Public Health Risk of Abattoir Operation in Zango Abattoir Zaria, Kaduna State Nigeria

Abstract

Background: Abattoir activities are known to pollute the environment, posing significant public health concerns. These activities can predispose abattoir workers and individuals living close to abattoirs to certain infections. Aim: To determine the public health risk of abattoir operation in Zango Abattoir Zaria, Kaduna State Nigeria. Methodology: The abattoir was visited for a period of 1 week within the hours of 6.30 a.m to 9 a.m to determine various activities at the abattoir and to access public health concerns during its operation. Pre-tested structured questionnaires were distributed to all individuals processing various abattoir by-products to obtain relevant data. Photographs of the various observations made were taken and recorded. Results: Slow moving abattoir effluents in drainages leading from the slaughter hall to the soak-away pits undergoing microbial degradation encouraging proliferation of flies were observed. There were unutilized ruminal contents heaped just at the entrance of the slaughter hall producing foul odour and attracting flies. Soakaway pit with partially opened concrete top consisting of decomposing foetuses/condemned carcases was seen with the presence of flies, rodents and other disease carrying vectors. The presence of lettuce vegetable farm around the soakaway pit exposes the product to contamination with pathogenic microorganisms and by extension constitutes a serious health hazard to consumers who use lettuce to prepare fresh salad. The abattoir had no toilet facilities and residential buildings were in close proximity to the abattoir. Food vendors, meat sellers and meat buyers were seen within the abattoir carrying out their daily activities unchecked. Only two (18.2%) out of the eleven individuals processing abattoir by-products utilize personal protective gears. Conclusion: The daily operation at Zango Abattoir predisposes the public to health hazards and there is need to maintain accepted international practices in abattoir operation.