KUMASI ABATTOIR ALLAYS PUBLIC FEARS
Management
of the Kumasi Abattoir has re-assured the public not to panic about the safety
of the meat it produces unto the market.
According to the company, it will not
for any reason compromise on the quality and safety of its products meant for
public consumption and that the interest of the public remains paramount
to its operations.
The Managing Director of the Abattoir, Joseph Owusu Boadi
gave assurance after a media tour of the company to bring to the fore, the
processes of production.
The Kumasi Abattoir, not only slaughters ruminants
such as goats, sheep and cattle as well as pigs, but also processes these into
about 20 different animal products like sausage.
The facility is the supplier of about 90 per cent
of all locally made meat products and meat for public consumption in Kumasi for
which reason any issues bordering the safety and wholesomeness of the meat
products from the company becomes a major source of public concern.
On a normal
day, it slaughters and prepares for the market, 200 cows but at peak times like
on Christmas days, the company kills 250 cows.
Mr. Owusu Boadi explained that
the animal goes through 17 different processes before eventually becoming meat
or meat product for consumption.
Throughout this process, nowhere does the meat
come into contact with unhygienic substances to contaminate it.
Mr. Owusu Boadi
therefore urged the public to continue to trust the company for wholesome meat
and meat product for consumption.
A Veterinary Surgeon stationed at the
Abattoir, Dr. Ernest Boateng said the animals are taken through health checks
to ascertain their suitability as meat for human consumption before they are
slaughtered.
Afterwards, the carcasses are again subjected to post- mortem to
determine their wholesomeness for meat and meat products.
According Dr.
Boateng, any carcass detected to be disease infected and unwholesome for
consumption is handed over to the Environmental Health officials at the
facility for safe disposal.
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