Agriculture and Forestry University

Office of the controller of Examinations

Rampur, Chitwan
Subject: Abattoir practices and APT
Subject Code: LPT 301, (1+1)
Internal Exam

Name: Anuj Gyawali

Roll no : 06
B.V.Sc & A.H 5th Semester

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

a. To establish a well-equipped slaughterhouse with sufficient sanitation and

hygiene.
b. To supervise management of slaughterhouses by the Meat Supervisor.
c. To supply safe and wholesome meat to the consumers.
d. Early detection, prevention and control of zoonotic diseases.
e. To prevent adulteration of meat with non-edible substances or low grade
substances.
f. To maintain uniformity in the price of 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 because of following reasons:

a. Lack of public knowledge and awareness regarding the slaughter house and meat
inspection Act 2055.
b. Lack of consumer awareness of the necessity of food safety.
c. Lack of governmental authority's interest in the meat and meat market .
d. Lack of sufficient meat inspectors and related personnel.
e. Inadequate technologies and infrastructure for the establishment of a well
managed slaughterhouse.
f. Political instability
 2. What are the basic requirements of a meat plant? What factors would you consider
in locating abattoir?

Ans: The basic requirements of the establishment of meat plant are

i. Animal reception area or resting ground :

ii. Lairages : Pens where animals are held just prior to slaughter
iii. Weighment Room
iv. Slaughter hall
v. Meat holding area
vi. Ancillary areas
vii. Administration, and staff amenities
viii. Refrigeration room
ix. By-product utilization area
x. Waste disposal area

The major factors which should be considered before building an abattoir from an
economical and food safety perspectives are

a. Abattoir must be located away from residential areas.

b. There must be provision of transportation so that animals can be easily transported to
the abattoir.
c. The building should be constructed at an elevated ground to provide easy drainage.
d. Abattoir area should be free from pollution of industrial odors ,smoke, dust, ash etc
e. The soil should be able to support a good foundation and pillars of the spacious
building.
f. Adequate utilities such as water, electricity, light, ventilation, etc.
g. There must be enough open space nearby for future expansion.
h. Proper fencing, pest and insect control should be done.
i. Technical and skilled manpower should be available in the nearby area.
3. What are the common practices used in Disinfection and Cleaning of abattoir?
Cleaning and disinfecting the abattoir is a crucial step in ensuring that the products are free
of contaminants. There are several methods for disinfecting and cleaning abattoirs, however the
following are the most popular:
Cleaning:
Cleaning is defined as the physical removal of foreign material, e.g., dust, soil, organic
material such as blood, secretions, excretions and microorganisms. Cleaning generally removes
rather than kills microorganisms. Cleaning of the slaughterhouse can be can be achieved by
manually or used of machines which include:
• Removal of solid wastes with brooms & shovels or use of vacuum cleaners.
• Pre Rinsing of the area with water to prevent the dry out or loosen the waste.
• Application of detergents for cleaning and loosening of waste.
• Rinsing by water to remove the waste after the action of detergent.

Disinfection:
Disinfection describes a process that eliminates many or all pathogenic microorganisms,
except bacterial spores, on inanimate objects. The purpose of disinfection is destruction of
microorganisms by the use of chemical or physical agents or processes.

Common disinfection method includes:

● Sunlight: Effective and commonly used method of disinfection.

● Incineration: Dry heat usually kills all types of microorganisms.
● Autoclave: It is the most effective method of disinfection of various equipment
using steam at a pressure of 15 lbs, 121°C for 15 minutes.
● Hot-air oven: It uses dry heat to kill microorganisms and also used to disinfect the
equipment.
● Chemical method: Different chemicals i.e alcohol, aldehydes, dyes, phenolic
compounds, quaternary ammonium compounds, halogens, oxidizing agents of
heavy metals etc. used to disinfect the walls ,surfaces etc.
4) What is the importance of potable water, ventilation and light in a slaughter?
Ans:

Importance of potable water

● Portable water is required for animals in holding areas and lairage i.e 454 lit/day per pig,
272 lit/day per bovine and 45 lit/day per sheep or goat.
● Sufficient amount of potable water is necessary to plan the processing and cleaning
procedures which ensures hygienic products.
● Potable water is essential for different stages of slaughtering.
● Water should be used for washing and cleaning purposes for all staff.

Importance of Ventilation in a slaughter

● Proper ventilation is essential to maintain a healthy environment by regulating
temperature, air quality, moisture and humidity.
● Adequate ventilation prevents the accumulation of odors, dust, etc which reduces stress
in animals.

Importance of Light in slaughter

● Adequate quantity of light(540 lux in inspection , 220 lux in workrooms, 110 lux in other
areas) is used for ante-mortem inspection of animals and post-mortem examination of
meat.
● To maintain a stress free environment.
● Failure to achieve acceptable light quality can impair assessment efficiency and, as a
result, increase the risk of contamination.

5. Why is the ante mortem examination important? Explain the process of ante -mortem
inspection.
Ans: The importances of ante-mortem inspection in hygienic meat are discussed below:

a. For detection of animals suffering from zoonotic infectious diseases.

b. Ensures that injured animals or those with pain and suffering receive emergency
slaughter and that animals are treated humanely.
c. To detect certain diseases which are toxic or contagious and whose identification is either
difficult or impossible during post-mortem, e.g. tetanus, rabies, etc.
 d. To prevent food poisoning outbreaks e.g. in salmonellosis, carcasses or organs show little
noticeable change on post- mortem.
e. To make postmortem examination more efficient,accurate and less laborious.
f. To protect the health of butchers and slaughterhouse per-sonnel.
g. To prevent unnecessary contamination of building and
equipment of the abattoir.
h. To implement disease control programmes with more precision by tracing back the
source of diseases.

Ante mortem inspection procedure should be carried in two stages:

Stage I : General examination
In first stage, animals should be observed in the lairage pens during rest as well as in
motion.The general behavi-our, reflexes, fatigue, excitement, gait, posture, evidence of cruelty,
level of nutrition, symptoms of diseases or any other abnormalities should be closely observed.
Animals affected with extensive bruising or fractures require emergency slaughter.

Stage II : Detailed examination

During detailed examination, Suspected or disclosed animals should be segregated for
detailed examination. Their temperature, pulse rate and respiration rate should be recorded.
Animals showing elevated temperature and systemic disturbance should be deta-ined for further
inspection and treatment in the isolation pen.