GRAPHIC: NSPCA lays criminal charges against abattoir

IN a press release issued yesterday, the National Council for the Society for the Prevention of Cruelty to Animals (NSPCA) confirmed they have laid criminal charges against an abattoir.

The statement named Pork Packers Abattoir, an Enterprise Foods company that forms part of a division of Tiger Brands.

According to the NSPCA, who have laid charges under the Animal Protection Act as they believe the method used by the company to ‘stun’ pigs prior to slaughter is considered to be unacceptable and inhumane.
‘This is the only red meat abattoir in South Africa which uses carbon dioxide gas to ‘pre-stun’ pigs prior to slaughter,’ read the statement.
‘The disturbing findings were obtained by inspectors from the NSPCA’s Farm Animal Protection Unit who needed to obtain warrants to obtain access to the abattoir to enable a full investigation of the method used.
‘The process involves caged pigs being mechanically lowered into a pit (also known as a Gondola System) which is pre-filled with carbon dioxide gas (CO2).

After exposure to the CO2 gas, the pigs suffocate as a result of the lack of oxygen. But until they lose consciousness, the pigs display violent reactions including panic-like symptoms such as kicking, gasping and frantic efforts to escape by climbing on top of one another.
‘To date, the NSPCA’s concerns have not been addressed and/or rectified and the gassing method is still being used.
‘We believe that if we are going to eat meat, the very least we can do is ensure that the animals’ welfare is considered and to ensure humaneness from birth to death,’ the statement concluded.

According to a Bloomberg Business report, Tiger Brands confirmed the case, saying the Department of Agriculture, Forestry and Fisheries found the method is current best practice.

‘Criminal charges laid against Pork Packers are neither valid, rational nor in the interest of the animals,’ said an e-mailed statement by the company today.

Two common methods for commercial pre-slaughter stunning of pigs are electrical stunning and CO2 anesthetisation and are recognised internationally, according to Tiger Brands. The use of C02 anesthetisation caused the least stress, read the statement.

‘It is necessary to employ measures to avoid pain and minimize the distress and suffering of animals during the slaughtering process,’ Andrew Cocks, managing executive responsible for Pork Packers at the company, said.

‘We take into account the best practices in the field and the methods permitted under the regulations.’

WARNING: The video below, published on YouTube by the NSPCA, is extremely graphic and not recommended for sensitive viewers: