An Integrative Approach to Sanitary and Disease Prevention for Small Scale Poultry Slaughterhouse

in Thailand and Vietnam

Suwit Chotinun, Suvichai Rojanastien, Terdsak Yano, Nguyen Viet Khong,PHAM THI Ngoc, Fred Unger, Hung Nguyen Viet, Dinh Xuan Tung

Ecosystem Approaches to the Better Management of Zoonotic Emerging Infectious Diseases in the Southeast Asia Region (EcoZD) project

EcoHealth Conference, Kunming China 2012

Introduction

1. To demonstrate the integrative approach for sustainable improvement of small scale poultry slaughterhouse in rural Northern Thailand and urban areas of Hanoi

2. To elucidate the hygienic status of small scale poultry

slaughterhouses and their affect to ecological and health in

the community

3. To sustainably enhance hygiene and functioning of the

slaughterhouses.

The objectives of the study

Study area

Thailand Vietnam

Materials and methods

• Participatory action research was used in this study

• Ecohealth perspective was also used as a core component

• The study methodology was developed by the researchers and the target stakeholders at the beginning

Conceptual framework

Framework and method development Step 1: Problem identification Step 2: Problem solving plan Step 3: Action Step 4: Evaluation

1. Identify SH problems 2. Develop frame work and

methodology 3. Collect baseline data 4. Identify hygienic status and risk 5. Develop improvement guideline 6. Disseminate results to the SH

owners 7. Monitoring and evaluation 8. Policy advocacy

SH improvement

5.6.

SH improvement

Participatory action research

• Framework and methodology development

The government authorities (high level and the field level) and the slaughterhouse owners were invited to discuss the study at the beginning

The problems of the current situation were identified by the participants through the inception meeting and discussion

After the problems were identified, the framework and methodology were developed

Two-way communication with involved groups was used throughout in the study (give example)

Problem identification

• Identified problems

1. The slaughterhouses played role of the “hot spot” for food-borne disease spreading

2. The regulation of the standard SH will be strictly compulsive in 2012

3. The SH owners could not follow the law/regulation and some SHs had to stop operation

Stakeholders identification

Poultry SH

Public health authorities

DLD officers

Local administration

officers

SH owners

Environmental officers

People in community

Meat vendors

Consumer

Trans-disciplinary approach

2.Veterinary Vet

service

Food

Safety

1.Public health

Occupational

disease

4.Law

&regulation

MPH

DLD

Local

administration

5.Social

Community’s

force

Educational

status

3.Economic

Investment Income

cost

Living

expense

Pollution

Debt

&

4 La

Profit t

Environment

Hygienic

Practice

g

Data collection tools development

The multiple tools were used to address the multi-dimension problems

1. Review document

2. Structured questionnaires

3. Observation and checklist

4. Interviews

5. Sample collection for sentinel bacteria: Salmonella spp and total bacteria count

6. Focus group discussion

Data collection tools development

Step 1: Problem identification

Baseline data collected to identify the situation and problems

• Law and regulation: Existing and its implementation

• SH management

• Public health: Consumer’s knowledge, attitude, and practices of poultry meat consumption and food safety

Step 1: Problem identification

• Slaughterhouse management

Slaughtering process

• Sentinels: Salmonella spp. and total bacteria count

Disease control and prevention

• Biosecurity

Veterinary services

Environment Waste management and affection to environment

KAP of food safety of the slaughterhouse owners

Data analysis

• Qualitative and quantitative analysis were used to analyzed the data

• The results were back to the government officers and the slaughterhouses owners through the meeting and the discussion to get feedback from the main stakeholders

Data analysis

“Indicators” for hygienic practices

• Score from questionnaires, observation and checklist

• Sentinel bacteria : Salmonella spp.

Guideline development

• The simple blueprint for the small scale poultry slaughterhouse was developed

• The standard of operation was established

• Those guideline was back to the slaughterhouses owners again Practical and suitable for small scale

Monitoring and evaluation

• Outcome mapping was used as a tool for monitoring change of behavior and adaptation

– Five Slaughterhouses were selected for evaluate the success of the guideline development and knowledge transfer

– Those slaughterhouses were regularly visited to follow the progression

• The meeting with associated government authorities will be held to advocate the results to the policy level

Results

1. The participatory action research

2. The hygienic status

• Factors affecting to hygienic status

3. Intervention strategies

Law and regulation

Slaughtering process and

hygienic practices

Slaughter Scald

Defeather

Soak in water

Soak in water Defeather

Scald Storage

Bacteriological results-Salmonella spp.

Bacteriological data-Overall Salmonella spp.

Hygienic management on SH

Class Percentage

Good 0% (0/46)

Fair 6.5% (3/46)

Poor 93.5% (43/46)

• VN team result

Environmental management

waste water management

Waste water management Frequency Percent

Treatment pool 5 10.9

Waste water collecting pool 8 17.4

Other 6 13.0

None 27 58.7

Total 46 100.0

• VN team result

Veterinary services

Results- Live chicken inspection

Live chicken inspection Frequency Percent

Yes (paravet) 1 2.2

No 45 97.8

Total 46 100.0

Results- Meat inspection

Live chicken inspection Frequency Percent

Yes 0 0.0

No 46 100.0

Total 46 100.0

Law and regulation

• Food safety is the Government’s policy

• SH regulation is very high standards and it is suitable for large scale

• Researches are needed to solve the problem community SH

Law and regulation

• All SHs must address Standard certification within 2012

• Current regulation is impracticable for small scale SHs

• All small SH can not achieve standard regulation

Law and regulation

• Almost all of the owners cannot improve SH follow the DLD regulation

• The main problem include – Not enough budget (70%)

– Impractical criteria of STD SH (90%)

• 70% of owner indicated that they had to stop running business if officers strictly perform of regulation

• VN team result

The SH improvement

• Before this project was operated, the owners did not know

how to improve the slaughterhouse

• The owners accepted the guideline and implement follow the

recommendation developed from this study

• At present, the owners were still improving their

slaughterhouses

Discussion

Factors affecting to the hygienic management

• The knowledge and perception of the owner’s regarding

the food safety was low the unhygienic practices were

common observed

• Law income from slaughterhouses lack of budget for

investment

• The competition with modern trades was high especially in

urban area

Discussion

• This study could demonstrated that the PAR and Ecohealth approach was effective tool for solving complex and multi-dimension problems

• Traditional approach is still done “for” rather than done “with” (Dakubo, 2004)

• This study demonstrated high impact on policy

Conclusion

• Thailand and Vietnam

The challenge

• Need to discuss with Fred

EcoZD Project

For more information about the EcoZD project, please visit:

www.ilri.org/ecozdwww.ilriasia.wordpress.com/tag/ecozd