this is an assignment on meat inspection and abattoir practice
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SKETCH A DIAGRAM OF ABATTOIR YOU VISITED. DESCRIBE EACH COMPONENT WITH ITS OBJECTIVE
INTRODUCTION
We visited C-max food pvt. Ltd located in Inaruwa of Sunsari district. It has been established in accordance with the slaughterhouse and meat inspection regulation. The main objective of this slaughterhoude is to produce raw buffalo meat and export them. This slaughterhouse has capacity to slaughter 200 buffaloes daily. This slaughterhouse is located in countryside of Inaruwa so as to prevent t from the pollution and maintain the hygenicity of both meat and the people living there. The following processes of slaughter was seen there.
Delivery and holding of livestock Dirty Section
Electrical stunning and bleeding
Hide removal
Clean Section
boning
Trimming and carcass washing
evisceration
chilling
packaging
Cold storage
Lairage The animal is given rest for at least 12-18 hours before slaughtering and only water is given. It has enough space for animals and is convenient for officers to inspect before slaughtering.
Stunning Electrical stunning is done. The animals are given high voltage electric shock(440 V, 1.5 A) and the animal falls. Bleeding Following stunning animals must be positioned first for bleeding. A vertical or hanging position is achieved by shackling below the hock of one hind leg and hoisting the animal (head down) to a convenient height and the neck vessels and passages (esophagus and trachea) are severed by a single slash of a sharp knife. Skinning It is removing the skin of animals. Skinning is done in hanging position with facilities/equipment of railing, the individual carcasses one after another. Eviscerating The next step is to cut open the animal body to dislodge the contents and produce the carcass. It is important that the carcass remains or is placed in the hanging position on railing. Post-mortem Inspection Inspection is carried out by certified veterinarian. His duty is to examine the slaughter products for evidence of disease and abnormality and reject/eliminate them from the public meat supply. Rigor Mortis process Before chilling, for at least 2-4 hours, air is provided by fans to carcasses in a separate room. FACILITIES, EQUIPMENTS AND TOOLS Water and Drainage The slaughterhouse must have a dependable source of clean water, preferably pipeborne, to maintain hygienic and sanitary services in the plant. The water must be well distributed in terms of point-location inside the premises and must be hot, if possible, for hygienic washing of products and facilities. It would be useful, to install a reservoir or tank on the premises as a security against shortages and breakdown of pumps. Drainage of water is one of the main considerations in any slaughterhouse. All washings or wet cleaning must course over the slaughter floor into a collecting drainage and empty eventually outside the building. The floor should be designed to slope toward the main collecting drain, the latter in turn to slope toward exterior connecting pipes. The walls must have a hard smooth surface to prevent staining with blood and fat and hence facilitate cleaning; on the other hand, the floor must be rough or grooved to forestall slipping. Lighting and Ventilation Lighting is another important requirement of the slaughterhouse. A diesel generator is provided for emergency supply of electricity. Transparent insets can also be made in the roofing at vantage points to provide natural lighting or sky lighting. Wide lintel windows (e.g. aluminum frame),
covered with gauze to exclude insects, also serve the same purpose, as well as provide ventilation. Equipment The standard installation and equipment required in modern slaughterhouse are those necessary to effect a rapid and hygienic conversion of livestock into meat. Slaughtering Tools Relatively fewer tools are required for the slaughter and some can be made by local metal workshops or blacksmiths. The most commonly used slaughtering tools are shown in the Figure
Skinning Knife As the name implies, this knife is used for the removal of the animal's skin. Also with a six-inch blade and characteristically curved backwards to allow for ease of operation, it can be used to scrape off burned hair from carcasses being dressed with the skin-on. Meat Saw A replaceable blade handsaw, which is used in sawing through bone. Meat Chop: Also called the cleaver, the meat chop is a heavy axe used for separating heavy structures, e.g. the head from the neck or the shanks from the leg. Spreader: A metal device for suspending the animal body and spreading out the legs for dressing and inspection. Grinding and Honing Stones: Grinding stones are coarse grained and used for the initial sharpening of knives into thin edges, and then finished with the homer, which is of fine-grain to provide extra thinness. Either oil or water may be used in sharpening knives to prevent the stone from heating the knives. Steel: A long, tapering rounded and smooth metal rod on which knives are smoothened from time to time to improve keenness. Meat Tree/Hooks: Metal devices with bent-out curved ends for holding or displaying parts of the slaughtered meat and offal for washing and inspection. Van A chiller van which includes reefer container and refrigeration systems is required for delivery of meat and for export of meat.
CONDITION DETECTED AT MEAT INSPECTION AND THEIR JUDGEMENT (CATTLE)
Since earliest recorded history, people have recognized the importance of source and proper processing of their meat supply. In the interest of public health, the earliest civilization of Mediterranean area regulated ans supervised the slaughter and handling of meat animals. Meat Inspection was practiced in France as early as 1162, England 1319 and in Germany by 1385. In US it was carried out in a rudimentary manner prior to Meat Inspection Act in 1906. Until
th
relatively late in the 20 Century meat inspection relied exclusively on organoleptic inspection. That is, meat inspectors relied on sight, touch and smell alone to identify and remove perceived food safety hazards. In Nepal special act on Slaughterhouse and Meat Inspection Act 2055 and Slaughterhouse and Meat Inspection Regulation in 2057. Meat inspection is commonly perceived as the sanitary control of slaughter animals and meat. The aim of meat inspection is to provide safe and wholesome meat for human consumption. Meat inspection is achieved by ante-mortem and postmortem examination of animal. The objectives of meat inspection are To ensure that only apparently healthy, physiologically normal animals are slaughtered for human consumption and that abnormal animals are separated and dealt with accordingly. To ensure that meat from animals is free from disease, wholesome and of no risk to human health. Ante Mortem Inspection (AM Inspection) The purpose of ante mortem inspection is to determine whether welfare has been compromised or there is any sign of any condition which might adversely affect human or animal health, paying particular attention to zoonotic and notifiable diseases. Post Mortem Inspection The purpose of post-mortem inspection is to protect the public health by ensuring that the carcasses and parts that enter commerce are wholesome, not adulterated, and properly marked, labeled, and packaged. This means that any carcasses or parts that are unwholesome or adulterated, and thereby unfit for human food, do not enter commerce. Post-mortem inspection covers the inspection of the carcasses and parts of meat and poultry used for human food. It takes place after ante-mortem inspection and after the animal or poultry has been slaughtered. Post-mortem inspection covers the steps in the slaughter process that begin at stunning and ends at the step where the carcass is placed in the cooler.
The principal purpose of post-mortem inspection is to supplement ante mortem inspection and to detect: • diseases of public health significance • diseases of animal health significance • residues or contaminants in excess of the levels allowed by legislation • the risk of non-visible contamination • other factors which might require the meat to be declared unfit for human consumption or restrictions to be placed on its use • visible lesions that are relevant to animal welfare such as beating or long s tanding untreated injuries. INSPECTION JUDGEMENTS AND ENFORCEMENT The process of inspection judgement begins with decisions at the time of admission of slaughter animals to an abattoir, and normally ends with final judgement at the completion of post-mortem inspection. A judgement is taken by an inspector as to whether an animal is suitable to be slaughtered for human consumption, and into which of six categories meat from slaughtered animals should be placed. The judgement must protect: consumers against food borne infection, intoxication, and hazards associated with residues; food handlers against occupational zoonoses; livestock against the spread of infections, intoxications and other diseases of socioeconomic importance, in particular notifiable contagious diseases, officially controlled diseases, genetic defects, and toxic effects originating from feed or the environment; companion and other animals that closely associate with humans, and wild fauna, against zoonoses they may transmit to humans; and consumers (and indirectly the meat processing industry) against economic damage from meat of inferior standard or abnormal properties. The following should be the general criteria and principles of implementation for the categories of post-mortem judgement: CATEGORY 1 - Approved as fit for human consumption When the post-mortem examination has revealed no evidence of any unacceptable disease or defect and the slaughter operation has been implemented in accordance with hygienic requirements, the carcase and edible offals should be approved as fit for human consumption without any restriction CATEGORY 2 - Totally unfit for human consumption. The carcase and offals should be condemned or otherwise disposed of for inedible purposes in one or more of the following circumstances they are hazardous to food handlers, consumers and/or livestock; they contain residues that exceed established limits; there are unacceptable organoleptic deviations from normal meat; or the meat has been conditionally approved as fit for human consumption, but the treatment stipulated is either unavailable or not intended to be carried out.
CATEGORY 3 - Partially condemned or otherwise disposed of as unfit for human consumption Where lesions are localized, affecting only part of the carcase or offals, the affected parts should be removed, and the unaffected parts passed as fit for human consumption (unconditionally and unrestricted, or conditionally, or otherwise as appropriate). CATEGORY 4 - Conditionally approved as fit for human consumption Carcases that are contaminated, or that are hazardous to human health or animal health but may be treated under official supervision in a manner resulting in safe and wholesome meat, may be judged as conditionally approved as fit for human consumption. Where necessary, the organs should be treated in the same manner as carcases or else partly or wholly disposed of as unfit for human consumption. CATEGORY 5 - Meat showing minor deviations from normal but fit for human consumption Where risk analysis has shown that meat does not constitute a risk to human health despite the presence of a defect or defects that are specified by the controlling authority and not normally present in wholesome meat, that meat may be judged fit for human consumption provided it is identified in such a way that the consumer is made aware that the meat is inferior. This approach needs to be regulated by the controlling authority to ensure that the consumer is not misled. If the controlling authority does not accept and provide for this category of meat, the alternative postmortem judgement shall be Category 2, namely totally unfit for human consumption. CATEGORY 6 - Approved as fit for human consumption, with distribution restricted to limited areas Meat obtained from animals coming from an area that is under quarantine because of an outbreak of a contagious animal disease and that otherwise meets all the requirements for meat approved as fit for human consumption (Category 1) may be approved for distribution in a restricted area, provided no hazard to human health is involved. Such meat should not be distributed or marketed outside the restricted area. Meat approved as fit for human consumption, with distribution restricted to limited areas, should be effectively identified. Its sale and distribution should be authorized only through specially licensed and closely supervised commercial channels or, if economically feasible, limited to utilization in institutions that are under reliable management.
GENERAL:- View external surfaces. For cattle, horses and pigs view the oral and nasal cavities. LYMPH NODES SUBMAXILLARY PAROTID Incise (a) Incise (a)
RETROPHARYNGEAL TONGUE OTHER
Incise (a) Palpate (a) Inspection for C. bovis
GUIDELINE POST-MORTEM INSPECTION REQUIREMENTS — VISCERA LYMPH NODES MESENTERIC PORTAL BRONCHIAL & MEDIASTINAL GASTRO-INTESTINAL TRACT SPLEEN LIVER LUNGS HEART KIDNEY UTERUS (ADULTS) Incise (a) Incise (a) Incise (a) View (a) Palpate Palpate. View the gall bladder. For cattle over 6 weeks of age, incision as deemed appropriate to detect liver fluke Palpate. The bronchi should be opened up by a transverse incision across the diaphragmatic lobe View after removal of the pericardium. Additional inspection requirements for cattle over 6 weeks of age View after enucleation. In grey or white horses incise entire kidney. Palpate
GUIDELINE POST-MORTEM INSPECTION REQUIREMENTS — CARCASES GENERAL Examine carcases (including musculature, exposed bone, eaths etc) to determine any disease or defect. Attention should be paid to bodily condition, efficiency of bleeding, colour condition of serous membranes (pleura and peritoneum), cleanliness and presence of any unusual odours. LYMPH NODES Palpate(a) SUPERFICIAL INGUINAL EXTERNAL & INTERNAL ILIAC PRE-PECTORAL POPLITEAL Palpate Palpate Palpate Palpate
The following judgement symbols are used in the tables: A Approved as fit for human consumption T Totally unfit for human consumption D Designates organs or parts of carcase unfit for human consumption K Conditionally approved as fit for human consumption (Kh - heat treatment; Kf - freezing or heat treatment) I Meat showing minor deviations from normal but fit for human consumption L Approved as fit for human consumption, with distribution restricted to limited areas ... Not applicable (e.g. in case of total condemnation the columns referring to partial condemnation are not applicable)
DISEASES, CAR C ASE VI S C E R A RECOMMENDED FINAL JUDGEMENT
DISEASED OR AFFECTED
PARTS OF CARC ASE
OTHERS
NOTES
O R GA N S
A) BACTERIAL DISEASES AND CONDITIONS 1. Anthrax (affected, including noninfected but contaminated animals or meat) T T … ... …
Affected animals should not be admitted to an abattoir; if detected at ante-mortem or post-mortem inspection, thorough disinfection of premises is necessary. Special precautions are required to prevent occupational hazards.
8. Tuberculosis cases of residual infection or re-infection where an eradication scheme has terminated (including reactors without lesions) (ii) during final stages of an eradication scheme and where natural prevalence is low -reactor without lesions - one organ only affected, and no miliary lesions - more than one organ affected, or miliary lesions in one organ (iii) during early stages of an T T Kh Kh Kh Kh … … … … D … Lungs, Udder D Lungs, Udder D …
Alternatively L or A, but excluded from international trade.
T
T
…
…
…
Meat from animals affected in any way by tuberculosis is excluded from international trade.
eradication scheme and in high prevalence areas -reactor without lesions L L … … Lungs, Udder D
-one organ only affected, and no miliary lesions -more than one organ affected but no signs of generalization or recent haematogenic spread - generalization -signs of recent haematogenic spread 9. Johne's disease (Paratuberculosis) 10. Actinomycosis actinobacillosis and
Kh
Kh
… …
D
Lungs, Udder D Lungs, udder D … …
A instead of L if L economically not feasible, but excluded from international trade
Kh
Kh
D
T T
T T
… … …
… …
A
A
D
Intestine , mesente ry D …
a) Confined to the head, or not more A
A
D
D
than slight lung lesions b) Extensive lesions of the lungs 11. Salmonellosis T T T T … … … … … … … … …
12. Listeriosis
T
T
13. Brucellosis
A
A
…
…
Udder, genital organs and related lymph nodes D
Particular precautions necessary to prevent infection of meat industry workers and other food handlers.
Where brucellosis of any species is prevalent, special precautions are necessary to prevent occupational hazards. If B. melitensis suspected: T or Kh, depending on prevalence and as economically feasible; animals slaughtered in brucellosis eradication programmes: L instead of A, if economically feasible, epidemiologically justified, and/or warranted for the prevention of occupational hazards.
14. Infectious ovine epididymitis (B. A ovis) 15. Bovine campylobacteriosis A
A
… … …
D
… … …
A
D
(Campylobacter fetus) 16. Pasteurellosis Kh Kh D 17. Haemorrhagic septicaemia
Should not be admitted to
(Pasteurella multocida serotypes T 6:B and 6:E) 18. Atrophic rhinitis 19. Leptospirosis Acute Chronic T A A
T
…
… … … D
… … … Kidney D
abattoir.
A
D … …
T A
20. Contagious pleuropneumonia
bovine A (Mycoplasma
A
…
D
Lungs pleura D
mycoides subsp. Mycoides SC (bovine biotype)) 21. Q fever (Coxiella burneti) Clinical cases Serological only T A A T A A … … … … … D … Udder D …
For all virus conditions, laboratory examination to exclude bacterial infection or presence of antimicrobial substances may be necessary. Strict adherence to national animal health legislation is necessary, particularly for OIE list A diseases
22. Anaplasmosis
B) VIRUS CONDITIONS
1. Foot-and-mouth disease In normally free or nearly free T countries or zones within a country - diseased animals and contacts In other countries or areas … A … A … D … D … Head D T … … …
11. Bovine Spongiform Encephalopathy (BSE) 12. Ephemeral fever 13. Rabies Animals slaughter within 48 hours of being bitten 14. Scrapie Clinical disease Contacts, offspring and ancestors OF
T A T A
T A T A
… … … D … … D … … … … … … … …
T L
T L
C) SYNDROMES UNIDENTIFIED
OR NON-INFECTIOUS AETIOLOGY 1. Sweating disease 2. Tick paralysis 3. Tumours Circumscribed benign tumours, myxofibromas and neurofibromas
Kh T
D T
… …
… …
… … …
A
A
D
D
of
intercostal
nerves,
nerve … … …
plexuses, etc b) Malignant tumours, e.g. T T
carcinoma and sarcoma, including melanosarcoma c) Multiple or tumours, multiple e.g. T benign T … … …
metastasis
tumours in different organs 4. Metabolic disorders, deficiency diseases, Intoxications a) Bovine ketosis b) Parturient T paresis T T T … … … … … … … … … … … … …
(hypocalcaemia, etc.) c) Nutritional mineral deficiencies d) Grass tetany A T A T D … …
(hypomagnesaemia) e) Intoxications (acute and chronic poisoning) f) Subacute or chronic poisoning with secondary changes (gastroenteritis, degeneration of organs, etc.) – after clinical recovery g) Icterus (jaundice) - (i) haemolytic - (ii) toxic - (iii) obstructive disappearing within 24 hours) - (iv) obstructive (severe) D) MYCOTIC INFECTIONS A A D D … (slight, T T … … Liver D T T A T T A … ... … … … D … … … A A D D T T
AND MYCOTOXICOSES
1. Epizootic lymphangitis 2. Aflatoxicosis
A
A
…
D
Liver kidneys, udder D ...
T 3. Acute or chronic mycotoxicosis detected at either ante-mortem or post-mortem inspection E)PROTOZOAL DISEASES 1. Trypanosomiasis 2. Babesiosis 3. Theileriosis 4. Trichomonas infection (Trichomonas foetus) 5. Sarcosporidiosis lesions) a) Heavy infestation b) slight or localized infestation T A (macroscopic T A A A A A
T
…
…
A A A A
… … … …
D D D D
… … … …
T A
… D … … …
… D … …
… … … …
6. Toxoplasmosis a) Clinical signs or systemic effect b) Serological only
T A
7. Coccidiosis
A
A
D
Intestine D
F) PARASITIC CONDITIONS 1. Trichinellosis (Trichinella spiralis) 2. Cysticercosis (Cysticercus bovis) a) Heavy infestation T T Kf … … … … … … T T … … …
Moderate or light infestation, or Kf small number of dead/degenerated cysticerci 3.Cysticercosis (C. tenuicollis) A
A
…
D
…
4.
Pulmonary
and
gastro-intestinal A A … D …
Strongylosis
Conclusion Meat production is the most highly regulated food industry. The slaughterhouse and meat inspection act and Slaughtehouse and meat inspection regulation is responsible for developing rules and regulations for the production of wholesome and safe meat and providing regulatory oversight during the day to day production. The combination of regulatory oversight and the commitment and dedication of the industry should allow consumers to purchase and prepare meat products with confidence in the safety of the product.
References Herenda D, P.G. Chambers, A. Ettriqui, P. Seneviratna and T.J.P. da Silva, Manual on meat inspection for developing countries, FAO animal production and health paper 119, 2000 Recommended International Code For Ante-Mortem And Post-Mortem Inspection Of Slaughter Animals And For Ante-Mortem And Post-Mortem Judgement Of Slaughter Animals And Meat (CAC/RCP 41-1993) Pre-feasibility study, modern slaughter house (abattoir) for cattle only, investment, government of Sindh, Pakistan Hulebak K.L., and W. Schlosser, HACCP history and conceptual overview The Evolution of Meat Inspection, Meat Industry Association of New Zealand (Inc), 2006 Harris K.B, Meat Inspection Overview, International HACCP Alliance, Texas A&M University Slaughterhouse and Meat Inspection. Regulation, 2057 (2001),Nepal Sindh board of