The call followed an incident that happened on Monday, in Gasanze Cell, Nduba Sector where two men were arrested with 40 dead chicken.

According to Chief Inspector of Police (CIP) Marie Gorette Umutesi, the Police spokesperson for Central region, people who were on neighborhood night patrol commonly known as “Irondo ry’Umwuga” became suspicious and stopped two men who were carrying two sacks at midnight.

“The suspects identified as Emmanuel Mugabonake, 23 and Oscar Bagaragaza, 38 were caught having two full sacks of dead chickens which were supposed to be served to people as they are owners restaurants,” CIP Umutesi said.

The spokesperson added that, the suspects have a restaurant in Gasanze commercial center where they were going to cook those dead chicken for their clients.

CIP Umutesi warned people against those substandard meats, saying they are dangerous and poisonous for human lives.

“Besides being poisonous, they were about to be cooked and served in dirty place with poor hygiene and sanitation as it was confirmed by local leaders who inspected their restaurant and temporarily closed it,” she explained.

Residents were urged to be careful with meat and food they are served in different restaurants and consider hygiene before taking anything.

“We urge people that before taking any meal in restaurants, they should consider hygiene and always ask the kind of meal they are going to be served in order to prevent anything that can affect their lives. We also urge them to always report people who serve expired or substandard food,” CIP Umutesi emphasized.

“There are set standards related to the meat business including transportation and packaging, which must be followed.”

The Ministerial Order n°013/11.30 of 18/11/2010 on transport and trade of meat, particularly article 2 stipulates that “…the transport of fresh chilled or frozen meat for food purpose shall be carried in such a manner to not be seen from outside. The meat shall be properly covered and protected against the sun, rain, mud, dust, and flies.”

Article 3 of the same order states that motor-vehicle transportation of fresh, chilled or frozen, non-packed meat shall use closed vans, separate from the driver, internally covered with galvanized brass or any other stainless material.

At its upper part, the van shall be provided with rails to facilitate the handling of meat. In addition, its interior layout shall allow daily cleaning using water with detergent.