh.

• Room for the cleaning and sometimes processing of rough offal.

• Disposal of solid waste such as paunch and intestinal contents.

• Areas where rough offal is packed and cartoned.

•  Chiller or freezer facilities for rough offal.

• Dispatch area for rough offal.

• Effluent pre-purification plant and holding tanks.

•    Facilities   for   the   processing   of  condemned   products   to   by-products   such   as blood/carcass meal andtallow

•  Cloakrooms,  toilets,  showers,  washing  facilities and dining room where only workers of the dirty areashave access.

•  Store rooms for dirty area.

• Maintenance workshops. While the clean area comprises:

•  Slaughter hall for the dressing of animals under  hygienic  conditions with  facilities  for separating thedifferent  components.

•  Area  for inspection of the carcass  and other  edible portions  in order  to determine  its fitness  for  humanconsumption   and  to  prevent  the  spread  of disease  to  humans  and animals.

• Facilities for the retention for secondary inspection of carcasses which are suspect.

•  Grading and weighing of carcasses as part of the marketing function.

•  Chilling  of  carcasses  to  ensure that  the  quality  of the product  is  maintained  and the

optimal shelf lifeensured.

•   Freezer   facilities  for  storing  provisionally   approved   carcasses  with  slight  measles contamination.

•  Sorting  and  loading  of carcasses  in a cooled  area to  ensure that the cold chain  is not broken.

• Dispatch facilities.

• Washing bay for meat trucks.

•  Office accommodation  and ablution facilities for meat inspectors.

•  Office for management.

• Laundry facilities.

•  Cloakrooms,  toilets,  showers,  wash  facilities  and  dining room  where  only workers  in the clean areahave access.

•Storerooms.

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