INTERNAL EXAM ON

Abattoir Practices and APT (LPT 301)

Submitted By: Submitted To:

Pramod Kumar Chaudhary Dr. Rajendra Prasad Yadav

B.V.Sc. & A.H., 5th Semester (M.Sc. Meat Tech)

Agriculture and Forestry University, Rampur Faculty of Animal Science, Veterinary Science
and Fisheries (FAVF)
Class Roll No: 29
Exam Roll No: 286 Agriculture and Forestry University,

Rampur, Chitwan
Roll No: 29

1. Explain why slaughter house and meat inspection Act 2055 was brought in? Why that
act is not implemented effectively yet?
Slaughter house and meat inspection Act 2055 was brought in to help provide safe and healthy
meat to consumers and at the same time keeping the animal welfare in consideration.
Following were the reasons for bringing in slaughter house and meat inspection Act 2055:

 to check the different irregularities of meat market

 to establish well-equipped slaughter house with proper maintenance of hygiene and cleanliness
 to provide safe and wholesome meat to the consumers
 Early detection of zoonotic diseases in animals through ante-mortem. Thus, prevention and
control of zoonotic diseases.
 to check contamination of meat on abattoir floor by separation, rejecting the diseased animals.
 to prevent adulteration of meat with non-edible substance or low grade substances
 to check the sales of meat of illegal and unauthorized animals.
 to keep balance in the price of the meat of different animals

Though it has been a long time the slaughter and meat inspection Act 2055 was brought in but it
could not be properly implemented. Here are some reasons why the Act is not implemented
effectively yet:

 Lack of public knowledge and awareness regarding the slaughter house and meat inspection
Act 2055
 Small scale slaughter houses in the different parts of country which fulfill the meat demands.
 Lack of governmental authority's interest in the meat and meat market
 Lack of sufficient meat inspectors and related personnel. This cause difficulty in enforcement
of slaughter house and meat inspection Act 2055.
 Corruption and bribery
 Political instability

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2. What are the basic requirements of meat plant? What factors would you consider in
locating abattoir?
The basic requirements of meat plant must fulfill all the prerequisites that are essential to deliver
safe and healthy meat to the consumers. It includes:

a. Animal reception area or resting ground

b. Lairages - pens where animals are held just prior to slaughter
c. Slaughter hall
d. Meat holding area
e. Ancillary areas
f. Administration and staff amenities
g. Refrigeration room
h. By-product utilization area
i. Effluent treatment area (waste disposal area)
j. Separate toilet block and wash room for workers
k. Equipment and hoist for dehiding, dressing and washing of the carcasses off the floor.
l. There must be provision for ante-mortem of animal and post-mortem inspection of meat

Abattoir is concerned with the processing of one or several classes of livestock into meat for human
consumption. Hence, care must be taken while locating abattoir to prevent the adverse effect of
different diseases and contaminations. Following parameters should be considered while locating
abattoir:

a. The slaughter house should be located away from residential areas.

b. There must be provision of transportation so that animals can be easily transported to
abattoir.
c. The slaughter house should not be located in areas with danger of flooding and landslides.
d. The land acquired for the proposed slaughter house should be sufficient to permit future
expansion as overcrowding of facilities may give sanitation problems.
e. Separate toilet block and wash room for workers.
f. Adequate utilities such as water, electricity, light, drainage and sewage etc.
g. Proper fencing, pest and insect control should be done.
h. An abattoir comprises of several distinct units and there is a need for adequate separation
between clean and unclean areas. For example, there must be no direct access between the
lairages and the slaughter hall and meat holding areas.

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3. What are the common practices used in Disinfection and Cleaning of abattoir?
The cleaning and disinfection of abattoir is one of the most important step to make the products
free from any contaminations. There are different practices used in disinfection and cleaning of
abattoir but here are the most common practices used:
Cleaning:
a. Removal of solid wastes:

Where there are large amounts of solid waste, it should be removed before water is used to
clean the area. Waste can be collected by a broom or a squeegee and then shoveled into waste
containers. Depending on the type of soil, the use of broom will be often be the most
economical in time.
b. Pre-rinsing with water:

The purpose of pre-rinsing is to prevent drying of the soil on the surfaces and to moisten the
soil and the surfaces. It also helps to loosen and collect a small amount of solid waste. Pre-
rinsing can be done by water from tap or low pressure cleaner. Hot water is recommended for
pre-rinsing on the surfaces which contains large amount of fats.
c. Application of detergent:

Adding of detergent to water facilitates the contact between water and surface soil because
detergents enable water to penetrate soil by lowering the surface tension. Thus, it helps to
remove wastes which are not removed by water alone such as fats and proteins. The choice of
detergent depends on the type of surface on which it is used and nature of wastes being
removed. The detergent should not be corrosive to the surface. Some examples: acid detergents
include phosphoric acid, thio-urea, nonylphenol whereas basic detergents include sodium
carbonate, sodium hydroxide, sodium triphosphate etc.
Disinfection:

The purpose of disinfection is destruction of microorganisms by the use of chemical or physical

agents or processes. The choice of detergent depends on:
 surface materials
 type of processing area
 remaining cleaning program
 disinfection method.
Common disinfection method includes:
a. Sunlight: Very common and effective disinfection method

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b. Heat: It includes fire, dry heat and moist heat. Incineration usually kills all types of
microorganisms. Dry heat is not as effective as moist heat because diffusion and
penetration is slow and takes longer time higher temperatures for dry heat.
c. Autoclave: It uses moist heat to kill the microorganisms. It is used for disinfection of
various equipment used in slaughter house. It uses steam at a pressure of 15 lbs, 121°C
temperature for 15 minutes.
d. Hot-air oven: It uses dry heat to kill micro-organisms. Mostly used to disinfect the
equipment of slaughterhouse.
e. Chemical method: It uses different chemicals to kill the microorganisms. The chemicals
include alcohol, aldehydes, dyes, phenolic compounds, quaternary ammonium compounds,
halogens, oxidizing agents of heavy metals etc. They are used to disinfect the surfaces. For
example: ground, walls of slaughter house, processing plant and other surfaces.

4. What is the importance of potable water, ventilation and light in a slaughter?

Potable water, ventilation and light are very important parameters for the slaughter house.
Importance of potable water:

Potable water is water which is safe for human consumptions. Sufficient amount of potable water
is necessary to plan the processing and cleaning procedures which ensures hygienic products. The
carcass will be contaminated if dirty water is used in the slaughter house. The potable water is used
for sanitary, processing (starting from the first step when the live animal enters the facility, until
the last step when the meat products are dispatched from the meat processing plant. It is used in
technological purposes like plant washing, steam production, production of hot water, compressor
cooling and production of ice water. Water is primarily used for carcass washing after hiding
removal from goats, sheep, or hair removal from pigs and again after evisceration, for cleaning,
and sanitizing of equipment and facilities.
Importance of ventilation:

The emission of airborne particle with pathogenic and spoilage micro-organisms in slaughter
house and processing plant can create high concentration of airborne pathogens. It is important to
keep these unwanted bio-aerosols away from the processing plant and packing areas to assure
product quality and safety and the health and well-being of plant workers. The careful design and
maintenance of the ventilation system can prevent migration of airborne contamination from
reaching clean areas of the plant. Further, it removes excess heat, moisture, dust and odors from
the building and allow fresh air to enter the house. This ensures good health of workers and the
clean environment of the house.

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Importance of light:

Adequate quantity of light is very necessary in the abattoir. It is used for ante-mortem inspection
of animal and post-mortem examination of meat for classification into various category. It aids in
prevention of defects, detection of contamination, disease, color etc. Another important aspect of
light is the vision of employees carrying out the tasks that are visually important. Failure to achieve
adequate light quality can reduce the efficiency of assessment and thereby, enhance the possibility
of contamination.

5. Why ante-mortem examination is important? Explain the process of ante-mortem

inspection.
Ante-mortem examination is physical examination of an animal before the bringing it to the
slaughter house for killing in order to ensure the meat from the animal is healthy and fit to eat.
Ante-mortem examination is important because of following reasons:
a. It provides safe and wholesome meat to the consumers.
b. It ensures all animals to be slaughtered are free from any disease or other pathological
condition.
c. Ante-mortem examination helps in early detection of zoonotic diseases. Thus, helps in
prevention and control of those diseases.
d. It also reduces the contamination of healthy carcass from diseased or unhygienic carcass.
e. It helps in prioritizing the animals to be slaughtered. Injured and stressed animals should
receive emergency slaughtered.
f. It ensures human health by discarding the carcass from animals with antibiotics or other
harmful residues.
The process of ante-mortem examination of animals are as follows:

 Ante-mortem examination should be done in bright light.

 Ante-mortem examination should be done within 24 hours before the slaughter and should
be repeated every 24 hours, if the animal is to be hold for more than 24 hours.
 Proper feeding and watching of such animals must be done.
 All animals must be inspected first in group and then individually.
 Suspected animal(s) must be segregated from the healthy ones.
 The case history of animal should be noted and signed in the prescribed preformed.
 Close inspection should be done to identify any abnormalities such as posture, gait, odor,
color, respiration, behavior, structures, discharges, protrusions etc.
 Emaciated, febrile, anemic and diseased animals are unfit for the slaughter.
 Emergency slaughter should be done in case of fracture by accidents, typmanitis by green
fodder or by choking, asphyxia in cows attempting swallowing placenta or animal with
milk fever not responding to calcium treatment.