adminThe Herald, July 25, 1979
A REPORT in yesterday’s Herald about the seizure at a Salisbury butchery on Monday by Government meat inspectors of seven uninspected hindquarters of beef has created widespread concern among the public and meat industry.
The seizure has led to an immediate warning from the Chief Government Meat grader in Salisbury, Mr Tom Buxton, and a veterinary specialist of the danger of such meat being a potential carrier of disease.
Yesterday, Mr Buxton reiterated his warning to the public that people should only buy meat that has the official roller mark on it which proves it has been graded and passed for consumption.
Mr Buxton also gave a breakdown of the law concerning the areas in which it is compulsory to have meat inspected and graded, before it can be sold to public.
In Salisbury, it is the area in a 20 km radius of the central Post Office. In Bulawayo, Marandellas, and Que Que, it is the areas within a 16km radius of the main post offices.
In Gwelo the prescribed area is within a radius of 13km of the Post Office. In Fort Victoria, Gatooma, and Umtali it is within a 12 km radius.
The chairman of the Master Butchers’ Association, Mr W.H. Lashbrook, said in Salisbury his association was extremely concerned about the report of the seizure of unprocessed beef.
A closed meeting of the association was held last night to discuss the issue, but Mr Lashbrook declined to comment on what was said, “until all member sectors throughout the country have been briefed”.
Our Bulawayo correspondent reports: “There was probably some illegal slaughtering of goats and other small stock in the Bulawayo townships, but none of this meat was sold in licensed butcheries”, said Dr E. F. Watson, Bulawayo’s medical officer of health.
LESSONS FOR TODAY
People should be diligent when it comes to their food. They should ensure that the food that they are buying or consuming has been certified fit for consumption.
Uninspected food, especially meat can be cheap, but harmful if consumed. In some instances, some of the meat that is uninspected will either have been stolen or obtained from sickly animals.
Selling uninspected meat can be very costly because it can lead to the forfeiture of the meat and at time cancellation of the butcher’s licence.
Health inspectors should periodically carry out spot checks to ensure that butcheries are selling certified meat.
Online Reporter