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

Site selection

 

Location

The abattoir should not be located close to dwellings, schools, churches and other public or commercial buildings due to possible nuisance from noise, smell congestion etc. Likely future commercial and residential developments should also be taken into account.

Accessibility

The site should be accessible from a permanent road to allow ready transport of both livestock and meat.

Water Supply

An adequate water supply is essential. While mains water is to be preferred, well or bore water will also be suitable provided the water meets drinking water standards. Quantities of 1000 litres per large animal 100 litres per small ruminant 450 litres per pig are desirable.

Effluent Disposal

The effluent disposal should be free draining and not subject to waterlogging or flooding. The direct contamination to water sources must be avoided.

Foundation Conditions

The site should be on a higher level than its surroundings. The slope, terrain, foundation and soil conditions on the site should be suitable for the construction of substantial, and permanent buildngs.

Solid Waste Disposal

There should be sufficient space available to bury inedible wastes and condemned animals and provide for compost stacks, hide drying frames etc.

Electricity

Connection to a public electricity supply is desirable especially if chilling of carcases is being considered or on site water pumping is required.

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