Beef safety and hygiene in the process of slaughtering bovine animals in a public Abattoir: A cross sectional study

Abstract

Bovine meat is vital in the daily diet of populations in general and sub-Saharan Africa. However, the process of slaughtering cattle and the distribution route to the hands of consumers is still not respected. Thus, this study aimed to evaluate beef safety and hygiene from the slaughter process up to its marketing in the Lushois market.This was a cross-sectional descriptive observational study ( April 1st to September 1st, 2020). The study population consisted of cattle slaughterers, herders, veterinary inspectors, meat drivers and beef sellers from the public slaughterhouse in Lubumbashi. Data was collected using observation, semi-structured interviews and documentary analysis. Three (3) health conditions were encountered in beef portions from the public Abattoir in Lubumbashi: distomatosis, nephritis and cysts in the liver. To counteract this in the event of these health conditions was the scraping and ablation; lack of database on health problems encountered at the public slaughterhouse; All the bovine animals, i.e. 100% (254) of the bovine animals sent to the public slaughterhouse had no indication or document on their state of health. No microbiological or physicochemical analysis was carried out at the public Abattoir of Lubumbashi for the health monitoring of beefs.Hygiene conditions in the slaughtering process did not meet the standards of good hygiene practices in the breeding, slaughtering-cutting and charcuterie industries. Measures must therefore be taken at several levels by the players in the sector (public authorities, veterinarians and breeders) to guarantee the safety of foodstuffs of animal origin.