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    ASAN Trains Meat Handlers on Processing, Packaging, Storage

    The Animal Science Association of Nigeria (ASAN), Edo State chapter trained meat handlers on meat processing, packaging and storage, to ensure improvement in meat hygiene across abattoirs and markets in the state.

    The Animal Science Association of Nigeria (ASAN), Edo State chapter trained meat handlers on meat processing, packaging and storage, to ensure improvement in meat hygiene across abattoirs and markets in the state.

    The Commissioner for Agriculture and Food Security, Stephen Idehenre, while declaring the training opened, stated that poor handling of meat posed a serious threat to both human health and the environment.

    Idehenre noted that the training is the beginning of more engagements to come, saying the collaboration of all stakeholders is needed to prevent any outbreak of disease in the state, through organization of trainings and sensitization campaign to address those issues.

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    Earlier, in his welcome address, the state chairman of ASAN, Peter Aikhuomobhgbe explained that the poor and unhygienic way meat was handled coupled with the poor state of the abattoirs and markets in the state raises concerns among stakeholders that necessitated the training program to prevent the attendant health risk.

    “As animal scientist, we are worried about the unhealthy environment, transport system and the very poor way people handle meat. You will not like to eat meat if you go to our abattoirs. The way the meat is transported to the markets is another problem. So, the essence of this training is aimed at making meat wholesome,” he said.

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    The guest speaker of the day, Prof. John Igene, the emeritus professor of Research Innovation, Food and Technology, University of Benin, in his lecture, titled: ‘Meat and Meat Products handling, preservation, processing, packaging and storage’, noted that proper meat handling is critical for the overall wellbeing.

    Igene explained that poor meat handling and storage procedures often result in food poisoning, adding that to properly slaughter and process meat, it is imperative that the rural and urban abattoirs be built with qualified workers.

     

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