Meat Inspection Lesson 3.1 PDF

Module 3: Meat Inspection Lesson 3.1 Suspecting Disease in Slaughter Animals Lotis M. Balala College of Veterinary Medicine Visayas State University  Learning Outcomes 1.Discuss the general signs of disease conditions in live slaughter animal. 2.Describe the general objectives of meat...

Module 3: Meat Inspection Lesson 3.1 Suspecting Disease in Slaughter Animals Lotis M. Balala College of Veterinary Medicine Visayas State University  Learning Outcomes 1.Discuss the general signs of disease conditions in live slaughter animal. 2.Describe the general objectives of meat inspection. Signs of disease Off-fed Listlessness Fever Weakness Respiratory symptoms: labored breathing, nasal discharge Digestive symptoms: diarrhea  Localized versus generalized conditions lesion is any damage or abnormal change in the tissue localized condition – a lesion is restricted by the animal defense mechanisms to a certain area or organ – systemic changes associated with a localized condition may also occur jaundice caused by liver infection or toxemia following pyometra (abscess in the uterus)  generalized condition – the animal's defense mechanisms are unable to stop the spread of the disease process by way of the circulatory or lymphatic systems – lymph nodes of the carcass should be examined if pathological lesions are generalized generalized lesions usually require more severe judgement than localized lesions Some of the signs of a generalized disease 1. generalized inflammation of lymph nodes including the lymph nodes of the head, viscera and/or the lymph nodes of the carcass 2. inflammation of joints Veterinarski Arhiv 82 (4), 341-349, 2012 3. lesions in different organs including liver, spleen kidneys and heart 4. presence of multiple abscesses in different portions of the carcass including the spine of ruminants Variably sized abscesses are distributed randomly throughout all lobes of the liver. Acute versus chronic conditions Acute condition implies that a lesion has developed over a period of some days, whereas a chronic condition implies the development of lesions over a period of some weeks, months or years – subacute condition refers to a time period between an acute and chronic condition manifested by inflammation of different organs or tissues, enlarged hemorrhagic lymph nodes and often by petechial hemorrhage of the mucosal and serous membranes and different organs such as heart, kidney and liver Enlarged pre-scapular lymph node  an acute stage parallels with the generalized disease complex, when an acute infection tends to overcome the animal's immune system and becomes generalized each case showing systemic lesions should be assessed individually taking into account the significance that these lesions have towards major organ systems, especially the liver, kidneys, heart, spleen and lymphatic system as well as the general condition of the carcass Chronic conditions inflammation associated with congestion is replaced by adhesions, necrotic and fibrotic tissue or abscesses judgement in the chronic stage is less severe and frequently the removal of affected portions is required without the condemnation of the carcass judgement on the animal or carcass judgement tends to be more complicated in subchronic and sometimes in peracute stages. If generalized necrotic tissue is associated with previous infection, carcass must be condemned. small intestinal adhesions 3 months single, long stalked adhesion involving the large colon Meat Inspection Procedures The objectives 1. To ensure that only apparently healthy, physiologically normal animals are slaughtered for human consumption and that abnormal animals are separated and dealt with accordingly. 2. To ensure that meat from animals is free from disease, wholesome and of no risk to human health. These objectives are achieved by 1. antemortem inspection – inspection of live animals and birds prior to being slaughtered 2. postmortem inspection – inspection of the carcasses and parts of meat and poultry used for human food – takes place after ante-mortem inspection and after the animal or poultry has been – covers the steps in the slaughter process that begin at stunning and ends at the step where the carcass is placed in the cooler 3. hygienic dressing with minimum contamination HACCP whenever appropriate the Hazard Analysis Critical Control Point (HACCP) principles should be used a systematic approach to the identification, evaluation, and control of food safety hazards compliant to the code of practice, industry standards, regulations and laws concerning production to protect consumers from illness and fraud Critical Control Point: A step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level. Critical Limit: A maximum and/or minimum value to which a biological, chemical or physical parameter must be controlled at a CCP to prevent, eliminate or reduce to an acceptable level the occurrence of a food safety hazard.