Occupational health and food safety risks associated with traditional slaughter practices of goats in Gauteng, South Africa

Ritual slaughter of goats is a common practice in South Africa if the relative proportion of informal slaughter is taken into account. Religious, traditional or customary slaughter is legal in terms of meat safety legislation in South Africa. However, it is suggested that there is lack of understanding of basic food safety and occupational health concepts, and that this exposes the community to a wide spectrum of meat related hazards and food-borne diseases. Many hazards that are associated with traditional or customary slaughter of goats in South Africa have not been identified and characterized. The aim of the study was to identify, characterize and assess the occupational health and food safety risks of the biological, chemical or physical hazards associated with traditional slaughter of goats, by investigating the cultural practices and informal food chains associated with goats in South Africa. The study area was the Tshwane Metropole. A descriptive study, a form of qualitative research that describes the nature and the distribution of the outcomes, was conducted with 105 purposively selected adult respondents of both sexes at taxi ranks and places where commuters gather informally. A survey in the form of structured interviews using questionnaires was used. The data was analyzed using a thematic analysis method in conjunction with a statistical analysis. The abattoir or formal goat slaughter process, was considered as a baseline standard for comparison of meat hygiene and occupational health safety during traditional slaughter of goats. The traditional slaughter pathway, from farm to fork was derived based on structured interviews and compared to legislated norms for slaughter in red meat abattoirs. It was found that there were existing regulations for slaughter of goats at abattoirs, despite the fact that no goat abattoirs exist any longer in South Africa. Physical, chemical and biological hazards associated with ritual slaughter were identified and characterized. Qualitative data was analysed using Epi-info 7 (Centre of Disease Control, Atlanta, USA) and Microsoft Excel 2010 ® (Microsoft Corporation, USA). The magnitude and likelihood of identified biological hazards was estimated using qualitative risk assessment, modified after the method suggested for BSE in Cattle by FAO (2009). Methods of ritual slaughter differed between groups, but there was little pre-slaughter examination for disease and stunning was not used. Exsanguination could be improved by hanging the carcass and a more structured approach to decreasing contamination of the carcass by ingesta, soil, leaves and dirt could be prioritized. It was recommended that veterinary services pay more attention to the health of goats in South Africa, as these are not regularly examined at post mortem, as are other livestock where routine surveillance for disease is carried out at registered abattoirs. Information on how to determine if a goat that is bought for slaughter is healthy, based on veterinary extension and communication, should be communicated to rural communities. A simple pamphlet or poster could be developed and distributed to commuters at taxi stops, or distributed by Animal Health Technicians in rural areas. Meat hygiene principles, linked to practical hygiene principles such as the WHO “five keys” should also be communicated within rural communities and applied to informal slaughter. The principles of good hygiene and meat safety, are, however, the same. Veterinary services could be involved in actual training of those who regularly slaughter goats to make sure that they cut the throat cleanly and the goat is exsanguinated properly. Welfare of goats during slaughter could be improved by paying more attention to humane transport and restraint as well as the use of sharp knives. Research needs to be done on a practical way of stunning under rural conditions. This however should not infringe upon people’s cultural norms and religious beliefs

Designing a risk communication strategy for health hazards posed by traditional slaughter of goats in Tshwane, South Africa

In African societies, traditional slaughter is linked to celebrations like weddings or births, as well as funerals and ancestor veneration. Participants in traditional slaughter of goats are at risk of exposure to hazards during slaughter, food preparation and consumption of goat meat. For risk mitigation strategies to be implemented, identification of the population at risk is required. This study is based on the premise that the demographic profile of people involved in traditional slaughter of goats is important for risk communication. Both structured and informal interviews were recorded and analysed using a thematic analysis. A total of 105 people were interviewed at taxi ranks in Tshwane, Gauteng. Of these, 48 were women and 57 men. The median age of women and men was 40.6 years and 44.3 years, respectively. The majority of respondents (61.9%, n = 65) interviewed were from the Gauteng Province. Sixty percent (n = 63) of respondents had a secondary education, whilst less than 4.81% (n = 5) of respondents had no formal education. This study demonstrated that interviewing commuters at taxi ranks gave access to a cross section of gender, age, language and origin. It was found that both genders were involved in traditional slaughter of goats. Risk communication strategies should thus target women as well as men. Communication strategies to mitigate the risks of traditional slaughter of goats should take into consideration the dynamic nature of demographic and cultural norms. In light of the wide demographic profile of the respondents, it was concluded that it should be possible to use taxi ranks for successful dissemination of food safety and occupational health risk mitigation messages

Assessment of the occupational health and food safety risks associated with the traditional slaughter and consumption of goats in Gauteng, South Africa

Background: This study assessed the occupational health and food safety risks associated with the traditional slaughter of goats and the consumption of such meat in Tshwane, South Africa. Methods: A convenience sample of 105 respondents agreed to be interviewed using structured questionnaires. Results: A high proportion (62.64%) of practitioners admitted to not wearing protective clothing during slaughter. Slaughtering was mainly carried out by males (99%) with experience (62.2%). Forty-four percent of practitioners only changed the clothes they wore while slaughtering when they got home. During the actual slaughter, up to seven people may be involved. The majority (58.9%) of slaughters occurred early in the morning and none of the goats were stunned first. In 77.5% of cases, the health status of the persons who performed the slaughtering was not known. The majority (57.3%) of the slaughters were performed on a corrugated iron roof sheet (zinc plate). In 83.3% of the cases, the carcass was hung up to facilitate bleeding, flaying, and evisceration. Meat inspection was not practiced by any of the respondents. Throughout the slaughter process, the majority used the same knife (84.3) and 84.7% only cleaned the knife when it became soiled. A total of 52.0% of the respondents processed the carcass and cooked the meat immediately. The majority (80.0%) consumed the meat within 30 min of cooking. Conclusions: Men are at a higher risk of occupational health hazards associated with traditional slaughter, which can be transferred to their households. Unhygienic methods of processing and the lack of any form of post-mortem examination increase the risk of food-borne illness following the consumption of such meat

Assessment of welfare issues during traditional slaughter of goats in Pretoria, South Africa

Goats are traditionally slaughtered to celebrate marriages and births, venerate ancestors, address personal problems, or perform a ritual during funerals. The objective of this study was to assess nonhuman animal welfare issues associated with the traditional slaughter of goats in and around Pretoria, South Africa. Participatory research methods were used to interview 105 respondents. Four of those interviewed were visited to observe the slaughter process. The most common method of transport was a vehicle (47%), followed by transport on foot (30%). The distance traveled (68%) was usually less than 10 km, and in all cases, it was less than 50 km. The most common (57%) method of restraining goats during transport was tying all 4 legs together. During slaughter, assistants held the head and legs of the goat (55%). Prior to slaughter, the majority of goats were tied under a tree (66%). In total, 97% of the goats were slaughtered within 24 hr, and no stunning was performed. In this study, animal welfare problems were widespread. Research should be undertaken to find practical ways to address animal welfare issues during traditional slaughter