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Techno-economic studies of an industrial biogas plant to be implemented at Kumasi Abattoir in Ghana
Scientific African, 2021 Kumasi Abattoir is one of Ghana's largest slaughterhouses. The Abattoir is a state-owned facility and its main activity is the slaughtering of cattle, goats, sheep and pigs. Production takes place 7 days per week, 8 hours per day. The Government of Ghana
Edward A Awafo
exaly +4 more sources
Scientific African, 2021 The spread of pathogenic bacteria from food production processes has become a problem worldwide. Abattoir effluents are potential carriers of resistant pathogenic bacteria and could be contributing to the global spread of these strains in the ...
Claudious Gufe +2 more
exaly +3 more sources
Knowledge, Attitude and Practices of Abattoir Workers in Kumasi Towards Ticks and Tick‐Borne Pathogens [PDF]
Public Health ChallengesThe high dependence on livestock in Ghana comes with the risk of zoonotic tick‐borne pathogen infection. Abattoir workers are especially at risk due to their frequent contact with livestock that are infested with ticks and tick‐borne pathogens.
Seth Offei Addo +9 more
doaj +2 more sources
Operators’ perceptions of abattoir waste management: evidence from a semi-urban Nigerian city
EQA, 2021 This study appraises abattoir operators’ perceptions of waste management at Ijebu Igbo Abattoir in Ogun State, Nigeria. Random sampling technique was used to collect primary data from 127 abattoir operators and data obtained were complemented with field ...
Nathaniel Oluwaseun Ogunseye +5 more
doaj +1 more source
Prevalence of some foodborne microorganisms in meat and meat products [PDF]
Benha Veterinary Medical Journal, 2016 This study was conducted on 140 random samples of fresh beef and meat products viz: minced meat, luncheon andsausage (35 for each), collected from different shops at El-Kaliobia Governorate, to evaluate their bacteriological profile.The bacteriological ...
Ahmed Heweidy +3 more
doaj +1 more source
Frontiers in Public Health, 2023 Abattoirs are facilities where livestock are slaughtered and are an important aspect in the food production chain. There are several types of abattoirs, which differ in infrastructure and facilities, sanitation and PPE practices, and adherence to ...
Katie A. Rodarte +6 more
doaj +1 more source
The prevalence of parasitic infections among slaughtered animals in mechanical abattoir [PDF]
Iraqi Journal of Veterinary Sciences, 2023 Gastrointestinal parasites, such as helminths and protozoa, are abundant parasitic agents of livestock, particularly ruminants. The current study aims to determine the prevalence rate of parasitic infections in large ruminate animals slaughtered in the ...
Wael Felefel +3 more
doaj +1 more source
Porcine Health Management, 2020 We investigated the prevalence of tail lesions in batches of undocked slaughter pigs in herds just before delivery to an abattoir. At the abattoir, dehaired and scalded carcasses were submitted to routine meat inspection which included recording of tail ...
Hanne Kongsted +2 more
doaj +1 more source
Salmonella species on meat contact surfaces and processing water in Sokoto main market and abattoir, Nigeria [PDF]
Macedonian Veterinary Review, 2017 This study was carried out to determine Salmonella contamination of food contact surfaces and processing water in meat, fish and poultry processing units in Sokoto State, Nigeria.
Olufemi Oludayo Faleke +4 more
doaj +1 more source
Microbiological contamination of lamb carcasses at abattoirs of Istanbul [PDF]
Veterinarski Glasnik, 2005 A total of a hundred lamb carcasses were sampled over a 12 month period at abattoirs in Istanbul, Turkey. Each sample examined for total aerobic mesophilic counts (TMC), Enterobacteriaceae count (EC), Salmonella spp. Escherichia coli O157:H7 and Listeria
Tolga Kahraman +2 more
doaj +1 more source