5/26/2020
Meat inspection
Professional examination of meat for it’s fitness for use for
human consumption
Mandatory for slaughtering and sales of meat , meat
products
Vet. Doctor, meat inspector, supervisors authorized
ANTEMORTEM AND POST MORTEM
EXAMINATION OF MEAT ANIMAL
Objectives Antemortem inspection
To ensure slaughtering of apparently healthy, Identifies animals not fit for human consumption.
physiologically sound animals
To ensure wholesome, healthy meat Down, disabled, diseased, or dead (known as 4D animals)
are removed from the food chain and labeled
To secure public health
“condemned.”
To prevent infectious, contagious disease
Other animals showing signs of being sick are labeled
Slaughterhouse is a focal point for disease detection. “suspect” and are segregated from healthy animals for
Confirms and collects data . more thorough inspection during processing procedures.
Segregation of suspect Close inspection to identify. ….
Cattle that have not been eating and drinking properly appear Foot injuries
gaunt, and their abdomens often bounce when they walk.
eye injuries
Rapid weight or body condition loss also indicates illness.
Other later occurring signs of illness include mouth injuries
labored breathing, deep coughing, eye and nasal Genital inuries
discharge, bloody diarrhea, drooling of ears,head or Dermatitis
depression. minor lacerations (cuts)
Body posture , evidences of any parasites, wound, hematomas (blood vessel
movement, palpitation , body temperature, feeding , rupture and blood pooling
abnormal lesions ; body secretions from mouth, nose
or genitals ( abnormal), symptoms of diarrhoea or under the hide
dysentry, behavior , feathers and wings (poultry) biting insect damage
checked sometimes
CAFODAT/VI/ Meat tech/Meat ispection 1
5/26/2020
CAFODAT/VI/ Meat tech/Meat ispection 2
5/26/2020
Postmortem inspection
Inspection of the head, viscera, and carcasses
To identify whole carcasses, individual parts, or organs
that are not wholesome or safe for human consumption.
Before slaughter, animals should be allowed access to
water but held off feed for 12 to 24 hours to assure
complete bleeding and ease of evisceration (the removal
of internal organs).
CAFODAT/VI/ Meat tech/Meat ispection 3
5/26/2020
Re inspection during processing
Pathology and epidemiology programs
Although previously inspected meat is used in the support the efforts of meat inspectors by working with
preparation of processed meat products, additional other public health agencies to minimize the risk from
ingredients are added to processed meats. widespread food-poisoning outbreaks.
assures that only wholesome and safe ingredients are work to identify the causative agents of food poisoning
used in the manufacture of processed meat products (e.g., prevent repeated occurrences by improving prevention
sausage and ham) techniques (e.g., proper handling and cooking and
prevention of cross-contamination of raw and cooked
products).
To assure food safety, keep away…
Labelling inpection
all meat products must have the following components in Microbial hazards Food poisoning
their label: Zoonotic diseases Chemical residues
accurate product name
list of ingredients (in order of predominance)
name and place of business of packer and manufacturer
net weight
inspection stamp and plant number
handling instructions
any other information
CAFODAT/VI/ Meat tech/Meat ispection 4
5/26/2020
Zoonosis is another name for a zoonotic disease. This type of
disease passes from an animal or insect to a human. Some
don’t make the animal sick but will sicken a human.
Zoonotic diseases range from minor short-term illness to a
major life-changing illness. Certain ones can even cause death.
Types
The types of zoonosis include those caused by:
a virus
bacteria
fungus
parasites
Zoonotic diseases spread by mosquitos and ticks are some of
the most serious of these diseases.
CAFODAT/VI/ Meat tech/Meat ispection 5
5/26/2020
transmitted in various ways:
through the air
by eating contaminated meat or produce
through close contact with an infected animal
by touching an area or surface that an infected animal
touched
through insect bites like mosquitos or ticks
CAFODAT/VI/ Meat tech/Meat ispection 6
5/26/2020
High risk individuals Zoonotic diseases identified In Nepal
pregnant women Regular cases Taeniasis • Tetanus
adults aged 65 or older Salmonella Round worm • Shigellosis
children 5 years old or E. coli
younger Shigella Japanese Encephalitis • Coccidiosis
those with HIV Clostridium botulinum Haemorrhaegic septicemia • Ranikhet
those with cancer who are Clostridium perfringens
going through chemotherapy Fasciolasis • Leishmaniasis
Vibrio parahaemolyticus
others with weakened
immune systems Listeria monocytogenes Swine flu • Staphylococcosis
Campylobacter jejuni Filariasis • Mastitis
Symptoms Yersinia enterolytica Bird flu
• Liver fluke
Diarrhoea Bacillus cereus
Dysentry Enterococcus spp. Peste des Petits (PPR) • Tuberculosis
Infection Enterobacteriaceae Foot and Mouth Disease • Scabies
Intoxication
Judgement in case of disease Prevention
Wash your hands diligently.
Condemned ?
Use insect repellent or other methods to keep mosquitos, fleas, and ticks
Rejected? away.
Practice safe food handling.
Reject affected part? Restrict slaughtering sick animal.
Edible after processing? Avoid being bitten or scratched by an animal.
Have your pets vaccinated and take them for regular annual visits to the
Fit for consumption? veterinarian.
Don’t eat, drink, or touch your eyes or mouth while you’re handling or in
close contact with animals.
Use gloves if you need to handle an animal that is or appears to be sick.
Keep any areas where animals are kept clean and sanitary.
Be aware of areas where animals or insects might be when you’re out in
nature, especially when you participate in activities like hunting and
camping, feeding, treatment of animals.
Don’t handle or approach any animal in the wild that appears sick. Be sure
to contact animal control or the local government to have the sick animal
removed.
Thank You !
Risk reduction of zoo noses
CAFODAT/VI/ Meat tech/Meat ispection 7
