Antemortem and postmortem inspection of food animals - General Principles Hazard Analysis Critical Control Point (HACCP) Concept in Meat Inspection. The objectives of meat inspection programme are twofold: To ensure that only apparently healthy, physiologically normal animals are slaughtered for human. ing the inspection of meat and food animals, meat inspection is put over the new edition of the book I was, therefore, able torestrict myself in the section on the.

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Meat Inspection Book

Find Meat inspection books online. Get the best Meat inspection books at our marketplace. Wilson's Practical Meat Inspection, Seventh Edition. Editor(s). William G. Wilson. First published July Print ISBN |Online. About this book. Meat inspection, meat hygiene and official control tasks in the slaughterhouse have always been of major importance in the.

Add to basket. The fourth in the highly acclaimed series of Meat Inspection Handbooks. The full colour photographs make this another invaluable tool for all those for whom knowledge of porcine anatomy, diseases and other conditions is required, including veterinary surgeons and meat inspectors within the abattoir, and also producers who will be receiving condemnation data from these establishments. At Langford he lectures on Meat Animal Pathology, Welfare at Slaughter and Parasitology to veterinary undergraduates, environmental health students and post graduates undertaking the Official Veterinarian course. Including 2nd Editions, he has authored six books on Meat Inspection that have been very well received. Click here to view sample pages. This is considered an out of date browser.

Ettriqui Co-author : Fig. Herenda Author : Fig. Introduction Meat inspection is commonly perceived as the sanitary control of slaughter animals and meat. The aim of meat inspection is to provide safe and wholesome meat for human consumption.

Meat Inspection and Control in the Slaughterhouse

The responsibility for achieving this objective lies primarily with the relevant public health authorities who are represented by veterinarians and meat inspectors at the abattoir stage. In many developing regions and in particular in rural abattoirs, meat inspectors often lack the necessary information and guidelines to assess the sanitary status of carcasses, meat and organs from slaughter animals.

FAO has therefore endeavoured to prepare concise guidelines on the subject together with colour illustrations demonstrating the pathological lesions that may occur in bovines, small ruminants, pigs, game, poultry and rabbits. The statements made on the judgement of diseased carcasses or parts of the carcasses are recommendations which are also influenced by the need of salvaging as much meat as possible for human consumption.

Manual on Meat Inspection for Developing Countries (Fao Animal Production and Health Paper)

These recommendations are not meant to interfere with any existing regulations on the subject in individual countries. This Manual on Meat Inspection for Developing Countries has been prepared by an experienced meat inspection specialist as the main author in cooperation with meat inspection experts from the four regions Asia and Pacific, Africa, Latin America and the Near East. The book is intended to guide meat inspectors particularly in the four mentioned regions in their daily work in urban and rural abattoirs.

Veterinarians engaged in meat inspection will also benefit, especially as regards their supervisory roles in meat hygiene. Introduction Meat inspection is commonly perceived as the sanitary control of slaughter animals and meat.

ISBN 13: 9781118525869

The aim of meat inspection is to provide safe and wholesome meat for human consumption. The responsibility for achieving this objective lies primarily with the relevant public health authorities who are represented by veterinarians and meat inspectors at the abattoir stage. In many developing regions and in particular in rural abattoirs, meat inspectors often lack the necessary information and guidelines to assess the sanitary status of carcasses, meat and organs from slaughter animals.

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FAO has therefore endeavoured to prepare concise guidelines on the subject together with colour illustrations demonstrating the pathological lesions that may occur in bovines, small ruminants, pigs, game, poultry and rabbits. The statements made on the judgement of diseased carcasses or parts of the carcasses are recommendations which are also influenced by the need of salvaging as much meat as possible for human consumption. These recommendations are not meant to interfere with any existing regulations on the subject in individual countries.

This Manual on Meat Inspection for Developing Countries has been prepared by an experienced meat inspection specialist as the main author in cooperation with meat inspection experts from the four regions Asia and Pacific, Africa, Latin America and the Near East.

The book is intended to guide meat inspectors particularly in the four mentioned regions in their daily work in urban and rural abattoirs. Veterinarians engaged in meat inspection will also benefit, especially as regards their supervisory roles in meat hygiene.

The book shall also serve as a training manual for trainees in meat inspection, a field in which FAO has organized theoretical and practical training courses for many years. FAO will continue these activities in future and it is expected that the Manual will facilitate these tasks.

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