Abstract: The poultry abattoir industry continues to grow and contribute significantly to the gross domestic product in many countries. The industry expects working shifts of eight to eleven hours, during which workers are exposed to occupational hazards which include physical hazards ranging from noise, vibration, exposure to cold and ergonomic stress from manual, repetitive tasks that require force. A PubMed, Medline and Science Direct online database search, using specific keywords was conducted and the results confirmed that physical and ergonomic hazards impact on abattoir processing workers health, with harm not only to workers’ health but also as an economic burden due to the loss of their livelihoods and the need for treatment and compensation in the industry. This review endeavours to highlight the contribution poultry processing plays in the development of physical agents and ergonomic stress related occupational diseases in poultry abattoir processing workers. The impact includes noise-induced hearing loss, increased blood pressure, menstrual and work related upper limb disorders. These are summarised as a quick reference guide for poultry abattoir owners, abattoir workers, poultry associations, occupational hygienists and medical practitioners to assist in the safer management of occupational health in poultry abattoirs.

No description available.

Published Article / The abattoir Hygiene Management System (HMS) was regulated in South Africa under the Meat Safety Act 40 of 2000. Presently, there is no national regulated microbiological standard to compare against meat tested at abattoirs as an indicator of good hygiene practices. The aim of the study was to establish a provincial guideline for a microbiological baseline. This may be used to verify the performance of the implemented HMS. Thirty red meat and twenty-two poultry abattoirs were sampled to determine baseline Total Bacterial Counts (TBCs). The results of this study were compared to standards presently used in the United Kingdom (UK). The results compared favourably.

No description available.

Meat characteristics and physiological stress measurements in bison exposed to different ante-mortem treatment groups and reasons behind the rapid discolouration of fresh bison meat (compared to beef) were examined. It was hypothesized that bison slaughtered on farm (dispatched in pen, MLAPEN, or confined then dispatched MLACON) through a mobile location abattoir (MLA), would have favourable meat characteristics and lower stress levels than those transported to a stationary abattoir (LAND). It was also hypothesized that differences in fatty acid profile, vitamin E levels, and oxidative properties of bison meat compared to beef, are related to the observed difference in retail shelf life. A higher incidence of carcasses graded as “dark” were observed in the LAND group. Improved tenderness measured through shear force (MLACON 7.28 kg and MLAPEN 7.40 kg vs. LAND 9.43kg) and initial tenderness sensory scores (MLACON 4.95, MLAPEN 4.55, vs. LAND 3.93; where 8= extremely tender and 1= extremely tough) was seen in the MLA groups. The lowest blood cortisol level was found in MLAPEN group compared to the MLACON or LAND groups (71.16 nmol/L, 124.17 nmol/L and 139.50 nmol/L respectively; P<0.01). Bruising was found in all treatment groups, however less was found on the MLA groups compared to the LAND group. Fatty acid composition was significantly different between bison and beef for all the fatty acids measured. The inherent tissue traits of bison were linked to poorer performance in the retail environment when compared to beef. Bison meat had higher polyunsaturated fatty acid levels, and a lower omega 6:omega 3 ratio than beef. Bison also had a lower total fat and higher pigment and vitamin E levels. Stepwise regression models included some of these traits and accounted for a significant proportion of the variation in metmyoglobin (R2 = .689), % discolouration (R2 = .737) and appearance (R2 = 0.676) between d 0 and d 3 in retail. An improved understanding of the effects of ante mortem handling and the inherent characteristics of bison meat will improve animal welfare and help create an improved eating experience for the consumer. / Animal Science

Published Article / Direct control by government over abattoirs shifted in the late 1980s through privatisation. The legislated food safety system, namely the Hygiene Management System (HMS), coupled with the Hygiene Assessment System (HAS) attempted to address problems of control. The responsibility to implement and maintain these systems is now the responsibility of abattoir operators who must ensure that meat is processed within the risk-based HMS. However requirements for the HMS are scattered throughout legislation, government policies and guideline documents. The research aim was to suggest themes toward the development of an implementation guideline document for HMS implementation by conducting gap assessment audits at abattoirs using the Hygiene Assessment System (HAS).

Mémoire numérisé par la Direction des bibliothèques de l'Université de Montréal.

Mémoire numérisé par la Direction des bibliothèques de l'Université de Montréal.

Les campylobacters sont des bactéries zoonotiques responsables d'entérites chez l'homme. La viande de volaille est considérée comme une source importante de contamination. Il a été suggéré que les désinfectants et les stress subis par les bactéries au cours des procédures de nettoyage et désinfection et des procédés d'abattage des volailles puissent favoriser la sélection de gènes de résistance aux antibiotiques. Afin d'explorer cette hypothèse, des prélèvements dans 4 abattoirs de volailles ont été réalisés au cours de 9 visites. Les niveaux de résistance des campylobacters isolés ont été déterminés par la méthode de dilution en milieu gélosé pour 6 antibiotiques et 2 substances actives entrant dans la composition de désinfectants. Des souches isolées dans l'environnement des abattoirs après nettoyage et désinfection et sur les carcasses de volailles avant l'entrée en salle de ressuage, ont été génotypées avec la technique de PCR-RFLP des gènes pfla/gyrA et flaA. Nos résultats montrent d'une part que les campylobacters sont capables de survivre aux opérations de nettoyage et de désinfection dans les abattoirs de volailles, et que ces souches sont susceptibles de contaminer les carcasses de volailles. D'autre part, nos résultats indiquent que les opérations d'abattage et les procédures de nettoyage et désinfection dans les abattoirs de volailles ne semblent pas favoriser la sélection de souches de campylobacter résistantes aux antibiotiques.

With electricity tariffs in South Africa escalating at a rapid pace the demand for alternative power sources has increased. One of these renewable energy sources includes the use of biogas. Biogas is not only one of the most efficient and effective renewable energy possibilities available but also requires less capital investment as compared to other renewable sources like hydro, solar and wind and are also more economical as it involves less per unit production cost. Biogas plants have been used around the globe for numerous years, but are a relative new technology in South Africa, predominantly in the red meat industry with the use of slaughter waste as a form of biomass. Slaughter waste offers a vital possible source of renewable energy. A variation of factors makes the production of renewable energy from slaughter waste particularly appealing. The continuous rise of energy prices, waste disposal prices, and incentives for renewable energy production have increased the value of outputs from slaughter waste-to-energy systems. The primary objective of the research is assessing the economic viability of biogas plants at abattoirs in South Africa and if such a biogas plant would be beneficial to an abattoir. The research aimed to determine the viability through various capital budgeting techniques and define what the most significant calculated variables are that should be addressed in such an economic viability model. For the purposes of this study a Class A abattoir with a slaughtering capacity of 400 cattle per day was used as a case study. Biogas will be generated through anaerobic digestion and the utilising of the gas for the generation of electricity and heat by means of a CHP generator. The economic viability study contains of a base case scenario and two other possible scenarios and provides recommendations and a concluding report, based on the scenario that is the most viable. The succeeding techniques which were recognised were used to analyse the economic viability of the biogas plant: Payback Period, Discounted payback period, Net present value, profitability index, and internal rate of return. Furthermore a sensitivity analysis was done in the study with a pessimistic and optimistic outcome on key variables. The study establish that in the base case scenario a positive net present value was realised, the internal rate of return was more than the required rate of return and the payback periods was shorter than required. In this study the concept of biogas plants in the red meat industry were researched with the purpose of determining the economic viability of these plants. In determining the viability of the biogas plant the key variables that will impact the viability was also identified and discussed. Based on the data gathered and assumptions that was made it was concluded that a biogas plant will be beneficial to an abattoir and was considered economically viable. / MBA, North-West University, Potchefstroom Campus, 2014