The handling of meat products in the country is a major source of concern to many Ghanaians. Many butchers do not patronise hygienic abattoirs but prefer to slaughter and cart the meat their own way.
Regrettably, institutions set up to enforce hygienic standards and ensure food safety appear clueless in dealing with the mess.
Consumers are, thereby, exposed to all kinds of ailments, including cholera.
Approximately 200 metres away from a local slaughterhouse in Kumasi stands the state-of-the-art abattoir that uses the right handling and transportation methods for its products, yet the local butchers pay little or no attention to their services.
It is about time the Kumasi Metropolitan Assembly and the Ghana Health Service began to stop this dangerous practice before an epidemic breaks out.
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