Course Content
Aim, objective and role of veterinary public health
0/5
Introduction
Aim of veterinary public health
Scope of Veterinary Public Health
Objectives of veterinary public health
Role of Veterinary Public Health
Meat hygiene in relation to public health
0/4
Introduction
Microbial flora of meat and meat products
Some common Gram-positive bacteria that affects meat
Some common Gram positive bacteria that affects meat
Sources of bacterial contamination of raw meat and method of control
0/5
Introduction
Sources of microorganisms
Methods of Reducing Contamination during Slaughtering
Methods of Reducing Post-slaughtering Contamination
Meat quality parameters
General principles and objectives of meat inspection
0/4
Introduction
Ante mortem inspection
Postmortem inspection
Objectives of Meat Inspection
Different components and management aspects of abattoir
0/3
Introduction
Site selection
Components of slaughterhouse
Methods of slaughter
0/3
Introduction
Types of stunning
Killing
Conditions detected at meat inspection and judgement
0/2
Introduction
Acute and chronic conditions
Characteristics and differentiation of meats of different food animals
0/2
Introduction
Differentiation techniques of meat of different animals
Emergency slaughter
0/2
Introduction
Methods of slaughter
Disposal of unsound meat
0/3
Introduction
Various Methods of Disposal of Unsound Meat and Carcass
Disinfection of Premises
Principles of meat preservation
0/3
Introduction
Factors that affect microbial growth
Principles of preservation
Meat borne diseases and method of control
0/9
Introduction
Meat borne Bacterial diseases
Other pathogens
Meat borne Viral diseases
Meat borne Prion disease
Meat borne Parasitic disease
Methods of control of meat borne diseases
Microbial spoilage
Testing
Duties of a meat inspector
0/1
Introduction
Learn Meat Inspection with Anusha

Some common Gram-positive bacteria that affects meat are as:

  • Carnobacterium: Grows anaerobically at high CO2, affects pork meat
  • Leuconostoc: Responsible for spoiled meat and give its green Can produce slimes especially in high-sugar foods.
  • Micrococcus: Can cause spoilage of salted and chilled meats.
  • Staphylococcus: Is responible for food spoilage and poisoning
  • Psychrotrophic: Able to spoil meat stored at chilling temperature with reduced relative humidity
  • Brochothrix: Grows under both aerobic and anaerobic conditions under temperature of 20–25°C. but it can grow at   temperatures as low as 0°C, hence affecting frozen meat too.
  • Clostridium: It has proteolytic and putrefactic action hence degrading meat quality
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