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Meat Inspection and Control in the Slaughterhouse
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Artikel-Nr:
9781118525869
Veröffentl:
2014
Erscheinungsdatum:
11.08.2014
Seiten:
736
Autor:
Thimjos Ninios
Gewicht:
1369 g
Format:
252x184x34 mm
Sprache:
Englisch
Beschreibung:
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.
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.
Meat inspection, meat hygiene and official control tasks in the slaughterhouse have always been of major importance in the meat industry, and are intimately related with animal diseases and animal welfare. The history of meat inspection has largely been a success story. Huge steps have been taken over more than a century to prevent the transmission of pathogenic organisms and contagious diseases from animals to humans. Various factors influence the quality and safety of meat including public health hazards (zoonotic pathogens, chemical substances and veterinary drugs), animal health and welfare issues during transport and slaughter.
Meat inspection is one of the most important programs in improving food safety, and its scope has enlarged considerably over the last decades. Globalization has affected the complexity of the modern meat chain and has provided possibilities for food fraud and unfair competition. During the last two decades many food fraud cases have been reported, which have caused concern among consumers and the industry. Subsequently meat inspection is faced with new challenges.
Meat Inspection and Control in the Slaughterhouse is an up-to-date reference book that responds to these changes and reflects the continued importance of meat inspection for the food industry. The contributors to this book are all international experts in the areas of meat inspection and the official controls limited to slaughterhouses, providing a rare insight into the international meat trade. This book will be of importance to students, professionals and members of the research community worldwide who aim to improve standards of meat inspection procedures and food safety.
Meat inspection is one of the most important programs in improving food safety, and its scope has enlarged considerably over the last decades. Globalization has affected the complexity of the modern meat chain and has provided possibilities for food fraud and unfair competition. During the last two decades many food fraud cases have been reported, which have caused concern among consumers and the industry. Subsequently meat inspection is faced with new challenges.
Meat Inspection and Control in the Slaughterhouse is an up-to-date reference book that responds to these changes and reflects the continued importance of meat inspection for the food industry. The contributors to this book are all international experts in the areas of meat inspection and the official controls limited to slaughterhouses, providing a rare insight into the international meat trade. This book will be of importance to students, professionals and members of the research community worldwide who aim to improve standards of meat inspection procedures and food safety.
Meat inspection, meat hygiene and official control tasks in theslaughterhouse have always been of major importance in the meatindustry, and are intimately related with animal diseases andanimal welfare. The history of meat inspection has largelybeen a success story.
Contributors xix
1 Introduction 1
Hannu Korkeala
2 From Farm to Slaughterhouse 5
Sirje Jalakas, Terje Elias and Mati Roasto
2.1 Scope 5
2.2 Animal health and welfare 5
2.3 Transport 9
2.4 Lairage 14
2.5 Food chain information 14
Summary 16
3 Ante-Mortem Inspection 19
Päivi Lahti and Jani Soini
3.1 Scope 19
3.2 Introduction 19
3.3 Identification of animals 21
3.4 Abnormalities 22
3.5 Cleanliness of animals 25
3.6 Animal welfare 26
4 The Slaughter Process 29
Eero Puolanne and Per Ertbjerg
4.1 Scope 29
4.2 General 29
4.3 Pigs 31
4.4 Cattle, sheep and goats 36
4.5 Poultry 41
4.6 Treatment of slaughter by-products 43
5 Animal Welfare - Stunning and Bleeding 47
Michael Bucher and Peter Scheibl
5.1 Scope 47
5.2 Introduction 47
5.3 Pig 49
5.4 Cattle, sheep and goats 61
5.5 Poultry 67
5.6 Conclusions 70
6 Post-Mortem Inspection and Related Anatomy 73
Paolo Berardinelli, Rosanna Ianniciello, Valentina Russo and Thimjos Ninios
6.1 Scope 73
6.2 Introduction 73
6.3 Anatomy of the head 74
6.4 Anatomy of viscera 84
6.5 Anatomy of carcass 122
6.6 Anatomy of poultry 145
6.7 Post-mortem inspection 153
7 Risk-Based Meat Inspection 157
Maria Fredriksson-Ahomaa
7.1 Scope 157
7.2 Introduction 157
7.3 Risk-based meat inspection 158
7.4 Visual-only post-mortem meat inspection 159
7.5 Food chain information (FCI) 160
7.6 Monitoring of diseases by serology in the slaughterhouse 160
7.7 Conclusions 160
8 Meat Inspection Lesions 163
Jere Lindén, Leena Pohjola, Laila Rossow and Daniele Tognetti
8.1 Scope 163
8.2 Introduction 163
8.3 Bovines 164
8.4 Domestic swine 173
8.5 Small ruminants 184
8.6 Poultry 188
9 Sampling and Laboratory Tests 199
Riikka Laukkanen-Ninios
9.1 Scope 199
9.2 Introduction 199
9.3 Collecting and packaging samples 200
9.4 Boiling test 201
9.5 Measurement of pH 202
9.6 Bacteriological examination of carcasses 203
9.7 Zoonotic agents 204
9.8 Animal diseases 214
9.9 Chemical residues 214
9.10 Process and slaughterhouse environment controls 216
10 Judgment of Meat 219
Thimjos Ninios
10.1 Scope 219
10.2 Meat inspection 219
10.3 Evaluation of the meat 221
10.4 Record keeping in meat inspection 223
11 Classification of Carcasses 225
Rosanna Ianniciello, Paolo Berardinelli, Monica Gramenzi and Alessandra Martelli
11.1 Scope 225
11.2 Classification of beef carcasses 225
11.3 Classification of pig carcasses 234
11.4 Classification of sheep carcasses 239
11.5 Classification of poultry carcasses 245
12 Control, Monitoring and Surveillance of Animal Health and Animal Infectious Diseases at the Slaughterhouse 249
Ivar Vågsholm
12.1 Scope 249
12.2 Background 249
12.3 Evolution of meat inspection 251
12.4 Additional purposes of meat inspection 254
12.5 Some useful concepts 255
12.6 Quantifying the MOSS of meat inspection 262
12.7 Purposes of MOSS at meat inspection 266
12.8 EFSA reviews of meat inspection 271
12.9 Summary and conclusions 275
1 Introduction 1
Hannu Korkeala
2 From Farm to Slaughterhouse 5
Sirje Jalakas, Terje Elias and Mati Roasto
2.1 Scope 5
2.2 Animal health and welfare 5
2.3 Transport 9
2.4 Lairage 14
2.5 Food chain information 14
Summary 16
3 Ante-Mortem Inspection 19
Päivi Lahti and Jani Soini
3.1 Scope 19
3.2 Introduction 19
3.3 Identification of animals 21
3.4 Abnormalities 22
3.5 Cleanliness of animals 25
3.6 Animal welfare 26
4 The Slaughter Process 29
Eero Puolanne and Per Ertbjerg
4.1 Scope 29
4.2 General 29
4.3 Pigs 31
4.4 Cattle, sheep and goats 36
4.5 Poultry 41
4.6 Treatment of slaughter by-products 43
5 Animal Welfare - Stunning and Bleeding 47
Michael Bucher and Peter Scheibl
5.1 Scope 47
5.2 Introduction 47
5.3 Pig 49
5.4 Cattle, sheep and goats 61
5.5 Poultry 67
5.6 Conclusions 70
6 Post-Mortem Inspection and Related Anatomy 73
Paolo Berardinelli, Rosanna Ianniciello, Valentina Russo and Thimjos Ninios
6.1 Scope 73
6.2 Introduction 73
6.3 Anatomy of the head 74
6.4 Anatomy of viscera 84
6.5 Anatomy of carcass 122
6.6 Anatomy of poultry 145
6.7 Post-mortem inspection 153
7 Risk-Based Meat Inspection 157
Maria Fredriksson-Ahomaa
7.1 Scope 157
7.2 Introduction 157
7.3 Risk-based meat inspection 158
7.4 Visual-only post-mortem meat inspection 159
7.5 Food chain information (FCI) 160
7.6 Monitoring of diseases by serology in the slaughterhouse 160
7.7 Conclusions 160
8 Meat Inspection Lesions 163
Jere Lindén, Leena Pohjola, Laila Rossow and Daniele Tognetti
8.1 Scope 163
8.2 Introduction 163
8.3 Bovines 164
8.4 Domestic swine 173
8.5 Small ruminants 184
8.6 Poultry 188
9 Sampling and Laboratory Tests 199
Riikka Laukkanen-Ninios
9.1 Scope 199
9.2 Introduction 199
9.3 Collecting and packaging samples 200
9.4 Boiling test 201
9.5 Measurement of pH 202
9.6 Bacteriological examination of carcasses 203
9.7 Zoonotic agents 204
9.8 Animal diseases 214
9.9 Chemical residues 214
9.10 Process and slaughterhouse environment controls 216
10 Judgment of Meat 219
Thimjos Ninios
10.1 Scope 219
10.2 Meat inspection 219
10.3 Evaluation of the meat 221
10.4 Record keeping in meat inspection 223
11 Classification of Carcasses 225
Rosanna Ianniciello, Paolo Berardinelli, Monica Gramenzi and Alessandra Martelli
11.1 Scope 225
11.2 Classification of beef carcasses 225
11.3 Classification of pig carcasses 234
11.4 Classification of sheep carcasses 239
11.5 Classification of poultry carcasses 245
12 Control, Monitoring and Surveillance of Animal Health and Animal Infectious Diseases at the Slaughterhouse 249
Ivar Vågsholm
12.1 Scope 249
12.2 Background 249
12.3 Evolution of meat inspection 251
12.4 Additional purposes of meat inspection 254
12.5 Some useful concepts 255
12.6 Quantifying the MOSS of meat inspection 262
12.7 Purposes of MOSS at meat inspection 266
12.8 EFSA reviews of meat inspection 271
12.9 Summary and conclusions 275