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Beschreibung
Meat inspection, meat hygiene and official control tasks in the slaughterhouse have always been of major importance in the meat industry, and are intimately related with animal diseases and animal welfare. The history of meat inspection has largely been a success story. Huge steps have been taken over more than a century to prevent the transmission of pathogenic organisms and contagious diseases from animals to humans. Various factors influence the quality and safety of meat including public health hazards (zoonotic pathogens, chemical substances and veterinary drugs), animal health and welfare issues during transport and slaughter.
Meat inspection is one of the most important programs in improving food safety, and its scope has enlarged considerably over the last decades. Globalization has affected the complexity of the modern meat chain and has provided possibilities for food fraud and unfair competition. During the last two decades many food fraud cases have been reported, which have caused concern among consumers and the industry. Subsequently meat inspection is faced with new challenges.
Meat Inspection and Control in the Slaughterhouse is an up-to-date reference book that responds to these changes and reflects the continued importance of meat inspection for the food industry. The contributors to this book are all international experts in the areas of meat inspection and the official controls limited to slaughterhouses, providing a rare insight into the international meat trade. This book will be of importance to students, professionals and members of the research community worldwide who aim to improve standards of meat inspection procedures and food safety.
Meat inspection is one of the most important programs in improving food safety, and its scope has enlarged considerably over the last decades. Globalization has affected the complexity of the modern meat chain and has provided possibilities for food fraud and unfair competition. During the last two decades many food fraud cases have been reported, which have caused concern among consumers and the industry. Subsequently meat inspection is faced with new challenges.
Meat Inspection and Control in the Slaughterhouse is an up-to-date reference book that responds to these changes and reflects the continued importance of meat inspection for the food industry. The contributors to this book are all international experts in the areas of meat inspection and the official controls limited to slaughterhouses, providing a rare insight into the international meat trade. This book will be of importance to students, professionals and members of the research community worldwide who aim to improve standards of meat inspection procedures and food safety.
Meat inspection, meat hygiene and official control tasks in the slaughterhouse have always been of major importance in the meat industry, and are intimately related with animal diseases and animal welfare. The history of meat inspection has largely been a success story. Huge steps have been taken over more than a century to prevent the transmission of pathogenic organisms and contagious diseases from animals to humans. Various factors influence the quality and safety of meat including public health hazards (zoonotic pathogens, chemical substances and veterinary drugs), animal health and welfare issues during transport and slaughter.
Meat inspection is one of the most important programs in improving food safety, and its scope has enlarged considerably over the last decades. Globalization has affected the complexity of the modern meat chain and has provided possibilities for food fraud and unfair competition. During the last two decades many food fraud cases have been reported, which have caused concern among consumers and the industry. Subsequently meat inspection is faced with new challenges.
Meat Inspection and Control in the Slaughterhouse is an up-to-date reference book that responds to these changes and reflects the continued importance of meat inspection for the food industry. The contributors to this book are all international experts in the areas of meat inspection and the official controls limited to slaughterhouses, providing a rare insight into the international meat trade. This book will be of importance to students, professionals and members of the research community worldwide who aim to improve standards of meat inspection procedures and food safety.
Meat inspection is one of the most important programs in improving food safety, and its scope has enlarged considerably over the last decades. Globalization has affected the complexity of the modern meat chain and has provided possibilities for food fraud and unfair competition. During the last two decades many food fraud cases have been reported, which have caused concern among consumers and the industry. Subsequently meat inspection is faced with new challenges.
Meat Inspection and Control in the Slaughterhouse is an up-to-date reference book that responds to these changes and reflects the continued importance of meat inspection for the food industry. The contributors to this book are all international experts in the areas of meat inspection and the official controls limited to slaughterhouses, providing a rare insight into the international meat trade. This book will be of importance to students, professionals and members of the research community worldwide who aim to improve standards of meat inspection procedures and food safety.
Über den Autor
THE EDITORS
Thimjos Ninios is a Senior Officer and Head of Section in the Import, Export and Organic Control Unit of the Finnish Food Safety Authority, Evira.
Janne Lundén is a Senior Lecturer and Docent in Food Hygiene at the University of Helsinki.
Hannu Korkeala is Professor of Food Hygiene and Head of the Department of Food Hygiene and Environmental Health at the University of Helsinki.
Maria Fredriksson-Ahomaa is Professor of Foodborne Bacterial Zoonoses at the University of Helsinki.
Inhaltsverzeichnis
Contributors xix
1 Introduction 1Hannu Korkeala
2 From Farm to Slaughterhouse 5Sirje Jalakas, Terje Elias and Mati Roasto
2.1 Scope 5
2.2 Animal health and welfare 5
2.3 Transport 9
2.4 Lairage 14
2.5 Food chain information 14
Summary 16
3 Ante-Mortem Inspection 19Päivi Lahti and Jani Soini
3.1 Scope 19
3.2 Introduction 19
3.3 Identification of animals 21
3.4 Abnormalities 22
3.5 Cleanliness of animals 25
3.6 Animal welfare 26
4 The Slaughter Process 29Eero Puolanne and Per Ertbjerg
4.1 Scope 29
4.2 General 29
4.3 Pigs 31
4.4 Cattle, sheep and goats 36
4.5 Poultry 41
4.6 Treatment of slaughter by-products 43
5 Animal Welfare - Stunning and Bleeding 47Michael Bucher and Peter Scheibl
5.1 Scope 47
5.2 Introduction 47
5.3 Pig 49
5.4 Cattle, sheep and goats 61
5.5 Poultry 67
5.6 Conclusions 70
6 Post-Mortem Inspection and Related Anatomy 73Paolo Berardinelli, Rosanna Ianniciello, Valentina Russo and Thimjos Ninios
6.1 Scope 73
6.2 Introduction 73
6.3 Anatomy of the head 74
6.4 Anatomy of viscera 84
6.5 Anatomy of carcass 122
6.6 Anatomy of poultry 145
6.7 Post-mortem inspection 153
7 Risk-Based Meat Inspection 157Maria Fredriksson-Ahomaa
7.1 Scope 157
7.2 Introduction 157
7.3 Risk-based meat inspection 158
7.4 Visual-only post-mortem meat inspection 159
7.5 Food chain information (FCI) 160
7.6 Monitoring of diseases by serology in the slaughterhouse 160
7.7 Conclusions 160
8 Meat Inspection Lesions 163Jere Lindén, Leena Pohjola, Laila Rossow and Daniele Tognetti
8.1 Scope 163
8.2 Introduction 163
8.3 Bovines 164
8.4 Domestic swine 173
8.5 Small ruminants 184
8.6 Poultry 188
9 Sampling and Laboratory Tests 199Riikka Laukkanen-Ninios
9.1 Scope 199
9.2 Introduction 199
9.3 Collecting and packaging samples 200
9.4 Boiling test 201
9.5 Measurement of pH 202
9.6 Bacteriological examination of carcasses 203
9.7 Zoonotic agents 204
9.8 Animal diseases 214
9.9 Chemical residues 214
9.10 Process and slaughterhouse environment controls 216
10 Judgment of Meat 219Thimjos Ninios
10.1 Scope 219
10.2 Meat inspection 219
10.3 Evaluation of the meat 221
10.4 Record keeping in meat inspection 223
11 Classification of Carcasses 225Rosanna Ianniciello, Paolo Berardinelli, Monica Gramenzi and Alessandra Martelli
11.1 Scope 225
11.2 Classification of beef carcasses 225
11.3 Classification of pig carcasses 234
11.4 Classification of sheep carcasses 239
11.5 Classification of poultry carcasses 245
12 Control, Monitoring and Surveillance of Animal Health and Animal Infectious Diseases at the Slaughterhouse 249Ivar Vågsholm
12.1 Scope 249
12.2 Background 249
12.3 Evolution of meat inspection 251
12.4 Additional purposes of meat inspection 254
12.5 Some useful concepts 255
12.6 Quantifying the MOSS of meat inspection 262
12.7 Purposes of MOSS at meat inspection 266
12.8 EFSA reviews of meat inspection 271
12.9 Summary and conclusions 275
13 Public Health Hazards 277
A. Biological Hazards 277
Maria Fredriksson-Ahomaa
13.1 Scope 277
13.2 Bacteria 277
13.3 Viruses 306
13.4 Parasites 314
13.5 Prions 323
13.6 Antimicrobial resistance in meat-borne bacteria 329
B. Control of Biological Meat-Borne Hazards 334
Sava Buncic
13.7 Scope 334
13.8 Introduction 334
13.9 Hazard identification 335
13.10 Prioritization (ranking) of meat-borne hazards 337
13.11 Carcass meat safety assurance framework 340
C. Chemical Hazards and their Control 354
Marcello Trevisani, Giuseppe Diegoli and Giorgio Fedrizzi
13.12 Scope 354
13.13 Introduction 354
13.14 Residues of veterinary medicine products 357
13.15 Substances having anabolic effects and unauthorized substances 364
13.16 Residues of feed additives 371
13.17 Environmental pollutants 372
13.18 Analytical chemical methods and their validation 382
14 Meat By-Products 385Miguel Prieto and María Luisa García-López
14.1 Scope 385
14.2 Introduction 385
14.3 Advantages of adequate ABP management 387
14.4 Separation of animal by-products, storage and recommendations on best practices and hygiene requirements 388
14.5 Identification, transport and marking 390
14.6 Processing of by-products and methods of treatment and disposing of ABPs 391
14.7 Materials obtained from animal by-products at the slaughterhouse 395
14.8 Conclusions 398
15 The Conversion of Muscle to Meat 399Frans J.M. Smulders, Peter Hofbauer and Geert H. Geesink
15.1 Scope 399
15.2 Introduction 399
15.3 Muscle structure, composition and function 400
15.4 Post-mortem muscle physiology; rigor mortis and the conversion of muscle to meat 403
15.5 Major sensory characteristics of meat 408
15.6 Concluding remarks 419
Acknowledgements 420
16 Microbial Contamination During Slaughter 423Claudio Zweifel and Roger Stephan
16.1 Scope 423
16.2 Introduction 423
16.3 Contamination of carcasses 425
16.4 Microbial contamination during slaughter - pig slaughtering as an example 426
16.5 Microbial examinations of red meat carcasses at the end of slaughter 430
16.6 Conclusions 437
17 Decontamination of Carcasses 439Claudio Zweifel and Roger Stephan
17.1 Scope 439
17.2 Introduction 439
17.3 Antibacterial decontamination treatments for carcasses 440
17.4 Antibacterial activity of decontamination treatments for carcasses 444
17.5 Conclusions 451
18 Cleaning and Disinfection 453Gun Wirtanen and Satu Salo
18.1 Scope 453
18.2 Background to cleaning and disinfection 453
18.3 Cleaning in general 454
18.4 Disinfection in general 454
18.5 Main soil types and their removal 455
18.6 Cleaning procedure 456
18.7 Improved cleaning possibilities through hygienic design 469
18.8 Concluding remarks 470
19 Pest Control 473Mirko Rossi and Francesco Andreucci
19.1 Scope 473
19.2 Introduction 473
19.3 Control plan 473
19.4 Identification of the pest and inspection 474
19.5 Control techniques 475
19.6 Monitoring programme 478
20 Working Hygiene 485Marjatta Rahkio
20.1 Scope 485
20.2 Introduction 485
20.3 Hygienic slaughtering 486
20.4 Motivation of workers 487
20.5 Hygiene practice at the slaughter line 489
20.6 Conclusions 493
21 Occupational Hazards 495Karsten Fehlhaber
21.1 Scope 495
21.2 Introduction 495
21.3 Infections 497
21.4 Prevention from infections 507
21.5 Non-infectious occupational hazards and their prevention 508
21.6 Control of occupational hazards 509
22 Traceability 511Kyösti Siponen
22.1 Scope 511
22.2 Traceability of food in the from-field-to-fork chain 511
22.3 Responsibility for safety of foods rests with food business operators 513
22.4 Health and identification mark 516
22.5 Unauthorized foods and foods posing a risk to food safety 516
22.6 Summary 518
23 Own-Check System 521
A. Structure and Implementation of the Own-Check System 521
Andreas Stolle
23.1 Scope 521
23.2 Development of OCS 522
23.3 Implementation of OCS procedures 524
23.4 Verification of the OCS 532
B. Example of an Own-Check System 534
Thimjos Ninios and Joni Haapanen
23.5 Introduction 534
23.6 Own-check plan 534
23.7 Own-check implementation 537
23.8 Own-check documentation 537
23.9 Division of own check components in SSOPs and SPSs 537
C. HACCP 540
Robert Savage
23.10 History 540
23.11 The HACCP principles 542
23.12 HACCP at the slaughterhouse 547
24 Official Control 553
A. Introduction 553
Janne Lundén
B. Organization of Official Control 556
Aivars Berzin. , Janne Lundén and Hannu Korkeala
24.1 Scope 556
24.2 Structure of official organization 556
24.3 Requirements of the official control organization 557
C. On-Site Risk-Based Control 562
Eeva-Riitta Wirta
24.4 Scope 562
24.5 Introduction 562
24.6 On-site risk-based control and own-check system 563
24.7 Verification of the own-check system 563
24.8 Systematic verification in practice 564
24.9 Practical views to on-site risk-based control in slaughterhouses 565
D. Control Plan 568
Tiina Läikkö-Roto
24.10 Scope 568
24.11 Why planning of official food control is important? 568
24.12 Planning food control in a slaughterhouse 568
24.13 Adjusting the control plan when needed 574
E. Approval of Establishments 575
Risto Ruuska
24.14 Scope 575
24.15 Why approve slaughterhouses beforehand? 575
24.16 Approval process 576
24.17 Granting approval 578
24.18...
1 Introduction 1Hannu Korkeala
2 From Farm to Slaughterhouse 5Sirje Jalakas, Terje Elias and Mati Roasto
2.1 Scope 5
2.2 Animal health and welfare 5
2.3 Transport 9
2.4 Lairage 14
2.5 Food chain information 14
Summary 16
3 Ante-Mortem Inspection 19Päivi Lahti and Jani Soini
3.1 Scope 19
3.2 Introduction 19
3.3 Identification of animals 21
3.4 Abnormalities 22
3.5 Cleanliness of animals 25
3.6 Animal welfare 26
4 The Slaughter Process 29Eero Puolanne and Per Ertbjerg
4.1 Scope 29
4.2 General 29
4.3 Pigs 31
4.4 Cattle, sheep and goats 36
4.5 Poultry 41
4.6 Treatment of slaughter by-products 43
5 Animal Welfare - Stunning and Bleeding 47Michael Bucher and Peter Scheibl
5.1 Scope 47
5.2 Introduction 47
5.3 Pig 49
5.4 Cattle, sheep and goats 61
5.5 Poultry 67
5.6 Conclusions 70
6 Post-Mortem Inspection and Related Anatomy 73Paolo Berardinelli, Rosanna Ianniciello, Valentina Russo and Thimjos Ninios
6.1 Scope 73
6.2 Introduction 73
6.3 Anatomy of the head 74
6.4 Anatomy of viscera 84
6.5 Anatomy of carcass 122
6.6 Anatomy of poultry 145
6.7 Post-mortem inspection 153
7 Risk-Based Meat Inspection 157Maria Fredriksson-Ahomaa
7.1 Scope 157
7.2 Introduction 157
7.3 Risk-based meat inspection 158
7.4 Visual-only post-mortem meat inspection 159
7.5 Food chain information (FCI) 160
7.6 Monitoring of diseases by serology in the slaughterhouse 160
7.7 Conclusions 160
8 Meat Inspection Lesions 163Jere Lindén, Leena Pohjola, Laila Rossow and Daniele Tognetti
8.1 Scope 163
8.2 Introduction 163
8.3 Bovines 164
8.4 Domestic swine 173
8.5 Small ruminants 184
8.6 Poultry 188
9 Sampling and Laboratory Tests 199Riikka Laukkanen-Ninios
9.1 Scope 199
9.2 Introduction 199
9.3 Collecting and packaging samples 200
9.4 Boiling test 201
9.5 Measurement of pH 202
9.6 Bacteriological examination of carcasses 203
9.7 Zoonotic agents 204
9.8 Animal diseases 214
9.9 Chemical residues 214
9.10 Process and slaughterhouse environment controls 216
10 Judgment of Meat 219Thimjos Ninios
10.1 Scope 219
10.2 Meat inspection 219
10.3 Evaluation of the meat 221
10.4 Record keeping in meat inspection 223
11 Classification of Carcasses 225Rosanna Ianniciello, Paolo Berardinelli, Monica Gramenzi and Alessandra Martelli
11.1 Scope 225
11.2 Classification of beef carcasses 225
11.3 Classification of pig carcasses 234
11.4 Classification of sheep carcasses 239
11.5 Classification of poultry carcasses 245
12 Control, Monitoring and Surveillance of Animal Health and Animal Infectious Diseases at the Slaughterhouse 249Ivar Vågsholm
12.1 Scope 249
12.2 Background 249
12.3 Evolution of meat inspection 251
12.4 Additional purposes of meat inspection 254
12.5 Some useful concepts 255
12.6 Quantifying the MOSS of meat inspection 262
12.7 Purposes of MOSS at meat inspection 266
12.8 EFSA reviews of meat inspection 271
12.9 Summary and conclusions 275
13 Public Health Hazards 277
A. Biological Hazards 277
Maria Fredriksson-Ahomaa
13.1 Scope 277
13.2 Bacteria 277
13.3 Viruses 306
13.4 Parasites 314
13.5 Prions 323
13.6 Antimicrobial resistance in meat-borne bacteria 329
B. Control of Biological Meat-Borne Hazards 334
Sava Buncic
13.7 Scope 334
13.8 Introduction 334
13.9 Hazard identification 335
13.10 Prioritization (ranking) of meat-borne hazards 337
13.11 Carcass meat safety assurance framework 340
C. Chemical Hazards and their Control 354
Marcello Trevisani, Giuseppe Diegoli and Giorgio Fedrizzi
13.12 Scope 354
13.13 Introduction 354
13.14 Residues of veterinary medicine products 357
13.15 Substances having anabolic effects and unauthorized substances 364
13.16 Residues of feed additives 371
13.17 Environmental pollutants 372
13.18 Analytical chemical methods and their validation 382
14 Meat By-Products 385Miguel Prieto and María Luisa García-López
14.1 Scope 385
14.2 Introduction 385
14.3 Advantages of adequate ABP management 387
14.4 Separation of animal by-products, storage and recommendations on best practices and hygiene requirements 388
14.5 Identification, transport and marking 390
14.6 Processing of by-products and methods of treatment and disposing of ABPs 391
14.7 Materials obtained from animal by-products at the slaughterhouse 395
14.8 Conclusions 398
15 The Conversion of Muscle to Meat 399Frans J.M. Smulders, Peter Hofbauer and Geert H. Geesink
15.1 Scope 399
15.2 Introduction 399
15.3 Muscle structure, composition and function 400
15.4 Post-mortem muscle physiology; rigor mortis and the conversion of muscle to meat 403
15.5 Major sensory characteristics of meat 408
15.6 Concluding remarks 419
Acknowledgements 420
16 Microbial Contamination During Slaughter 423Claudio Zweifel and Roger Stephan
16.1 Scope 423
16.2 Introduction 423
16.3 Contamination of carcasses 425
16.4 Microbial contamination during slaughter - pig slaughtering as an example 426
16.5 Microbial examinations of red meat carcasses at the end of slaughter 430
16.6 Conclusions 437
17 Decontamination of Carcasses 439Claudio Zweifel and Roger Stephan
17.1 Scope 439
17.2 Introduction 439
17.3 Antibacterial decontamination treatments for carcasses 440
17.4 Antibacterial activity of decontamination treatments for carcasses 444
17.5 Conclusions 451
18 Cleaning and Disinfection 453Gun Wirtanen and Satu Salo
18.1 Scope 453
18.2 Background to cleaning and disinfection 453
18.3 Cleaning in general 454
18.4 Disinfection in general 454
18.5 Main soil types and their removal 455
18.6 Cleaning procedure 456
18.7 Improved cleaning possibilities through hygienic design 469
18.8 Concluding remarks 470
19 Pest Control 473Mirko Rossi and Francesco Andreucci
19.1 Scope 473
19.2 Introduction 473
19.3 Control plan 473
19.4 Identification of the pest and inspection 474
19.5 Control techniques 475
19.6 Monitoring programme 478
20 Working Hygiene 485Marjatta Rahkio
20.1 Scope 485
20.2 Introduction 485
20.3 Hygienic slaughtering 486
20.4 Motivation of workers 487
20.5 Hygiene practice at the slaughter line 489
20.6 Conclusions 493
21 Occupational Hazards 495Karsten Fehlhaber
21.1 Scope 495
21.2 Introduction 495
21.3 Infections 497
21.4 Prevention from infections 507
21.5 Non-infectious occupational hazards and their prevention 508
21.6 Control of occupational hazards 509
22 Traceability 511Kyösti Siponen
22.1 Scope 511
22.2 Traceability of food in the from-field-to-fork chain 511
22.3 Responsibility for safety of foods rests with food business operators 513
22.4 Health and identification mark 516
22.5 Unauthorized foods and foods posing a risk to food safety 516
22.6 Summary 518
23 Own-Check System 521
A. Structure and Implementation of the Own-Check System 521
Andreas Stolle
23.1 Scope 521
23.2 Development of OCS 522
23.3 Implementation of OCS procedures 524
23.4 Verification of the OCS 532
B. Example of an Own-Check System 534
Thimjos Ninios and Joni Haapanen
23.5 Introduction 534
23.6 Own-check plan 534
23.7 Own-check implementation 537
23.8 Own-check documentation 537
23.9 Division of own check components in SSOPs and SPSs 537
C. HACCP 540
Robert Savage
23.10 History 540
23.11 The HACCP principles 542
23.12 HACCP at the slaughterhouse 547
24 Official Control 553
A. Introduction 553
Janne Lundén
B. Organization of Official Control 556
Aivars Berzin. , Janne Lundén and Hannu Korkeala
24.1 Scope 556
24.2 Structure of official organization 556
24.3 Requirements of the official control organization 557
C. On-Site Risk-Based Control 562
Eeva-Riitta Wirta
24.4 Scope 562
24.5 Introduction 562
24.6 On-site risk-based control and own-check system 563
24.7 Verification of the own-check system 563
24.8 Systematic verification in practice 564
24.9 Practical views to on-site risk-based control in slaughterhouses 565
D. Control Plan 568
Tiina Läikkö-Roto
24.10 Scope 568
24.11 Why planning of official food control is important? 568
24.12 Planning food control in a slaughterhouse 568
24.13 Adjusting the control plan when needed 574
E. Approval of Establishments 575
Risto Ruuska
24.14 Scope 575
24.15 Why approve slaughterhouses beforehand? 575
24.16 Approval process 576
24.17 Granting approval 578
24.18...
Details
| Erscheinungsjahr: | 2014 |
|---|---|
| Genre: | Umwelt |
| Produktart: | Nachschlagewerke |
| Rubrik: | Ökologie |
| Medium: | Buch |
| Inhalt: | 728 S. |
| ISBN-13: | 9781118525869 |
| ISBN-10: | 1118525868 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Redaktion: |
Ninios, Thimjos
Lundén, Janne Korkeala, Hannu Fredriksson-Ahomaa, Maria |
| Herausgeber: | Thimjos Ninios/Janne Lunden/Hannu Korkeala et al |
| Hersteller: |
Wiley
John Wiley & Sons |
| Maße: | 252 x 184 x 34 mm |
| Von/Mit: | Thimjos Ninios (u. a.) |
| Erscheinungsdatum: | 11.08.2014 |
| Gewicht: | 1,369 kg |
Über den Autor
THE EDITORS
Thimjos Ninios is a Senior Officer and Head of Section in the Import, Export and Organic Control Unit of the Finnish Food Safety Authority, Evira.
Janne Lundén is a Senior Lecturer and Docent in Food Hygiene at the University of Helsinki.
Hannu Korkeala is Professor of Food Hygiene and Head of the Department of Food Hygiene and Environmental Health at the University of Helsinki.
Maria Fredriksson-Ahomaa is Professor of Foodborne Bacterial Zoonoses at the University of Helsinki.
Inhaltsverzeichnis
Contributors xix
1 Introduction 1Hannu Korkeala
2 From Farm to Slaughterhouse 5Sirje Jalakas, Terje Elias and Mati Roasto
2.1 Scope 5
2.2 Animal health and welfare 5
2.3 Transport 9
2.4 Lairage 14
2.5 Food chain information 14
Summary 16
3 Ante-Mortem Inspection 19Päivi Lahti and Jani Soini
3.1 Scope 19
3.2 Introduction 19
3.3 Identification of animals 21
3.4 Abnormalities 22
3.5 Cleanliness of animals 25
3.6 Animal welfare 26
4 The Slaughter Process 29Eero Puolanne and Per Ertbjerg
4.1 Scope 29
4.2 General 29
4.3 Pigs 31
4.4 Cattle, sheep and goats 36
4.5 Poultry 41
4.6 Treatment of slaughter by-products 43
5 Animal Welfare - Stunning and Bleeding 47Michael Bucher and Peter Scheibl
5.1 Scope 47
5.2 Introduction 47
5.3 Pig 49
5.4 Cattle, sheep and goats 61
5.5 Poultry 67
5.6 Conclusions 70
6 Post-Mortem Inspection and Related Anatomy 73Paolo Berardinelli, Rosanna Ianniciello, Valentina Russo and Thimjos Ninios
6.1 Scope 73
6.2 Introduction 73
6.3 Anatomy of the head 74
6.4 Anatomy of viscera 84
6.5 Anatomy of carcass 122
6.6 Anatomy of poultry 145
6.7 Post-mortem inspection 153
7 Risk-Based Meat Inspection 157Maria Fredriksson-Ahomaa
7.1 Scope 157
7.2 Introduction 157
7.3 Risk-based meat inspection 158
7.4 Visual-only post-mortem meat inspection 159
7.5 Food chain information (FCI) 160
7.6 Monitoring of diseases by serology in the slaughterhouse 160
7.7 Conclusions 160
8 Meat Inspection Lesions 163Jere Lindén, Leena Pohjola, Laila Rossow and Daniele Tognetti
8.1 Scope 163
8.2 Introduction 163
8.3 Bovines 164
8.4 Domestic swine 173
8.5 Small ruminants 184
8.6 Poultry 188
9 Sampling and Laboratory Tests 199Riikka Laukkanen-Ninios
9.1 Scope 199
9.2 Introduction 199
9.3 Collecting and packaging samples 200
9.4 Boiling test 201
9.5 Measurement of pH 202
9.6 Bacteriological examination of carcasses 203
9.7 Zoonotic agents 204
9.8 Animal diseases 214
9.9 Chemical residues 214
9.10 Process and slaughterhouse environment controls 216
10 Judgment of Meat 219Thimjos Ninios
10.1 Scope 219
10.2 Meat inspection 219
10.3 Evaluation of the meat 221
10.4 Record keeping in meat inspection 223
11 Classification of Carcasses 225Rosanna Ianniciello, Paolo Berardinelli, Monica Gramenzi and Alessandra Martelli
11.1 Scope 225
11.2 Classification of beef carcasses 225
11.3 Classification of pig carcasses 234
11.4 Classification of sheep carcasses 239
11.5 Classification of poultry carcasses 245
12 Control, Monitoring and Surveillance of Animal Health and Animal Infectious Diseases at the Slaughterhouse 249Ivar Vågsholm
12.1 Scope 249
12.2 Background 249
12.3 Evolution of meat inspection 251
12.4 Additional purposes of meat inspection 254
12.5 Some useful concepts 255
12.6 Quantifying the MOSS of meat inspection 262
12.7 Purposes of MOSS at meat inspection 266
12.8 EFSA reviews of meat inspection 271
12.9 Summary and conclusions 275
13 Public Health Hazards 277
A. Biological Hazards 277
Maria Fredriksson-Ahomaa
13.1 Scope 277
13.2 Bacteria 277
13.3 Viruses 306
13.4 Parasites 314
13.5 Prions 323
13.6 Antimicrobial resistance in meat-borne bacteria 329
B. Control of Biological Meat-Borne Hazards 334
Sava Buncic
13.7 Scope 334
13.8 Introduction 334
13.9 Hazard identification 335
13.10 Prioritization (ranking) of meat-borne hazards 337
13.11 Carcass meat safety assurance framework 340
C. Chemical Hazards and their Control 354
Marcello Trevisani, Giuseppe Diegoli and Giorgio Fedrizzi
13.12 Scope 354
13.13 Introduction 354
13.14 Residues of veterinary medicine products 357
13.15 Substances having anabolic effects and unauthorized substances 364
13.16 Residues of feed additives 371
13.17 Environmental pollutants 372
13.18 Analytical chemical methods and their validation 382
14 Meat By-Products 385Miguel Prieto and María Luisa García-López
14.1 Scope 385
14.2 Introduction 385
14.3 Advantages of adequate ABP management 387
14.4 Separation of animal by-products, storage and recommendations on best practices and hygiene requirements 388
14.5 Identification, transport and marking 390
14.6 Processing of by-products and methods of treatment and disposing of ABPs 391
14.7 Materials obtained from animal by-products at the slaughterhouse 395
14.8 Conclusions 398
15 The Conversion of Muscle to Meat 399Frans J.M. Smulders, Peter Hofbauer and Geert H. Geesink
15.1 Scope 399
15.2 Introduction 399
15.3 Muscle structure, composition and function 400
15.4 Post-mortem muscle physiology; rigor mortis and the conversion of muscle to meat 403
15.5 Major sensory characteristics of meat 408
15.6 Concluding remarks 419
Acknowledgements 420
16 Microbial Contamination During Slaughter 423Claudio Zweifel and Roger Stephan
16.1 Scope 423
16.2 Introduction 423
16.3 Contamination of carcasses 425
16.4 Microbial contamination during slaughter - pig slaughtering as an example 426
16.5 Microbial examinations of red meat carcasses at the end of slaughter 430
16.6 Conclusions 437
17 Decontamination of Carcasses 439Claudio Zweifel and Roger Stephan
17.1 Scope 439
17.2 Introduction 439
17.3 Antibacterial decontamination treatments for carcasses 440
17.4 Antibacterial activity of decontamination treatments for carcasses 444
17.5 Conclusions 451
18 Cleaning and Disinfection 453Gun Wirtanen and Satu Salo
18.1 Scope 453
18.2 Background to cleaning and disinfection 453
18.3 Cleaning in general 454
18.4 Disinfection in general 454
18.5 Main soil types and their removal 455
18.6 Cleaning procedure 456
18.7 Improved cleaning possibilities through hygienic design 469
18.8 Concluding remarks 470
19 Pest Control 473Mirko Rossi and Francesco Andreucci
19.1 Scope 473
19.2 Introduction 473
19.3 Control plan 473
19.4 Identification of the pest and inspection 474
19.5 Control techniques 475
19.6 Monitoring programme 478
20 Working Hygiene 485Marjatta Rahkio
20.1 Scope 485
20.2 Introduction 485
20.3 Hygienic slaughtering 486
20.4 Motivation of workers 487
20.5 Hygiene practice at the slaughter line 489
20.6 Conclusions 493
21 Occupational Hazards 495Karsten Fehlhaber
21.1 Scope 495
21.2 Introduction 495
21.3 Infections 497
21.4 Prevention from infections 507
21.5 Non-infectious occupational hazards and their prevention 508
21.6 Control of occupational hazards 509
22 Traceability 511Kyösti Siponen
22.1 Scope 511
22.2 Traceability of food in the from-field-to-fork chain 511
22.3 Responsibility for safety of foods rests with food business operators 513
22.4 Health and identification mark 516
22.5 Unauthorized foods and foods posing a risk to food safety 516
22.6 Summary 518
23 Own-Check System 521
A. Structure and Implementation of the Own-Check System 521
Andreas Stolle
23.1 Scope 521
23.2 Development of OCS 522
23.3 Implementation of OCS procedures 524
23.4 Verification of the OCS 532
B. Example of an Own-Check System 534
Thimjos Ninios and Joni Haapanen
23.5 Introduction 534
23.6 Own-check plan 534
23.7 Own-check implementation 537
23.8 Own-check documentation 537
23.9 Division of own check components in SSOPs and SPSs 537
C. HACCP 540
Robert Savage
23.10 History 540
23.11 The HACCP principles 542
23.12 HACCP at the slaughterhouse 547
24 Official Control 553
A. Introduction 553
Janne Lundén
B. Organization of Official Control 556
Aivars Berzin. , Janne Lundén and Hannu Korkeala
24.1 Scope 556
24.2 Structure of official organization 556
24.3 Requirements of the official control organization 557
C. On-Site Risk-Based Control 562
Eeva-Riitta Wirta
24.4 Scope 562
24.5 Introduction 562
24.6 On-site risk-based control and own-check system 563
24.7 Verification of the own-check system 563
24.8 Systematic verification in practice 564
24.9 Practical views to on-site risk-based control in slaughterhouses 565
D. Control Plan 568
Tiina Läikkö-Roto
24.10 Scope 568
24.11 Why planning of official food control is important? 568
24.12 Planning food control in a slaughterhouse 568
24.13 Adjusting the control plan when needed 574
E. Approval of Establishments 575
Risto Ruuska
24.14 Scope 575
24.15 Why approve slaughterhouses beforehand? 575
24.16 Approval process 576
24.17 Granting approval 578
24.18...
1 Introduction 1Hannu Korkeala
2 From Farm to Slaughterhouse 5Sirje Jalakas, Terje Elias and Mati Roasto
2.1 Scope 5
2.2 Animal health and welfare 5
2.3 Transport 9
2.4 Lairage 14
2.5 Food chain information 14
Summary 16
3 Ante-Mortem Inspection 19Päivi Lahti and Jani Soini
3.1 Scope 19
3.2 Introduction 19
3.3 Identification of animals 21
3.4 Abnormalities 22
3.5 Cleanliness of animals 25
3.6 Animal welfare 26
4 The Slaughter Process 29Eero Puolanne and Per Ertbjerg
4.1 Scope 29
4.2 General 29
4.3 Pigs 31
4.4 Cattle, sheep and goats 36
4.5 Poultry 41
4.6 Treatment of slaughter by-products 43
5 Animal Welfare - Stunning and Bleeding 47Michael Bucher and Peter Scheibl
5.1 Scope 47
5.2 Introduction 47
5.3 Pig 49
5.4 Cattle, sheep and goats 61
5.5 Poultry 67
5.6 Conclusions 70
6 Post-Mortem Inspection and Related Anatomy 73Paolo Berardinelli, Rosanna Ianniciello, Valentina Russo and Thimjos Ninios
6.1 Scope 73
6.2 Introduction 73
6.3 Anatomy of the head 74
6.4 Anatomy of viscera 84
6.5 Anatomy of carcass 122
6.6 Anatomy of poultry 145
6.7 Post-mortem inspection 153
7 Risk-Based Meat Inspection 157Maria Fredriksson-Ahomaa
7.1 Scope 157
7.2 Introduction 157
7.3 Risk-based meat inspection 158
7.4 Visual-only post-mortem meat inspection 159
7.5 Food chain information (FCI) 160
7.6 Monitoring of diseases by serology in the slaughterhouse 160
7.7 Conclusions 160
8 Meat Inspection Lesions 163Jere Lindén, Leena Pohjola, Laila Rossow and Daniele Tognetti
8.1 Scope 163
8.2 Introduction 163
8.3 Bovines 164
8.4 Domestic swine 173
8.5 Small ruminants 184
8.6 Poultry 188
9 Sampling and Laboratory Tests 199Riikka Laukkanen-Ninios
9.1 Scope 199
9.2 Introduction 199
9.3 Collecting and packaging samples 200
9.4 Boiling test 201
9.5 Measurement of pH 202
9.6 Bacteriological examination of carcasses 203
9.7 Zoonotic agents 204
9.8 Animal diseases 214
9.9 Chemical residues 214
9.10 Process and slaughterhouse environment controls 216
10 Judgment of Meat 219Thimjos Ninios
10.1 Scope 219
10.2 Meat inspection 219
10.3 Evaluation of the meat 221
10.4 Record keeping in meat inspection 223
11 Classification of Carcasses 225Rosanna Ianniciello, Paolo Berardinelli, Monica Gramenzi and Alessandra Martelli
11.1 Scope 225
11.2 Classification of beef carcasses 225
11.3 Classification of pig carcasses 234
11.4 Classification of sheep carcasses 239
11.5 Classification of poultry carcasses 245
12 Control, Monitoring and Surveillance of Animal Health and Animal Infectious Diseases at the Slaughterhouse 249Ivar Vågsholm
12.1 Scope 249
12.2 Background 249
12.3 Evolution of meat inspection 251
12.4 Additional purposes of meat inspection 254
12.5 Some useful concepts 255
12.6 Quantifying the MOSS of meat inspection 262
12.7 Purposes of MOSS at meat inspection 266
12.8 EFSA reviews of meat inspection 271
12.9 Summary and conclusions 275
13 Public Health Hazards 277
A. Biological Hazards 277
Maria Fredriksson-Ahomaa
13.1 Scope 277
13.2 Bacteria 277
13.3 Viruses 306
13.4 Parasites 314
13.5 Prions 323
13.6 Antimicrobial resistance in meat-borne bacteria 329
B. Control of Biological Meat-Borne Hazards 334
Sava Buncic
13.7 Scope 334
13.8 Introduction 334
13.9 Hazard identification 335
13.10 Prioritization (ranking) of meat-borne hazards 337
13.11 Carcass meat safety assurance framework 340
C. Chemical Hazards and their Control 354
Marcello Trevisani, Giuseppe Diegoli and Giorgio Fedrizzi
13.12 Scope 354
13.13 Introduction 354
13.14 Residues of veterinary medicine products 357
13.15 Substances having anabolic effects and unauthorized substances 364
13.16 Residues of feed additives 371
13.17 Environmental pollutants 372
13.18 Analytical chemical methods and their validation 382
14 Meat By-Products 385Miguel Prieto and María Luisa García-López
14.1 Scope 385
14.2 Introduction 385
14.3 Advantages of adequate ABP management 387
14.4 Separation of animal by-products, storage and recommendations on best practices and hygiene requirements 388
14.5 Identification, transport and marking 390
14.6 Processing of by-products and methods of treatment and disposing of ABPs 391
14.7 Materials obtained from animal by-products at the slaughterhouse 395
14.8 Conclusions 398
15 The Conversion of Muscle to Meat 399Frans J.M. Smulders, Peter Hofbauer and Geert H. Geesink
15.1 Scope 399
15.2 Introduction 399
15.3 Muscle structure, composition and function 400
15.4 Post-mortem muscle physiology; rigor mortis and the conversion of muscle to meat 403
15.5 Major sensory characteristics of meat 408
15.6 Concluding remarks 419
Acknowledgements 420
16 Microbial Contamination During Slaughter 423Claudio Zweifel and Roger Stephan
16.1 Scope 423
16.2 Introduction 423
16.3 Contamination of carcasses 425
16.4 Microbial contamination during slaughter - pig slaughtering as an example 426
16.5 Microbial examinations of red meat carcasses at the end of slaughter 430
16.6 Conclusions 437
17 Decontamination of Carcasses 439Claudio Zweifel and Roger Stephan
17.1 Scope 439
17.2 Introduction 439
17.3 Antibacterial decontamination treatments for carcasses 440
17.4 Antibacterial activity of decontamination treatments for carcasses 444
17.5 Conclusions 451
18 Cleaning and Disinfection 453Gun Wirtanen and Satu Salo
18.1 Scope 453
18.2 Background to cleaning and disinfection 453
18.3 Cleaning in general 454
18.4 Disinfection in general 454
18.5 Main soil types and their removal 455
18.6 Cleaning procedure 456
18.7 Improved cleaning possibilities through hygienic design 469
18.8 Concluding remarks 470
19 Pest Control 473Mirko Rossi and Francesco Andreucci
19.1 Scope 473
19.2 Introduction 473
19.3 Control plan 473
19.4 Identification of the pest and inspection 474
19.5 Control techniques 475
19.6 Monitoring programme 478
20 Working Hygiene 485Marjatta Rahkio
20.1 Scope 485
20.2 Introduction 485
20.3 Hygienic slaughtering 486
20.4 Motivation of workers 487
20.5 Hygiene practice at the slaughter line 489
20.6 Conclusions 493
21 Occupational Hazards 495Karsten Fehlhaber
21.1 Scope 495
21.2 Introduction 495
21.3 Infections 497
21.4 Prevention from infections 507
21.5 Non-infectious occupational hazards and their prevention 508
21.6 Control of occupational hazards 509
22 Traceability 511Kyösti Siponen
22.1 Scope 511
22.2 Traceability of food in the from-field-to-fork chain 511
22.3 Responsibility for safety of foods rests with food business operators 513
22.4 Health and identification mark 516
22.5 Unauthorized foods and foods posing a risk to food safety 516
22.6 Summary 518
23 Own-Check System 521
A. Structure and Implementation of the Own-Check System 521
Andreas Stolle
23.1 Scope 521
23.2 Development of OCS 522
23.3 Implementation of OCS procedures 524
23.4 Verification of the OCS 532
B. Example of an Own-Check System 534
Thimjos Ninios and Joni Haapanen
23.5 Introduction 534
23.6 Own-check plan 534
23.7 Own-check implementation 537
23.8 Own-check documentation 537
23.9 Division of own check components in SSOPs and SPSs 537
C. HACCP 540
Robert Savage
23.10 History 540
23.11 The HACCP principles 542
23.12 HACCP at the slaughterhouse 547
24 Official Control 553
A. Introduction 553
Janne Lundén
B. Organization of Official Control 556
Aivars Berzin. , Janne Lundén and Hannu Korkeala
24.1 Scope 556
24.2 Structure of official organization 556
24.3 Requirements of the official control organization 557
C. On-Site Risk-Based Control 562
Eeva-Riitta Wirta
24.4 Scope 562
24.5 Introduction 562
24.6 On-site risk-based control and own-check system 563
24.7 Verification of the own-check system 563
24.8 Systematic verification in practice 564
24.9 Practical views to on-site risk-based control in slaughterhouses 565
D. Control Plan 568
Tiina Läikkö-Roto
24.10 Scope 568
24.11 Why planning of official food control is important? 568
24.12 Planning food control in a slaughterhouse 568
24.13 Adjusting the control plan when needed 574
E. Approval of Establishments 575
Risto Ruuska
24.14 Scope 575
24.15 Why approve slaughterhouses beforehand? 575
24.16 Approval process 576
24.17 Granting approval 578
24.18...
Details
| Erscheinungsjahr: | 2014 |
|---|---|
| Genre: | Umwelt |
| Produktart: | Nachschlagewerke |
| Rubrik: | Ökologie |
| Medium: | Buch |
| Inhalt: | 728 S. |
| ISBN-13: | 9781118525869 |
| ISBN-10: | 1118525868 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Redaktion: |
Ninios, Thimjos
Lundén, Janne Korkeala, Hannu Fredriksson-Ahomaa, Maria |
| Herausgeber: | Thimjos Ninios/Janne Lunden/Hannu Korkeala et al |
| Hersteller: |
Wiley
John Wiley & Sons |
| Maße: | 252 x 184 x 34 mm |
| Von/Mit: | Thimjos Ninios (u. a.) |
| Erscheinungsdatum: | 11.08.2014 |
| Gewicht: | 1,369 kg |
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