VPH - I Lecture

Veterinary public health I
By Biruhtesfa A.
DVM, MSc1,2, Associate professor
Nov. 2022/23
Biruhtesfa A. AAU CVMA 2022 1

Week-1
• Introduction to veterinary public health:
• Duties and responsibilities of veterinary public

health veterinarian in Ethiopian and
international context.
• Introduction on “one health”

What is Veterinary Public Health?

Introduction
• "the sum of all contributions to the physical,
mental and social well-being of humans through an
understanding and application of veterinary
science". By WHO
• Human health is inextricably linked to animal
health and production.
• This link between human and animal populations,
and with the surrounding environment, is
particularly close in developing regions
Introduction
• In both developing and industrialized countries,
however, this can lead to a serious risk to public
health with severe economic consequences.
• A number of communicable diseases (known as
zoonoses) are transmitted from animals to
humans.
• Veterinary medicine has a long and
distinguished history of contributing to the
maintenance and promotion of public health.
• The Role of Veterinary Public Health
Veterinary Public Health: The component of
public health activities devoted to the
application of professional veterinary skills,
knowledge, and resources to the protection and
improvement of human health (WHO, 1975)

The Role of Veterinary Public Health
• Prevention and control of Zoonotic diseases
• Food protection
• Environmental protection
• Veterinary public health service
 Animal monitoring for public health hazard
 Community services
 Animal model laboratories

Prevention and control of
Zoonotic diseases
• to understand the public health aspects of
zoonotic diseases
• to protect the public health from exposure to

diseases (direct and indirect contact)
• to apply epidemiology to the practice of

veterinary medicine
Prevention and control of
Zoonotic diseases
Veterinary responsibilities
• Protect humans from exposure to diseases transmitted
from animals
• Protect animals from zoonotic infections
• Educate clients and public to protect themselves from
zoonotic diseases
• Apply epidemiology (herd health medicine) to determine
the source of disease in animals and the dynamics of
transmission
• Disease surveillance and eradication program
• Disease prevention and control.
Food protection
• to understand the roles of veterinary medicine
in ensuring that meats, milk , eggs are safety
and wholesome.
• to understand principle in hygiene of eggs,
milk and edible animal products.
• to know microbiological criteria and chemical
composition of foods

Food protection
(Hygiene of foods of animal origins)
• play a major role in food quantity, quality and
safety .
• provide an adequate and wholesome food
supply :
 production of healthy animals
 slaughter and process of food
animals
 inspection of animal products
Environmental Health
• to assess designs and operations of livestock
operations for their environmental pollution
and to assist in control of the pollution
• to understand microbiological and chemical
water-safety standards.
• to understand principles of agricultural waste
management and to be able to guide in
preventing hazards of disease transmission
and toxic agents.
Environmental Health
 protect both the rural and urban environment from
degradation by animal concentrations .
 protect humans and animals from adverse
environmental effects
 identify safe water supplies
 advise water protect
 diagnose waterborne diseases and toxicoses
 advise on human health hazard associated with animal
and animal wastes
Veterinary public health services
• Companion animal/pets
• Animal welfare

Role of the Veterinarian in Public Health/One Health
• Most veterinarians contribute, directly or

indirectly, to public health goals and
outcomes.
• Veterinary public health contributions can be
categorized into six core domains, described
below.

• Diagnosis,
• Surveillance,
• Epidemiology,
• Control,
• Prevention, and
• Elimination of Zoonotic Diseases:

One Health
People , Animal, the Environment

• No single, internationally agreed upon
definition of One Health.
‘One Health is defined as a collaborative,

multisectoral,and transdisciplinary approach—
working at the local, regional, national, and
global levels—with the goal of achieving optimal
health outcomes recognizing the interconnection
between people, animals, plants, and their
shared environment’.
• ‘One Health recognizes that the health of
humans, animals and ecosystems are
interconnected. It involves applying a
coordinated, collaborative, multidisciplinary
and cross-sectoral approach to address
potential or existing risks that originate at the
animal-human-ecosystems interface’.
‘One Health is an approach to ensure the well-
being of people, animals and the environment
through collaborative problem solving—locally,
nationally, and globally’.
One health from vet perspective
• One health from schematic drawing and role

of vets in one health program
VPH I :
• Meat hygiene
• Food preservation
• Slaughter house byproducts
• Egg hygiene
• Fish hygiene
• Poultry hygiene
• Drug residue and withdrawal time
• HACCP
Week- 2
 Meat technology:
 composition of meat,
 eating quality,
 qualitative changes in meat,
 abnormal odor,

Food animals
• Meat is regarded as edibile parts (muscle and
offals) of food animals which consume mainly
grass and other arable crops eg. cattle
beef,buffalo,camel,deer, horse, pig,
• -poultry and other birds
• Culture and religion differences,availablity
• Hundreds of animals could supply meat for
human consumption-old testament
• Eg swine
• Meat is valuable part of a human diet because
• 1.it is the most concentrated and easily
assimilable nitogenous food and good source
of first class protein i.e. it contains aminoacids
essential for human life.
• 2.it is stimulating to metabolisim because of
high protein content i.e it assists the body in
producing heat and energy.

3.it is satisfying, for the presence of fat in the
diet delays emptying of the stomach (allays
hunger)
4. After suitable treatment (ripening and
cooking) meat acquires a palatable flavour, act
as a stimulant to gastric secretion and is readily
digested.

Production and consumption of meat
• Through out a history, meat has been
considered a high value food.
• Nutrition studies in deed show that meat are
high grade protein sources, the low
consumption of meat in many countries in
Asia and Africa was considered to be
malnutrition for these regions.

• US, Brazil and EU are world’s largest producer
of beef contributing 49%.
• US -19% and Brazil 16%
• China 12%

Structure of meat
• Meat muscle is made up of bundles of muscle
fiber held together by creamy white
connective tissue
• Tendons join the muscle fiber to the bones of
animals.

Muscle fiber

Connective tissue
• Meat animals body is supported by bones and
tendons by fibrous connective tissue.
• Contains two types of proteins:
collagen and elastin

 Collagens are the most abundant protein in
animals body and important in determine the
toughness of the meat.
Elastin has the true elasticity property
• Elastice property is important for the tissue of

the neck, the abdomen/intestinal wall and
arterial system.

Fat
Location of the fat
• Usually located in the abdomen, under the
skin and with in the endomysium surrounding
muscle fibers.
• Marbling
• When fat is associated with the muscle fiber
due to its appearance in the meat as wavy and
a resemblance to marble

Meat composition
• Physical
- lean, fat, bone, connective tissue
- proportions change over time
• Chemical
- 75%water,10%protein,2.5%fat,1%ash,1.2%CHO
2.3%other non protein substances nitrogens subs.
minerals, vitamins and inorganic substances.

Meat composition
Varies with:
 Spp of animal source
 Spp variation due to: breed, age and sex, deit
and exercise condition.
 Anatomical placement of the meat in focus

Typical percentage composition of some
meats with medium fat.

Characteristics of meat
• Meat PH
• Normal PH is 7.2 to 7.4 which is reduced to
about 5.5 for red meats and about PH 5.9 for
poultry.
• The drop in PH is one of most important
biochemical events in meat.

Water holding capacity
• WHC is the ability of meat to retain its water

during processing, storage and cooking.
• The loss of WHC, in turn leads to low product
yield and poor quality.

The colour of meat
• During the time meat is stored the colour changes
to darker brown red because of the formation of
metmyoglobin.
• When meat is cut and exposed to oxygen in the
air, it takes about twenty min. for myoglobin to
change to oxymyglobin, which is brighter red in
colour.
• After some time, the meat becomes a browner
colour again as metmyglobin is formed.
• These colour changes donot make any difference
to the taste and texture.
Meat quality
• Physical and chemical changes
• Colour change
• PH change
• Moisture content
• Rigor mortise –the first and most considerable
PM change which occurs in muscle.

• Rigor mortis is a postmortem change resulting
in the stiffening of the body muscles due to
chemical changes in their myofibrils.
• Conversion of Muscle into Meat (Rigor Mortis)

• RM is characterized by hardening and
contraction of voluntary muscles, by a loss in
transparency of the surface of the muscle
which becomes dull and by stiffening of joints,
increase in the temp by 1.5 oC. Then gradually
drops.
• RM affects first most active and more
nourished, starts head and neck then body
and backward.
• Heart is affected early by RM
• RM reaches its greatest intensity in the left
ventricle (so usually free of blood) on PM.
Although some blood on right ventricle.
• In physiologically normal animal RM will not
appear for 9-12hrs after slaughter, and
reaches maximum rigidity attained at 20-
24hrs and then gradually declines

Generation consequences following death
of an animal

The development of RM is influenced by
i. The Atm. temperature. A high temp

accelerates its onset, whereas low temp
retards it.
ii. Health: RM may absent or scarce in febrile
animals. certain drugs encourage early onset
of RM. Eg. Na salicylate, alcohol, ether.
iii. The supply of energy stored as glycogen and
ATP in the muscle at the time of death.

Lean Meat Quality
• The color of meat is one of the most important criteria
consumers use to select meat.
• Meat which is too pale or too dark is discriminated against in

preference to normal colored meat
• Poor ante-mortem handling can produce PSE or DFD meat and

may influence eating quality.
• PSE affects pigs and DFD occurs in all species.
• PSE-like characteristics, particularly pale color, have been

reported in some turkeyBiruhtesfa
and A.chicken meat recently.
AAU CVMA 2022 49
• Dark, firm, dry meat /DFD/dark cutting meat
• Pale soft exudative muscle/PSE, watery pork

• They are defined by the pH value of the meat
PSE DFD
after 12–48
45 min post
hours post
mortem of <6
mortem of > 6
Dark cutters
Causes of PSE and DFD meat
• Both PSE and DFD meat are caused by stress
experienced live animal at and before
slaughter.

PSE
• The problem is greater in stress-susceptible genotypes.
• Poultry and pigs carry one or two copies of the

Malignant Hypothermia (Halothane) gene.
• Antemortem stress (short term stress) usually

increases the severity of PSE.
• Muscle pH drops very fast, body temp increases

causing the meat to be pale in color, soft in texture
with exudation of water.
DFD
Chronic stress that can produce DFD meat;
long periods without food (fasting)

fatigue caused by very long transport under
poor conditions
fighting that occurs when mixed together

DFD
• Caused by a shortage of glycogen at slaughter.

• Without enough glycogen to convert to lactic
acid, the muscle pH stays high, closer to 7.0
(living muscle pH)
• Results in muscle too dark in color, firm in
texture, and dry on muscle surface

Dark, firm, dry meat /DFD/dark cutting meat
• Is a condition in which the colour of the

musculature of freshly killed animals as a
whole or in part is appreciably darker and
drier than normal.
• Common in cattle
• When animals are subject to pre slaughter
stress including mixing of stocks in 24-48hrs
prior to slaughter.

• Besides preslaughter stress, there are
indications that the actual slaughter
procedure may influence the onset of DFD and
PSE.
• The f/g procedures will help reduce the

incidence of DFD and PSE

• 1.Animals should be handled gently and
quietly at the farm and meat plant.
• 2.loading ramps should be provided at the
farm and efficient unloading facilities at the
meat plants.
• 3. stock should be kept at the original social
groups as far as possible and there should be
no mixing with in the last vital 24-48hrs period
before slaughter.
Biruhtesfa A. Hawassa University 2021 60
Cattle loading Ramp
• Its is used for loading and unloading of
animals

• 4 lairage pen design and race arrangement
should allow for easy and efficient movement
of stock.
• 5.water should be provided at all time in the
lair age and food when necessary.
• 6 the use of stick and electric goods should be
avoided
• 7 Aggressive animals should be isolated in the
lairage as female animals in oestrus.
• 8 The use of overhead fine spray of water in
the lairage has been shown to reduce the
incidence of PSE because of its cooling effect
• 9 careful selection of stocks in the lairage
based on age, sex, spp
• 10 feeding of sugar in liguid form for pigs in
the lairage is recommended.

Adulteration and substitutions

What is adulteration.
• Food adulteration is an act of intentionally debasing

the quality of food offered for sale either by the
admixture or substitution of inferior substances or by
the removal of some valuable ingredient .
• Food adulteration takes into account not only the

intentionally addition or substitution or abstraction
of substances which adversely affect nature,
substances and quality of food, but also incidental
contamination during the period of growth,
harvesting and storage, processing, transport and
distribution
Adulterant means any material which is or could be
employed for making the food unsafe or sub-standard or
misbranded or containing extraneous matter.
• Food is adulturated if its quality is lowered or
affected by the addition of subtsances which are
injurious to health or by removal of substances which
are nutritious.
• It is defined as the act of intentionally debasing the

quality of food offered for sale either by admixture
or substitution of inferior substances or by the
removal of some valuable ingredients.
Food is declared adulterated if
Differentiation of carcasses & organs of different
animals
• For detection of meat species in adulterated

meat have several techniques started from
simple physical tests to recent sophisticated
molecular techniques.
1. Physical techniques: It gives the primary idea
about the meat species on the basis of quality
characteristics of the meat. Eg. Color,
consistency, odor

Meat Color Consistency Odor Marbling
Beef Dark red with Firm and cut - Present

slight brownish surface is shiny
tinge
Buffalo Dark red Firm - Absent or poorly
Mutton Dark red Firm and dense Ammoniac Absent to scanty
Pork Grayish white Very soft Urine like Present

to light red
Poultry White Firm - Absent
Horse meat Dark red with Firm with - Absent
bluish tinge prominent fascia
Camel meat Red Fairly firm - Absent
Rabbit meat Pale, grey to Firm Pronounced Absent
grey red

• Anatomical techniques: These include; Dental
formula if teeth are attached with the carcass.
•
Another anatomical technique for carcass
identification is on the basis of vertebrae and
ribs number present on the carcass

2. Histological techniques; in this technique we
generally measured muscle fiber length, diameter,
density and pattern of the muscle fibers in different
meats of animal.
3. Chemical techniques: For meat species
specifications various chemical tests are of immense
value.
4. Biological techniques: These techniques are mainly
based on the principles of antigen antibody reactions.
These tests are also known as Serological.
• 5. Molecular techniques: DNA based molecular
techniques: DNA is molecule of choice for
species specifications due to its stability during
heating and processing. Polymerase Chain
Reaction (PCR): PCR is a rapid method because
in this technique we can obtain multiple copies
of specific piece of DNA sequence in vitro and it
has high degree of selectivity and sensitivity. It is
a qualitative test for meat species specification.

dentation
• Horse 2(I3/3 +C1/1 + P 3 or 4/3 + M ¾) = 40-42 teeth
• Ox 2 (I 0/4 + C% + P 3/3 + M 3/3) = 32 teeth
• Sheep/Goat 2 (I 0/4 +C% + P3/3 + M 3/3) = 32 teeth
• Pig 2 (I 3/3 + C1/1 + P 1/1 + M 6/6) = 44 teeth
• Dog 2 (I 3/3 + C ½ + p 4/4 + M 2/3) = 42 teeth

Animal Cervical Thoracic Lumba Sacra Coccyge
s r l s
Horse 7 18 6 5 15-21
Ox 7 13 6 5 13-20
Sheep 7 13 6 5 12-20
Goat 7 13 6 5 12-20
Pig 7 14-15 7 4 18-23
Dog 7 13 7 3 20-23

Your individual assignment (5%)
• Differentiation on bone, meat/carcass/edible organs

structure.(gross/comparative anatomy
• teeth, tongue, ribs, lung, stomach, spleen,kidney,liver,heart,
carcass texture,vertbrae)
• 1.Sheep VS goat
• 2.Horse VS cattle
• 3.Pork vs Dog
• 4.Cattle Vs sheep
• 5.Pork VS chicken
• 6.Pork Vs cattle
Only 2-3 pages hand written.
Submission date Nov 24,2022.

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Veterinary public health I

Biruhtesfa A. AAU CVMA 2022 1

• Duties and responsibilities of veterinary public

• Introduction on “one health”

Biruhtesfa A. AAU CVMA 2022 3

Biruhtesfa A. AAU CVMA 2022 6

Biruhtesfa A. AAU CVMA 2022 7

• to protect the public health from exposure to

• to apply epidemiology to the practice of

Biruhtesfa A. AAU CVMA 2022 11

Biruhtesfa A. AAU CVMA 2022 15

• Most veterinarians contribute, directly or

Biruhtesfa A. AAU CVMA 2022 16

Biruhtesfa A. AAU CVMA 2022 17

People , Animal, the Environment

‘One Health is defined as a collaborative,

• One health from schematic drawing and role

Biruhtesfa A. AAU CVMA 2022 24

Biruhtesfa A. AAU CVMA 2022 26

Biruhtesfa A. AAU CVMA 2022 27

Biruhtesfa A. AAU CVMA 2022 28

Biruhtesfa A. AAU CVMA 2022 29

Biruhtesfa A. AAU CVMA 2022 31

Biruhtesfa A. AAU CVMA 2022 32

Biruhtesfa A. AAU CVMA 2022 33

• Elastice property is important for the tissue of

Biruhtesfa A. AAU CVMA 2022 34

Biruhtesfa A. AAU CVMA 2022 35

Biruhtesfa A. AAU CVMA 2022 36

Biruhtesfa A. AAU CVMA 2022 37

Biruhtesfa A. AAU CVMA 2022 38

Biruhtesfa A. AAU CVMA 2022 39

• WHC is the ability of meat to retain its water

Biruhtesfa A. AAU CVMA 2022 40

Biruhtesfa A. AAU CVMA 2022 42

• Conversion of Muscle into Meat (Rigor Mortis)

Biruhtesfa A. AAU CVMA 2022 43

Biruhtesfa A. AAU CVMA 2022 45

Biruhtesfa A. AAU CVMA 2022 46

i. The Atm. temperature. A high temp

Biruhtesfa A. AAU CVMA 2022 48

• Meat which is too pale or too dark is discriminated against in

• Poor ante-mortem handling can produce PSE or DFD meat and

• PSE affects pigs and DFD occurs in all species.

• PSE-like characteristics, particularly pale color, have been

• Pale soft exudative muscle/PSE, watery pork

Biruhtesfa A. AAU CVMA 2022 50

Biruhtesfa A. AAU CVMA 2022 52

• Poultry and pigs carry one or two copies of the

• Antemortem stress (short term stress) usually

• Muscle pH drops very fast, body temp increases

long periods without food (fasting)

Biruhtesfa A. AAU CVMA 2022 54

• Caused by a shortage of glycogen at slaughter.

Biruhtesfa A. AAU CVMA 2022 55

• Is a condition in which the colour of the

Biruhtesfa A. AAU CVMA 2022 56

• The f/g procedures will help reduce the

Biruhtesfa A. AAU CVMA 2022 58

Biruhtesfa A. Hawassa University 2021 61

Biruhtesfa A. AAU CVMA 2022 63

Biruhtesfa A. AAU CVMA 2022 64

• Food adulteration is an act of intentionally debasing

• Food adulteration takes into account not only the