Fit for human consumption? A descriptive study of Wambizzi pig abattoir, Kampala, UgandaILRI (aka ILCA and ILRAD), 2016 M12 30 - 47 pages |
Common terms and phrases
abattoir management abattoir premises abattoir workers African swine fever blood bucket by-products and cash carcass clean and dirty contamination cooperative cooperative’s coughing cross-contamination cyanosis cysts dirty areas evisceration building facilities FAOSTAT Figure focus group discussion gastrointestinal tract hair removal hand washing human consumption ILRI infected jerry Kampala KCCA Kenya knife lairage live pigs lymph nodes MAAIF meat hygiene meat inspectors meat quality movement permit Mukono districts muscles Nairobi Nalukolongo number of pigs observed by meat organs Participatory epidemiology pathogens pig abattoir pig diseases pig farmers pig value chain pigs slaughtered pork pork joints products and by-products risk factors Roesel seasonal calendar Signs in live signs of disease slaughter process slaughtered at Wambizzi slaughtered pigs slaughterhouse smallholder pig value spatial distribution stakeholders stream stress supply of pigs Table Taenia solium toilets Trader Slaughter Trypanosoma spp tuberculosis Uganda value chain variation in supply Wambizzi abattoir weighing house