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Fulltext Biowastes of slaughterhouses and wet markets: an overview of waste management for disease prevention

Al-Gheethi A, Ma NL, Rupani PF, Sultana N, Yaakob MA, Mohamed RMSR, et al.

Environ Sci Pollut Res Int, 2023 Jun;30(28):71780-71793.
PMID: 34585345 DOI: 10.1007/s11356-021-16629-w

Slaughterhouse and wet market wastes are pollutants that have been always neglected by society. According to the Food and Agriculture Organization of the United Nations, more than three billion and nineteen million livestock were consumed worldwide in 2018, which reflects the vast amount and the broad spectrum of the biowastes generated. Slaughterhouse biowastes are a significant volume of biohazards that poses a high risk of contamination to the environment, an outbreak of diseases, and insecure food safety. This work comprehensively reviewed existing biowaste disposal practices and revealed the limitations of technological advancements to eradicate the threat of possible harmful infectious agents from these wastes. Policies, including strict supervision and uniform minimum hygienic regulations at all raw food processing factories, should therefore be tightened to ensure the protection of the food supply. The vast quantity of biowastes also offers a zero-waste potential for a circular economy, but the incorporation of biowaste recycling, including composting, anaerobic digestion, and thermal treatment, nevertheless remains challenging.

Matched MeSH terms: Abattoirs*
Campylobacter in chicken carcasses and slaughterhouses in Malaysia

Rejab SB, Zessin KH, Fries R, Patchanee P

Southeast Asian J. Trop. Med. Public Health, 2012 Jan;43(1):96-104.
PMID: 23082559

This study was conducted to determine the Campylobacter contamination rate of chicken carcasses and the processing lines of modern processing plants in Malaysia. Three hundred sixty samples were collected from 24 flocks of broiler chickens at 12 modern poultry processing plants in 6 states of Malaysia. Fresh fecal droppings were collected from crates in the arrival area. Neck skin samples were taken from processed chicken carcasses at 3 different processing stages: before inside-outside washing, after inside-outside washing and post chilling. Swab samples from the scalding tank, chilling tank and conveyer belt before chilling were also collected to determine contamination with Campylobacter in the slaughter house environment prior to slaughter. Isolation for Campylobacter was performed following ISO 10272-1:2006(E). The overall of contamination rate with Campylobacter at the 12 plants was 61.0% (220/360). Eighty point six percent of the samples from before the inside-outside wishing step were contaminated with Campylobacter, as were 62.5% of the samples after the inside washing and 38.9% after the post-chilling step. This study shows extensive contamination of chicken carcasses and slaughtering houses in Malaysia with Campylobacter.

Matched MeSH terms: Abattoirs*
Fulltext Developing control points for halal slaughtering of poultry

Shahdan IA, Regenstein JM, Shahabuddin ASM, Rahman MT

Poult Sci, 2016 Jul 01;95(7):1680-1692.
PMID: 26994198 DOI: 10.3382/ps/pew092

Halal (permissible or lawful) poultry meat production must meet industry, economic, and production needs, and government health requirements without compromising the Islamic religious requirements derived from the Qur'an and the Hadiths (the actions and sayings of the Prophet Muhammad, peace and blessings be upon him). Halal certification authorities may vary in their interpretation of these teachings, which leads to differences in halal slaughter requirements. The current study proposes 6 control points (CP) for halal poultry meat production based on the most commonly used halal production systems. CP 1 describes what is allowed and prohibited, such as blood and animal manure, and feed ingredients for halal poultry meat production. CP 2 describes the requirements for humane handling during lairage. CP 3 describes different methods for immobilizing poultry, when immobilization is used, such as water bath stunning. CP 4 describes the importance of intention, details of the halal slaughter, and the equipment permitted. CP 5 and CP 6 describe the requirements after the neck cut has been made such as the time needed before the carcasses can enter the scalding tank, and the potential for meat adulteration with fecal residues and blood. It is important to note that the proposed halal CP program is presented as a starting point for any individual halal certifying body to improve its practices.

Matched MeSH terms: Abattoirs/standards*
Commentary: paramyxoviruses, pigs and abattoirs

Bellini WJ

Int J Epidemiol, 2001 Oct;30(5):1020-1.
PMID: 11689514
Matched MeSH terms: Abattoirs*
Comparison of Campylobacter contamination levels on chicken carcasses between modern and traditional types of slaughtering facilities in Malaysia

Rejab SB, Zessin KH, Fries R, Patchanee P

J Vet Med Sci, 2012 Jan;74(1):121-4.
PMID: 21891977

A total of 360 samples including fresh fecal droppings, neck skins, and swab samples was collected from 24 broiler flocks and processed by 12 modern processing plants in 6 states in Malaysia. Ninety samples from 10 traditional wet markets located in the same states as modern processing plants were also collected. Microbiological isolation for Campylobacter was performed following ISO 10272-1:2006 (E). The overall rate of contamination for Campylobacter in modern processing plants and in traditional wet markets was 61.1% (220/360) and 85.6% (77/90), respectively. Campylobacter jejuni was detected as the majority with approximately 70% for both facilities. In the modern processing plants, the contamination rate for Campylobacter gradually declined from 80.6% before the inside-outside washing to 62.5% after inside-outside washing and to 38.9% after the post chilling step. The contamination rate for Campylobacter from processed chicken neck skin in traditional wet markets (93.3%) was significantly (P<0.01) higher than in modern processing plants (38.9%).

Matched MeSH terms: Abattoirs/standards*
Stunning and animal welfare from Islamic and scientific perspectives

Nakyinsige K, Man YB, Aghwan ZA, Zulkifli I, Goh YM, Abu Bakar F, et al.

Meat Sci, 2013 Oct;95(2):352-61.
PMID: 23747629 DOI: 10.1016/j.meatsci.2013.04.006

The transformation of an animal into pieces fit for human consumption is a very important operation. Rather than argue about halal slaughter without stunning being inhumane or stunning being controversial from the Islamic point of view, we discuss slaughter, stunning and animal welfare considering both Islamic and animal welfare legislation requirements. With the world Muslim population close to two billion, the provision of halal meat for the Muslim community is important both ethically and economically. However, from the animal welfare standard point of view, a number of issues have been raised about halal slaughter without stunning, particularly, about stressful methods of restraint and the latency of the onset of unconsciousness. This paper sets out to, discuss the methods of stunning that are acceptable by Islamic authorities, highlight the requirements for stunning to be acceptable in Islam and suggest practical ways to improve the humanness of slaughter.

Matched MeSH terms: Abattoirs/legislation & jurisprudence*
Halal and kosher slaughter methods and meat quality: a review

Farouk MM, Al-Mazeedi HM, Sabow AB, Bekhit AE, Adeyemi KD, Sazili AQ, et al.

Meat Sci, 2014 Nov;98(3):505-19.
PMID: 24973207 DOI: 10.1016/j.meatsci.2014.05.021

There are many slaughter procedures that religions and cultures use around the world. The two that are commercially relevant are the halal and kosher methods practiced by Muslims and Jews respectively. The global trade in red meat and poultry produced using these two methods is substantial, thus the importance of the quality of the meat produced using the methods. Halal and kosher slaughter per se should not affect meat quality more than their industrial equivalents, however, some of their associated pre- and post-slaughter processes do. For instance, the slow decline in blood pressure following a halal pre-slaughter head-only stun and neck cut causes blood splash (ecchymosis) in a range of muscles and organs of slaughtered livestock. Other quality concerns include bruising, hemorrhages, skin discoloration and broken bones particularly in poultry. In addition to these conventional quality issues, the "spiritual quality" of the meat can also be affected when the halal and kosher religious requirements are not fully met during the slaughter process. The nature, causes, importance and mitigations of these and other quality issues related to halal and kosher slaughtering and meat production using these methods are the subjects of this review.

Matched MeSH terms: Abattoirs*
Critical limits for the control points for halal poultry slaughter

Shahdan IA, Regenstein JM, Rahman MT

Poult Sci, 2017 Jun 01;96(6):1970-1981.
PMID: 27965405 DOI: 10.3382/ps/pew427

This study proposes critical limits (CL) for control points for halal slaughter (CPHS). Previously, 6 control points (CP) were determined, and CL for these 6 CPHS are suggested based on: 1) a literature survey for the CL for CP 1 (poultry breeding, rearing, and poultry feed) and CP 2 (welfare of poultry during transportation and lairage); 2) a field survey of slaughter plants in Kuantan (Malaysia) for CP 3 (immobilization), CP 4 (slaughter), CP 5 (time for full bleed-out), and CP 6 (washing and packaging); and 3) controlled experiments to refine the CL for CP 3, 4, and 5. The CL for CP 1 focused on stress reduction during rearing and use of substances that could compromise poultry meat wholesomeness. The CL for CP 2 emphasizes humane best-practices for handling poultry during lairage. The CL for CP 3 suggests a gap of 5 s between 2 shackles if only one shackler is employed and shackling times of <1 min for live chickens. In countries permitting water-bath electrical stunning of halal poultry, the stunning current needed to induce unconsciousness must be defined for the breed and bird size but not cause any chicken deaths. The CL for CP 4 mandates the recitation of the tasmiyah (the invocation), which if done for every chicken, will require ≥5 s between stunning and neck cutting. The CL for CP 4 also includes information about the slaughter knife. In CP 5 the recommended minimum time between neck cutting and scalding is 9.5 min. Finally, the CL for CP 6 emphasizes good supply chain hygiene and zero adulteration from haram species and substances.

Matched MeSH terms: Abattoirs/standards*
Fulltext Effect of Organic Loading Rate on Anaerobic Digestion Performance of Mesophilic (UASB) Reactor Using Cattle Slaughterhouse Wastewater as Substrate

Musa MA, Idrus S, Hasfalina CM, Daud NNN

Int J Environ Res Public Health, 2018 10 11;15(10).
PMID: 30314290 DOI: 10.3390/ijerph15102220

In this study, the performance of a laboratory scale upflow anaerobic sludge blanket (UASB) reactor operating at mesophilic temperature (35 °C) was examined. Cattle slaughterhouse wastewater (CSWW) was used as the main substrate. The total and effective volumes of the reactor were 8 L and 6 L, respectively. Twelve different organic loading rates (OLR) were applied and the performance was evaluated. The chemical oxygen demand (COD) removal efficiency was more than 90% during batch study. In the continuous study, COD removal was also approximately 90% at OLR 0.4 g/L d-1 which subsequently dropped to below 50% when the loading rate increased to 15 g/L d-1. Approximately 5 L/d of biogas was obtained with high methane concentration at stages VI and XI corresponding to OLR of 2 and 10 g/L d-1, respectively. It was observed that the concentration of volatile fatty acids was low and that the alkalinity of the wastewater was sufficient to avoid acidification. Specific methane yields of 0.36 and 0.38 LCH₄/g COD added were achieved at OLR 7 and 10 g/L d-1. A hydraulic retention time (HRT) of 1 day was sufficient to remove greater than 70% of COD which correspond to 89% methane concentration. Parameters like soluble COD, NH₃-N, pH, alkalinity, total suspended solid (TSS), fats, oil, and grease were also investigated. The results show that the UASB reactor could serve as a good alternative for anaerobic treatment of CSWW and methane production.

Matched MeSH terms: Abattoirs*
Fulltext A Comparative Study of Biogas Production from Cattle Slaughterhouse Wastewater Using Conventional and Modified Upflow Anaerobic Sludge Blanket (UASB) Reactors

Musa MA, Idrus S, Harun MR, Tuan Mohd Marzuki TF, Abdul Wahab AM

Int J Environ Res Public Health, 2019 12 31;17(1).
PMID: 31906118 DOI: 10.3390/ijerph17010283

Cattle slaughterhouses generate wastewater that is rich in organic contaminant and nutrients, which is considered as high strength wastewater with a high potential for energy recovery. Work was undertaken to evaluate the efficiency of the 12 L laboratory scale conventional and a modified upflow anaerobic sludge blanket (UASB) reactors (conventional, R1 and modified, R2), for treatment of cattle slaughterhouse wastewater (CSWW) under mesophilic condition (35 ± 1 °C). Both reactors were acclimated with synthetic wastewater for 30 days, then continuous study with real CSWW proceeds. The reactors were subjected to the same loading condition of OLR, starting from 1.75, 3, 5 10, 14, and 16 g L-1d-1, corresponding to 3.5, 6, 10, 20, 28, and 32 g COD/L at constant hydraulic retention time (HRT) of 24 h. The performance of the R1 reactor drastically dropped at OLR 10 g L-1d-1, and this significantly affected the subsequent stages. The steady-state performance of the R2 reactor under the same loading condition as the R1 reactor revealed a high COD removal efficiency of 94% and biogas and methane productions were 27 L/d and 89%. The SMP was 0.21 LCH4/gCOD added, whereas the NH3-N alkalinity ratio stood at 651 mg/L and 0.2. SEM showed that the R2 reactor was dominated by Methanosarcina bacterial species, while the R1 reactor revealed a disturb sludge with insufficient microbial biomass.

Matched MeSH terms: Abattoirs*
Cultured Meat in Islamic Perspective

Hamdan MN, Post MJ, Ramli MA, Mustafa AR

J Relig Health, 2018 Dec;57(6):2193-2206.
PMID: 28456853 DOI: 10.1007/s10943-017-0403-3

Cultured meat is a promising product that is derived through biotechnology that partially circumvents animal physiology, thereby being potentially more sustainable, environmentally friendly and animal friendly than traditional livestock meat. Such a novel technology that can impact many consumers evokes ethical, philosophical and religious discussions. For the Islamic community, the crucial question is whether cultured meat is halal, meaning compliant with Islamic laws. Since the culturing of meat is a new discovery, invention and innovation by scientists that has never been discussed by classical jurists (fuqaha'), an ijtihad by contemporary jurists must look for and provide answers for every technology introduced, whether it comply the requirements of Islamic law or not. So, this article will discuss an Islamic perspective on cultured meat based on the original scripture in the Qur'an and interpretations by authoritative Islamic jurists. The halal status of cultured meat can be resolve through identifying the source cell and culture medium used in culturing the meat. The halal cultured meat can be obtained if the stem cell is extracted from a (Halal) slaughtered animal, and no blood or serum is used in the process. The impact of this innovation will give positive results in the environmental and sustain the livestock industry.

Matched MeSH terms: Abattoirs
Physiological and electroencephalographic changes in goats subjected to transportation, lairage, and slaughter

Othman AH, Goh YM, Mohamed Mustapha N, Raghazli R, Kaka U, Imlan JC, et al.

Anim Sci J, 2021 Dec;92(1):e13610.
PMID: 34390058 DOI: 10.1111/asj.13610

This preliminary trial investigated the effect of transportation and lairage periods on physiological parameters of goats subjected to slaughter. Nine male Boer cross goats aged 8-12 months were transported for 6 h and kept at lairage for 3, 6, or 16 h (n = 3). Blood samples were collected at pre- (pre-T) and post-transportation (post-T), and post-slaughter (post-S) for determination of hematological parameters, serum enzyme, protein, and cortisol concentrations. Electroencephalogram readings were taken at pre-T, post-T, pre-slaughter (pre-S), and post-S to determine the median frequency (F50 ) and total power (Ptot) values. At post-T, there were manifestations of stress leukogram; increase in hematocrit, total protein, and muscle enzyme concentrations; and decrease in Ptot (p

Matched MeSH terms: Abattoirs
Fulltext Are spiritual, ethical, and eating qualities of poultry meat influenced by current and frequency during electrical water bath stunning?

Hayat MN, Kumar P, Sazili AQ

Poult Sci, 2023 Sep;102(9):102838.
PMID: 37392488 DOI: 10.1016/j.psj.2023.102838

With the continuous rise of Muslim and Jewish populations and their increasing preference for ritually slaughtered poultry meat, the industry is forced to redefine its existing product-centric quality standard toward a new consumer-centric dimension of quality. The new dimension is mainly attributed to ensuring animal welfare and ethical treatment (ethical quality), spiritual quality (such as halal status, cleanliness), and eating quality standards set by religion. To meet consumer quality requirements while maintaining high production performance, the industry has incorporated newer technologies that are compatible with religious regulations such as stunning methods like electrical water bath stunning. However, the introduction of new techniques such as electrical water bath stunning has been met with mixed reactions. Some religious scholars have banned the use of any stunning methods in religious slaughter, as halal status is believed to be compromised in cases where birds have been stunned to death before slaughter. Nevertheless, some studies have shown the positive side of the electrical water bath stunning procedure in terms of preserving eating, ethical, and spiritual quality. Therefore, the present study aims to critically analyze the application of various aspects of electrical water bath stunning such as current intensity and frequency on various quality attributes, namely, ethical, spiritual, and eating quality of poultry meat.

Matched MeSH terms: Abattoirs
Fulltext Attitudes of the public towards halal food and associated animal welfare issues in two countries with predominantly Muslim and non-Muslim populations

Jalil NSA, Tawde AV, Zito S, Sinclair M, Fryer C, Idrus Z, et al.

PLoS One, 2018;13(10):e0204094.
PMID: 30379818 DOI: 10.1371/journal.pone.0204094

Halal food is that which is permissible or lawful for Muslims to consume. Meat products must abide by a number of requirements in relation to their preparation, condition and content to be considered halal. We conducted a survey in order to assess the knowledge of, and attitudes towards, halal meat products in two contrasting countries, one with a majority non-Muslim population (Australia, respondent n = 565), where the most commonly followed religion is Christianity, and one with a majority Muslim population (Malaysia, n = 740). The most common reasons for avoiding halal food were animal welfare, religion and meat quality. Malaysians generally believed that halal processes led to improved meat quality, whereas Australians did not. The general consensus was in favour of legally controlling animal welfare during slaughter, supported by both Muslims and Christians. Malaysians were more aware of the main tenets of halal slaughter than Australians. However, some non-compulsory, incorrect practices were thought to be required practices by respondents in both countries, but especially in Australia. Muslims were more concerned about humane treatment of animals during halal slaughter. They generally believed that stunning is never allowed and that this view was acceptable, whereas people from other belief systems generally held the view that this was unacceptable. Religion and education were the most common factors associated with attitudes, beliefs and consumer habits concerning halal. Information from this study can help to improve understanding of attitudes to halal and provide insights to policy makers seeking to address animal welfare concerns.

Matched MeSH terms: Abattoirs/legislation & jurisprudence*; Abattoirs/standards
Modified use of methylene blue in the tissue compression technique to detect sarcocysts in meat-producing animals

Ng YH, Subramaniam V, Lau YL

Vet Parasitol, 2015 Nov 30;214(1-2):200-3.
PMID: 26455572 DOI: 10.1016/j.vetpar.2015.09.032

Sarcocystosis in meat-producing animals is a major cause of reduced productivity in many countries, especially those that rely on agriculture. Although several diagnostic methods are available to detect sarcocystosis, many are too time-consuming for routine use in abattoirs and meat inspection centers, where large numbers of samples need to be tested. This study aimed to compare the sensitivity of the methylene blue tissue preparation, unstained tissue preparation and nested PCR in the detection of sarcocysts in tissue samples. Approximately three-fold more sarcocysts were detected in methylene blue-stained tissue compared to unstained controls (McNemar's test: P<0.01). Test sensitivity was comparable to that of the gold standard for sarcocyst detection, nested polymerase chain reaction. These results suggest that methylene blue can be used in tissue compression as a rapid, safe, and inexpensive technique for the detection of ruminant sarcocystosis in abattoirs.

Matched MeSH terms: Abattoirs
Development of polyhydroxyalkanoates production from waste feedstocks and applications

Pakalapati H, Chang CK, Show PL, Arumugasamy SK, Lan JC

J Biosci Bioeng, 2018 May 23.
PMID: 29803402 DOI: 10.1016/j.jbiosc.2018.03.016

Polyhydroxyalkanoates (PHA) are naturally occurring biopolymers, obtained from microorganisms. Properties like biodegradability and biocompatibility make PHA a part of today's commercial polymer industry. However, the production cost of PHA has been a great barrier to extend its application to large scale production. Substrates and usage of pure cultures constitute the main reason for its high production cost. On the other hand, rapid industrialization i.e., industrial sectors such as sugar, pulp and paper, fruit and food processing, dairies, slaughterhouses, and poultries, has resulted in the generation of the huge quantity of wastes. Consequently, becoming large source of environmental pollution and health hazard. This review emphasizes on the usage of various waste feedstocks obtained from industrial and agricultural industries as an alternate substrate for PHA production. As these waste materials are rich in organic material and also microbes, they can be the good starting material for PHA production. Additionally, advantages and economic importance of mixed cultures and also PHA applications are discussed. Future prospects and challenges in PHA production from waste feedstocks are also highlighted.

Matched MeSH terms: Abattoirs
Ergonomics intervention through work organization solution: The way forward

Vinothini P, Leonard HJ, Omar B

Appl Ergon, 2015 Jan;46 Pt A:231.
PMID: 25069765 DOI: 10.1016/j.apergo.2014.07.004
Matched MeSH terms: Abattoirs*
Nipah virus infection among abattoir workers in Malaysia, 1998-1999

Sahani M, Parashar UD, Ali R, Das P, Lye MS, Isa MM, et al.

Int J Epidemiol, 2001 Oct;30(5):1017-20.
PMID: 11689513

BACKGROUND: An outbreak of encephalitis primarily affecting pig farmers occurred during 1998-1999 in Malaysia and was linked to a new paramyxovirus, Nipah virus, which infected pigs, humans, dogs, and cats. Because five abattoir workers were also affected, a survey was conducted to assess the risk of Nipah infection among abattoir workers.
METHODS: Workers from all 143 registered abattoirs in 11 of 13 states in Malaysia were invited to participate in this cross-sectional study. Participants were interviewed to ascertain information on illness and activities performed at the abattoir. A serum sample was obtained to test for Nipah virus antibody.
RESULTS: Seven (1.6 %) of 435 abattoir workers who slaughtered pigs versus zero (0%) of 233 workers who slaughtered ruminants showed antibody to Nipah virus (P = 0.05). All antibody-positive workers were from abattoirs in the three states that reported outbreak cases among pig farmers. Workers in these three states were more likely than those in other states to have Nipah antibody (7/144 [4.86%] versus 0/291 [0%], P < 0.001) and report symptoms suggestive of Nipah disease in pigs admitted to the abattoirs (P = 0.001).
CONCLUSIONS: Nipah infection was not widespread among abattoir workers in Malaysia and was linked to exposure to pigs. Since it may be difficult to identify Nipah-infected pigs capable of transmitting virus by clinical symptoms, using personal protective equipment, conducting surveillance for Nipah infection on pig farms which supply abattoirs, and avoiding handling and processing of potentially infected pigs are presently the best strategies to prevent transmission of Nipah virus in abattoirs.

Matched MeSH terms: Abattoirs*
A comparison of bleeding efficiency, microbiological quality and lipid oxidation in goats subjected to conscious halal slaughter and slaughter following minimal anesthesia

Sabow AB, Sazili AQ, Zulkifli I, Goh YM, Ab Kadir MZ, Abdulla NR, et al.

Meat Sci, 2015 Jun;104:78-84.
PMID: 25732178 DOI: 10.1016/j.meatsci.2015.02.004

The study assessed the effect of conscious halal slaughter and slaughter following minimal anesthesia on bleeding efficiency of goats and keeping quality of goat meat. Ten Boer cross bucks were divided into two groups and subjected to either halal slaughter without stunning (HS) or minimal anesthesia prior to slaughter (AS). The blood lost during exsanguination was measured. Residual blood was further quantified by determination of hemoglobin and myoglobin content in longissimus lumborum muscle. Storage stability of the meat was evaluated by microbiological analysis and lipid oxidation. Blood loss at exsanguination, residual hemoglobin and lipid oxidation were not significantly different (p>0.05) between HS and AS. Lactic acid bacteria was the only microbe that was significantly elevated after 24h of storage at 4°C in the AS group. In conclusion, slaughtering goats under minimal anesthesia or fully conscious did not affect bleeding efficiency and keeping quality of goat meat.

Matched MeSH terms: Abattoirs*
A survey of amphistomes of cattle and buffaloes slaughtered at the Shah Alam abattoir, Selangor, Malaysia

Ambu S

Southeast Asian J. Trop. Med. Public Health, 1978 Sep;9(3):443-4.
PMID: 749230
Matched MeSH terms: Abattoirs*

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