Food Hazards
QUESTION 3B
A VISIT TO KANENGO ABATTOIR LOCATED IN THE CITY OF LILONGWE TO OBSERVE HOW FOOD ANIMALS ARE TRANSPORTED TO THE SLAUGHTER HOUSE, HOW ABATTOIR IS LAYOUT, HOW HANDLING OF THE ANIMALS BEFORE SLAUGHTERIS DONE, ANTEMORTEM INSPECTION, SLAUGHTERING (STANNING, STICKING, BLEEDING, DRESSING, EVISCERATION, AND CLEANING) POSTMORTEM INSPECTION, STORAGE, HANDLING AFTER STORAGE,OBSERVE THE SOROUNDING OF THE SLAUGHTERING PLACE AND PAY ATTENTION TO THOSE ASPECTS THAT CAN LEAD TO CONTAMINATION AND SPOILAGE OF THE MEAT AND MAY TAKE PHOTOS.
Consumers are exposed to so many food hazards which are caused by unhealthy handling of the food. One of the food items that expose the people to hazards is contamination of the food animals by the food handlers during the preparation, transportation of the food and during the serving of the food. According to Herenda (2000) several steps are followed to make sure that the food animals from the meat that the people eat is healthy, physiologically normal for human consumption and that abnormal animals are separated and dealt with accordingly and that meat from animals is free from disease, wholesome and of no risk to human health. Therefore every food animal should be inspected to establish its health and wholesomeness to the consumers.
Several activities were observed during a visit to Kapani slaughtering house in
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The first step in the slaughtering of food animals is stunning of the animal. According to WHO (2009) this is important as it renders the animal unconscious which makes it possible to eliminate pain and suffering during the bleeding of the animal; stunning allows death of the animal to occur before it can regain consciousness and at Kapani abattoir stunning is done by stunning gun in the stunning pen. Figure 2 showing stunned
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