Appraisal of Meat Inspection, By-product Utilization and Management Practices in Jos Abattoir, Jos, Nigeria

Abstract

Appraisal of meat inspection, by-product utilization and general management in Jos abattoir was conducted based on participatory appraisal approach using designed questions in accordance with the terms of reference as agreed by the authors. Open ended interviews with principal staff and butchers during fortnight visits to the abattoir in December, 2009 and January 2010 was employed to elucidate the goal of this study. Information gathered revealed the abattoir was located at Gring village in Jos South LGA, in Plateau State and established in 1975. It was licensed by the Federal Livestock Department and Pest Control Services (FLDPCS), Abuja, presently controlled by the state veterinary department. The initial staff strength (12 veterinary staff and 20 government employed butchers) has risen to approximately 50 personnel with only five (5) butchers on government pay roll. The animal slaughter figure has significantly increased since the inception of the facility. The structure which met the standard features and requirements for the site at the time it was built. These features are either not functional or dilapidated by recent encroachment of residential buildings. An ante-mortem examination was not done often while meat inspection was carried out by veterinary assistants (inspectors) post slaughtering of animals on the floor which further contaminates the meat. Diseases are identified tentatively based on gross pathology and documented. Waste disposal was a major problem due to the nonfunctional suction pump waste evacuator. By-products were collected and processed by butchers artisans. for use and/or sales, include blood and bone for meals, skin, hooves, and horns for other industrial products. In conclusion, this report provides preliminary status on the Jos abattoir as at the time of the study. It is therefore, recommended that state government constitutes a committee charged with the responsibility of providing a workable plan for the renovation or relocation of abattoir to a site far from residential buildings. Re-training of veterinary inspectors should be conducted so as to enhance their capacity to conduct quality ante- and post-mortem protocols while ensuring personal hygiene and hygienic handling of meat. This protocol should be strengthened with a working diagnostic laboratory.