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

Introduction

Emergency Slaughter is defined as slaughtering an animal at the point of death because of injuries or illness in order to save the carcass from condemnation in an attempt to market its flesh. An Emergency slaughter implies that slaughter takes place as a result of an event requiring immediate attention. It is practiced when no option is left. It is fully justified both on economic and animal welfare stand point.

When animals are injured, or have a disease associated with severe pain or suffering, emergency killing may be the best, or only, option to alleviate the animal’s suffering. A careful and critical inspection must be carried out because consumption of meat obtained from such a way has shown cases of food poisoning among the consumers.

There are a variety of methods available for emergency killing of animals. The choice of method for killing an animal in an emergency depends on who is to kill the animal, the availability of equipment, legislation and licensing requirements, the location of the animal, and the species.

Head‐only electrical stunning of a pig on the ramp for the purpose of... | Download Scientific Diagram

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