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Postmortom Meat Inspection of Animals and Poultry

Postmortom Meat Inspection of Animals and Poultry

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Published by kellykat64

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Categories:Types, School Work
Published by: kellykat64 on Jun 25, 2008
Copyright:Attribution Non-commercial

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05/20/2013

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Code of Practice for Postmortem Inspection of Meat Animals andPoultry
.Dr. Kedar KarkiM.V.St. Pre. Vet. Med.
INTRODUCTION AND BACKGROUND
Meat inspection Branch of Public Health.
Necessary for supply of hygienic Meat.
Professional examination, judgment of meat of slaughtered animal
To determine its fitness for human consumption
Situation in Nepal.
Meat inspection is Unsatisfactory.
Too many unlicensed uncontrolled Private slaughter houses.
Objectionable place
Minimum hygienic condition at inspection facilities don't exist.
Many Animal Diseases communicable to man through meat.
To avoid this
Complete anti mortem and post-mortem inspection of slaughteredanimals should be done by a veterinarian.
Necessary to supervise distribution chain of meat supply
Slaughter to meat market, meat shop and consumers.
Avoid its contamination, spoilage, storage handling, and transport.
In Nepal slaughter house and Meat inspection act is Promulgated, buthard to implement
Facilities for Postmortem Examination
Good working condition
carcasses\parts must be delivered in satisfactory manner
Natural lighting facilities.
Hot and cold running Water
For large animal's three main inspection
Head viscera and carcass
Carcass Identification
Clip or tie on labels
Stick on tickets
Plastic stud
Marking ink
Knife Marks in superficial Muscle
For identification
Clearly legible
Easily applied
Cheep, non toxic, non corrosive
Marking Meat, "retained ""detained" condemned.
Post Mortem examination
Detection of fitness for human consumption
Detect and eliminate abnormalities
Done immediately after slaughter of animal
Parts should be retained, marked for identification.
Artificial Light is unsatisfactory
 
Badly Bled, fevered, iecterus.
Postmortem procedure
Head, viscera, Carcass remain identifiable until inspection iscompleted.
No serous membrane
No evidence of disease
No mark of identification
Should not be modified/removed from carcass
Prior postmortem inspection
Hygienic and good working order
facilities for stamping
Avoid contamination
Detained area.
Carcass Inspection
Clip/Tie on label
Stick on Ticket
plastic stud
Marking ink
Knife marks in superficial muscles
Must be legible
Easily applied
Cheap Nontoxic, Non corrosive
Meat inspector may "retained" detained and "condemned"
Postmortem examination
Fitness for human consumption
To detect and eliminate abnormality and contamination
Never do it in artificial right.
Post mortem procedure
Head/ viscera must/ remain identifiable
No serous membrane, no evidence of disease
No mark/ identification should not be modified
Inspector most insure, premises, equipment facilities arehygienic/good working order,
Avoid contamination
You are the final authority to certify fitness of Carcasses/offal forhuman consumption
Visual examination
Olfaction
Palpation
Incision
Carcass inspection
Poorness/ Emaciation.
Evidence of bruising Hemorrhage or any discharge
Oedema
Efficiency of bleeding
 
Swelling, deformities of Bone
Abnormal odors
Rigor mortis
Head inspection
Outer surface, eyes, gum, lips tongue
Necrotic, stomatitis actinomycosis actinobacillsis
Viscera inspection
Lungs
: for pleurisy, Pneumonia, cyst. Tuberculosis, FasciolosisHydated cyst
Heart
: evidence of pericarditis, hemorrhage,
Liver
: Fatly changes, actinosacilose abscess, hydrated Cyst.Cystisurcosis Fasciliosis.
Kidney:
Petechial hemorrhage
Spleen:
tuberculosis, anthrax, haematoma
Uterus
: viewed palpated, Brucellosis reactors should not be incisedof handled
Udder
: If it is mastitis not fit for human consumption.Evidences of abscesses / septic nodes
Sheep Goat
Satisfactory bleeding/setting
lung for parasitic infection
Hydatid Cyst, nematodes.
Liver for facioliasis
Pig
Bronchial, portal, mesenteric Rectophrangial and submaxilary Lymphnodes
Poultry
Odema, Ascitis, Jaundice
Fungal infection
Parasitize mark's in diseases in Trachea, lungs, oesopharsis, crispintestinal, gall bladder should be excluded for human consumption
Judgment of meat
Rabies
: total condemtion
Anthrax
: total condemtion
Glander:
total condemtion
Rinderpest:
Total condemtion
F.M.D
.: Febrile condition total condemtion
Foot Rot
: total condemtion
sheep pox:
total condemtion
Swine fever:
total condemtion
Parasitism:
conditional passing
Abscess:
conditional passing
Localized infection
conditional passing
All authority lies to vet. Meat Inspector,

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