المحاضرات التأهيلية لاختبارات الوظائف الحكومية اليوم الاول

2. IntroductionIntroduction

3. Meat hygiene is a branch of the larger science
of food hygiene.
Animals are subject to disease and other
affections which make them unfit for use .
The consumer expects to get flesh which is
produced from healthy animals and poultry.
Meat hygiene is the methods that are
necessary to achieve this demand.

4. The chief purpose of meat inspection is to:
1-protect man against the dangers which may
threaten him from eating meat.
These dangers are of several sources. The
most serious danger lies in the possibility of
the infection with a zoonotic disease.

5. 2- Ensure wholesome meat
3-Inspection of meat also combating diseases by
interrupt the life cycle of parasites and condemning
the diseased animals

6. AbattoirsAbattoirs

7. The basic hygienic principles of construction
of abattoirs are the same whether the
abattoirs are large and industrialized or even
small and rural as the
slaughterhouses are built used for food animal
slaughter and subjected to efficient and
adequate inspection.

8. Slaughterhouse design andSlaughterhouse design and
constructionconstruction
Separating clean and dirty operations:
The separation between clean and unclean operations
hygienic importance, that to avoid the contamination of
dressed carcasses and edible offal.
This require the best possible planning to permit the
transport of unclean products in one direction only

9. Main compartment of abattoir:
1- Lairage (Quarantine).
2- Slaughter hall and Emergency slaughter hall.
3- Chilling and freezing room.
4- Detention room.
5- Condemned meat room.
6. Laboratory.
7- Boiler house.

10. Accessory compartment:
1-Isolation block.
2-Guttery and trippery (Gut and tripe room).
3-Hide and skin store.
4-Manure houses.

11. Ante-Mortem InspectionAnte-Mortem Inspection
Ante-mortem inspection of animals intended for slaughter
considered an essential procedure in any efficient meat
inspection service
Ante-mortem inspection means the examination of animals
before slaughtering; the object is to sure that each food
animal is in good health

12. It is highly important and valuableIt is highly important and valuable
for the following reasonsfor the following reasons
1-Detecting animals suffering from some affection which
might be injurious to human health and not attended with
post mortem lesions e.g. Salmonella diseases and
mineral food poisoning
2-Facilitates post-mortem examination and directs the
attention of the inspector to a particular part or organ
during the post-mortem examination, e.g. Coenurus
cerebralis, tetanus, listeriosis, encephalitis

13. It is highly important and valuableIt is highly important and valuable
for the following reasonsfor the following reasons
3-To prevent the infection of butchers and veterinarian with
diseases contagious to man. e.g. anthrax, rabies
4-The immediate detection and isolation of animals
affected with infectious diseases. The source of the
disease can often be traced, and measures taken to
prevent its spread.
5- It is play an economic role in prevent unnecessary
condemnation
Ante mortem inspection carried out in lairges
Temprature should be taken
Carried out by the same veterinarian
Attention should be paid to signs of health,
movements and state of nutrition

14. Post Mortem inspectionPost Mortem inspection
Routine p.m examination to separate normal animal
from abnormal ones to protect consumer
• also:
• provides a safe whole some meat.
• Prevent transmission of :diseases to man
• Prevent trans. of dis. to other food animals
• Prevent contamination of meat .
• Routine p.m. exam. should be done direct. after
dressing of carcass

15. General directionGeneral direction
the inspection of the meat should be made by
day-light or by even distributed light
• p.m. exam .carried out by the same vet who
has undertaken a.m. inspection
• the examiner should be present at the time of
dressing in order to prevent butcher
substitution
• the inspector should have 2 knives as if one
contaminated by any inf. Dis use other.

16. General directionGeneral direction
• when several animals of the same type .the viscera
must be kept in association
• head .pluck and liver should be kept near to their
carcass
• every organ are examined by the palpation and by
incisions
• all viscera should by examined as soon as possible
after removing
• avoid soiling of the hands from carcasses and floor of
the abattoir when cutting or removed a diseases parts
• suspected carcasses with all its viscera must by
detained for further examination sp. lab. examination

17. Inspection of cattle buffaloes andInspection of cattle buffaloes and
camelscamels
• carcass exterior
• sex. age nutritive condition
• efficiency of bleeding
• Discolouration and odor
• swelling and deformities of bone or joints
• bruises. haem. and abscess

18. BloodBlood
• detect its color sp. In emergency
• pale anemia
• reddish whit. leukemia
• dark red fever
• blood does not clot in anthrax
• blood does not clot to some extent
septicemia. toxemia

19. HeadHead
• Teeth aging the animals
• gums. lips and tongue. dis .cattle plague
stomatitis.
• int and ext.masseters ms. C. bovis
• bone of head mandible actinomycosis
• retropharyngeal. submaxillary and parotid lins.
For abscess and actinabacilloses

20. Lung ,Trachea. Bronchial andLung ,Trachea. Bronchial and
MediastinalMediastinal
L. nsL. ns
• The pluck should be removed from carcase by
Vet.
• Visual inspection. palpation and incision
pleurisy. pneumonia .T.B. fascia
• hydatid cyst. abscess. ……
• bronchial and mediastinal L.ns.
abscess T.B.

21. liverliver
visual exam with palpation any abnormal
case in or on the surface of it.
incision in tissue and bile duct → fasciola
, necrosis, abscess, T.B., cirrhosis,
hydated cyst., C.bovis

22. SpleenSpleen
• enlarged in anthrax, blood diseases ,T.B. on the
surface of bovine spleen
• if nodules or thickness in subs. of spleen→
long incisions to detect their nature

23. HeartHeart
the pericarclium → pericarditis.
Haem.serofibrinous fluid and pus → traumatic
pericarditis
heart to be examined for T.B. ,C.bovis, pctechial
haem., fatty degeneration and infiltration

24. kidneykidney
• the kidnies are not removed from the
carcaase and inspected in its site→
nephritis, hydronephrosis, abscess, T.B.,
haem.
• Renal L.n. → T.B

25. Stomach and intestinesStomach and intestines
• Examine inner and outer surfaces and
L.ns.→ inflammation, Tumour ,parasites,
T.B.
• Reticulum for → traumatic reticulitis
• Mesenteric l.ns → T.B. linguatla nodules.

26. Udders and SupramammaryUdders and Supramammary
L.nsL.ns
• inspected by palpation ,incisions in its
tissues→ inflammation, septic mastitis,
T.B., abscess
• in T.B the udder is removed intact without
incision

27. UterusUterus
Special examnaination in:
Caw have calved shortly before slaughter
That show vaginal discharge during A.m.
That show changes in the uterine surface
the uterus should be palpated, incised if necessary ……
→prevent contamination of carcase
in case of brucella the uterus should not incised or
handled
in case of septic meteritis →food poisoning
in case of pregnancy or recent parturition well set… well
→bleed fit for human consumption.