Course Content
Aim, objective and role of veterinary public health
0/5
Introduction
Aim of veterinary public health
Scope of Veterinary Public Health
Objectives of veterinary public health
Role of Veterinary Public Health
Meat hygiene in relation to public health
0/4
Introduction
Microbial flora of meat and meat products
Some common Gram-positive bacteria that affects meat
Some common Gram positive bacteria that affects meat
Sources of bacterial contamination of raw meat and method of control
0/5
Introduction
Sources of microorganisms
Methods of Reducing Contamination during Slaughtering
Methods of Reducing Post-slaughtering Contamination
Meat quality parameters
General principles and objectives of meat inspection
0/4
Introduction
Ante mortem inspection
Postmortem inspection
Objectives of Meat Inspection
Different components and management aspects of abattoir
0/3
Introduction
Site selection
Components of slaughterhouse
Methods of slaughter
0/3
Introduction
Types of stunning
Killing
Conditions detected at meat inspection and judgement
0/2
Introduction
Acute and chronic conditions
Characteristics and differentiation of meats of different food animals
0/2
Introduction
Differentiation techniques of meat of different animals
Emergency slaughter
0/2
Introduction
Methods of slaughter
Disposal of unsound meat
0/3
Introduction
Various Methods of Disposal of Unsound Meat and Carcass
Disinfection of Premises
Principles of meat preservation
0/3
Introduction
Factors that affect microbial growth
Principles of preservation
Meat borne diseases and method of control
0/9
Introduction
Meat borne Bacterial diseases
Other pathogens
Meat borne Viral diseases
Meat borne Prion disease
Meat borne Parasitic disease
Methods of control of meat borne diseases
Microbial spoilage
Testing
Duties of a meat inspector
0/1
Introduction
Learn Meat Inspection with Anusha
About Lesson

Objectives of Meat Inspection

  • To ensure that only apparently healthy, physiologically normal animals are slaughtered for human consumption and that abnormal animals are separated and dealt with accordingly.
  • To ensure that meat from animals is free from disease, wholesome and of no risk to human health.
  • To prevent diseased or otherwise unwholesome meat being marketed or being offered for sale for human consumption.
  • To detect outbreaks of animals plagues, such as Foot and Mouth disease, Contagious Bovine Pleura Pneumonia, Rinderpest, Anthrax, Swine plague, etc.
  • To assist the lcation of diseased flock.
  • To assist in establishing and fostering large meat export trade by ensuring that all meat shall be clean and wholesome and that the regulations of the importing countries are observed.
  • To ensure that all meat intended for human consumption shall be prepared, stored and marketed under hygienic conditions.
  • To enforce humane methods of slaughter.
  • To protect man and lower animals indirectly by interrupting the life cycle of certain parasites, e.g. Echinococcus granulosus.
  • To protect the honest butcher from unfair competition.
  • To prevent fraudulent substitution.
  • To ensure that flesh and organs which have been condemned shall be disposed off in a harmless and when practicable in an economic manner.
Previous
Next
Scroll to Top