Chennai: With collapsing infrastructure, unsanitary animal processing, compromised animal health checks, and hundreds of tonnes of daily meat waste dumped openly, licensed slaughterhouses in the city are a mounting public health menace.During a visit to the municipal slaughterhouses in Pullainthope and Saidapet TOI found meat waste littered on the premises, creating foul-smelling slush underfoot. Bones, awaiting hotel purchase, were stored in the open, lacking refrigeration or containment. Blood-stained floors were unwashed, drains were clogged, and animals were processed in unsanitary conditions. Several animals were slaughtered without mandatory health checks.Meat waste, estimated at hundreds of tonnes daily at the slaughterhouse, was dumped in open spaces, attracting vermin and increasing the risk of disease transmission.At Pulianthope, there are designated areas for butchering goats and cattle, yet animals were slaughtered outside these zones, violating hygiene guidelines. “Only 40 to 50 goats should be transported in a lorry. We see 80 of them crammed in. Often, there are deaths due to stampedes,” said A. Saravanan, a former stall owner and resident of VOC Nagar, Pullainthope. “Earlier, a veterinary officer would inspect and reject unhealthy goats.Now, even the meat of dead animals is sold,” he said.More than 1,500 goats and 60 cattle are slaughtered daily, and numbers double during weekends. Workers do not follow basic safety measures. For instance, there is no veterinary stamp on meat, which is mandatory to certify it is fit for consumption. “This system is not followed anymore,” said P. Manogar, a resident of the housing board near the Pullainthope slaughterhouse. “Only a few cuts are stamped, while the rest go unchecked,” he said.The situation is similar at the Saidapet slaughterhouse, where meat waste is dumped both on-site and in public spaces. Residents and a primary school are constantly affected by the foul odour and poor waste management. Worse, the cut meat is not preserved at the right temperature. Experts say meat must be frozen immediately after slaughter if not consumed right away. “Fresh meat should be sold within six hours and can be kept at room temperature during this time. If the meat is deep frozen, it should be stored at -18 degrees Celsius and can be used for up to one week,” said Greater Chennai Corporation veterinary officer J. Kamal Hussain.“Some shops turn off the freezer overnight. This can lead to decomposition,” he said.The problems are not just in licensed slaughterhouses. Many slaughter animals operate illegally in residential areas. “These shops continue selling meat until noon—and on Sundays, even till evening—without proper cold storage,” said a resident of Saidapet.Greater Chennai Corporation (GCC) Commissioner J Kumaragurubaran said modernisation of the Pullainthope slaughterhouse is underway at an estimated cost of ₹45 crore and is expected to be completed by December. The Saidapet slaughterhouse will also be taken over following a stakeholder meeting, with modernisation estimated at ₹50 crore. “The corporation will upgrade all licensed slaughterhouses in the city.A veterinary officer has been appointed at each slaughterhouse to stamp the meat before transport,” he said.Veterinary officer Hussain said GCC conducts random inspections in coordination with the Food Safety Department. “During inspections, we check for valid licences and ensure that the meat is sourced from licensed slaughterhouses, as many illegal ones operate in the city. If decomposed meat is found, it is seized by food safety officials. They initiate action,” he said.