Cattle may suffer pain and distress if incorrectly stunned. Regular monitoring of stun quality in abattoirs is now required by EU law. This study aimed to assess stun quality in cattle slaughtered under commercial conditions. A stun protocol was developed to evaluate when inadequate stunning occurred. This included rating of identified symptoms into three levels from highest to lowest risk for inferior animal welfare. Stun to stick interval times, shot accuracy, repeat shots, and stun quality variations between different cattle classes and by different shooters was also investigated. A total of 585 bulls and 413 other cattle classes (306 cows, 58 steers and 49 calves) were studied. Inadequate stunning occurred in 12.5% (16.7% of bulls, compared with 6.5% other cattle). Bulls displayed symptoms rated the highest level for inferior stun quality three times more frequently than other cattle. Despite being shot accurately, 13.6% bulls were inadequately stunned compared with 3.8% other cattle. Twelve percent of cattle were reshot, and 8% were inaccurately shot. Calves were shot inaccurately more frequently (14%) than other cattle. Percentage of cattle shot inaccurately ranged from 19% for the least experienced shooter to 5% for the most experienced. Stun to stick times averaged 105 (± 17) s posing questions for animal welfare, considering the number of cattle inadequately stunned. Stun quality could be improved by using more powerful stunners for shooting bulls, regular servicing of weapons, and use of neck restraints to improve shot accuracy. This study highlights the importance of external monitoring of stun quality at slaughter.

Biodiversity conservation, of which the transfrontier conservation area movement is an integral part, and more effective livestock production/trade are pivotal to future rural development in southern Africa. For that reason it is imperative to effectively ameliorate the obstacles that have impeded progress towards the co-existence of these two imperatives for more than half a century. Transboundary animal diseases, foot and mouth disease in particular, have been and continue to be the most important of these obstacles. Fortunately, new developments in international sanitary standards applicable to trade in commodities and products derived from animals are beginning to make a solution possible. However, while progress in principle has been achieved, practical implementation remains problematic for technical reasons, exacerbated by inconsistent attitudes towards acceptance of nontraditional international trade standards. This paper describes the background to this situation, progress that has been achieved in the recent past and remaining difficulties that need to be overcome to advance towards achievement of balanced rural development in southern Africa.

While regular monitoring of stun quality in abattoirs is now required by EU law, guidelines specific to species and stun method have not been adequately developed. Carbon dioxide (CO 2) gas stunning of pigs in groups is widely used because of efficiency and reduced pre-slaughter stress. However, some pigs may recover from the stun process if it is not correctly managed. In light of these concerns, this study aimed to develop and implement a standardised assessment for stun quality for use in commercial pig abattoirs. Eight abattoirs and 9,520 slaughter pigs were assessed for stun group size, stick time and stun quality. The stun system, CO 2 concentrations and exposure times were also investigated. A stun-quality protocol (SQP) identified and risk-rated symptoms signifying recovery of consciousness. In abattoirs using paternoster stun-boxes, pigs consistently showed no stun-quality problems despite 65% with stick times between 70 and 100 s. Stun-quality problems were detected in 1.7 to 3.3% of pigs in abattoirs using dip-lift stun-boxes and 75% of stick times were below 60 s. In 36 of 38 cases of inadequately stunned pigs, a combination of symptoms from the SQP was seen. Regular gasping preceded other symptoms in 31 cases and was a valid indicator of inadequate stunning. In response to the stun-quality assessments, two abattoirs serviced the stun machines (increasing CO 2 concentrations and exposure times). All pigs were adequately stunned in follow-up studies. Implementation of stun-quality assessments, such as developed in this study, can assure monitoring of animal welfare at slaughter, beneficial not only to the industry and relevant authorities but also the concerned consumer.

A case is made for greater emphasis to be placed on value chain management as an alternative to geographically based disease risk mitigation for trade in commodities and products derived from animals. The geographic approach is dependent upon achievement of freedom in countries or zones from infectious agents that cause so-called transboundary animal diseases, while value chain-based risk management depends upon mitigation of animal disease hazards potentially associated with specific commodities or products irrespective of the locality of production. This commodity-specific approach is founded on the same principles upon which international food safety standards are based, viz. hazard analysis critical control points (HACCP). Broader acceptance of a value chain approach enables animal disease risk management to be combined with food safety management by the integration of commodity-based trade and HACCP methodologies and thereby facilitates 'farm to fork' quality assurance. The latter is increasingly recognized as indispensable to food safety assurance and is therefore a pre-condition to safe trade. The biological principles upon which HACCP and commodity-based trade are based are essentially identical, potentially simplifying sanitary control in contrast to current separate international sanitary standards for food safety and animal disease risks that are difficult to reconcile. A value chain approach would not only enable more effective integration of food safety and animal disease risk management of foodstuffs derived from animals but would also ameliorate adverse environmental and associated socio-economic consequences of current sanitary standards based on the geographic distribution of animal infections. This is especially the case where vast veterinary cordon fencing systems are relied upon to separate livestock and wildlife as is the case in much of southern Africa. A value chain approach would thus be particularly beneficial to under-developed regions of the world such as southern Africa specifically and sub-Saharan Africa more generally where it would reduce incompatibility between attempts to expand and commercialize livestock production and the need to conserve the subcontinent's unparalleled wildlife and wilderness resources.

This study assessed aversion, stunning effectiveness, and product quality of nitrogen and carbon dioxide (CO2) mixtures used for stunning pigs. A total of 1852 slaughter pigs divided into two similar batches was assessed during routine slaughter in a Swedish commercial abattoir using either hypercapnic-hypoxia (20% CO2 and less than 2% O2; 20C2O) or hypercapnia (90% CO2; 90C) gas mixtures. Behavioral indicators of aversion and discomfort were recorded. After exposure, the stunning quality was assessed through brainstem reflexes. After slaughter, the pH and electric conductivity of carcasses were assessed to estimate the incidence of pale, soft, and exudative (PSE) pork, and the presence of ecchymosis were inspected. Compared to 90C, pigs exposed to 20C2O showed a later (p < 0.05) onset of behaviors indicative of aversion, and a lower (p < 0.01) incidence of breathlessness. However, unconsciousness (i.e., losing posture) appeared earlier (p < 0.01) in 90C compared to 20C2O. In 90C, all (100%) pigs were adequately stunned, whereas in 20C2O a 7.4% of pigs showed signs of poor stunning, especially when oxygen concentrations were >2% (p < 0.001). The percentage of PSE carcasses was higher (p < 0.01) in 20C2O than 90C. In conclusion, compared to 90C, 20C2O reduced aversion and discomfort but showed lower stun effectiveness, especially when O2 was above 2%, and a slightly poorer pork quality.