Epidemiology, surveillance and risk assessment for transmissible spongiform encephalopathies

Capacity Building for Surveillance and prevention of BSE
and other zoonotic diseases


MANAGEMENT OF TRANSMISSIBLE
SPONGIFORM ENCEPHALOPATHIES
IN MEAT PRODUCTION

course manual

Full pdf - 912kb


    FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
Rome, 2007



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Table of contents

Part I   [521 Kb]

    Foreword
    Course objectives
    Introduction to transmissible spongiform encephalopathies
    Overview: Implementation of transmissible spongiform encephalopathies measures in meat production
    Regulations and standards for the meat industry
    Transmissible spongiform encephalopathies management at the farm level

Part II   [389 Kb]

    Transmissible spongiform encephalopathies management at the slaughterhouse
    Transmissible spongiform encephalopathies management at the processing plant
    Quality control concepts, hygiene and HACCP in the meat industry
    • Appendix 1: Authors and course contributors
    • Appendix 2: Related background reading and Web links
    • Appendix 3: Glossary of technical terms and acronyms
    • Appendix 4: Project summary

© FAO 2007