Wokha Town Council organised a hygiene awareness programme for meat vendors to promote safe meat handling and public health.
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WOKHA — An orientation-cum-awareness programme on hygienic meat production and consumption for butchers, fishmongers, and poultry retailers under the jurisdiction of the Wokha Town Council (WTC) was held at the DC’s conference hall, Wokha, on Friday.
Organised by the WTC, in collaboration with the Department of Animal Husbandry & Veterinary Services, the programme aimed to promote hygienic handling, production, and consumption of meat products to safeguard public health.
Wholesalers and retailers dealing in pork, beef, fish, and chicken attended the session.
Addressing the gathering, the ADC Wokha expressed concern over poor hygiene practices in meat handling and sale, cautioning that such practices could lead to serious health complications.
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He stated that the initiative was intended not only to protect consumers but also to safeguard the health of butchers and meat handlers.
The official further informed that WTC would strictly monitor hygiene standards and warned of stringent action against unhygienic practices.
Delivering a presentation on “Hygienic meat production and consumption and meat-borne zoonotic diseases,” Dr. Yanben M Kikon, Veterinary Assistant Surgeon and Field Manager, PBC Wokha, highlighted major sources of contamination including water, soil, air, transportation vehicles, clothing, slaughtering equipment, and improper storage.
He cautioned against microbial spoilage and bacterial infections such as E. coli and Salmonella, stressing that meat unfit for consumption must not be sold.
Dr. Kikon also raised concerns over zoonotic diseases posing occupational risks to butchers, particularly zoonotic tuberculosis caused by Mycobacterium bovis. He encouraged preventive measures such as protective gloves and regular medical screening.
The session further covered pork tapeworm, rabies, bird flu, and African Swine Fever (ASF). While noting ASF is non-zoonotic, he said it continues to devastate pig populations with no effective vaccine available.
Participants were sensitised on the importance of maintaining hygiene in meat production, handling, and sale to ensure safer consumption and improved public health.