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Meat sellers on the spot; cited for poor sanitation and health risks in-house.

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Meat sellers on the spot; cited for poor sanitation and health risks in-house.
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The Parliamentary Committee on Health presented a critical report this week on the Floor following an oversight visit to abattoirs across Uganda.

Presented by the Chairperson of the Committee on Health, Joseph Ruyonga, the report's findings paint a concerning picture of inadequate infrastructure, poor sanitation, and lax regulatory compliance, which pose significant threats to public health, environmental safety, and the meat supply chain.

The Committee’s oversight covered 19 facilities across nine cities and four districts, including Kampala, Masaka, Mbale, Mbarara, Jinja, Hoima, and Soroti.

It was revealed that: only 31% of facilities had access to running water, while others relied on water ferried in jerrycans.

Masaka City Abattoir, for instance, experiences frequent disruptions in water supply, forcing staff to use alternative sources. 21% were connected to electricity, leaving the majority of facilities to operate manually.

In Mbale, disconnection due to unpaid power bills forced workers to rely on torches during night operations, compromising meat safety.

47% had ventilated improved pit latrines (VIPs), yet many of these were poorly maintained, lacked water, or were shared with other businesses, such as in Kalerwe and Mukono.

Improper waste disposal was also a recurring issue. Only 16% of the facilities had functional drainage systems.

Most facilities dump liquid waste into open channels or nearby water bodies, while solid waste such as bones and offal is burned openly, causing air pollution.

Additionally, only a few facilities, such as Mbarara Modern Abattoir, had adopted sustainable practices, such as converting liquid waste into fishpond feed or using cow dung for manure.

Nearly all facilities failed to meet basic veterinary inspection requirements: pre-slaughter inspections are either skipped or inadequately conducted.

Animals are often slaughtered immediately after arrival, without the prescribed 24-hour rest, compromising meat quality.

The Committee found forged inspection stamps in Mbale, with multiple counterfeit marks used to pass meat for public consumption.

There is no mechanism to detect animals under medication, exposing consumers to risks of drug residue.

The report further noted that abattoirs in Uganda are primarily categorized as small-scale operations, handling up to 30,000 animal units annually on 1-2 acres of land.

For example: Masaka City Abattoir slaughters 25-30 cattle and 12-15 goats daily, yet its facilities are in a deplorable state.

Hoima City’s modern abattoir, currently 85% complete, is valued at UGX 2 billion and is expected to meet international standards once operational.

The Committee emphasized the need for systemic reforms, proposing infrastructure modernization, that is, developing standard designs for abattoirs, incorporating features such as cold storage, automated systems, and veterinary laboratories.

The new facility in Hoima serves as a model for such upgrades.

Implement functional drainage systems and incinerators for waste disposal and encourage facilities to invest in value addition, such as processing animal by-products into manure or bioenergy; the committee recommended still.

It also recommended strengthening laws to ensure all slaughterhouses operate with valid licenses and comply with health standards; Mandatory pre-slaughter and post-slaughter inspections should be enforced to reduce the risk of zoonotic diseases as well as recruit more veterinary officers and train them in risk-based meat inspection to ensure consistent quality checks, among others.

The deteriorating state of Uganda’s abattoirs calls for immediate action.

With 79% of facilities lacking basic utilities and most operating without proper veterinary oversight, the risks to public health and the environment are undeniable.

Addressing these challenges will not only ensure safer meat but also improve Uganda’s standing in regional and international markets.

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