By D. Herenda, P.G. Chambers, A. Ettriqui, P. Seneviratna and T.J.P. da Silva
Manual on Meat Inspection for Developing Countries is a comprehensive guide designed to support veterinary officers, meat inspectors, and relevant authorities in developing nations in ensuring food safety through effective meat inspection procedures. The book presents practical methodologies, scientific principles, and step-by-step processes involved in both ante-mortem and post-mortem meat inspection. It also addresses hygiene requirements, common zoonotic diseases, and public health implications of unsafe meat handling, making it a critical resource for those involved in livestock management and food safety systems.
1. Structure and organization of meat inspection services
2. Slaughterhouse facilities and equipment
3. Hygienic requirements for slaughtering and dressing animals
4. Ante-mortem inspection of animals
5. Post-mortem inspection techniques
6. Judgement criteria and disposal of carcasses and organs
7. Diseases detectable by meat inspection
8. Zoonotic and foodborne diseases of public health importance
9. Specific species meat inspection procedures (cattle, pigs, sheep, goats, poultry, etc.)
10. Emergency slaughter and field slaughter inspection
11. Meat hygiene in transport, storage, and processing
12. Responsibilities of meat inspectors and veterinarians
13. Meat inspection record keeping and reporting
14. Training and education for inspection personnel
15. Legal framework and enforcement of meat inspection regulations
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