Evaluation of Management and Slaughtering Practices of Broiler at Live Bird Market in Dhaka North City Corporation (DNCC)

Abstract

Broiler management and slaughtering at live bird markets pose significant risks to public health, animal welfare, and food safety due to poor hygiene practices. This 12-month study collected 50 randomly selected samples from eight live bird markets in the Dhaka North City Corporation (DNCC). In the broiler management system at the kitchen market, all chickens arrived in the morning, with 92% of sellers collecting birds from suppliers, and vans were the main mode of transport (96%) in the study area. Daily sales ranged between 100–200 kg for 80% of sellers, while 14% sold <100 kg and 6% sold 200–300 kg, medium-sized birds were most in demand (70%) and birds were mostly handled by wings (94%), crumble feed was given both day and night, but no seasonal care, glucose, or antibiotics were used. Approximately 96% of vendors did not conduct ante-mortem inspections, and none observed a feed withdrawal period prior to slaughter. Most vendors (94%) practiced halal slaughtering, while 6% used both halal and Jatka methods. Manual dressing (76%) was the most common, followed by skinned (24%) and cut pieces (22%). The majority of poultry sellers in the study area were either illiterate or had only completed primary education, possessed 5 to 10 years of work experience, and lacked both food safety training and health certification. These factors contribute to limited knowledge, poor attitudes, and unsafe meat-handling practices, underscoring the need for ongoing food safety education and hands-on training to foster understanding and positive behavioral change.

Res. Agric. Livest. Fish. Vol. 13, No. 1, April 2026: 53-64