2. A Slaughter house is “a facility where animals
are killed for consumption as food products “.
Cleaning and sanitation are an integral
part of slaughtering and handling of meat
Cleanliness in the plant depends on
Location of the plant
The employees
The type of construction,
The kind of operations,
The kind of equipment used
The facilities for cleanup in a particular plant
3. SOURCES OF CONTAMINATION
•Derived from man and animals entering it
•Over crowding of animals in the lairage
•Possibility of carcasses contamination
•Contamination by contact with unhygienic surfaces,
•Personnel and by water borne organisms during operations
4. Pollution related problems.
Land contamination :Mostly, land contamination is an aesthetic
issue
Water contamination :The main pollutants are blood , animal
dung , and body part. They can introduce bacterial
contamination.
Increase in nitrate , phosphate and sulphates -health problems
Air contamination: Improper waste handling causes unpleasant
odour and affecting the esthetic value of the environment.
5. Noise pollution: Through the following sources:
animals, the slaughtering activities,
transportation of animals and meat
Health hygiene & safety: Unhygienically processed
carcass can result to food borne disease.
Pathogens such as Salmonella, Clostridium
,Staphylococcus Yersinia Campylobacter, Listeria
are present
Pollution related problems Contd..
6. OTHER ENVIRONMENTAL IMPACTS
Slaughterhouses waste disposal sites & impact on the
neighboring areas :
solid and liquid wastes attracts Scavengers(large birds, dogs)
Wind spreads unpleasant odour and flies.
The vulnerability of neighbouring areas to flooding
(slaughter houses waste disposal sites are located in
elevated areas)
Wastes provide an habitat for the breeding of insects.
No green shelter to reduce noise as well as air pollution
Pollution related problems Contd..
7. MITIGATION MEASURES
Land contamination:
Slaughterhouses should be located
outside populated areas, far from river
banks or other water body.
Water contamination
Liquid waste collection
system to avoid any water discharges
Air emissions
Development of Proper aerated storage
areas to minimize Unpleasant smell .
Noise pollution
Planting Trees around the slaughterhouses.
Slaughterhouses walls should be at least
seven feet high
8. MITIGATION MEASURES Contd..
Waste disposal should be improved by
treating liquid waste with chemicals and solid waste
segregated and expose to sunlight before it is packed
by the manufacturing industries or farmers
Way to improving the hygienic status of the abattoir;
o Portable clean water should be made available,
o Strict meat hygiene inspection by trained inspectors.
o The abattoir employees should be trained & supervised
o Regular medical checkup of meat handlers .
o PPE for meat handlers -Head cover, gloves …. etc.
o Storing meat in hygiene conditions, on hangers .
o Provision of all necessary facilities and infrastructure.
o Recycling waste (solid waste reuse)
o Sprinkling waste storage areas with crushed lime
o
