Slaughterhouses, Animal slaughter and Slaughter Hygiene in Ghana

The locations of 77 existing slaughterhouses in Ghana, their premises, how they are serviced utilities, the slaughterhouse facility itself and the slaughtering process therein, the background and commitment of personnel engaged in animal slaughter and meat inspection, microbiological loads of meat samples and slaughter halls, preferences of meat consumers and their criteria for purchase of meat were studied by means of questionnaires, interviews on-the-spot inspections and laboratory investigation. Results of this study indicated that majority of slaughterhouses in Ghana have been located in residential areas and have not been protected from human and animal intrusions. They had not been constructed to ensure adequate hygienic slaughter. Veterinary inspections were absent in 9.8% of these slaughterhouses. Bacteriological loads on meat and from slaughter slabs were > 5 logs10 CFU and contained E. coli of faecal origin. The hygiene of meat (37.5%) and a combination of cost and hygiene (38.3%) formed the principal criteria for purchase of meat by consumers. Consumers, public health personnel and consumer protection outfits are challenged to advance an advocacy for an improvement in slaughter hygiene.