Current meat-related waste disposal practices of Free State red-meat abattoirs, South Africa

Abstract

Increased amounts of waste are generated all over the world. Abattoirs are one of the industries that contribute to the problem of possible food-borne diseases and potential health hazards associated with food, especially meat. Arendse and Godfrey [1] quoted the statistics released by the Department of Environmental Affairs and Tourism (DEAT) stating that South Africa generates more than 42 million cubic metres of solid waste per annum of which 5 million cubic metres is hazardous waste. Waste generated by red-meat abattoirs includes condemned organs, carcasses, blood, hides, paunch content and carcass trimmings. Current economic conditions force under-privileged communities to seek any possible food source and some of the sites frequented are landfill sites/sources, dumping grounds and disposal sites used by abattoirs [2]. Condemned products and carcasses, unsuitable for human consumption, are eaten by “scavengers” or persons living off refuse sites, and could cause a significant health problem leading to possible disease and death if consumed.