The management of the slaughterhouse in Davao City reported a decrease in the number of pigs for slaughtering due to the African Swine Fever (ASF) outbreak.
Charlemagne Aldevera Jr., Ma-a slaughterhouse manager, told media from the usual 500 to 600 heads being slaughtered per day from their clients in Bankerohan, Agdao, Matina, and Buhangin public markets, the number of pigs has dropped to 200 a day due to ASF.
“Katong previous month like January naa sa 500 to 600 ka baboy per day. Karon ang among ma-cater 200 per day na lang tungod sa issue sa ASF. Dako kaayo ang pag down sa number for slaughtering,” Aldevera said.
He added that most of the pigs slaughtered now are for Davao City consumption only.
“Ang ginamatada diri is for consumption na lang sa Davao City because ang atoang baboy dili na makagawas due to the lockdown,” he said.
He also assured that all pigs being slaughtered in Ma-a slaughterhouse are safe and certified by the City Veterinarian’s Office (CVO) and the National Meat Inspection Service (NMIS).
“Ang mga ante-mortem na baboy gina-check pa jud na isa-isa sa city vet. Naa may taga city vet sa slaughterhouse. At the same time naa pud mi sanitation na ginasunod. Every now and then we coordinated with NMIS,” Aldevera said.
As part of the campaign to keep the country free from ASF, NMIS released last year the Memorandum Order No. 2019-01-0017 directed to Regional Technical Directors, Acting Regional Technical Directors, Officer-in-Charge and all Meat Inspection Officers to support the national efforts on increasing awareness and preparedness on the said disease.
The memorandum encourages everyone to ensure that only swine/pigs with valid Veterinary Health Certificate (VHC) and/or shipping permits are accepted in slaughterhouses, be vigilant in the conduct of meat inspection in all meat establishments in your respective areas of concern, assure proper disposal of condemned carcasses and parts.
The memorandum also maintain thorough cleaning and disinfection of personal protective equipment (PPEs), tools, equipment and premises using appropriate disinfectants after every operation; and should there be suspected occurrence, NMIS and Deputized Meat Inspection Officers to report immediately to their immediate supervisors in their respective Regional Technical Operations Center (RTOC) for disease, investigation and appropriate action and for RTDs/ ARTDs/ OICs to immediately notify and submit an official report to the NMIS Central Office.