1 The food animals Dietary factors World livestock production UK meat plants and throughputs Cattle Breeds Systems of beef production Growth promoters Definitions Sheep Definitions Pigs Pig breeds Pig breeds in the United Kingdom Pig production Pig meat production Glossary of terms Additional facts Goats Poultry Definitions Rabbits Deer Handling of deer Form animal welfare council 2 Anatomy Descriptive terms Osteology and arthrology Bones Digestive system Tongue Stomach Mucous membranes Intestines Liver Pancreas (gut sweetbread) Respiratory system Lungs Pluck Circulatory system (heart, arteries, capillaries and veins) Heart Portal circulation Spleen (melt) Lymphatic system Haemal lymph nodes Lymph nodes of the ox Nodes of the head and neck Nodes of the chest and forequarter Nodes of the abdomen and hindquarter Lymph nodes of the pig Head and neck Other nodes Urogenital system Urinary organs Genital organs Kidney Reproductive system Uterus Udder Endocrine system Thymus Adrenal (suprarenal) bodies Testicles (testes) Collection and yield of glands Skin Horns Muscular system Connective tissue Fat Determination of age by dentition Teeth Determination of sex Cattle Sheep Pigs Horse and ox differentiation Debasement of food (adulteration and substitution) Food tampering 3 Meat establishment construction and equipment Site Environmental statement Submission of plans Area size Facilities Equipment design Pest control Small abattoir units Lairage Cattle lairage Sheep lairage Pig lairage Deer lairage Clipping or cleaning of livestock Manure disposal Slaughterhall Stunning area Bleeding area Cattle carcase dressing On-the-rail dressing Sheep slaughterhall Pig slaughterhall Singeing and scraping Refrigeration accommodation Detained meat room Condemned meat room Hide and skin store Gut and tripe room Red offal room The edible fat room Cutting rooms Equipment wash Fresh meat dispatch area Vehicle washing General amenities for personnel Veterinary office Treatment of effluent Pollution parameters Treatment Preliminary treatment: Screening, solids and grit removal Secondary treatment 4 Preservation of meat Physical changes in stored meat Chemical changes in stored meat Water activity or water availability (aw ) Meat curing Salt Ingredients used in curing Production of bacon and ham Cutting Application of the pickle Production of cooked hams Traditional dry-cured bacon Alternative dry cure Smoking Common defects in cured meat Micro-organisms on cured product Refrigeration Mechanical refrigeration Chilling of meat Freezing of meat Freeze-drying or lyophilisation Storage of fresh meat Vacuum packing Modified atmosphere packing Refrigerated meat transport and storage Changes in frozen meat ‘Weeping’ or ‘drip’ Durability of frozen meat Effect of freezing on pathogenic micro-organisms and parasites Heat: Thermal processing Traditional canning methodology Treatment of food to be canned Canning operations Canning of meats Foods packed in glass Spoilage in canned foods Types of spoilage The public health aspect of canned foods Other methods of meat preservation Antioxidants Preservatives Irradiation Infrared radiation Ultraviolet radiation Ionising radiation High pressure 5 Plant sanitation Reasons for cleaning and disinfecting plant ‘Scotoma effect’ or ‘factory-blindness’ The chemistry of cleaning The soil The substrate: Materials of construction Energies of cleaning Chemical and physical reactions of cleaning Detergents: Design and choice Principles of disinfection Biocidal active components Disinfectants: Design and choice Hygiene equipment and application methods Manual cleaning Foam cleaning Foam and disinfectant application equipment Gels Spray Fogging Knife and cutting tool disinfection during processing Machine washing Cleaning-in-place (CIP) Rinse systems Contamination and re-contamination Air Water People Surfaces Cleaning procedures The cleaning sequence Monitoring of hygiene Training Safety Effluent and external odour control 6 From farm to slaughter Production of clean, healthy livestock Clean livestock Healthy livestock Safe use of animal medicines Safe disposal of animal waste Animal welfare on the farm Assessment of an animal’s welfare Transportation of livestock Loading and unloading The journey to slaughter EU transport legislation Protection during transport Means of transport Space allowances Duties of transporters Feed, water and rest periods Treatment of sick animals Travel documentation Loss of weight during transport Transport mortality Lairage construction Animal husbandry in the lairage Moving animals within the lairage Social stress Watering Fasting Resting of animals prior to slaughter Pre-slaughter handling and meat quality Stress and the animal Stress and meat quality Pre-slaughter feeding of sugars Traumatic injury Time of bruising Rough handling Presence of horns Temperament Stunning box design Mixing of animals Breed Incentives and education 7 Humane slaughter Pre-slaughter handling/restraint Cattle movement and restraint Pig movement and restraint The slaughtering process Assessment of unconsciousness at slaughter Methods of stunning Percussive stunning Head sites for percussive stunning Water jet stunning Carbon dioxide and other gas mixtures Electrical stunning Effect of stunning on meat quality Slaughter of minor species Slaughter of deer Slaughter of ostriches Slaughter of rabbits Other methods of slaughter Slaughter of poultry Electrical stunning of poultry Assessment of unconsciousness in electrical water bath stunned poultry Stunning/killing poultry with controlled atmospheres Percussive stunning of poultry Other methods of slaughter Effects of stunning on poultry meat quality Pithing Bleeding Cattle Sheep Pigs Efficiency of bleeding Slaughter without pre-stunning Shechita – Jewish religious slaughter Muslim methods of slaughter Slaughter of poultry without stunning 8 Meat hygiene practice Meat and animal by-products Hygienic production Sources of contamination Outer integument – hide, hair, fleece or skin Gastrointestinal tract Stunning and sticking Physical contact with structures Operatives Equipment and utensils The slaughter hall environment Vermin and pests Chemical contamination Methods of reducing contamination Dealing with the dirty animal Clipping cattle on line Protecting the meat from the worker Good hygiene practice Layout and flow lines Dressing techniques – Removal of hide/fleece/hair Preventing contamination from the gastrointestinal tract Post-slaughter decontamination Water Trimming Chemical treatments Bacteriophages Ultraviolet and pulsed high-intensity light Outputs of the slaughterhouse Treatment of edible co-products Fats Edible fat rendering Stomach and intestines Bones Hides and skins Animal by-products Category 1 Category 2 Category 3 (can be used for pet food) Materials for technical uses Hygiene requirements for animal by-product processing establishments Rendering processes References 9 Meat inspection protocols The case for change The holistic approach Integrated Food Safety Assurance Farm to fork Food chain information Ante-mortem inspection Ante-mortem inspection procedure in the slaughter establishment Practical ante-mortem procedure Emergency slaughter animals Emergency slaughter: The decision on farm Emergency slaughter: The decision at the slaughter establishment Post-mortem inspection Facilities for post-mortem inspection Carcase identification and traceability Traditional post-mortem inspection Traditional post-mortem inspection of cattle Traditional post-mortem inspection of calves Traditional post-mortem inspection of sheep and goats Traditional post-mortem inspection of pigs Traditional post-mortem inspection of equines Traditional post-mortem inspection of poultry Decisions at post-mortem examination Common post-mortem findings Abscesses Omphalophlebitis Arthritis Oedema Pneumonia and pleurisy Endocarditis Pericarditis Pyelonephritis Bruising Pigmentation Haematogenous pigments Bile pigments Porphyrin Lipofuscin (‘wear-and-tear pigment’, pigment of brown atrophy, lipochrome, haemofuscin) Xanthosis (xanthomatosis, osteohaematochromatosis, brown atrophy) Tumours Classes of tumours Causes of tumours Effect on host Nomenclature of neoplasms Judgement of neoplasia Poor condition/emaciation Contamination Parasitic conditions Ascaris suum Echinococcus granulosus: Hydatidosis and hydatid cyst Taenia hydatigena (known as Cysticercus tenuicollis in larval stage) Taenia ovis (previously known as Cysticercus ovis) Fasciola hepatica: Liver fluke Paramphistomiasis Sarcocystis Courses of action Utilisation of post-mortem data Control of hygienic production Hazard analysis and critical control points (HACCP) Implementation of an HACCP system Worldwide food safety standards 10 Poultry production, slaughter and inspection Production of poultry Poultry feedingstuffs Poultry flock health Catching and crating Reception and unloading Pre-slaughter inspection Shackling Stunning and slaughter Scalding and defeathering Defeathering Evisceration Chilling Ante-mortem health inspection Post-mortem inspection in the plant Decision of the official veterinarian at the post-mortem inspection General contamination Guidelines on trimming poultry Coliform infections Salmonellosis Campylobacteriosis Chlamydiosis (psittacosis/ornithosis) Miscellaneous conditions Dead on arrival Bruising and fractures Breast blisters and hock burn Ascites Slaughter liver or cholangiohepatitis Fatty liver haemorrhagic syndrome (FLHS) Vices Contamination Decomposition Barking Diseases of the female reproductive system Oregon disease Over-scald Fevered carcases Septicaemia Insufficient bleeding Emaciation Viscera absent 11 Exotic meat production Rabbits Slaughter Inspection Post-mortem judgements in rabbit meat inspection Zoonoses Guidelines on contamination, missing viscera and trimming Farmed deer Handling and slaughter Park deer Wild deer Killing Ostriches Restraint Stunning Dressing Changes after slaughter Commercial squab production Further reading 12 Food poisoning and meat microbiology Part 1: Food poisoning Types of food poisoning Surveillance of food poisoning Laboratory reports of enteric infections Outbreak surveillance General considerations Food-borne pathogens Part 2: Meat microbiology Bacteriological examination of carcases Part 3: Meat decomposition and spoilage Assessment of decomposition Further reading 13 Controls on veterinary drug residues in the European Union Legal framework Licensed veterinary medicines Hormones and ß-Agonists Prohibited compounds Unauthorised and unlicensed compounds Regulatory limits: MRLs, MRPLs and RPAs The National Residue Control Plan in EU member states Compound groups Sampling levels for each species Relationship between species and substance to be analysed Testing procedures and performance characteristics Testing procedures CCalpha and CCbeta Sampling of imported food Legal basis for sampling of imports from third countries Frequency of sampling of imports from third countries Interpretation of non-compliant results The Rapid Alert System for Food and Feed (RASFF) Legal basis and description of the RASFF RASFF notification types Notification basis Action taken Distribution status Actions taken following infringements Analytical methods: Technical aspects Method specificity Performance characteristics Method validation Proficiency testing 14 Health and safety in meat processing Accident statistics UK legislation General duties Key topics requiring risk assessment Being struck by hand tools including knives Musculoskeletal disorders Slips, trips and falls Contact with machinery Transport Falls from a height Substances/microorganisms Zoonoses Specific control measures for zoonoses Animals Noise Cold environment

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