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
About Lesson

Postmortem inspection:

Routine postmortem examination of a carcass should be carried out as soon as possible after the completion of dressing in order to detect any abnormalities so that products only conditionally fit for human consumption are not passed as food. All organs and carcass portions should be kept together and correlated for inspection before they are removed from the slaughter floor.

Postmortem inspection should provide necessary information for the scientific evaluation of pathological lesions pertinent to the wholesomeness of meat. Professional and technical knowledge must be fully utilized by:

  1. viewing, incision, palpation and olfaction techniques.
  2. classifying the lesions into one of two major categories – acute or chronic.
  3. establishing whether the condition is localized or generalized, and the extent of systemic changes in other organs or tissues.
  4. determining the significance of primary and systemic pathological lesions and their relevance to major organs and systems, particularly the liver, kidneys, heart, spleen and lymphatic system.
  5. coordinating all the components of antemortem and postmortem findings to make a final diagnosis.
  6. submitting the samples to the laboratory for diagnostic support, if abattoir has holding and refrigeration facilities for carcasses under detention.
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