IMPROPER MANAGEMENT OF AN ABATTOIR ITS EFFECT AND THE WAY OUT. A RESEARCH PROJECT MATERIAL ON PHARMACY
BACKGROUND OF STUDY
Abattoir is derived from the French name which is commonly known as a slaughter house in the United States and much of the English speaking world. A slaughter house is a place where animals are butchered for food; it is very unpleasant but necessary because of our modem human food chain is connected with it. Through criticism of slaughterhouse do arises from time to time.
Slaughter house are tightly regulated by the government to day, but this was not always the case. In the 19th century, some cities began enacting sanitation reform to try and clean up slaughter houses and individual butchers, who dumped animal remains in near by water system and let the blood run out in the street. Eventually, strict government regulations further sanitized slaughterhouses to the point where today they are relatively clean considering the work done there.
STATEMENT OF THE PROBLEM
Obviously, the level of maintenance of hygiene in abattoir is very poor.
Improper management and non health education was being given to abattoir workers on the importance of good hygiene practices.
Worker with rough hands and legs go to the slaughter house to slaughter meat. The implication of this is spread of disease to man. During these processes meat get contaminated by meat handlers.
There were blockage in some part of the drains, with in the abattoir, and this will form the breeding ground for flies, rats and other germs found in the environment.
Improper management of abattoir is another problem in the environment. Workers in the abattoir practices poor personal hygiene that is putting on dirty clothes which remains from months to month with be wash. They do not wash their hands before and after the toilet and their fingernails are long and not clean.
Also poor environmental sanitation is another problem in which indiscriminately, dumping of refuse provides opportunities for flies breeding and food for scavengers.