Jeollanam-do Animal Hygiene Testing Center to Extend Slaughterhouse Operations and Strengthen Livestock Product Safety Inspections

Early Opening and Holiday Operation of Slaughterhouses
Inspection of Sanitary Clothing and Refrigeration Management

Jeollanam-do Animal Hygiene Testing Laboratory is implementing measures to extend slaughterhouse operations and enhance safety ahead of Chuseok. Provided by Jeonnam Province

The Jeollanam-do Animal Hygiene Testing Center is implementing measures to extend slaughterhouse operations and strengthen safety in order to ensure a safe and smooth supply of livestock products to residents ahead of Chuseok, the nation's largest holiday.

The center will open slaughterhouses earlier, at 5 a.m., and flexibly adjust closing times to operate for longer hours than usual. Operations will also continue on weekends and during the holiday period to prevent any disruptions in the supply of livestock products.

In addition, considering the sharp increase in meat consumption during the holiday, the center plans to conduct intensive inspections of slaughterhouse hygiene conditions, the wearing of sanitary clothing, and the management of refrigeration temperatures, among other aspects of livestock product hygiene management.

This year, as the Chuseok holiday is longer, demand for family gatherings, holiday gift sets, and ceremonial livestock products is expected to rise, making even more thorough management necessary.

Accordingly, the center will conduct microbial tests-including for general bacteria, E. coli, and Salmonella-as well as tests for harmful residues on livestock products produced at slaughterhouses. Any non-compliant livestock products will be immediately discarded, and slaughterhouses will be required to take corrective actions to ensure the hygienic and safe supply of meat.

Jeong Jiyeong, head of the Jeollanam-do Animal Hygiene Testing Center, stated, "Even during the Chuseok holiday, when livestock product consumption increases significantly, we will do our utmost to ensure stable supply and hygiene management so that residents can consume meat with peace of mind."