Abattoirs in Ladakh.

1. College Of Veterinary Animal Science, Mannuthy
Hygienic Conditions of Slaughter Houses in Ladakh
(With Suggestions for Improvement )
Department of Veterinary Public Health
Presented by:
Mohammad
Saleem
Presentation On :

2. Overview
• What is a Slaughter House / Abattoir?
• Layout of Modern Abattoir.
• Different Methods of Slaughter.
• Hygiene Process of Slaughter House.
• Slaughter Houses in Ladakh.
• Conditions of Slaughter Houses.
• Suggestions for Improvement.

3. Slaughter House - Abattoir
-A designated place for
slaughter of food animals.
-The sole purpose of
production of wholesome
meat for human
consumption.
- Approved by local
municipality or regulatory
body.

4. Layout of Modern Abattoir Plant

5. Different Methods of Slaughter
Ritual Methods :
The neck vessels are
cut without stunning
the animal.
3 types
1. Jewish Method
2. Jhatka Method
3. Halal Method
Humane Slaughter
(Stunning) :
The animals are stunned
before the bleeding operation.
3 methods
1. Mechanical
2. Chemical or Gaseous
3. Electrical Neck Stab or
Evernazione Method

6. Hygiene Process - Factors
1) Site of buildings - should be situated away from residential areas.
2) Size - of slaughter facilities and the number of animals to be killed
3) Buildings / facilities - so constructed that clean and unclean
processes and products do not mix.
4) Equipment - should be easy to dismantle to facilitate cleaning.
5) Climatic conditions - will influence hygiene and processing.
6) Sanitary facilities -Water points and cleaning equipment must be
provided in sufficient numbers.
7) Energy supplies & Water - sufficient to plan processing and
cleaning procedures in a way which assures hygienic products.

7. 8) Processing -The main hygiene principle in processing is
that clean and unclean operations are efficiently separated.

8. 9) Liquid and solid waste disposal :
1) Separation of blood : the blood is collected and stock feed
production or fertilizers, used for human consumption ( !if the
religious and cultural traditions allow the use of blood)
2) Screening of solids : This may be done by providing the
drains with vertical sieves.
3) Trapping of grease : Grease traps should be installed in the
drains. The fat solidifies, rises to the surface and can be removed
regularly.
The final effluent disposal will depend on local conditions and
legislation. Disposal of the effluents into a lake or permanent river
should not be allowed because it will contaminate the stream.

9. 9) Environmental Hygiene –
a) proper fencing (public, dogs, etc.)
b) pest control (rodents, insects.)
c) liquid and solid waste disposal.
10) Personal hygiene - Bacteria causing diseases or spoilage may
be carried and transmitted to surfaces and food by workers
handling the food products.
11) Hygiene standard - It must be impressed that hygiene
concerns all:
a) Process hygiene
b) Environmental hygiene
c) Personal hygiene
d) Cleaning, disinfection/sanitation
and that regulations in this regard must be observed.

10. Ladakh - Introduction
Ladakh is region at the northern
most tip of India.
Due to the geography and the
topography of the region,
vegetation is scares in the region.
Temperature drops below
0degrees during winters.
Meat and animal based food is
consumed at a very large scale
during winters.

11. Summers in Ladakh ( May – September)

12. Winters in Ladakh ( September – May)

13. Slaughter Houses in Ladakh
In spite of high meat consumption in the region,
there are no proper provisions for slaughter of food
animals in Ladakh.
The condition of the slaughters house are sickening
& a serious public health hazard.
Major reasons are
1) The meat industry is not an established industry
in the region.
2) Rules and regulations laid down for a
disciplined functioning of the abattoirs
are not being followed.
3) Private slaughterhouse and butcher continue
to thrive in the city ignoring public health
safeguards.
4) The slaughter sheds operate in unhygienic
conditions.
5) The animal wastes are simply left to rot by the
roadside.

14. The major issues faced by people are
1) The slaughter area is open here,
which is an open source of disease,
breeding ground of flies & dogs.
2) The slaughter & processing is carried
out by the butchers in an open area
3) They are not following any rules and
polluting water and air.
4) The slaughter houses are disposing
of waste in unscientific manner.
5) The place is unhygienic, a pool of
blood dried up, the floor drenched
with blood, undisposed solid waste.
Condition of Slaughter Houses In Ladakh

15. Photographs from a local meat shop in Ladakh.

16. Unhygienic Abattoirs : A Public Health Hazard
1) Unhygienic or bad sanitation will definitely cause diseases.
2) The quality of the meat produced from such abattiors is not fit for
human consumption or free from disease cause mircoorganims.
3) Humans can get infected with disease caused by the bacteria
(Brucellosis).
4) Contact with animal waste, tissues, placenta etc can also cause
disease.
5) The odour from the rotten up things causes air pollution. The
putrefying area emits ammonia gases which are a toxin and is
harmful.
6) Open slaughter breed lots of flies and bacteria which will easily
spread infection.
7) The waste from the slaughter pollutes the environment around,
the natural water bodies and the air, if not disposed properly.

17. Suggestions To Improve Slaughter Houses
1)The open slaughter area from the residential area should be
shifted keeping in view of the safety and environment of the
area.
2) The slaughter house should be built in a proper way and no
blood, excreta or waste should be open, it should be
unexposed.
3) All basic amenities in the slaughter house, operations
including humane slaughtering, implant control measures, by-
product recovery and waste management systems should be
available.
4) The floor of slaughter hall and dressing area of slaughterhouse
must be impervious, of good quality cement concreting with
proper gradient for draining waste waters.

18. 5) Walls up to 1.5 to 2 metres from the floor should be surfaced. To
avoid odours suitable type of ventilation system like air
conditioning, air circulation, exhaust fans etc. should be provided.
6) The main service such as potable water, electricity and proper
hygienic waste disposal facilities are a prerequisite and should be
taken care of.
7) Maintain good hygiene and sanitation in the slaughter house and
to minimize environmental problems.
8) Standards for discharge of effluents from the slaughter houses
have been laid down and notified under the Environment
(Protection) Act, 1986.
9) All the guidelines provide by State Pollution Control Board,
Annexure 5.1 should be strictly followed for proper sanitation.

20. appendix.
Wikipedia : https://www.wikipedia.org/wiki/Slaughterhouse
Hygiene: http://www.fao.org/3/x6557e/X6557E02.htm
Google : http://www.google.com/images
PPT on Slaughter Houses by Dr SethuLaksmi ( VPH Dept)