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作者 Ninios, Thimjos
書名 Meat Inspection and Control in the Slaughterhouse
出版項 Hoboken : John Wiley & Sons, Incorporated, 2014
©2014
國際標準書號 9781118525852 (electronic bk.)
9781118525869
book jacket
版本 1st ed
說明 1 online resource (726 pages)
text txt rdacontent
computer c rdamedia
online resource cr rdacarrier
附註 Cover -- Title Page -- Copyright -- Contents -- List of Contributors -- Chapter 1 Introduction -- Chapter 2 From Farm to Slaughterhouse -- 2.1 Scope -- 2.2 Animal health and welfare -- 2.2.1 Different farming systems -- 2.2.2 Good practices -- 2.2.3 Biosecurity measures -- 2.2.4 Prior to transport -- 2.3 Transport -- 2.3.1 Fitness for transport -- 2.3.2 Means of transport -- 2.3.3 Transport practices -- 2.4 Lairage -- 2.5 Food chain information -- Summary -- Chapter 3 Ante-Mortem Inspection -- 3.1 Scope -- 3.2 Introduction -- 3.3 Identification of animals -- 3.4 Abnormalities -- 3.5 Cleanliness of animals -- 3.6 Animal welfare -- 3.6.1 Animal welfare on the farm -- 3.6.2 Animal welfare in transit -- 3.6.3 Animal welfare at the slaughterhouse -- Chapter 4 The Slaughter Process -- 4.1 Scope -- 4.2 General -- 4.3 Pigs -- 4.3.1 Moving the animals from the stable to stunning -- 4.3.2 Stunning -- 4.3.3 Bleeding -- 4.3.4 Scalding -- 4.3.5 Dehairing -- 4.3.6 Skin removal -- 4.3.7 Evisceration -- 4.3.8 Cooling/chilling -- 4.4 Cattle, horses, sheep and goats -- 4.4.1 Moving the animals from the stable to stunning -- 4.4.2 Stunning -- 4.4.3 Bleeding -- 4.4.4 Electrical stimulation -- 4.4.5 Dehiding and opening the carcass -- 4.4.6 Cooling/chilling -- 4.5 Poultry -- 4.5.1 Transport to slaughter -- 4.5.2 Stunning -- 4.5.3 Scalding -- 4.5.4 Plucking -- 4.5.5 Evisceration -- 4.5.6 Other poultry -- 4.5.7 Cooling/chilling -- 4.6 Treatment of slaughter by-products -- Chapter 5 Animal Welfare-Stunning and Bleeding -- 5.1 Scope -- 5.2 Introduction -- 5.3 Pigs -- 5.3.1 Electrical stunning -- 5.3.2 Carbon dioxide stunning -- 5.3.3 Captive-bolt stunning -- 5.3.4 Bleeding -- 5.4 Cattle, sheep and goats -- 5.4.1 Captive-bolt stunning -- 5.4.2 Electrical stunning -- 5.4.3 Bleeding -- 5.5 Poultry -- 5.5.1 Electrical stunning
5.5.2 Gas stunning (controlled atmosphere stunning, CAS) -- 5.5.3 Bleeding -- 5.6 Conclusions -- Chapter 6 Post-Mortem Inspection and Related Anatomy -- 6.1 Scope -- 6.2 Introduction -- 6.3 Anatomy of the head -- 6.3.1 Skeleton structures and viscera of the cranial cavity -- 6.3.2 Skeleton structures and viscera of the face -- 6.3.3 Lymph nodes of the head -- 6.3.4 Pigs -- 6.3.5 Bovine -- 6.3.6 Small ruminants -- 6.4 Anatomy of viscera -- 6.4.1 Viscera of the oral cavity -- 6.4.2 Viscera of the thoracic cavity -- 6.4.3 Viscera of the abdominal cavity -- 6.4.4 Gastrointestinal tube, mesentery and annexed lymph nodes -- 6.4.5 Viscera of the pelvic cavity -- 6.5 Anatomy of carcass -- 6.5.1 Musculoskeletal apparatus -- 6.5.2 Viscera annexed to the carcass -- 6.5.3 Specific characteristics in pig -- 6.5.4 Specific characteristics in bovine -- 6.5.5 Specific characteristics in small ruminants -- 6.6 Anatomy of poultry -- 6.6.1 Carcass -- 6.6.2 Viscera -- 6.7 Post-mortem inspection -- 6.7.1 Scope of the post-mortem inspection -- 6.7.2 Post-mortem inspection techniques -- 6.7.3 Visual meat inspection -- Chapter 7 Risk-Based Meat Inspection -- 7.1 Scope -- 7.2 Introduction -- 7.3 Risk-based meat inspection -- 7.4 Visual-only post-mortem meat inspection -- 7.5 Food chain information (FCI) -- 7.6 Monitoring of diseases by serology in the slaughterhouse -- 7.7 Conclusions -- Chapter 8 Meat Inspection Lesions -- 8.1 Scope -- 8.2 Introduction -- 8.3 Bovines -- 8.4 Domestic swine -- 8.5 Small ruminants -- 8.6 Poultry -- Chapter 9 Sampling and Laboratory Tests -- 9.1 Scope -- 9.2 Introduction -- 9.3 Collecting and packaging samples -- 9.4 Boiling test -- 9.5 Measurement of pH -- 9.6 Bacteriological examination of carcasses -- 9.7 Zoonotic agents -- 9.7.1 Bacteria -- 9.7.2 Parasites -- 9.7.3 Transmissible spongiform encephalopathy -- 9.8 Animal diseases
9.9 Chemical residues -- 9.9.1 Detection of chemical residues and contaminants -- 9.9.2 Detection of antimicrobial residues in carcasses -- 9.10 Process and slaughterhouse environment controls -- Chapter 10 Judgment of Meat -- 10.1 Scope -- 10.2 Meat inspection -- 10.2.1 Management of risks -- 10.3 Evaluation of the meat -- 10.3.1 How to evaluate -- 10.3.2 Conclusion of inspecting activities -- 10.3.3 Health mark -- 10.3.4 Examples of evaluation and judgment -- 10.4 Record keeping in meat inspection -- Chapter 11 Classification of Carcasses -- 11.1 Scope -- 11.2 Classification of beef carcasses -- 11.2.1 Classification grid of the European Union -- 11.2.2 Category -- 11.2.3 Conformation class -- 11.2.4 Class of fat cover -- 11.3 Classification of pig carcasses -- 11.3.1 Steps of the classification -- 11.3.2 Calibration and verification of measurement equipment functionality -- 11.3.3 Presentation of the carcass at the slaughter line weighing station -- 11.3.4 Weighing of the chilled carcass -- 11.3.5 Use of the measuring instrument for the classification -- 11.3.6 Identification of carcasses -- 11.3.7 Classification according to EUROP -- 11.3.8 Labelling -- 11.4 Classification of sheep carcasses -- 11.4.1 Category -- 11.4.2 Conformation class -- 11.4.3 Degree of fat cover -- 11.4.4 Carcasses of lambs of less than 13 kg -- 11.4.5 Labelling -- 11.5 Classification of poultry carcasses -- 11.5.1 Definitions -- 11.5.2 Classification -- Chapter 12 Control, Monitoring and Surveillance of Animal Health and Animal Infectious Diseases at the Slaughterhouse -- 12.1 Scope -- 12.2 Background -- 12.2.1 An example: UK FMD epidemic 2001 was detected at meat inspection -- 12.2.2 Initial purposes of meat inspection -- 12.3 Evolution of meat inspection -- 12.3.1 Meat inspection and control -- 12.3.2 Meat inspection: a part of MOSS and risk management of̃the food chain
12.3.3 Meat inspection and disease outbreaks or other disruptive events -- 12.4 Additional purposes of meat inspection -- 12.5 Some useful concepts -- 12.5.1 Monitoring and surveillance systems (MOSS) -- 12.5.2 Population of interest, surveillance population and sample -- 12.5.3 Measures of disease occurrence -- 12.5.4 Diagnostic test characteristics -- 12.5.5 Apparent versus true prevalence -- 12.5.6 Parallel and serial interpretation of tests -- 12.6 Quantifying the MOSS of meat inspection -- 12.6.1 Detection fraction -- 12.6.2 Input- and output-based standards -- 12.6.3 A problem with meat inspection MOSS -- 12.7 Purposes of MOSS at meat inspection -- 12.7.1 Prevalence estimation -- 12.7.2 Case detection -- 12.7.3 Verify the absence of disease or infectious agent in a region, compartment or nation -- 12.7.4 Detect the emergence of diseases or infectious agents -- 12.7.5 Quantifying sensitivity for detection -- 12.8 EFSA reviews of meat inspection -- 12.9 Summary and conclusions -- Chapter 13 Public Health Hazards -- 13.1 Scope -- 13.2 Bacteria -- 13.2.1 Bacillus anthracis and Bacillus cereus -- 13.2.2 Campylobacter spp. -- 13.2.3 Clostridium spp. -- 13.2.4 Listeria monocytogenes -- 13.2.5 Mycobacterium spp. -- 13.2.6 Salmonella spp. -- 13.2.7 Staphylococcus aureus -- 13.2.8 Shiga toxin-producing Escherichia coli (STEC) -- 13.2.9 Enteropathogenic Yersinia spp. -- 13.2.10 Literature and further reading -- 13.3 Viruses -- 13.3.1 Hepatitis E virus (HEV) -- 13.3.2 Influenza A viruses -- 13.3.3 Other viruses -- 13.3.4 Literature and further reading -- 13.4 Parasites -- 13.4.1 Toxoplasma gondii -- 13.4.2 Sarcocystis spp. -- 13.4.3 Trichinella spp. -- 13.4.4 Taenia spp. -- 13.4.5 Echinococcus spp. -- 13.4.6 Literature and further reading -- 13.5 Prions -- 13.5.1 Properties of prions -- 13.5.2 Human diseases -- 13.5.3 Bovine spongiform encephalopathy
13.5.4 Classical scrapie -- 13.5.5 Atypical scrapie -- 13.5.6 Surveillance in animals -- 13.5.7 Literature and further reading -- 13.6 Antimicrobial resistance in meat-borne bacteria -- 13.7 Scope -- 13.8 Introduction -- 13.9 Hazard identification -- 13.10 Prioritization (ranking) of meat-borne hazards -- 13.11 Carcass meat safety assurance framework -- 13.11.1 Targets to be achieved by slaughterhouses and farms in respect to priority meat-borne hazards -- 13.11.2 Control of meat-borne hazards at the slaughterhouse -- 13.11.3 Control of meat-borne hazards at the farm level -- 13.11.4 Principles of use of food chain information (FCI) including epidemiological indicators (EIs) in the carcass meat safety assurance framework -- 13.12 Scope -- 13.13 Introduction -- 13.14 Residues of veterinary medicine products -- 13.14.1 Antimicrobials -- 13.14.2 Antiparasitic drugs -- 13.14.3 Antihelmintics -- 13.14.4 Antiprotozoals -- 13.15 Substances having anabolic effects and unauthorized substances -- 13.15.1 Sexual steroids -- 13.15.2 Beta-agonists -- 13.15.3 Drugs used to mask signs and avoid collateral effects of sexual steroids and beta-agonists -- 13.15.4 Benzodiazepines -- 13.15.5 Thyreostats -- 13.15.6 Antibacterial synthetic quinoxaline compounds -- 13.15.7 Non-steroidal anti-inflammatory drugs (NSAIDs) -- 13.15.8 Arsanylic acid -- 13.15.9 Somatotropin (or growth hormone, GH) -- 13.16 Residues of feed additives -- 13.17 Environmental pollutants -- 13.17.1 Natural toxins (including mycotoxins and plant toxins) -- 13.17.2 Cadmium -- 13.17.3 Pesticides: plant protection products (PPP) and biocides -- 13.17.4 Industrial wastes, by-products and toxicants released from fires and accidental events -- 13.18 Analytical chemical methods and their validation -- Chapter 14 Meat By-Products -- 14.1 Scope -- 14.2 Introduction -- 14.3 Advantages of adequate ABP management
14.4 Separation of animal by-products, storage and recommendations on best practices and hygiene requirements
Thimjos Ninios is a Senior Officer, Head of Section in the Import, Export and Organic Control Unit of the Finnish Food Safety Authority, Evira. Janne Lundén is a Senior Lecturer and Docent in Food Hygiene at the University of Helsinki. Hannu Korkeala is Professor of Food Hygiene and Head of the Department of Food Hygiene and Environmental Health at the University of Helsinki. Maria Fredriksson-Ahomaa is Professor of Foodborne Bacterial Zoonoses at the University of Helsinki.
Description based on publisher supplied metadata and other sources
Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2020. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries
鏈接 Print version: Ninios, Thimjos Meat Inspection and Control in the Slaughterhouse Hoboken : John Wiley & Sons, Incorporated,c2014 9781118525869
主題 Meat inspection
Electronic books
Alt Author Korkeala, Hannu
Fredriksson-Ahomaa, Maria
Lundén, Janne
Lundén, Janne
Lunden, Janne
Korkeala, Hannu
Fredriksson-Ahomaa, Maria
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