Journal of
Public Health and Epidemiology

  • Abbreviation: J. Public Health Epidemiol.
  • Language: English
  • ISSN: 2141-2316
  • DOI: 10.5897/JPHE
  • Start Year: 2009
  • Published Articles: 569

Full Length Research Paper

Abattoir operations, waste generation and management in the Tamale metropolis: Case study of the Tamale slaughterhouse

J. Fearon
  • J. Fearon
  • Department of Agribusiness Management and Finance, Faculty of Agribusiness and Communication Sciences, University for Development Studies (UDS), Box TL 1882, Tamale, Ghana.
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S. B. Mensah
  • S. B. Mensah
  • Department of Agribusiness Management and Finance, Faculty of Agribusiness and Communication Sciences, University for Development Studies (UDS), Box TL 1882, Tamale, Ghana.
  • Google Scholar
V. Boateng
  • V. Boateng
  • Department of Agribusiness Management and Finance, Faculty of Agribusiness and Communication Sciences, University for Development Studies (UDS), Box TL 1882, Tamale, Ghana.
  • Google Scholar


  •  Accepted: 04 December 2013
  •  Published: 31 January 2014

Abstract

The study was conducted to assess the rate of effluent generation and management at the Tamale abattoir. It also investigated the methods adopted in processing animal carcasses, including handling/transportation to retail centres. The investigative approach to data collection was adopted in combination with desk research and other strategies. Waste material generated was estimated based on calculations by Aniebo et al. (2009). The results show that on average, about 55 cattle, 50 sheep and 20 goats were slaughtered daily at the abattoir, leading to an annual production of 2,475 tons of beef, 270 tons of mutton and 94 tons of chevon. These represent 12, 1.6 and 0.5% of the 2010 national output of meat in Ghana. The number of livestock (125) slaughtered daily results in 0.7 ton of blood, 0.5 ton of gut contents, 0.4 ton of waste tissues and 0.7 ton of bone. These translate into a total of 1,159.7 tons of blood, 822.9 tons of intestinal contents and 636.5 tons of waste tissues discharged into the environment annually. Handling and transporting carcasses to the various points of sale is generally done under unhygienic conditions, exposing the meat to all sorts of contaminants. With only one old wretched meat van serving the abattoir, majority of butchers (93%) resort to the use of other deficient means including bicycles and taxis (booth) to transport meat to the market, posing a serious threat to the health of consumers.

Key words: Abattoir, environment, intestinal content, tissue waste, biogas.