Gracey's Meat Hygiene E-Book

• Herausgeber: John Wiley & Sons
• Kategorie: Fachliteratur
• Sprache: Englisch

Seitenzahl: 1085

Veröffentlichungsjahr: 2014

Beschreibung

GRACEY'S MEAT HYGIENE

Gracey's Meat Hygiene, 11th edition, is the definitive reference for veterinarians working in meat hygiene control. This new edition of a classic text reflects the recent significant changes in science, legislation and practical implementation of meat hygiene controls in the United Kingdom, Europe and worldwide since the 10th edition was published in 1999. This book is an excellent practical guide for teaching food hygiene to veterinary students worldwide, laying the foundations of food animal anatomy, the humane slaughter of animals for food and practical production hygiene. New chapters address the increased concern of operators, inspectors and the public to issues of animal welfare and recognise the role of the profession, and interest from the consumer, in environmental protection.

Key features include the following

• Fully updated new edition, in a refreshed design with colour photographs and illustrations throughout
• Includes new content on meat hygiene inspection covering the components of an integrated food safety management system as well as animal health and welfare controls in the 'farm to fork' system
• A practical approach to health and safety in meat processing is outlined by identifying the hazards and then describing how these can be best controlled
• With contributions from veterinary and industry experts, this edition is both a valuable teaching aid and a practical reference for veterinarians and all food business operators and their staff

Leseprobe

CONTENTS

Cover

Title page

Dedication page

Copyright page

Contributors

Preface

Acknowledgements

1 The food animals

Dietary factors

World livestock production

UK meat plants and throughputs

Cattle

Sheep

Pigs

Goats

Poultry

Rabbits

Deer

References

Further reading

Farm Animal Welfare Council

2 Anatomy

Osteology and arthrology

Digestive system

Respiratory system

Circulatory system (heart, arteries, capillaries and veins)

Lymphatic system (Fig. 2.10 and Fig. 2.12)

Lymph nodes of the ox

Lymph nodes of the pig (Fig. 2.13)

Urogenital system

Reproductive system

Endocrine system

Skin

Horns

Muscular system

Connective tissue

Fat

Determination of age by dentition

Determination of sex

Horse and ox differentiation

Reference

Further reading

3 Meat establishment construction and equipment

Lairage (see also Chapter 6)

Slaughterhall

Further reading

4 Preservation of meat

Meat curing

Production of bacon and ham

Refrigeration

Changes in frozen meat

Heat: Thermal processing

Other methods of meat preservation

References

Further reading

5 Plant sanitation

Reasons for cleaning and disinfecting plant

The chemistry of cleaning

Principles of disinfection

Hygiene equipment and application methods

Contamination and re-contamination

Cleaning procedures

Monitoring of hygiene

Training

Safety

Effluent and external odour control

Conclusion

References

6 From farm to slaughter

Production of clean, healthy livestock (see Fig. 6.1 and Fig. 6.2)

Transportation of livestock

Animal husbandry in the lairage

Pre-slaughter handling and meat quality

Traumatic injury

References

Further reading

7 Humane slaughter

Pre-slaughter handling/restraint

The slaughtering process

Assessment of unconsciousness at slaughter

Methods of stunning

Effect of stunning on meat quality

Slaughter of minor species

Other methods of slaughter

Slaughter of poultry (see also Ch. 10)

Electrical stunning of poultry

Assessment of unconsciousness in electrical water bath stunned poultry

Stunning/killing poultry with controlled atmospheres

Pithing

Bleeding

Efficiency of bleeding

Slaughter without pre-stunning

References

Further reading

8 Meat hygiene practice

Meat and animal by-products

Sources of contamination (See also Chapter 6)

Methods of reducing contamination

Dressing techniques – Removal of hide/fleece/hair

Post-slaughter decontamination

Outputs of the slaughterhouse

Treatment of edible co-products

Animal by-products

Hygiene requirements for animal by-product processing establishments

Rendering processes

References

9 Meat inspection protocols

The case for change

The holistic approach

Integrated Food Safety Assurance

Ante-mortem inspection

Post-mortem inspection

Decisions at post-mortem examination

Common post-mortem findings

Parasitic conditions

Control of hygienic production

Hazard analysis and critical control points (HACCP)

Implementation of an HACCP system

Worldwide food safety standards

References

Further reading

10 Poultry production, slaughter and inspection

Production of poultry

Ante-mortem health inspection

Post-mortem inspection in the plant

Decision of the official veterinarian at the post-mortem inspection

General contamination

Guidelines on trimming poultry

Miscellaneous conditions

References

Further reading

11 Exotic meat production

Rabbits

Farmed deer (Fig. 11.1)

Park deer

Wild deer

Ostriches

Commercial squab production

Further reading

12 Food poisoning and meat microbiology

Part 1: Food poisoning

Part 2: Meat microbiology

Part 3: Meat decomposition and spoilage

Further reading

13 Controls on veterinary drug residues in the European Union

Legal framework

The National Residue Control Plan in EU member states

Testing procedures and performance characteristics

Sampling of imported food

The Rapid Alert System for Food and Feed (RASFF)

Analytical methods: Technical aspects

References

14 Health and safety in meat processing

Accident statistics

UK legislation

General duties

Key topics requiring risk assessment

Zoonoses

References

Index

End User License Agreement

List of Tables

Chapter 01

Table 1.1 Average British diet fat consumption (g/person/day) (FAOSTAT) 2009

Table 1.2 Annual consumption of meat in the EU (kg/person/year) (FAOSTAT) 2009

Table 1.3 Total throughputs (2008) in the United Kingdom

Table 1.4 Throughputs in the United Kingdom by species in 2009

Table 1.5 Numbers of approved red meat slaughterhouses (RSL) and poultry meat slaughterhouses (PSL) in the United Kingdom in 2009

Chapter 02

Table 2.1 Vertebrae of the spine

Table 2.2 Ossification of the cartilaginous extensions of the spines of the first five dorsal vertebrae (bovines)

Table 2.3 Length of intestines (m)

Table 2.4 Yield of glands used in medicine

Table 2.5 Dental formula for the ox, sheep and goat

Table 2.6 Dental formula for the pig

Table 2.7 Dental formula for the horse

Table 2.8 Ages at which the permanent incisors appear

Table 2.9 Differentiation of carcases of sheep and goat

Chapter 03

Table 3.1 Energy benchmarks: Environment Agency, The Red Meat Processing (Cattle, Sheep and Pigs) Sector

Table 3.2 Benchmark water consumption: Environment Agency, The Red Meat Processing (Cattle, Sheep and Pigs) Sector

Table 3.3 Recommended minimum space per animal for the housing of livestock in abattoirs

Table 3.4 Average BOD values for some food processing operations

Chapter 04

Table 4.1 Curing salts and additives

Table 4.2 Chilled shrinkage of a pig carcase – 60 kg dressed weight

Table 4.3 Practical Storage Life (PSL) at different storage temperatures

Chapter 06

Table 6.1 Summary of main findings of Hide Improvement Project

Table 6.2 Hide contamination in different regions of Britain and Ireland

Table 6.3 Quantities of excreta, as slurry, produced by livestock

Table 6.4 Approximate ageing of bruises by physical appearance

Chapter 07

Table 7.1 Minimum recommended average current (mA) delivered to birds in water bath stunning systems EFSA (2004, 2006)

Chapter 08

Table 8.1 Prevalence of zoonotic agents on cattle hides (various studies)

Table 8.2 Fitness to work questionnaire

Table 8.3 Minimum water temperatures for knife sanitation, according to the minimum observed immersion time of knives during routine operation

Table 8.4 Average breakdown of 450 kg steer and 21 kg lamb

Table 8.5 Standards of rendered animal fat, depending on type

Table 8.6 Specified Risk Material (SRM)

Chapter 09

Table 9.1 USDA/FSIS data on carcase condemnation of dairy cows 2005–2007

Table 9.2 Guide to judgements on

C. bovis

findings

Table 9.3 Summary of time/temperature combinations for treatment of domestic pig meat for

Trichinella

Table 9.4 Time/temperature combination for treatment of domestic pig meat where core temperatures can be measured

Chapter 10

Table 10.1 Slaughterings of poultry meat

Table 10.2 Numbers of

Campylobacter

and

Salmonella

(log mpn/carcase) on chicken carcases scalded at three different temperatures

Table 10.3 Percentages of broiler carcases rejected because they were either DOA or diseased from farms with normal or high rates of rejection of carcases.

Chapter 12

Table 12.1 Bacterial causes of food-borne infection

Table 12.2 Water content of meat and offal

Chapter 13

Table 13.1 Compounds to be included in an EU National Residue Control Plan

Table 13.2 The residue or substance group measured for each commodity type

Table 13.3 The relationship between mass fragments and IPs earned

Table 13.4 Maximum permitted tolerances for relative ion intensities using a range of mass spectrometric techniques

Chapter 14

Table 14.1 Level of MSDs in meat processing by country

Table 14.2 Slips risks controls

Table 14.3 Trips risks controls

Table 14.4 Meat processing zoonoses (DEFRA, 2007)

Table 14.5 Assessing the risk from noise (reproduced with permission from Tolley).

Table 14.6 Assessment of first-aid needs checklist

Table 14.7 Aspects of pregnancy to be considered by management

List of Illustrations

Chapter 01

Figure 1.1 Friesian bulls.

Figure 1.2 English Longhorn.

Figure 1.3 Blonde D'Aquitaine.

Figure 1.4 Hereford.

Figure 1.5 Salers.

Figure 1.6 Simmental.

Figure 1.7 Limousin.

Figure 1.8 A ewe and lambs.

Figure 1.9 A Blackface ram.

Figure 1.10 Sheep being moved into lairage.

Figure 1.11 Middle White.

Figure 1.12 Gloucester Old Spot sow and litter.

Figure 1.13 Saddleback.

Figure 1.14 Large Black.

Figure 1.15 A red deer stag.

Chapter 02

Figure 2.1 Skeleton of ox. 1, atlas; 2, 7th cervical vertebra; 3, scapula; 4, ribs; 5, pelvic girdle; 6, femur; 7, patella; 8, tibia; 9, tarsus; 10, metatarsus; 11, phalanges; 12, humerus; 13, ulna; 14, radius; 15, sternum; 16, xiphiod process; 17, carpus; 18, metacarpus; 19, phalanges; 20, mandible; 21, cranium.

Figure 2.2 Stomach of ox, right side. Oes, oesophagus; 1, insula between right longitudinal groove below and accessory groove above; 2, caudal groove of rumen; 3 and 4, right dorsal and ventral coronary grooves; 5 and 6, caudodorsal and caudoventral blind sacs; 7, pylorus. The positions of the reticulum, omasum and abomasum have been altered by removal of the stomach from the abdominal cavity and inflation.

Figure 2.3 Projection of viscera of cow on body wall, left side. b.s., atrium of rumen; b.s.′, b.s.″, blind sacs of rumen; O, ovary; Oes, oesophagus; Ret., reticulum; Sp, spleen. The left kidney (L.K.) is concealed by the dorsal sac of the rumen and is indicated by dotted lines. The median line of the diaphragm is dotted.

Figure 2.4 Projection of viscera of bull on body wall, right side. B.g., bulbourethral gland; B.l., urinary bladder; G.b., gall bladder; L.K., left kidney; P. (above duodenum), pancreas; P. (below G.b.), pylorus; R.K. right kidney; V.s., vesicular gland. Costal attachment and median line of diaphragm are indicated by dotted lines.

Figure 2.5 Abdominal viscera of sheep, ventral aspect. For ‘anterior blind sac', read cranial end of ventral sac; for ‘posterior ventral blind sac', read caudoventral blind sac; for ‘posterior dorsal blind sac', read caudodorsal blind sac.

Figure 2.6 Liver of ox, diaphragmatic surface, hardened

in situ

.

Figure 2.7 Liver of sheep, visceral surface, hardened

in situ

. The papilliary process is the round projection between the omasal impression and the left branch of the portal vein.

Figure 2.8 Liver of pig, parietal surface. 1, large hepatic veins opening into caudal vena cava; 2, coronary ligament; 3, falciform ligament.

Figure 2.9 Liver of horse, visceral surface.

Figure 2.10 Lymph nodes of the bovine lungs. a, left bronchial partly covered by the aorta; b, right bronchial; c, middle bronchial; d, apical; e, posterior mediastinal; f, anterior mediastinal, related inferiorly to the oesophagus and trachea.

Figure 2.11 Spleen of ox, visceral surface. 1, area of attachment to rumen (non-peritoneal); 2, caudal border; 3, line of peritoneal reflection.

Figure 2.12 Carcase of bullock. (A) Position of lymph nodes: a, popliteal; b, superficial inguinal; c, precrural; d, deep inguinal; e, external iliac; f, internal iliac; g, ischiatic; h, sacral; i, lumbar; i″, renal; m, xiphoid; n, suprasternal; o, presternal; p, prepectoral; q, middle cervical; r, costocervical; s, intercostal. (B) Direction of the lymph flow: I, lymph from intestine; S, lymph from stomach; L, lymph from liver; R, receptaculum chyli; j, lymph from posterior mediastinal lymph node discharging into thoracic duct; k, lymph from bronchial lymph nodes; l, lymph from anterior mediastinal lymph nodes.

Figure 2.13 Side of pork showing position of lymph nodes: a, submaxillary; b, anterior or upper cervical; c, prepectoral; d, presternal; e, precrural; f, superficial inguinal; g, hock node; h, iliac; i, lumbar; j, renal.

Figure 2.14 Right kidney of ox, ventral surface. Organ hardened

in situ

. Fat has been removed from fissures between lobes.

Figure 2.15 Kidneys of pig

in situ

, ventral view. 1, hepatic artery; 2, splenic artery.

Figure 2.16 Lateral view of genital organs and adjacent structures of mare. 1, left ovary; 2, fallopian tube; 3, left horn of uterus; 4, right horn of uterus; 5, body of uterus [5′, cervix]; 6, broad ligament of uterus [6′ and 6″ show the extent of the broad ligament of the uterus]; 7, vagina; 8, vulva; 9, rim and commissures of vulva [9′ and 9″ show the extent of the rim and commissures of vulva]; 10, constrictor muscle of vulva; 11, vestibular bulb; 12, abdominal wall; 13, left kidney; 14, left ureter; 15, bladder; 16, urethra; 17, rectum; 18, anus; 19 and 19′ are the posterior and anterior of the anal sphincter muscle.

Chapter 03

Figure 3.1 Floor layout of a sheep slaughter establishment.

Figure 3.2 Typical water balance for areas in a pig abattoir: Environment Agency, The Red Meat Processing (Cattle, Sheep and Pigs) Sector.

Figure 3.3 General layout of the mobile slaughterhouse.

Figure 3.4 Well-designed sheep drinker.

Figure 3.5 Flow diagram: beef slaughter, cutting and packing.

Figure 3.6 Pork slaughter flow chart (skin on carcase). Asterisk denotes two options for processing carcases: skin on or skinned.

Figure 3.7 Vertical scalding of pigs showing, cross section of humidifying chamber, channel for recirculated air and humidifying zone.

Figure 3.8 Automated pig carcase splitting (Reproduced with permission from Henning).

Figure 3.9 Wedge wire rundown screen.

Figure 3.10 Typical DAF installation.

Figure 3.11 Fine bubble diffused air systems.

Chapter 04

Figure 4.1 (a) Pig carcases suspended in a chiller (Reproduced with permission from David Armstrong). (b) Beef carcases suspended by the ‘aitchbone' for chilling (Reproduced with permission from John Hood).

Figure 4.2 Modern food can showing section through seam.

Figure 4.3 Stages of can manufacture.

Chapter 05

Figure 5.1 Showing progressive wetting of a solid surface.

Figure 5.2 Wetting, roll-up and formation of emulsion.

Figure 5.3 Action of biocides on bacteria.

Figure 5.4 Showing mobile unit for foam/disinfection/rinse applications (a) and mobile unit for foam only applications (b).

Figure 5.5 Demonstration room showing installations of satellite foam and rinse stations.

Figure 5.6 Demonstration room showing installations of hybrid central/satellite foam and rinse stations.

Figure 5.7 The visual effect of replacing 82C water with Inspexx disinfectant solution, picture on the right.

Figure 5.8 Diagrammatic representation of a standard CIP system.

Figure 5.9 Diagrammatic representations of laminar and turbulent flow in different pipe diameters.

Figure 5.10 Spray ball types and mechanical cleaning effects in tank cleaning.

Figure 5.11 Shows a graphic representation of a complete CIP sequence.

Figure 5.12 Rapid hygiene monitoring using ATP-based bioluminescence.

Figure 5.13 Example graph showing trend analysis of total counts over time for sample points on different surfaces.

Chapter 06

Figure 6.1 Unacceptable faecal/soil contamination.

Figure 6.2 Excellent standards of animal cleanliness.

Figure 6.3 Swedish transport lorry.

Figure 6.4 Flight zones – after T. Grandin.

Chapter 07

Figure 7.1 Various types of percussive stunners. (a) Penetrative percussion stunner; incorporates special ‘no fire' system with low noise level. (b) Contact firing penetrative concussive stunner available for large and small animals. (c) Air-powered penetrative stunner for sheep and goats; contact and ‘no-fire' systems incorporated. (d) Penetrative concussive stunner 0.22 calibre; palm- or finger-activated trigger; firing pin pull to cock instrument. (e) Contact and failsafe non-penetrative concussive stunner for use in deep stunning pens; suitable for ritual slaughter. (f) Non-penetrative concussive stunner incorporating ‘no-fire' system; suitable for ritual slaughter.

Figure 7.2 Points of application for concussive stunning: (a) adult cattle; (b) calves; (c) horned sheep; (d) pigs; (e) horned goats.

Figure 7.3 Contact firing penetrative concussive stunner for cattle.

Figure 7.4 Captive bolt pistol, taken to pieces for daily cleaning.

Figure 7.5 CO

2

anaesthesia. Combi-compact system showing convenient shackling position after stunning.

Figure 7.6 Electrical stunning tongs in use.

Figure 7.7 Device for electrical stunning of rabbits.

Figure 7.8 Handheld electrical stunning of poultry.

Figure 7.9 Cattle bleeding over a blood collection channel.

Figure 7.10 Pigs bleeding over a blood collection channel.

Figure 7.11 (a) Rotating restraint pen of the Facomia type; (b) close-up of the head restraint.

Figure 7.12 (a) ASPCA restraint pen; (b) restraint pen side view; (c) head-hold mechanism.

Chapter 08

Figure 8.1 Clipped dirty cattle on the slaughter line.

Figure 8.2 Flip/flap steel.

Figure 8.3 The initial incision, which will be extended using the spear cut technique. Effective out-rolling of hide is shown at right.

Figure 8.4 Downward hide-puller; more hygienic than upward puller and can also skin head, previously prepared.

Figure 8.5 Vertical scalding of pigs with humidified air.

Figure 8.6 Elastrators with expanded rubber ring ready for placing over plastic bag or rectum.

Figure 8.7 Stainless steel rodder.

Figure 8.8 Steam pasteurisation chamber – water removal, pasteurisation and chill sections.

Chapter 09

Figure 9.1 Early centralised slaughter facility in the UK – Provided by the Association of Meat Inspector from their archive.

Figure 9.2 Integrated food safety assurance.

Figure 9.3 Ante-mortem inspection. (a) Taking the temperature of a suspect heifer and (b) examination of a suspect lamb.

Figure 9.4 Example of a pen card system.

Figure 9.5 Visual correlation of carcase with offals.

Figure 9.6 DARD Northern Ireland system for online recording of post-mortem findings.

Figure 9.7 Bovine ear tag, correlated with kill number ante-mortem.

Figure 9.8 Traditional post-mortem inspection of (a) the bovine head, (b) bovine red offal, (c) bovine heart and (d) bovine mesenteric lymph nodes.

Figure 9.9 Traditional post-mortem inspection of lamb carcases.

Figure 9.10 Traditional post-mortem inspection of the porcine head and submaxillary lymph nodes.

Figure 9.11 Life cycle of

T. saginata

/

T. solium

.

Figure 9.12 Adult female

T. spiralis

: (a) oral opening; (b) oesophagus; (c) newborn larva, just expelled from vulva; (d) larvae in interior portion of uterus; (e) fertilised and developing ova; (f) ovary; and (g) rectum, ×100.

Figure 9.13 Lesions of bovine TB.

Figure 9.14 Bovine spinal abscess associated with an infected carpus.

Figure 9.15 Oedema on bovine shoulder.

Figure 9.16 (a) Chronic pneumonia in apical and part cardiac lobes. (b) Bovine suppurative pneumonia.

Figure 9.17 Endocarditis – classic vegetative lesion right side of heart.

Figure 9.18 Pericarditis. (a) Simple fibrinous pericarditis. (b) Suppurative pericarditis with fibrino-purulent exudate.

Figure 9.19 Melanosis in a bovine lung.

Figure 9.20 Icterus/jaundice in a lamb carcase.

Figure 9.21 Life cycle of

Echinococcus multilocularis

.

Figure 9.22

C. ovis

in a lamb, courtesy of Ian Robinson, RMHI.

Figure 9.23 Lesions of

F. hepatica

, liver fluke.

Figure 9.24 Paramphistomiasis, bovine rumen fluke.

Figure 9.25 Flow diagram for fresh meat production and processing. ○ indicates a site of minor contamination. ● indicates a site of major contamination; CCP1, effective CCP; CCP2, not absolute.

Chapter 10

Figure 10.1 An indoor environmentally enriched broiler house.

Figure 10.2 Automatic poultry harvester.

Figure 10.3 Automatic poultry harvester.

Figure 10.4 Washing crate module.

Figure 10.5 Multi-phase controlled atmosphere stunning.

Figure 10.6 Aeroscalding – scalding without immersion into scalding.

Figure 10.7 Transfer from defeathering into eviscerating line.

Figure 10.8 High-speed automated evisceration.

Figure 10.9 Liver harvesting with drum washer.

Figure 10.10 Inside and outside washing.

Figure 10.11 Moistener spray cabin chilling.

Figure 10.12 Moistener spray cabin chilling.

Figure 10.13 Air chilling.

Figure 10.14 Immersion chilling.

Figure 10.15 Transfer from chilling line into selection line.

Figure 10.16 Intelligent reporting, inspection and selection system.

Figure 10.17 Transfer from selection line into cut-up line.

Figure 10.18 Whole-bird processing.

Figure 10.19 Automated cut-up line – front half cutting module.

Figure 10.20 Cut-up line – breast cap cutting module.

Figure 10.21 Cut-up line – leg processing module.

Figure 10.22 Cut-up line – leg processing module.

Figure 10.23 Cut-up line – wing processing.

Chapter 11

Figure 11.1 Fallow deer.

Figure 11.2 Stunning area and approach race.

Chapter 12

Figure 12.1 Surveillance for food-borne illness.

Figure 12.2 Salmonella recycling in food animals.

Figure 12.3 Non-destructive surface sampling swab.

Chapter 14

Figure 14.1 Chainmail glove on the non-dominant hand.

Figure 14.2 Prevalence of MSDs over the last 12 months among MIs working in cattle slaughter (Lee, 2008).

Figure 14.3 Prevalence of MSDs over the last 12 months among MIs working in pig slaughter (Lee, 2008).

Figure 14.4 Prevalence of MSDs over the last 12 months among MIs working in poultry slaughter (Lee 2008).

Figure 14.5 PPE for inspection of brucellosis reactors.

Guide

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Gracey's Meat Hygiene

Eleventh Edition

Edited by

David S. CollinsMVB, DVPH(MH), MRCVS

Robert J. HueyTD, MVB, DVPH(MH), MRCVS

This book is dedicated to the memory of two great veterinarians

Dr Joseph Forde Gracey (1918–2001)andDr James Andrew Storrar (1947–2006)

This edition first published 2015 © 2015 by John Wiley & Sons, Ltd

Registered OfficeJohn Wiley & Sons, Ltd, The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK

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Library of Congress Cataloging-in-Publication Data

Gracey's meat hygiene / edited by D.S. Collins, R.J. Huey. – Eleventh edition.  p. ; cm. Meat hygiene Preceded by Meat hygiene / J.F. Gracey, D.S. Collins, R.J. Huey. 10th ed. c1999. Includes bibliographical references and index.

 ISBN 978-1-118-65002-8 (cloth)I. Collins, D.S. (David S.), editor. II. Huey, R.J. (Robert J.), editor. III. Gracey, J.F. Meat hygiene.Preceded by (work): IV. Title: Meat hygiene. [DNLM: 1. Meat. 2. Food Inspection. 3. Food Safety. 4. Meat-Packing Industry. 5. Quality Control. WA 707] RA602.M4 363.19′29–dc23

2014016565

A catalogue record for this book is available from the British Library.

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Cover images: Poultry top left: iStock © EEI_Tony; Poultry top right: iStock © ly-ly; Sheep centre right:Reproduced with permission of Ronald Siddle; Bull calves bottom: Reproduced with permission of David S. Collins; All other images: Reproduced with permission of Graham Fallows

Cover design by hisandhersdesign

Contributors

David S Collins, MRCVSVeterinarian, Belfast, UK

Robert J HueyChief Veterinary OfficerDepartment of Agriculture and Rural DevelopmentVeterinary ServiceBelfast, Northern Ireland, UK

Glenn KennedyVeterinary Sciences DivisionAgi-Food and Biosciences InstituteBelfast, UK

Rosemary LeeDepartment of Agriculture and Rural DevelopmentNorthern Ireland, UK

Chris LoughneyCountry Manager UK-IEEcolab Food and Beverage DivisionNorthwich, Cheshire, UK

Malcolm J Taylor, BSc(Hons), MScSenior Scientific OfficerFood Science BranchAgri-Food and Biosciences InstituteBelfast, UK

Preface

The aim of the book's authors is to maintain the standard of the previous edition and to produce a textbook which is of practical use to the veterinarian working in the slaughter and meat processing industry.

The world of meat hygiene has undergone a lot of changes since the publication of tenth edition in 1999. While we have introduced the concepts of ‘system control' and integrated food safety management, we have kept this to a high level and attempted to keep clear of the legislation which is subject to frequent change.

We have chosen to remove much of the text in the previous edition on animal disease, which is covered more comprehensively in other texts. In chapters on microbiology and pathology, we have also provided details that the front-line veterinarian should know and again concentrated on principles rather than specific detail.

While building on the work of those who have contributed to the previous editions, we have introduced new authors and new chapters to the book to reflect current trends. Chris Loughney builds on the work of Stan Brown in updating the sanitation chapter, Malcolm Taylor assisted with the editing of the work of Bill Reilly and others on microbiology and Glenn Kennedy produced a completely new chapter, with a new approach on the complex area of residues of veterinary medicines and contaminants.

Reflecting the increasing importance and changes in the priorities of society, Rosemary Lee has produced a comprehensive chapter on health and safety for all staff working in the potentially hazardous environment of the meat slaughter establishment. Her practical and authoritative text is a must read for all with a responsibility for management of staff in this workplace.

D.S. Collins & R.J. Huey

Acknowledgements

This edition is dedicated to two public health veterinarians, Dr J.R. (Joe) Gracey and Dr J. Andrew Storrar.

Both these men were passionate about Veterinary Public Health and Animal Welfare.

Joe qualified in 1942 from the Royal (Dick) Veterinary College and after a period in John Boyd Dunlop's private practice, he of tyre fame, in Belfast, served in the Royal Army Corps in Burma during the Second World War reaching the rank of Major.