Abattoir activities are known to pollute the environment, posing significant public health concerns. These activities predispose the workers and nearby communities to some communicable and non-communicable diseases. In the production of animal for food, more attention should be focused on the interactions between animal production and the environment. Meat production in the Somachi main abattoir, should be carried with the best of structures to produce wholesome and safe meat, avoid environmental pollution and circumvent human health risks especially for the sake of families and communities living close by. It is recommended that there should be immediate installation of necessary standard equipment and major functional units of the abattoir such as cold rooms, skinning machines, slaughtering machines, changing rooms for workers and toilets. In the medium/ long term, there should be appropriate technology should be developed, to take care of all the wastes generated in the abattoir, including abattoir wastewater, treatment and recycling for irrigation; and compost and biogas production.
The abattoir workers and management need regular updates of health information concerning the peculiar nature of their job with a view to preserving not just their health but also that of their customers and community in general.
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