Environmental aspects of meat hygiene in developing tropical countries

Abstract

Slaughter and meat processing operations are both subject to environmental pollution and at the same time are sources of environmental hazards. Abattoir personnel, normal slaughter stock, water, vermin and dust introduce various human and animal pathogens into the production process. Livestock may carry residues of antibiotics, herbicides, pesticides and toxic chemicals, but although meat consumers are affected directly, the abattoir is, environmentally speaking, a dead-end. Meat factories may cause dust, odour and noise nuisances, and, if tanneries are integrated, chemical pollution, but their main environmental effects arise from inadequate commercialization of inedible by-products of processing.

These materials, including liquids, do not contain any substances incapable of utilisation, and the processing and recovery of by-products nullifies their potential for environmental pollution. However, effective waste recovery systems require centralized slaughter and heavy investment in equipment, power and skills, rarely available in developing tropical countries. There the problems are compounded by the relatively high susceptibility of their populations to the effects of environmental pollution, through lack of potable water, adequate nutrition and health care. High and low-cost utilisation and disposal systems are described, but more research into practicable and effective low-technology methods is essential.