pray for me

1. 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

2. PMAS
RAWALPINDI

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. Scope of Meat Hygiene
o Thorough ante-mortem and postmortem inspection.
o Hygienic transportation of meat to butcheries and/or
markets.
o Ensuring the hygienic state of the butcheries and
meat markets.
o Ensuring appropriate meat storage conditions before
they reach the consumer.

10. Scope of Meat Hygiene
o Prevention of contamination of meat.
o Prevention of meat deterioration and spoilage by
controlling temperatures and humidity.

11. 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.

12. 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.

13. 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.

14. 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.

15. 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.

16. 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.

17. 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.

18. Unsanitary Practices(habits)
• 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.

19. 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.

20. References;
• https://en.wikipedia.org/wiki/Raw_meat
• https://www.theguardian.com/theguardian/shortcut
s/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