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Veterinary Jurisprudence and Post-mortem

Veterinary Jurisprudence and Post-mortem

Veterinary Jurisprudence and Post-mortem

Veterinary Jurisprudence And Post-Mortem

By Dabas Y.P.S. and Saxena O.P

Veterinary Jurisprudence and Post-mortem Contents:

Part 1. Legal Duties of Veterinarian
Criminal courts and their powers
Subpoena
Oath
Process ofprosecution
Legal importance of examination of the carcass
Veterinary Evidence
Kinds ofWitnesses
Rules for Giving Evidence
Volunteering of a Statement
Professional Secrets
Negligence

Part 2. Post-mortem Examination (Autopsy)
Police Inquest
Rules
Preservation and transportation of visera and other
articles in cases of suspected poisoning
Death and its Vetero-legalAspects
Manner of Death; Coma, Syncope, Asphyxia
Classification of Death
Signs of Death;
Cadaveric changes in the Muscles
Pu~efaction or Decomposition
Time of Death
Suffocation
Drowning
Death from Starvation
Injuries
Bums and scalds
lightning
Electricity
Mechanical Injuries
Bruises or contusions
Abrasions
Wounds
Vetero-Iegal aspects of wounds: Examination
of the injured animal
Causes of Death from wounds
Difference between wounds inflicted during life
and after death
Distinction between ante-mortem and postmortem
fractures
Post-mortem findings in bovine in some common
conditions: Ruminal Tympany, Excessive
haemorrhage, Pneumonia, Snake bite, Insecticide
poisoning, Anthrax, Black Quarter, Haemorrhagic
Septicaemia, Tuberculosis, Foot-and-Mouth Disease;
Poisoning

Part 3. Estimation of Age of Animals
Dental Fonnulas
Teeth of Equine (Horse, Mule, Ass etc)
Teeth of Cattle
Teeth of Sheep and Goat
Teeth of Swine
Teeth of Dog
Teeth of Cat
Ossification ofbones
Counting the rings in the horns
External appearance
Examination ofhoof

Part 4. Acts and Statutes
Acts for Prevention of Animal Diseases
Glanders and Farcy Act
Dourine Act
Import of Livestock: The Livestock
ImportationAct; Import of Livestock :Products
Acts related to Animal Welfare:
u.P. Pashudhan Sudhar Adhit?iyam
Uttar Pradesh GaushalaAdhiniyam;
Cattle Trespass Act
Animal ProtectionActs:
Common Offences againstAnimals
Prevention of Cruelty to Animals Act
Amendment Rules under Prevention of Cruelty to
Anima1sAct
(a) Establishment and Regulation of Societies for Prevention
of Cruelty to Animals Rules, 2001
(b) The Prevention ofCureltyto Draught and Pack
Animals Rules, 1965 (amended upto 1968)
(c) Licensing of Farriers Rules, 1965
(d) PerfonningAnimals (Registration) Rules, 200 1
(e) Transport of Animals Rules, 1978
(f) Transport of Animals (Amendment) Rules, 2001
(g) Transport of Animals on Foot Rules, 2001
(h) Application of Fines rules, 1978
(i) Registration of Cattle Premises Rules, 1978
G) Capture of Animals Rules, 1979
(k) Animal Birth Control (Dog) Rules, 2001
(1) Slaughter House Rules, 2001
Wild Life (pro~ection)Act, 1972 (Amended upto 2003)
The Wild Life (Transactions and Taxidermy) Rules, 1973
The Wild Life (Stock Declaration) Central Rules, 1973
The Wild Life (Protection) Licensing (Additional Matters
for Consideration) Rules, 1983
Recognition of Zoo Rules, 1992
U.P. Prevention of Cow Slaughter Act
(v) The Drugs and Cosmetic Act
(vi) Regulation of Slaughterhouses and Meat
Inspection
Establishment of slaughterhouses in Rural
Areas
Markets, Slaughterhouses, Sale of Food etc.
Establishment of slaughterhouse in urban areas
Bye-laws regarding sale and marketing of
meat etc.
Private and Public slaughterhouses
Site, structure and sanitary requirements of
slaughterhouses
Regulation of slaughterhouses
Officer in charge of slaughterhouses
Slaughterhouse Fee
At the slaughterhouse
Duties of Butchers and slaughtermen
Within the slaughterhouse
General Duties and Instructions to Meat
Inspectors
Meat Marking
Transport and Handling
Sale of Meat, Meat Shops and Stalls
Hawking of Meat
Appointment of Meat Inspectors
Penalty
Importation of Meat for Sale into the
Mtmicipality
Imported Meat 508
Meat offieadAnimals 509
Meat of emergency-slaughtered animals 509
Detection of Adulteration (Falsification) of Meat 509
(vii) Model bye-laws forprobibiting the throwing
of dead bodies of animals in the rivers under
Section 298 (2)-List I-I (H) of the V.P.
MunicipalitiesAct. 1916:
Method of Examination of Carcasses
Detailed instructions for routine inspection of
carcasses of sheep and goats
Detailed instructions for routine inspection of
carcasses of horses, mules and donkeys
Instruction as to additional inspection where
evidence of tuberculosis has been discovered in
cattle and swine
Instructions as to the action to be taken in the
event of evidence of tuberculosis in cattle and
swme.
Instructions as to the action to be taken in
the event of evidence of other diseases being
found in carcasses of cattle, sheep, goats, horses
orswme
(viii) Certificates
(ix) Euthanasia
(x) Indian Veterinary Council Act, 1984
(xi) The Indian Penal Code

Part 5. Livestock Insurance in India 
Objects of Livestock Insurance
Conditions for Insurance
Requirements for Livestock Insurance
Insurance Policy
Rate of Premium
Non-Scheme animals
Insured Value
Owner’s duties in case of sickness/accident of insured
How to proceed for insurance claim
Claim forms
In urban area
In remote rural area
Valuable advice for livestock owners to get claim
Repudiation of Insurance Claims 4
Fees of the Veterinarian
Common malpractices in insurance claims

Part 6. Issues in livestock and livestock products
trade and quality standards in International
and domestic markets

Index 

Table of Contents

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Viral Zoonoses and Food of Animal Origin

Viral Zoonoses and Food of Animal Origin

Viral Zoonoses And Food Of Animal Origin

By Oskar-Rüger Kaaden, Claus-Peter Czerny and Werner Eichhorn

Viral Zoonoses and Food of Animal Origin PDF. Since the central theme of this book is the transmission of disease agents through the food chain, we will examine influenza viruses from this perspective. Influenza A viruses are found in humans, pigs, horses, sea mammals, and also in wild aquatic and domestic birds [23]. How are they spread? Between mammals, influenza is an airborne infection, but between birds, influenza can be either an airborne or waterborne infection. Influenza viruses of aquatic birds periodically transmit to domestic birds sometimes with catastrophic effects; this transmis­ sion can be either airborne or waterborne. Less frequently, avian influenza viruses transmit to mammals and three to four times in the past century this transmission has initiated a pandemic of influenza in humans. The method of spread of avian influenza viruses to mammals remains unresolved, but could be either airborne or waterborne. In this report we will consider recent examples of interspecies transmission of influenza A viruses and the possible prevention of emergence of the next human pandemic which is considered imminent. The reservoirs of influenza A viruses The available evidence indicates that aquatic birds are the reservoirs of all 15 subtypes of influenza A viruses. We will first consider the replication of influenza A in aquatic birds. In wild ducks, influenza viruses replicate preferentially in the cells lining the intestinal tract, cause no disease signs, and 8 7 are excreted in high concentrations in the feces (up to 10 .

 

Table of Contents

Cowpox: a re-evaluation of the risks of human cowpox based on new epidemiological information

Characterization of a cowpox-like orthopox virus which had caused a lethal infection in man

Molecular genetic analyses of parapoxviruses pathogenic for humans

Recent advances in molluscum contagiosum virus research

Molecular anatomy of lymphocystis disease virus

Detection of virus or virus specific nucleic acid in foodstuff or bioproducts — hazards and risk assessment

Rapid molecular detection of microbial pathogens: breakthroughs and challenges

Where do we stand with oral vaccination of foxes against rabies in Europe?

Foot-and-mouth disease as zoonosis

Molecular epidemiology of influenza

Influenza virus: transmission between species and relevance to emergence of the next human pandemic

Functional chimeric HN glycoproteins derived from Newcastle disease virus and human parainfluenza virus-3

Viral factors determining rotavirus pathogenicity

Viral zoonoses and food of animal origin: caliciviruses and human disease

The role of human caliciviruses in epidemic gastroenteritis

Clinical similarities and close genetic relationship of human and animal Borna disease virus

Molecular characterization of Borna disease virus from naturally infected animals and possible links to human disorders

Haemorrhagic fevers and ecological perturbations

Transmission, species specificity, and pathogenicity of Aujeszky’s disease virus
The role of veterinary public health in the prevention of zoonoses

Viral infections transmitted by food of animal origin: the present situation in the European Union

Viral zoonosis from the viewpoint of their epidemiological surveillance: tick-borne encephalitis as a model

Strategies to avoid virus transmissions by biopharmaceutic products

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Viruses in Food

Viruses in Food

Viruses In Food

By Sagar Goyal

Viruses in Food Book PDF. Cases of viral foodborne outbreaks are on the rise in part due to the increases in population, scarcity of clean water, and changes in eating habits. Outbreaks attributed to toxic, fungal, parasitic, and bacterial agents are very well known and characterized because we have known about these diseases for a long time and have developed appropriate methods to investigate and track them. Detection methods to investigate and track viral agents in food, with the exception of shellfish, have only recently begun to be developed. However, with the advent of molecular diagnostic methods, the role of viruses in foodborne disease outbreaks is beginning to be understood. Viruses in Foods is the first book that comprehensively discusses the role of viruses in foodborne disease outbreaks, along with strategies for the prevention and control of viral contamination of food.

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Whey: Types, Composition and Health Implications

Whey: Types, Composition and Health Implications

Whey Types Composition And Health Implications

By Rafael Mauro Benitez and Gustavo M. Ortero

Whey: Types, Composition and Health Implications PDF. Whey, the serum or liquid part of milk remaining after separation of the curd, results from the coagulation of milk by acid or proteolytic enzymes. Whey proteins have a relevant nutritional value, and several commercial uses have been developed by the dairy industry. In this book, the authors present topical research in the study of the types, composition and health implications of whey. Included in this compilation are the immune-modulating effects of whey proteins and peptides; the behaviour of whey proteins as fat replacers in low-fat food products; up-stream processing methods, general principles and fermentation strategies for microbial productions using whey as a substrate; and the effects of whey protein intake on glucose homeostasis.

 

Table of Contents

Preface vii

Chapter 1 Cheese Whey as a Source of Active Peptides: Production, Analysis, Purification and Animal and Human Trials

Chapter 2 Whey – Attractive Substrate for Microbial Production of Substances and Materials for Medical Applications

Chapter 3 Whey Proteins as Functional Food Affecting Glycemic Control: Molecular Determinants

Chapter 4 Controlling the Microbiology of Whey and Whey Products

Chapter 5 Immune-Modulating Effects of Whey Proteins and Peptides

Chapter 6 Bioactive Peptides with Health Benefit and Their Differential Content in Whey of Different Origin

Chapter 7 Effects of Structural Changes in β-Lactoglobulin on Its Allergenicity

Chapter 8 Behaviour of Whey Proteins as Fat Replacers in Low-fat Food Products

Chapter 9 An Overview of the Biological Activities of Whey Proteins and Peptides

Index

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World Food: Production and Use

World Food: Production and Use PDF Book

World Food: Production and Use

World Food: Production And Use Pdf Book

By Alfred R. Conklin and Thomas Stilwell

World Food: Production and Use PDF Book discusses all of the primary aspects of food production and relates that information to human nutritional needs. It covers everything from food crop production to food preparation. Beginning with a detailed description of representative farms in different climates, World Food: Production and Use:

  • Describes how and where food is produced and who produces it
  • Compares and contrasts different farming systems and describes how local culture and environment influence food production and use
  • Contains detailed information on human nutrition
  • Features specific information on: grain crops; vegetables; root crops; fruits, berries and nuts; and farm animals and fish
  • Discusses factors that impact food production, including weather, soil, fertility, and water
  • Includes a chapter on increasing food supplies
  • Addresses some of the issues surrounding Genetically-Modified Organisms (GMOs)

Complete with a CD-ROM with color graphs, tables, and pictures, this is an ideal textbook for courses on world food systems in agriculture, agronomy, crop science, and food science programs. It is also an excellent resource for professionals working in agricultural or international development, relief agencies, or volunteer organizations such as the Peace Corps.

Table of Contents

Preface.

1. Representative Farms From Around the World.

1.1 The Philippine Farmer.

1.2 The Ecuadorian Farmer.

1.3 The United States Farmer.

1.4 Conclusion – A Concise Comparison.

1.5 Questions.

2. Human Nutrition.

2.1 Meals of Farmers.

2.2 Introduction.

2.3 Energy.

2.4 Protein/Amino acids.

2.5 Carbohydrates.

2.6 Fats, Oils and Lipids.

2.7 Fiber.

2.8 Vitamins.

2.9 Minerals.

2.10 How the Body Uses Nutrients.

2.11 Diets of the Three Farmers.

2.12 Conclusions.

2.13 Questions.

2.14 References Cited.

3. Grain Crops.

3.1 Food Grains on Three Farms.

3.2 World Maize & Sorghum Production.

3.3 World Wheat and Barley Production.

3.4 World Rice Production.

3.5 World Soybean Production.

3.6 Other Grains.

3.7 Nutrient Content of Crops.

3.8 Conclusions.

3.9 Questions.

3.10 References Cited.

4. World Vegetables.

4.1 Vegetable Production in Each Farming System.

4.2 Types of Vegetables and their uses.

4.3 Importance of Vegetables in World Trade.

4.4 History.

4.5 Cultivation.

4.6 Protection.

4.7 Leafy vegetables.

4.8 Immature Seeds as Vegetables.

4.9 Melons Squash and Cucumber.

4.10 Petiole and Stem Vegetables.

4.11 Root Vegetables.

4.12 Other Vegetables.

4.13 Transport and Storage of Vegetables.

4.14 Conclusions.

4.15 Questions.

4.16 References Cited.

5. Root Crops.

5.1 Root Crops on the Three Farms.

5.2. Introduction.

5.3. Root Crops.

5.4 Botanical descriptions.

5.5 Tubers.

5.6 Cassava Modified Roots.

5.7. Taro Corm.

5.8 Other Common Root Crops.

5.9 Genetically Modified Root Crops.

5.10 Nutritional Values of Carbohydrate Rich Root Crops.

5.11 Preparation and Consumption.

5.12 Conclusions.

5.13 Questions.

5.14 References Cited.

6. Fruits, Berries and Nuts.

6.1 Fruit, Berry and Nut production on the Three Farms.

6.2 Introduction.

6.3 Tree Fruits.

6.4 Tropical Fruits.

6.5. Subtropical Fruits.

6.6. Temperate Fruits.

6.7. World Berry Production.

6.8 Nuts.

6.8. World Nut Production.

6.9 Coconut.

6.10. Other Uses of Fruit and Nut Trees.

6.11. Peanuts.

6.12. Conclusions.

6.13 Questions.

6.14 References Cited.

7. Farm Animals and Fish.

7.1 Animals on the Three Farms.

7.2 Importance in World Agriculture.

7.3 Animal Production Systems.

7.4 World Chicken, Duck & Goose Production.

7.5 World Cattle and Buffalo Production.

7.6 World Sheep and Goat Production.

7.7 World Swine Production.

7.8 World Aquaculture.

7.9 Other Farm Animals.

7.10 Nutrition.

7.11 Conclusions.

7.12 Questions.

7.13 References Cited.

8. Climate and Food Production.

8.1 Climate at the Three Farms.

8.2 Climatic Zones of the Three Farms.

8.3 Classification of World Climatic Zones.

8.4 Crop Production and Climate.

8.5 Precipitation Patterns and Cop Production.

8.6 Day Length.

8.7 Length of Growing Season.

8.8 Growing Degree Days.

8.9 Humidity.

8.10 Adverse Weather Conditions.

8.11 Climate Change and its Possible Effects on Food Production.

8.12 Conclusions.

8.13 Questions.

8.14 References Cited.

9. Soils and Water.

9.1 Soil on Three Farms.

9.2 Introduction.

9.3 Available land.

9.4 Soil Types.

9.5 Soil Complexity.

9.6 Soil Inorganic Components.

9.7 Soil Organic Components.

9.8 Soil Basic Fertility.

9.9 Soil Erosion.

9.10 Water on the Three Farms.

9.11 Water and Soil.

9.12 Conclusions.

9.13 Questions.

9.14 References Cited.

10. Raw Materials of Agriculture.

10.1 Three Farmers.

10.2 What Raw Materials Do Farmers Use?

10.3 Sunlight.

10.4 Oxygen and CO2.

10.5 Rainfall.

10.6 Roads.

10.7 Land.

10.8 Buildings.

10.9 Equipment.

10.10 Labor.

10.11 Seed.

10.12 Fertilizers’ chemical or organic.

10.13 Weed, insect & disease control.

10.14 Electricity.

10.15 Water-irrigation.

10.16 Vaccines & Medicines.

10.17 Credit.

10.18 The Law of Diminishing Returns.

10.19 Conclusions.

10.20 Questions.

10.21 References Cited.

11. Increasing Food Supplies.

11.1 Malthus: Scaremonger or Prophet?

11.2 Famines.

11.3 Effects of famine relief.

11.4 The Green Revolution.

11.5 Factors Affecting Food Production.

11.6 Agriculture for the Long Term.

11.7 Dealing with Population Changes.

11.8 Food Security.

11.9 Conclusions.

11.10 Questions.

11.11 References Cited.

12. Genetically Modified Crops & Animals.

12.1 Three Farmers and Their Crops.

12.2 What does Genetically Modified Mean?

12.3 A Brief History of Genetic Modification.

12.4 Transgenic Crops.

12.5 The Future of Transgenic Crops.

12.6 Transgenic Animals.

12.7 The Future of Transgenic Animals.

12.8 Conclusions.

12.9 Questions.

12.10 References Cited.

Glossary.

Index.

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Dry-Cured Meat Products

Dry-Cured Meat Products

Dry-Cured Meat Products

Drycured Meat Products

By Fidel Toldrá and Wai-Kit Nip

Dry-Cured Meat Products Book PDF, Such as dry-cured ham and dry-fermented sausages, constitute one of the most representative traditional foods that have been produced and consumed throughout history by a diversity of cultures in different areas of the world. These meat products, which have a wide variety of flavors and textures, represent an important part of local economies, particular cultures and gastronomic heritages. Today, there is an important trend to enrich our sensory perceptions, and many consumers and meat industries around the world are getting more and more interested in dry-cured meat products. Dry-Cured Meat Products PDF presents the latest developments in dry-cured meat products, from raw materials and manufacture to the final products, and includes updated scientific and technological information, especially on the safety, quality and nutritional properties of these foods.

Table of Contents

1. Introduction: A Historical Perspective.

2. Description of Main Muscle Characteristics.

3. Manufacturing of Dry-Cured Hams.

4. Principles of Dry-Fermented Sausage Making.

5. Fermentation and Starter Cultures.

6. Characterization of Proteolysis.

7. Characterization of Lipolysis and Other Enzymatic Reactions.

8. Flavor Development.

9. Nutritional Defects and Preventive Measures.

12. Safety Aspects.

13. Economic and International Aspects.

Index

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Encyclopedia of Food Mycotoxins

Encyclopedia of Food Mycotoxins

Encyclopedia Of Food

By Martin Weidenbörner

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Histology: An Illustrated Colour Text

histology an illustrated colour text

Histology: An Illustrated Colour Text

Histology An Illustrated Colour

By Barry Mitchell and Sandra Peel

Histology: An Illustrated Colour Text PDF brings together high quality illustrations and a concise text focussed on essential features and is ideal for modern, medical undergraduate curricula where basic sciences emphasise the principle points of relevance to the students.

  • Volume in Illustrated Colour Text series.
  • Same first author as Embryology volume.
  • Clinically relevant overview ideal for medical and other health science students.
  • Extensively illustrated with both colour photomicrographs and line drawings.

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Embryology: An Illustrated Colour Text 2nd Edition

Embryology: An Illustrated Colour Text 2nd Edition

Embryology: An Illustrated Colour Text 2Nd Edition Pdf

By Barry Mitchell and Ram Sharma

Embryology: An Illustrated Colour Text 2nd Edition PDF. EMBRYOLOGY provides a concise and highly illustrated text, which confines its descriptions to those that are relevant for modern undergraduate and postgraduate medical courses, and similar courses in other related disciplines. An appreciation of embryology is essential to understand topological relationships in gross anatomy and to explain many congenital anomalies. Each chapter is supplemented by clinical point ‘boxes’ and by key revision points.

  • Text in concise Illustrated Colour Text style, so core information on embryology can be quickly recognised and digested.
  • Clear full colour diagrams and pictures make the embryological concepts clear and easily assimilated.
  • Clinical boxes highlight essential points of importance to medical students.

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Color Textbook of Histology 3rd Edition

Color Textbook of Histology 3rd Edition PDF

Color Textbook of Histology 3rd Edition

Color Textbook Of Histology 3Rd Edition Pdf Download

By Leslie P. Gartner and James L. Hiatt

Color Textbook of Histology 3rd Edition PDF is one-of-a-kind text encompasses cellular and molecular biological concepts as well as classical morphology to present histology from a functional perspective. A wealth of superb illustrations – including light and electron micrographs as well as schematic diagrams and three-dimensional drawings – make all concepts easy to understand, and clinical correlations underscore the practical relevance of the material. Helpful tables and summary statements summarize vital information at a glance. Thoroughly updated to reflect all of the latest concepts and advances in the field, this third edition also includes full-text online access via www.studentconsult.com, where you’ll find a wealth of supplemental tools to facilitate study and exam preparation.

  • Features an abundance of illustrations, including micrographs, diagrams, drawings, and tables that clarify essential information.
  • Provides clinical considerations in each chapter when appropriate.
  • Key terms are bold face and chapter summaries alert students to important content.
  • Provides a comprehensive cross-referenced index for easy location of needed information.
  • Comes with STUDENT CONSULT – enabling you to access the complete contents of the book at www.studentconsult.com, perform sophisticated searches, and take personal notes online · enhance your learning by completing 100 USMLE-style review questions and answers · follow “Integration Links” to bonus content from other STUDENT CONSULT titles · clip and download content to your handheld device · and much more.
  • Contains a set of PowerPoint™ slides on CD-ROM, prepared by the authors, that offers you a convenient way to review the most essential information from the text.
  • Offers more light micrographs and electron micrographs than ever before – with an increased number of labels in each micrograph to completely identify all of the features represented.
  • Provides an increased focus on molecular biology.
  • Delivers more clinical correlations throughout to more thoroughly demonstrate clinical implications.

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