Dr Prudencia Yensi Lawan, the North West Regional Head for Veterinary Services, explains the public health risks presented by meat sold by the roadside.

How would you size up the consumption of meat in the North West Region?

There is currently a decrease in the consumption of meat by households in the North West Region. This is easy to explain because meat has become more expensive, with butchers not helping matters.  Most butchers manipulate their scales and the amount spent on meat is too much for what is taken home. Many families now prefer going for fish which is cheaper. Moreover, the hygienic conditions in which meat is sold are not good. Many butchers sell on roadsides which exposes meat to infections.

What makes meat good or poor for consumption?

The wholesome presentation of meat determines its usefulness. Consumption is good when after slaughter, the muscles are firm and binding and the colour is very red. After slaughtering, butchers are expected to allow the animal to cool down for glycogen to circulate or settle. The contrary causes toxins to circulate into the muscles, making the meat tasteless. That is why meat inspectors check for anomalies before cows are slaughtered.

How do   you explain the sale of meat on the streets when Bamenda’s markets have slabs for the purpose?

Butchers or salesmen are interested in quick sales. Some complain that the meat slabs in the markets are not enough to accommodate them. But most of them simply want to sell fast and go hunting for more animals for the next day.

Are there any risks associated with the exposure of meat on the streets?

Roadside sales expose meat to bacterial infections. The meat could be infected by Escherichia and result in urinary tract infections and Diarrhea. Stomach and intestinal problems could arise if the meat gets infected by another airborne bacterium called Gastro Enteritis. Salmonellosis, a zoonosis, could be directly transmitted from the meat to man, resulting in Typhoid, chronic enteritis and sometimes, pregnant women could easily abort if they consume meat infected by Salmonellosis.

Coli form Gastro Enteritis is another bacterium that could easily infect exposed meat. The respective infections could lead to poor digestion, absorption, distribution and even death.  That is why it is advisable for butchers to operate in meat shops or assigned meat stalls that offer elementary hygienic conditions. It is also advisable for butchers to consult for Tuberculosis every six months to prevent such bacterial infections.