IntroductionIntroduction

Meat hygiene is a branch of the larger science of food hygiene.

Animals are subject to disease and other affections which make them unfit for use .

The consumer expects to get flesh which is produced from healthy animals and poultry.

Meat hygiene is the methods that are necessary to achieve this demand.

The chief purpose of meat inspection is to:1-protect man against the dangers which may

threaten him from eating meat.These dangers are of several sources. The

most serious danger lies in the possibility of the infection with a zoonotic disease.

2- Ensure wholesome meat

3-Inspection of meat also combating diseases by interrupt the life cycle of parasites and condemning the diseased animals

AbattoirsAbattoirs

The basic hygienic principles of construction of abattoirs are the same whether the abattoirs are large and industrialized or even small and rural as the

slaughterhouses are built used for food animal slaughter and subjected to efficient and adequate inspection.

Slaughterhouse design and Slaughterhouse design and constructionconstruction

Separating clean and dirty operations:

The separation between clean and unclean operations hygienic importance, that to avoid the contamination of dressed carcasses and edible offal.

This require the best possible planning to permit the transport of unclean products in one direction only

Main compartment of abattoir: 1- Lairage (Quarantine).2- Slaughter hall and Emergency slaughter hall. 3- Chilling and freezing room.4- Detention room.5- Condemned meat room. 6. Laboratory.7- Boiler house.

Accessory compartment:1-Isolation block.2-Guttery and trippery (Gut and tripe room).3-Hide and skin store.4-Manure houses.

Ante-Mortem InspectionAnte-Mortem InspectionAnte-mortem inspection of animals intended for slaughter

considered an essential procedure in any efficient meat inspection service

Ante-mortem inspection means the examination of animals before slaughtering; the object is to sure that each food animal is in good health

It is highly important and valuable It is highly important and valuable for the following reasonsfor the following reasons

1-Detecting animals suffering from some affection whichmight be injurious to human health and not attended with

post mortem lesions e.g. Salmonella diseases and mineral food poisoning

2-Facilitates post-mortem examination and directs the attention of the inspector to a particular part or organ during the post-mortem examination, e.g. Coenurus cerebralis, tetanus, listeriosis, encephalitis

It is highly important and valuable It is highly important and valuable for the following reasonsfor the following reasons

3-To prevent the infection of butchers and veterinarian with diseases contagious to man. e.g. anthrax, rabies

4-The immediate detection and isolation of animals affected with infectious diseases. The source of the disease can often be traced, and measures taken to prevent its spread.

5- It is play an economic role in prevent unnecessary condemnation

Ante mortem inspection carried out in lairges Temprature should be taken Carried out by the same veterinarian Attention should be paid to signs of health, movements

and state of nutrition

Post Mortem inspectionPost Mortem inspection

Routine p.m examination to separate normal animal from abnormal ones to protect consumer

• also:• provides a safe whole some meat.• Prevent transmission of :diseases to man• Prevent trans. of dis. to other food animals• Prevent contamination of meat . • Routine p.m. exam. should be done direct. after

dressing of carcass

General directionGeneral direction

the inspection of the meat should be made by day-light or by even distributed light

• p.m. exam .carried out by the same vet who has undertaken a.m. inspection

• the examiner should be present at the time of dressing in order to prevent butcher substitution

• the inspector should have 2 knives as if one contaminated by any inf. Dis use other.

General directionGeneral direction

• when several animals of the same type .the viscera must be kept in association

• head .pluck and liver should be kept near to their carcass • every organ are examined by the palpation and by

incisions• all viscera should by examined as soon as possible after

removing • avoid soiling of the hands from carcasses and floor of the

abattoir when cutting or removed a diseases parts• suspected carcasses with all its viscera must by detained

for further examination sp. lab. examination

Inspection of cattle buffaloes and Inspection of cattle buffaloes and camelscamels

• carcass exterior• sex. age nutritive condition• efficiency of bleeding • Discolouration and odor • swelling and deformities of bone or joints • bruises. haem. and abscess

BloodBlood

• detect its color sp. In emergency• pale anemia• reddish whit. leukemia• dark red fever• blood does not clot in anthrax• blood does not clot to some extent

septicemia. toxemia

HeadHead

• Teeth aging the animals• gums. lips and tongue. dis .cattle plague

stomatitis. • int and ext.masseters ms. C. bovis • bone of head mandible actinomycosis• retropharyngeal. submaxillary and parotid lins.

For abscess and actinabacilloses

Lung ,Trachea. Bronchial and Lung ,Trachea. Bronchial and MediastinalMediastinal

L. ns L. ns• The pluck should be removed from carcase by

Vet. • Visual inspection. palpation and incision

pleurisy. pneumonia .T.B. fascia• hydatid cyst. abscess. ……• bronchial and mediastinal L.ns. abscess T.B.

liverliver

visual exam with palpation any abnormal case in or on the surface of it.

incision in tissue and bile duct → fasciola, necrosis, abscess, T.B., cirrhosis,

hydated cyst., C.bovis

SpleenSpleen

• enlarged in anthrax, blood diseases ,T.B. on the surface of bovine spleen

• if nodules or thickness in subs. of spleen→ long incisions to detect their nature

HeartHeart

the pericarclium → pericarditis. Haem.serofibrinous fluid and pus → traumatic pericarditis

heart to be examined for T.B. ,C.bovis, pctechial haem., fatty degeneration and infiltration

kidneykidney

• the kidnies are not removed from the carcaase and inspected in its site→ nephritis, hydronephrosis, abscess, T.B., haem.

• Renal L.n. → T.B

Stomach and intestinesStomach and intestines

• Examine inner and outer surfaces and L.ns.→ inflammation, Tumour ,parasites, T.B.

• Reticulum for → traumatic reticulitis• Mesenteric l.ns → T.B. linguatla nodules.

Udders and Supramammary Udders and Supramammary L.nsL.ns

• inspected by palpation ,incisions in its tissues→ inflammation, septic mastitis, T.B., abscess

• in T.B the udder is removed intact without incision

UterusUterus

Special examnaination in:Caw have calved shortly before slaughter That show vaginal discharge during A.m.That show changes in the uterine surfacethe uterus should be palpated, incised if necessary ……

→prevent contamination of carcasein case of brucella the uterus should not incised or handledin case of septic meteritis →food poisoning in case of pregnancy or recent parturition well set… well

→bleed fit for human consumption.