FAO ANIMAL PRODUCTION AND HEALTH PAPER 119
Manual on meat inspection for developing countries
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FAO ANIMAL PRODUCTION AND HEALTH PAPER 119 Manual on meat inspection for developing countries |
by
D. Herenda
in cooperation with
P.G. Chambers
A. Ettriqui
P. Seneviratna
T.J.P. da Silva
Reprinted 2000
The designations employed and the presentation of the material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries.
M-25
ISBN 92-5-103304-8
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Food and Agriculture Organization of the United Nations Rome, 1994
© FAO
Hyperlinks to non-FAO Internet sites do not imply any official endorsement of or responsibility for the opinions, ideas, data or products presented at these locations, or guarantee the validity of the information provided. The sole purpose of links to non-FAO sites is to indicate further information available on related topics.
The principal author of this publication is Dr. D. Herenda, Veterinary Meat Inspection Expert, Toronto/Canada, who undertook the difficult task of describing diseases and pathological lesions of importance to slaughter animals in developed and developing countries.
He was assisted in this task by the following veterinary experts:
Dr P.G. Chambers, Bulawayo/Zimbabwe covering the African Region
Dr. P. Seneviratna, Canberra/Australia covering the Asian/Pacific Region
Prof. Dr. T.J. da Silva, Belo Horizonte/Brazil covering the Latin American/Caribbean Region and
Prof. Dr. A. Ettriqui, Sidi Thabet/Tunisia covering the Near East Region. The contributions by the co-authors were incorporated into the main text by Dr. Herenda.
The publication was planned, coordinated and edited by Dr. G. Heinz and K. Amamoto of the Meat and Dairy Service of FAO's Animal Production and Health Division.
The illustrations reproduced in the book were contributed by the following institutions or persons:
Animal and Plant Health and Inspection Services (APHIS) and the Food Safety and Inspection Services (FSIS) of the United States Department of Agriculture: Fig. 45, 46, 47, 48, 50, 51, 52, 53, 54, 55, 56, 64, 65, 86, 114, 115, 116, 117, 118, 119, 120, 121, 122, 149, 150, 153, 155, 156, 157, 179, 180, 181, 184, 185, 187, 188, 189, 190, 191, 192, 193, 194, 195, 196, 197, 200, 201, 203, 204, 212.
Canada Department of Agriculture: Fig. 62, 73, 138, 152, 154, 183.
Mosby Year-Book Inc. St. Louis Mo., USA: Fig. 21, 30, 34, 35, 36, 37, 41, 111, 112.
Department of Clinical Medicine, University of Guelph, Guelph, Ontario, Canada: Fig. 186.
Department of Population Medicine, University of Guelph, Ontario, Canada: Fig. 123, 124, 125, 126.
Dr. J. Thorsen, Department of Veterinary Microbiology and Immunology, University of Guelph, Ontario, Canada: Fig. 63, 96, 99, 100, 161.
Pathology Department, University of Guelph, Guelph, Ontario, Canada: Fig. 58, 66, 103, 158, 163, 176, 177, 182, 202, 205, 208, 209, 210.
Dr. Jerry Zaugg, Caine Veterinary Teaching Center, University of Idaho, Animal and Veterinary Science Department: Fig. 97, 104.
Dr. P. Masztis, Weston Veterinary Clinic, Weston, Ontario, Canada: 19.
Dr. G.J. Jackson, Division of Microbiology, FDA, Washington, DC: Fig. 90, 105, 137, 147.
Dr. M. Vargas-Teram, FAO: Fig. 112A, 112B, 112C together with the contribution on Screwworm-Myiasis.
Dr. P.G. Chambers (Co-author): Fig. 28, 32, 33, 42, 44, 49, 68, 69, 88, 91, 93, 95, 98, 109, 113, 141, 142.
Dr. P. Seneviratna (Co-author): Fig. 17, 18, 92, 94, 106, 108, 136, 145, 146, 148, 168, 173, 174, 178, and Table 1, 2.
Dr. T. J. da Silva (Co-author): Fig. 67, 159.
Dr. A. Ettriqui (Co-author): Fig. 162, 167.
Dr. D. Herenda (Author): Fig. 1, 2, 4, 3, 5, 6, 7, 8, 9, 11, 12, 14, 10, 13, 16, 20, 22, 23, 25, 26, 27, 29, 31, 38, 39, 40, 57, 60, 61, 70, 71, 72, 75,.76, 77, 78, 79, 80, 81, 82, 83, 84, 85, 87, 89, 107, 127, 128, 129, 130, 132, 133, 134, 135, 140, 143, 144, 160, 165, 166, 170, 171, 172, 175, 206, 207, 211, 213.
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. The responsibility for achieving this objective lies primarily with the relevant public health authorities who are represented by veterinarians and meat inspectors at the abattoir stage.
In many developing regions and in particular in rural abattoirs, meat inspectors often lack the necessary information and guidelines to assess the sanitary status of carcasses, meat and organs from slaughter animals. FAO has therefore endeavoured to prepare concise guidelines on the subject together with colour illustrations demonstrating the pathological lesions that may occur in bovines, small ruminants, pigs, game, poultry and rabbits. The statements made on the judgement of diseased carcasses or parts of the carcasses are recommendations which are also influenced by the need of salvaging as much meat as possible for human consumption. These recommendations are not meant to interfere with any existing regulations on the subject in individual countries.
This Manual on Meat Inspection for Developing Countries has been prepared by an experienced meat inspection specialist as the main author in cooperation with meat inspection experts from the four regions Asia and Pacific, Africa, Latin America and the Near East. The book is intended to guide meat inspectors particularly in the four mentioned regions in their daily work in urban and rural abattoirs. Veterinarians engaged in meat inspection will also benefit, especially as regards their supervisory roles in meat hygiene. The book shall also serve as a training manual for trainees in meat inspection, a field in which FAO has organized theoretical and practical training courses for many years. FAO will continue these activities in future and it is expected that the Manual will facilitate these tasks.
The Code of Hygienic Practice for Fresh Meat and the Codes for Anti-Mortem and Post-Mortem Inspection of Slaughter Animals published recently by the Joint FAO/WHO Codex Alimentarius Commission is a useful supplement to this publication and provides additional information on meat hygiene and inspection procedures.