Description
Book SynopsisMeat 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.
Table of ContentsContributors xix
1 Introduction 1
Hannu Korkeala
2 From Farm to Slaughterhouse 5
Sirje 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 19
Päivi 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 29
Eero 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 47
Michael 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 73
Paolo 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 157
Maria 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 163
Jere 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 199
Riikka 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 219
Thimjos 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 225
Rosanna 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 249
Ivar 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 385
Miguel 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 399
Frans 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 423
Claudio 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 439
Claudio 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 453
Gun 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 473
Mirko 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 485
Marjatta 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 495
Karsten 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 511
Kyösti 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. š, 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 Health mark and identification mark 578
24.19 Listing of establishments 579
24.20 Withdrawal of approval 579
F. Inspection and Sampling 581
Mari Nevas and Janne Lundén
24.21 Scope 581
24.22 Inspection procedures 581
24.23 Challenging task of an inspector 583
24.24 When, what and how to inspect? 584
24.25 Preparing for inspection 584
24.26 Initiating the inspection and interviewing the personnel 585
24.27 Observing the premises and the facilities 586
24.28 Evaluating the surfaces 587
24.29 Observing the hygienic working practices of personnel 588
24.30 Evaluating the adequacy of the sanitation procedures 588
24.31 Inspecting the own-check system 589
24.32 Official veterinarian’s exemplary behaviour 590
24.33 Giving feedback on the inspection 590
24.34 Documentation of official control 590
24.35 How to ensure the efficacy of inspections? 592
G. Enforcement 593
Outi Lepistö, Janne Lundén and Karoliina Kettunen
24.36 Scope 593
24.37 Good governance of enforcement measures 593
24.38 Forms and application of enforcement measures in slaughterhouses 598
24.39 To advise or to use enforcement measures? 603
H. Auditing Official Controls 605
Juha Junttila
24.40 Scope 605
24.41 Background 605
24.42 Different types of audits 607
24.43 Why audit official controls? (What is the added value?) 608
24.44 Auditing processes and systems 610
24.45 Key principles 611
24.46 Auditor qualifications 613
24.47 The audit process 614
24.48 Concluding remarks 619
I. Transparency in Official Controls 621
Juha Junttila
24.49 Scope 621
24.50 What is transparency? 621
24.51 Good governance 622
24.52 Objectives of transparency 623
24.53 Who needs transparency? 623
24.54 Benefits of being transparent 623
24.55 Degrees of transparency 624
24.56 Obstacles to transparency 625
24.57 What does this mean for meat inspection? 626
24.58 Concluding remarks 626
J. Food Frauds 628
Niels S.T. Obbink, J.M. Frissen and S.B. Post
24.59 Scope 628
24.60 Definition 628
24.61 Slaughter chain and food fraud 629
24.62 Criminal acts and behaviour 630
24.63 Organization in the Netherlands to combat food crime 635
24.64 Conclusion 637
K. Flexibility and Uniformity of Official Control 639
Veli-Mikko Niemi and Janne Lundén
24.65 Scope 639
24.66 Introduction 639
24.67 Achieving flexibility by legislation 640
25 International Trade 643
Hentriikka Kontio
25.1 Scope 643
25.2 International trade 643
25.3 European Union trade 644
25.4 Exporting procedures 648
26 Scientific Risk Assessment – Basis for Food Legislation 651
Riitta Maijala
26.1 Scope 651
26.2 Introduction 651
26.3 Risk analysis standards are set by international organizations 653
26.4 Risk analysis is a decision making process 654
26.5 Risk assessment estimates the level of risk 655
26.6 Other parts of risk analysis: risk management and risk communication 661
26.7 Risk assessments of EFSA impact on EU food safety legislation 662
26.8 Concluding remarks 665
27 Use of Meat Inspection Data 667
Hannu Korkeala and Janne Lundén
27.1 Scope 667
27.2 Use of meat inspection data 667
27.3 Requirements of collection and recording of meat inspection data 671
Index 675
