Control of animal slaughter at traditional markets

Strengthening management in slaughtering activities is considered one of the effective solutions to prevent diseases in livestock and poultry. However, currently, the control of slaughtering of livestock and poultry meat products at traditional markets in the province is somewhat "left open".

Most of the pork sold at Tuc Duyen market ( Thai Nguyen city) does not have a slaughter control mark from a specialized agency.

In practice at Tuc Duyen market (Thai Nguyen city), we found that there were quite a few stalls selling pork without the slaughter control stamp of a specialized agency. When asked about the origin, the owners explained that they bought live pigs from local people's homes, then brought them home to slaughter and bring them to the market to sell. All confirmed that the source of pork was guaranteed, and buyers could be completely assured of the quality.

Ms. Nguyen Thi Hanh, a pork trader in the Tuc Duyen market area, said: For many years, my family has mainly slaughtered pork ourselves, because bringing it to a centralized slaughterhouse costs more. In addition, consumers only need to see fresh and delicious meat, but few people care about whether there is a slaughter control mark or not.

Similarly, at Thai market (Thai Nguyen city), most chicken products do not have a slaughter control mark. Vendors often sell live chickens, and when customers come to buy, they will slaughter them on the spot. Ms. Tran Thi Thanh Ngoc, in Hoang Van Thu ward (Thai Nguyen city), shared: Although the slaughtering process takes place right on the brick floor, sometimes it is not hygienic, but because it is convenient, I often "turn a blind eye".

We learned that currently, the agricultural service centers of districts and cities only have the function of controlling licensed slaughterhouses. As for small, spontaneous slaughterhouses in markets and residential areas, the management responsibility belongs to the commune-level authorities.

In reality, some local authorities have not paid attention to handling spontaneous slaughterhouses of livestock and poultry or the sanctions are not strong enough to deter and punish. The management boards of traditional markets have not been close in controlling the origin of livestock and poultry meat.

Faced with the above situation, to strengthen the management of livestock and poultry slaughter, the Department of Agriculture and Rural Development has consulted with the Provincial People's Committee to have mechanisms and policies to encourage and support businesses and individuals to build large-scale, centralized slaughterhouses applying high technology. Accordingly, a number of slaughterhouses have begun production according to the chain, with traceability of products before being put on the market.

Every year, the Department of Animal Husbandry, Veterinary and Fisheries establishes inspection teams to inspect slaughterhouses and livestock and poultry trading points; take samples of pork and chicken for testing... to promptly detect and handle violations. The Department also requests agricultural service centers in districts and cities to strengthen quarantine, slaughter control, veterinary hygiene, and ensure that animals are healthy and disease-free before being slaughtered and sold to consumers.

In addition to the efforts of authorities, consumers are advised to change their habits and only use animal meat products with clear origin and control marks from specialized agencies to ensure food safety and hygiene.

Source