Significance Of Hygiene Meat For Public Health PDF

# Significance Of Hygiene Meat For Public Health Presented to: Dr. Muhammad Akram Khan Presented by: * 14-ARID-2022 * 14-ARID-2025 * 14-ARID-2031 * 14-ARID-2032 ## PMAS ## RAWALPINDI ## Meat Hygiene * It is expert supervision of all meat products with the object of providing wholesome meat for...

# Significance Of Hygiene Meat For Public Health Presented to: Dr. Muhammad Akram Khan Presented by: * 14-ARID-2022 * 14-ARID-2025 * 14-ARID-2031 * 14-ARID-2032 ## PMAS ## RAWALPINDI ## Meat Hygiene * It is expert supervision of all meat products with the object of providing wholesome meat for human consumption and preventing danger to public health. ## Inspection Service * It should be under the control of responsible government authority and well trained meat inspector or veterinarians. * The meat inspection service should be assisted by meat laboratory. ## Quality Assurance * Quality assurance is the process of ensuring that meat will not cause harm to the consumer when it is prepared and eaten according to its intended use. * Everyone including farmers, processors and regulators have a responsibility to assure consumers that meat is safe and suitable for consumption. ## Objectives of Meat hygiene and quality assurance * Safeguard the health of the people through production, distribution and consumption of safe meat. * Promote national and international trade of meat. * Prevent avoidable meat losses and promote conservation of livestock resources. ## ELEMENTS OF A NATIONAL FOOD CONTROL SYSTEM ### Objectives The principal objectives of national food control systems are: * Protecting consumers from unsanitary, mislabelled or adulterated food. * Contributing to economic development by maintaining consumer confidence in the food. * Providing a sound regulatory foundation for domestic and international trade in food. ## Scope of Meat Hygiene Meat hygiene programs are aimed at controlling the hygiene standards of the meat at all levels of meat production chain including: * Prevention of disease in animals. * Maintenance of appropriate nutritional level of food animals. * Careful use of veterinary medications and other chemicals in food animals and observing the recommended withdrawal periods. * Ensuring use of appropriate use of methods of slaughter. * Thorough ante-mortem and postmortem inspection. * Hygienic transportation of meat to butcheries and/or markets. * Ensuring the hygienic state of the butcheries and meat markets. * Ensuring appropriate meat storage conditions before they reach the consumer. * Prevention of contamination of meat. * Prevention of meat deterioration and spoilage by controlling temperatures and humidity. ## Good hygiene practices at the lairage * Facilities must be available for the isolation and removal of any animals showing signs of illness. * Pressurized water is preferred to wash animals prior to slaughter. * Animals must be adequately rested before slaughter for 12hrs. * Ante-mortem inspection must be diligently carried out to detect sick animals. ## Good hygiene practices (GHP) during slaughter * Slaughtering should be done on tables or on hanging rail to reduce contamination by contact. * The slaughtering knife should be cleaned and sterilized between each carcass at 82°C. * The head should be removed and after skinning washed separately from the carcass. ## GHP during Post-mortem inspection * During post-mortem meat inspection, palpation and incision of lymph nodes, infected tissues or tissues with abnormalities can give rise to cross contamination. ## Personnel Hygiene of workers * Appropriate protective clothing should be worn and replaced each day. * They should be of light color, preferably white and be clean and tidy. * Hands and arms should be washed and knives and equipments regularly sterilized using hot water. ## Slaughter House Cleaning * Proper cleaning and sanitation of the slaughter floor, walls and equipment should occur daily. * Sanitary Standard operation procedures (SSOPs) for cleaning and sanitation of all parts of the machinery should be in-place and well-implemented. ## Sources of carcass contamination * Contamination at the farm with pathogens and chemical residues. * Dirty feet, hides and skin during flaying. * Butchers tools (Knives etc). * Intestinal and stomach contents during evisceration. * Poor quality water used to wash carcasses. * Poor personnel hygiene and habits. * Contaminated meat carriers. * Dogs, birds, rodents and insects that gain access to the slaughterhouse. ## Unsanitary Practices (habits) The following habits should be avoided by slaughterhouse workers: * Walking aimlessly while operations are on. * Unguarded coughing and sneezing which can spread pathogenic respiratory bacteria. * Licking of fingers to pick up items e.g. papers, utensils, paper towels or wrapping papers or to turn over the pages of a book. * Cutting of finger nails using teeth or by using slaughter or meat inspection knife. * Placing the pen, fingers in the mouth * Any contact with saliva will transfer salivary bacteria to the hands or fingers. * Shaking of hands in the slaughterhouse. * Eating, Smoking of cigarettes, chewing in the slaughterhouse. ## Types of food hazards * Biological hazards which are microorganisms (bacteria, viruses, yeast and molds) and their toxins that may be found in food. * Chemical hazards e.g. cleaning chemicals, pesticides, drug residues, heavy metals, allergens etc. * Physical hazards e.g. foreign bodies such as stone, mud, glass, plastics and metals. ## References * https://en.wikipedia.org/wiki/Raw_meat * https://www.theguardian.com/theguardian/shortcut/2014/apr/08/what-are-risks-eating-infected-meat * http://www.meatscience.org/docs/default-source/publications-resources/rmc/1948/the-importance-of-meat-inspection-and-hygiene-in-the-operation-of-a-meat-laboratory.pdf?sfvrsn=2