Slaughterhouse Sanitation

Newfoundland Health Inspectors Find Deficiencies in Slaughterhouses

Nov 6, 2007

A review of slaughterhouses in Newfoundland has identified numerous health concerns causing four to be shut down and a number of others to be given conditional licences.

Health Inspection of Provincial Slaughterhouses in Newfoundland

A 2007 health inspection review of 34 provincially licensed slaughterhouses found numerous deficiencies in slaughterhouse equipment and processes that increased the risk of contamination during slaughtering. The review indicated that most plants lacked not only the ability to properly sanitize utensils used during slaughter, but also lacked approved chemicals, sanitation knowledge and resources.

Although Natural Resources Minister Kathy Dunderdale admitted that most of the problems reported are under control and did not suggest an immediate health threat to the public, 4 slaughterhouses were shut down and 14 others given a one-time temporary license and 6 months to correct deficiencies.

The inspections involved provincially regulated slaughterhouses commonly used to process moose, lamb, poultry and beef. Federally inspected processing plants that supply meat to large grocery stores were not included. Only 2% of the meat sold in Newfoundland is local, the remainder is government inspected meat imported from other areas of Canada.

Health reported deficiencies:

Lack of hot-water
Lack of handwashing facilities
Dirty knife blades
Lack of hot-water knife sanitizer
Low lighting
Pest infestations
Unpainted walls
Rusty hooks
Pets and farm animals found in cutting rooms
Broken glass on the floor
Gasoline stored in the corner
Old dried meat on a saw

The Meat Inspection Act of Newfoundland and Labrador requires that all plants must be licensed unless they are registered under the federal Meat Inspection Act or are operated for providing food for personal use only (operator and operator's family).

The provincial Meat Inspection Act requires that the plant:

have approved handwashing facilities in the killing room
use rust-resistant metal racks and hooks or galvanized steel kept free of rust
use rust-resistant utensils that are easy to clean and sterilize
be kept clean, sanitary and in good repair
take precautions to maintain the plant free of flies, rats, mice and other vermin
use only approved germicides, insecticides, rodenticides, detergents and wetting agents for sanitation
clean the premises upon completion of daily operation
clean utensils daily and sterilize before each use
clean and sterilize utensils that have been in contact with infected animals
have adequate lighting and ventilation

Cross-Contamination of Meat and Poultry May Lead to Illness in Humans

Meat and poultry can become contaminated through cross-contamination when bacteria are transferred from contaminated to non-contaminated products. Although thorough cooking should prevent foodborne illness (e.g. salmonella, campylobacter and E. coli 0157), contaminated raw meat and poultry products increase the risk of cross-contamination with foods that are not cooked prior to eating, or with cooked foods handled on the same surfaces as contaminated raw meat and poultry.

Sources:

Walsh P. Abbatoirs speak out. The Telegram; Tuesday, October 23, 2007.

Walsh P. N.L. report cites sanitation problems at most abattoirs. The Canadian Press. Friday October 26, 2007.

Newfoundland and Labrador Meat Inspection Act.

The copyright of the article Slaughterhouse Sanitation in Microbiology is owned by Judy Arbique. Permission to republish Slaughterhouse Sanitation in print or online must be granted by the author in writing.