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

Methods of Reducing Contamination during Slaughtering

Reducing contamination during slaughtering is utmost to run any slaughter house. It ensures hygienic meat production which is good for consumption purposes.

One can apply various methods in reducing contamination of which some of them are discussed as below:

  1. Managing the Dirty Animals under Slaughter

Dirty animals are the source of contamination. They easily can transfer microbes to raw meat degrading its quality. To prevent this we should properly manage dirty animals and give a good care on maintaining sanitation and hygiene. We can use different chemicals to decrease contamination. Some chemicals are as:

Sodium hydroxide/sulfide:

  • Particularly used for disinfection of premises after exposure to infectious disease.
  • Effective against viruses.
  • Does not damage bare wood, enamelware, earthenware, most

 

Hydrogen Peroxide:

  • It can be used as a rinse.

Cetylpyridinium chloride (CPC 1% w/v):

  • It acts as a Detergent Surfactant

 

  1. Clipping animal on the line:
  • Clipping either at lairage or after slaughter reduces the risk of
  • This also creates a good image on slaughter house.
  1. Protecting the Meat from the Worker
  • Clothing: Proper clothing
  • Hands: Clean, germ-free or properly sanitizedr gloved hands
  • Control of Hazards from Medical Conditions
  • Personal Vices

 

4.Good Hygiene Practice

  • Hygienic Use of Knives
  • Hygienic Use of Scabbard
  • Hygienic Use of Knife Sharpener
  • Layout and Flow Lines
  • Dressing Technique
  • Removal of Hide/Fleece/Hair
  • Preventing contamination from the gastrointestinal tract
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