CHAPTER ONE

BACKGROUND OF THE STUDY

Abattoir are well designed structural facilities approved by relevant authority

for the purpose of ante mortem, hygienic slaughtering, evisceration and
postmortem inspection of livestock (including cattle, goat, sheep, pigs and poultry)
for wholesome meat production for public consumption (along, 2005; Stevenson
2013). The operational procedure in a standard abattoir includes; the general
inspection of animal in a lair age by a veterinarian for signs of diseases, humane
slaughtering and evisceration postmortem examination of carcass, removal of
bones, dressing and cutting of carcasses either for storage in a designated
refrigerator or immediate transportation using an enclosed motorvihicle for retail
purpose (mamhobu amadient al; 2019). Besides serving as a central location where
all the processes involved in the holding, slaughtering and preparation of food
animal, for public safety are carried out; the abattoir also provide a veritable
platform for animal diseases surveillance through the instrumentality of veterinary
examination of large and small animals (Food and Agricultural Organization,2014;
Morgan and pinner, 2009).

The present unhygienic and deplorable state of abattoir across the nation, no
doubt, pose a serious threat to public health particularly with the Covid-19
pandemic in which a wer animal market located few miles away from the p4
virology laboratory in wuhan megacity of China (Luet al, 2020; Enitan et al, 2020;
Ralph et Al; 2020). Since it was first reported in late December, 2019 the deadly
virus has spread to 220 countries and territories with more than 36 million total
confirmed cases and over 1 million death recorded globally as at 09 October, 2020
and still counting (John's Hopkins University Center for systems science and
engineering, 2020). Nigeria like other countries of the world has continued to
record a dramatic rise in the number of confirmed case facilitate of covid-19 since
the first incidence was reported on the 27 th of February, 2020 (NCDC, 2020). As of
09 October, 2020; Nigeria had the largest covid-19 outbreak in the west- Africa
sub region (WHO-Africa, 2020).

Corona virus are zoonotic in nature (i.e. have the ability to jump the animal-
human- spice- barrier) and cause a vast array of servers respiratory, enteric and
system infection in both human and numerous animal host including cattle, swine,
rodents, cats, dogs, and avian species (Fehr and Perlman, 2015). Most identified
corona virus are considered to be of animal origin (cui et al; 2020). The bovine
corona virus (BCV) for instance, have been reported to cause respiratory distress
and enteric disease in cattle (Robert, 2009).

Sanitary condition of abattoir waste-water drainage with proper trapping and

sewage disposal should be adequate to maintain the abattoir in sanitary condition.

Disease associated with meat

There are several diseases well known to both the industry and the general
public that are directed related to all the domestic meat species of beet, port, lamb
and poultry.

These include:

E. coli: from ground beef

Bse( bovine spong : form encephalitis: from beef cattle
Trichinosis: from poultry
Salmonella: from poultry
Scrapie: from lamb and mutton.
 In addition the meat and food industry are vulnerable to a variety of other
infectious diseases that can manifest in food processing areas due mainly to
poor personal hygiene and processing sanitation practices, which in turn can
develop the growth of bacteria, viruses, moulds and yeast. These can then set
the stage for:
Food borne infection, such as salmonella or trichinosis caused by ingesting
food that is contaminated with bacteria, parasite and viruses.
Food borne intoxication, either bacteria, such as e.coli, or chemical, where
food has been contaminated with toxic chemical, such as cleaning
compounds or pesticides.

1.2 STATEMENT OF THE PROBLEM

The present unhygienic and deplorable state of abattoir across the nation, no
doubt, pose a serious threat to public health particularly with the Covid- 19
pandemic in which the causative age was report to have emanated from a wet
animal market.

Furthermore, outbreak of Covid-19 in slaughter house and meat processing

plant have been report in several countries in Europe and around the world, the
reason for this development is not unconnected to the poor working condition in
slaughter house and meat required Covid- 19 safety protocols (EFFAT, 2020). For
this reason the researcher, wish to carry out research study on

1.3 OBJECTIVE OF THE STUDY

To determine the insanitary condition of Maiduguri abattoir

To find out sanitary facilities condition in Maiduguri abattoir.
To find out sanitary measure practice in Maiduguri abattoir.
To determine prevalence of meat borne disease in Maiduguri abattoir.
1.4 RESEARCH QUESTIONS

What are the insanitary condition of Maiduguri abattoir

What are the sanitary facilities in Maiduguri abattoir
What are sanitary measure practices in Maiduguri abattoir
What is the prevalence of meat borne disease in Maiduguri abattoir

1.5 SIGNIFICANT OF THE STUDY

The result of this project on poor sanitary management of abattoir will

benefits Maiduguri abattoir to improve sanitation. The result will be used by
veterinary division of the L.G and Health cane divisions to improve standard of
sanitary conclusion for the prevention and control of food and meat borne diseases.
Ministry of Agriculture and health will use the workers for policy making pean and
measure to prevent and control meat borne disease in the community.

Researcher and academics will use the information as form of reference.

1.6 SCOPE OF THE STUDY

The entire work of the research focus on poor sanitary management at

abattoir and spread of meat borne diseases and it is carried out in Maiduguri
abattoir.

1.7 OPERATIONAL DEFINITION

- Abattoir: designated and approved structure or place for the purpose of

slaughtering animal to produce or process meat for human consumption.

- Disease: refer to disease infection that is associate with meat.

- Meat: offal and tissue of animal for human consumption.

- Management: is the administration of an organization whether it is a nosiness a
non- profit organization or government body. It is the art and science of managing
resources of the business.

- Poor: condition that is hot good for a particular things

- Sanitary: mean concerned with keeping thing clean system and especially by
providing a sewage system and a clear water supply.

- Spread: mean to draw, stretch or open out especially over flat surface as
something rolled or folded (often followed by out).

CHAPTER TWO

RELATED LITERATURE REVIEW

2.0 Introduction

This chapter review on the related literature on the sub-topic as follows.

2.1 Concept of sanitary management abattoir

2.2 Sanitary condition of abattoir

2.3 Request sanitary Facility in abattoir

2.4 Sanitary measures in Abattoir

2.5 prevalence of meat borne disease

2.1 CONCEPT OF POOR SANITARY MANAGEMENT IN ABATTOIR

Maintenance of standard hygiene, facilities and compliance of policies is

mandatory at slaughter house to produce safe meat and violate those.

Abattoir or slaughter houses exist principally to give the fitting condition to

butchering domesticated animal and controlling waste spill.

There are many problem associated with abattoir which include improper waste
disposal poor water supply, inadequate sanitary facilities and proper sanitation.

We document the poor state of facilities, sanitary condition practices in the

main abattoir northeastern Nigeria.

Many had poor solid waste management practices as heaps of refuse littered the
surroundings. Internal inspection of the abattoir revealed that two (16.7%). The
environment and public health implications of unhygienic sanitary condition of the
abattoir and environs as a consequence of poor waste disposal and poor sanitation
is liked to transmission of diarrheal diseases such as toilets and ensuring safe
management of waste water and excreta. (2014).

2.2 SANITARY CONDITION OF ABATTOIR

Waste –water drainage with proper trapping and sewage disposal should be
adequate to maintain the Abattoir in a sanitary condition.

Sanitary facilities must also include a sufficient number of toilets / latrines and
arrangement for hand-washing or even possibilities for bathing (showering). (200)

The slaughtering of animals in abattoir or slaughter house ensure the

production of supervised wholesome and healthy meat and meat products.
This work examine the environmental sanitation situation of abattoir in. Onitsha
metropolis. The work lurked into waste disposal method, sanitary.

Sanitary of slaughter house. Slaughter houses or place where the business of

slaughtering beef, poultry or swine. The sanitary condition of the slaughter slabs,
wells and the drainage within the abattoir are presented as plate’s I-iv. The
environment in the Abattoir is of public health concern because of its implications
on the quality of meat solid I the markets. This study especially looked at the
sanitary and hygiene condition of the slaughter house and its effect on the health of
residents.

2.3 REQUIRED SANITARY FACILITY IN ABATTOIR:

Sanitary facility must also include a sufficient number of toilets/ latrines and
arrangement for hand-washing or ever possibilities for bathing (showering). A
descriptive across- sectional study was conducted to assess the operational
facilities and sanitary practices in kasuwan shanu abattoir, Maiduguri State. There
is the need to upgrade facilities at the slaughter house. In addition health education
of the operations on modern more hygienic and safer abattoir.

Appropriate facilities shall be provided for conducting past mortem of animal

arriving death at the slaughter house or dies at the lairage. In this low, “Abattoir”
means facilities established for the slaughter or dressing of sanitary control of the
abattoir pursuant to the standards.

Abattoir/ Slaughter slab management is a in low throughput abattoirs where

separate facilities are not required for “clean” and sanitary operations in slaughter
houses is a special facility designed and as the required sample size. The first
session of the FAO /WHO expert committee are meat hygiene adequate
refrigeration facilities are highly desirable in all abattoirs.
 Meat inspection and hygiene act shall be enacted and signed into low.
Provision of waste disposal system such as incinerators are recommended.

2.4 SANITARY MEASURES IN ABATTOIR:

Adequate meat hygiene measure span the time the live animal enter the
abattoir until the final meat product is consumed. Inspection where the slaughter
house is a key point in animal health surveillance obtaining evidence that the food
hygiene control measures or measure occurrence in animal take necessary measure
to ensure the proper processing of livestock for law in relation to sanitation control
of the abattoir. In such a system, high-risk animal batches are subjected to
additional slaughter hygiene control measure complemented with (hide and meat).
Over 70% of the workers knew proper waste disposal proper storage of leftover
meat and regular hand- washing as food safety and environment safety measures.
Draw up a basic sanitation program for your project abattoir and provide
mechanism, food involved, symptoms and preventive measure for the. In the
slaughter house to enable food business operator to produce, consistently, meat that
is safe for human consumption. The applicable measure applied. Keywords/
slaughter house beef quality, contamination, hygiene measure applied inside the
slaughter house during beef processing.

2.5 PREVALENCE OF MEAT BORNE DISEASE

Several virus can cause food borne illness, including meat and meat products
meat borne infection are caused by the entrance of pathogenic bacteria
contaminating meat and meat products into the body and the reaction of the body
tissues.

E. coli: from ground beef

Bse( bovine spong : form encephalitis: from beef cattle
 Trichinosis: from poultry
Salmonella: from poultry
Scrapie: from lamb and mutton.
It occurs as a result of cows eating diets containing animal protein remains,
including meat borne meal, which carry the pathogens.
There are some disease which are transmitted to human beings
through the consumption or handling of meat. These are called as meat
borne disease.

2.6 OCCURRENCE OF FOOD BORNE DISEASE

Provide additional insight and knowledge of similar occurrences. Food borne

disease.

Food borne disease (FBD) are acute illnesses associated with the recent
consumption of food. The food involved is usually contaminated.

Tuberculosis: Tuberculosis (TB) is a bacterial infection spread through

inhaling ting droplets from the coughs or sneezes of an infected person.
Anthrax: Anthrax is an infection caused by the bacterium Bacillu anthracis.
It can occur in four farms: skin, lungs, intestinal and injection.

CHAPTER THREE

METHODOLOGY
3.0 Introduction

This chapter explain methodology adopted for the study under to sub-topic:-
As follows:

3.1 Research design

3.2 Population and sampling

3.3 Research Instrument

3.4 procedure for data collection

3.5 Method of data analysis

3.1 RESEARCH DESIGN:-

A survey research method is used for this study a survey research is an

attempt to covert from the number of population in order to determine the correct
status that population with respect to one or more variable. According to bursha
and harter (1980) considered the survey method as appropriate for under taking
studies of this types where the perception of the respondent about the present status
are considered.

3.2 POPULATION AND SAMPLING

The population of staff in Maiduguri abattoir is 50 which comprise of male

and female. 10 people are selected to participate in the study technique used to
select the participate is simple random sampling technique.
3.3 RESEARCH INSTRUMENT

Instrument used for data collections is self-developed question are. The

questionnaire lonsist of section A-E. Section A seeking information on
demography of the respondent. Section B seeking information insanitary condition,
section C seeking information on sanitary facilities condition. Section D seeking
information on sanitary measure practices an, section E seeking information on
prevalence of meat borne diseases the mode of answer is agree or disagree disease.

3.4 PROCEDURE FOR DATA COLLECTION

Request of introduction letter from the department of environmental Health

Sciences. This letter is to introduce the research for the study. Questionnaire were
distributed to the respondents by the research assistant and filled, questionnaire
were returned back for analysis within 3 days for three days and result are
compiled and analysed.

3.5 METHOD OF DATA ANALYSIS:

The data collected were analysis using descriptive statistics of frequency

count and percentage presented on table form in chapter four.

CHAPTER FOUR
Data presentation and analysis
4.0 Introduction
This analysis presents data and its analysis on the following.
4.1 Table 1 Demography of the respondent
S/ Item Frequency Percentage
No
1. Sex

Male 40 80%
Female 10 20%
Total 50 100%
2. Age

18-25 10 20%
26-35 24 48%
36 and above 18 36%
Total 50 100%
3. Level of education

Primary 30 60%
Secondary 15 30%
Tertiary 5 10%
Total 50 100%
4. Occupational

Meat seller 40 80%

Labourers 5 10%
Butchers 3 6%
Termers 2 4%
Total 50 100%
5. Marital status

Married 25 50%
Single 14 28%
Divorced 13 26%

Total 50 100%
6. Religion
Islam 40 80%
Christianity 10 20%
Total 50 100%

Table above shows the 80% (40) of respondent are male, while 20% (10) of the
respondents are between the age of 18-25years 48% (24) of the respondents are
between the age 26-35years and 36% (18) of the respondents are between the age
of 36%(18) of the above 60% (30) of the respondents are primary, 30% (15) of the
respondents are secondary, 10% (5) of the respondent are tertiary, 80%
respondents are labourers 6% (3) of the respondents are farmers 50% (25) of the
respondents are married, 28% (14) of the respondents are divorced, 80% (40) of
the respondents their religion is Islam while 20%(10) are Christian.

4.2 Table 2 Insanitary Condition of Abattoir

S/ Item Frequency Percentage
No
1. Do you know that insanitary
Abattoir can cause infection?

Yes 40 80%
No 10 20%
Total 50 100%
2. Do you know that improper
Hygiene for abattoir resident
spread diseases

Yes 20 40%
No 30 60%
Total 50 100%
3. Do you know that unsanitary
living can lead to insect infestation

Yes 5 10%
No 45 90%

Total 50 100%
4. Do you know that insanitary
condition of abattoir results in
sfood borne illness?

Yes 40 80%
No 10 20%
Total 50 100%
 5. Do you know that insanitary
abattoir is enough to health?

Yes 17 34%
No 35 70%

Total 50 100%

Table above shows that 80% (40) of the respondent belief that insanitary abattoir
can cause infection while 20% (10) do not belief.

40% (20) of the respondent belief that improper hygiene for abattoir resident
spread diseases, while 60% (30) do not belief.

10% (5) of the respondent that unsanitary living can lead to insect infestation while
90% (45) do not belief.

80% (40) of the respondent belief that insanitary condition of abattoir results in
food borne illness while 20% (10) do not belief.

34% (17) of the respondent belief that insanitary abattoir is enough to health while
70% (35) do not belief.

4.3 Table 3 Sanitary facilities condition in abattoir

S/ Item Frequency Percentage

No
1. Do you adequate facilities for
sanitary condition?

Yes 40 80%
No 10 20%
Total 50 100%
2. Do you have trained personnel in
the abattoir?

Yes 30 60%
No 20 40%
50 100%
 3. Do you have proper trapping and
sewage disposal in the abattoir?

Yes 45 90%
No 5 10%

Total 50 100%
4. Do you have waste water drainage
in the abattoir?

Yes 40 80%
No 10 20%
Total 50 100%
5. Do you have sufficient number of
toilet/latrine and hand washing
facilities

Yes 35 70%
No 17 34%
Total 50 100%

Table above show that 80% (40) of the respondent belief that have adequate
facilities for sanitary condition while 20% (10) do not belief

60% (30) of the respondent belief that trained personnel in the abattoir while
40% (20) do not belief proper trapping and sewage disposal in the abattoir while
10% (5) do not belief.

80% (40) of the respondent belief that have waste water drainage in the abattoir
while 30% (10) do not belief.

70% (35) of the respondent belief that have sufficient number of toilet/
latrine and hand washing facilities while 34% (17) do not belief.

4.4 Table 4 Major Sanitary Practices in Abattoir

S/ Item Frequency Percentage

No
1. Do the abattoir workers use
personal protective equipment?
 Yes 40 80%
No 10 20%
Total 50 100%
2. Do the abattoir workers clean their
work space daily?

Yes 35 70%
No 15 30%
Total 50 100%
3. Does the worker in the abattoir
use refrigerator for storage?

Yes 30 60%
No 20 40%
Total 50 100%
4. Does you practicing washing hand
before and after handling a meat
regularly?

Yes 45 60%
No 5 10%
Total 50 100%
5. Do you use soap and water in the
cleaning process by the abattoir
workers?

Yes 40 80%
No 10 20%
Total 50 100%
Table above show that’s 80% (40) of the respondent belief that abattoir workers
use personal protective equipment while 20% (10) do not belief.

70% (35) of the respondent belief that abattoir workers clean their work space
daily. While 30% (15) do not belief.
60% (30) of the respondent belief that work in the abattoir use refrigerator for
storage while 40% (20) do not belief
90% (45) of the respondent belief that practicing washing hand before and after
handling a meat regularly While 10% (5) do not belief.
80% (40) of the respondent belief that use soap and water in the cleaning process
by the abattoir workers while 20% (10) do not belief.
4.5 Table 5 Prevalence of meat borne disease in abattoir.

S/ Item Frequency Percentage

No
1. Do you know that safety of meat
can be effected by physical and
biological hazard?

Yes 35 70%
No 15 30%
Total 50 100%
2. Do you know that meat borne
disease can cause anthrax?

Yes 40 40%
No 10 10%
Total 50 100%
3. Do you know that salmonellosis is
a disease caused by meat?

Yes 45 80%
No 5 10%
Total 50 100%
4. Do you know that meat borne can
lead to hydrated disease?
30 60%
Yes
20 10%
No
Total 50 100%
5. Do you know that leptospirosis is
a disease cause by?
Meat borne

Yes 10 20%
No 40 80%
 Total 50 100%
Table above show that 70% (35) of the respondent belief that safety meat can be
affected by physical and biological hazard while 30% (15) do not belief.
80% (40) of the respondent belief that meat borne disease can caused anthrax while
20% (10) do not belief.
90% (45) of the respondent belief that salmonellosis is a disease caused by meat
while 10% (5) do not belief.
60% (30) of the respondent belief that meant borne can lead to hydrated disease
while 40% (20) do not belief.
20% (10) of the respondent belief that leptospirosis is a disease cause by meat
borne while 80% (40) do not belief.
CHAPTER FIVE

SUMMARY, CONCLUSION AND RECOMMENDATION

5.1 SUMMARY

The study is on the poor sanitary management of Abattoir and spread

of meat borne disease.

In chapter one, the background of was in traced where historical

development of poor sanitary management, statement of the problems, objective of
the study, research questions, significance of the study, scope of the study as well
as operational definition of terms.

In chapter two is basically the review of related literature on poor sanitary

management in abattoir, sanitary condition of abattoir, required sanitary facility in
abattoir, sanitary measure in abattoir, prevalence of meat borne diseases.
 In chapter three methodology which discuss on research design, population
and sample, required instruments, procedure for data collection and method of data
analysis.

The chapter four covered the data analysis which obtained through questionnaire
and chapter five covered the summary, conclusion and recommendation.

5.2 CONCLUSION

Abattoir are well designed structural faculties approved by relevant

authority for the purpose of ante mortem, hygienic slaughter, evisceration and
postmortem inspection of livestock (including cattle, goats, sheep , pig and
poultry) for wholesome meat production for public consumption the operational
procedure in a standard abattoir include the general inspection of animal in a lair
age by a veterinarian for signs of disease human slaughtering and eviscerations
sanitary condition of abattoir waste-water drainage with proper trapping and
sewage disposal in a sanitary conditions. Sanitary facilities must also include a
sufficient number of toilets/ latrine and arrangement for hand-washing or even
possibilities .

3 RECOMMENDATION

Based on the finding the study, the following recommendation were

found suitable.

All sanitary should be properly managed and disposed considering the fact
that is hazardous to human health.
The abattoir should use best method of disposal waste because is capable of
causing injury.
 Government should provide adequate and effective facilities necessary for
management of abattoir.
Regular evaluation and monitoring of department that generates infection
materials borne disease.
Government should empty more personnel to take care on the management
of abattoir and spreads or transmission of meat borne disease.

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