By Adrian Frater, News Editor 
Effluent as it was seen flowing from the Montego Bay abattoir towards the sea. The St. James health authorities have deemed the situation unhygienic. - Patrick Campbell/Freelance Photographer
WESTERN BUREAU:
THE THREAT of a possible health crisis is now looming in Montego Bay as the city's abattoir, which was ordered closed by the St. James health authorities just over two months ago, is still in operation. The facility is currently supplying unsuspected members of the public with meat that has not been properly tested.
"We served a notice of closure on the St. James Parish Council (STJPC) on February 27 because the abattoir is in an unhealthy condition and needs urgent attention," said Desmond Clarke, the chief public health officer for St. James. "We understand that animals are still being slaughtered there despite the fact that nothing has been done to remedy the conditions there." To compound what is already a serious concern, Mr. Clarke said that since the closure notice, public health inspectors have stopped visiting the facility. As a consequence, the animals slaughtered there are being sold to the public without being properly tested.
"We are warning the public to be careful about the meat they buy and consume because it could well not have been properly inspected," said Mr. Clarke said, who noted that the meat examined by his department carries a stamp made by a public health inspector. "I am not saying we stamp every inch of the meat, but it would be unlikely that you have a whole section of meat without a stamp."
When contacted for a comment on the statement from the health department, Suzette Brown, the public relations officer for the STJPC, who spoke on behalf of Christopher Powell, the Secre-tary/Manager of the STJPC, acknowledged that the Council had received a closure notice for the abattoir. However, she said the Council had an understanding with the health department that they would continue to operate until the necessary repairs were done.
"Mr. Powell gave Mr. Clarke an assurance that we would (be) effecting the necessary repairs as soon as the required funding is realised," said Ms. Brown, who said the funding had not yet been secured. "We were not aware that public health inspectors were not visiting the facility. That is news to us, that information was never communicated to the Council."
In outlining the timetable that led to the issuing of the closure notice, Mr. Clarke said the health authorities had dialogue with the secretary/manager of the Council and was given a guarantee that the abattoir, the only one in the parish, would be closed if funding was not secured to carry out the necessary repairs. He said he was surprised that "it is business as usual at the abattoir."
According to Mr. Clarke, some of the health concerns facing the abattoir are effluent flowing from the facility into the sea, which is dangerous to marine life; the general unhygienic conditions, which could cause the spread of diseases; the unpleasant odour at the facility; and the absence of a lairage, a place where animals are rested before they are slaughtered.
"There are too many health concerns there. We just cannot allow the situation to continue," said Mr. Clarke. "We think we have a responsibility to warn the public about consuming meat from the abattoir." Checks by The Gleaner have revealed that most householders, restaurants and even some hotels get their supply of meat from the abattoir or from establishments served by the abattoir. When The Gleaner visited the facility on Tuesday, true to the health department's claim, it was business as usual there.
