Meat Inspection and Control in the Slaughterhouse

Herausgegeben von Ninios, Thimjos; Lunden, Janne; Korkeala, Hannu; Fredriksson-Ahomaa, Maria

• Gebundenes Buch

Produktbeschreibung

Meat inspection, meat hygiene and official control tasks in theslaughterhouse have always been of major importance in the meatindustry, and are intimately related with animal diseases andanimal welfare. The history of meat inspection has largelybeen a success story. Huge steps have been taken over more than acentury to prevent the transmission of pathogenic organisms andcontagious diseases from animals to humans. Various factorsinfluence the quality and safety of meat including public healthhazards (zoonotic pathogens, chemical substances and veterinarydrugs), animal health and welfare issues during transport andslaughter.

Meat inspection is one of the most important programs in improvingfood safety, and its scope has enlarged considerably over the lastdecades. Globalization has affected the complexity of the modernmeat chain and has provided possibilities for food fraud and unfaircompetition. During the last two decades many food fraud cases havebeen reported, which have caused concern among consumers and theindustry. Subsequently meat inspection is faced with newchallenges.

Meat Inspection and Control in the Slaughterhouse is anup-to-date reference book that responds to these changes andreflects the continued importance of meat inspection for the foodindustry. The contributors to this book are all internationalexperts in the areas of meat inspection and the official controlslimited to slaughterhouses, providing a rare insight into theinternational meat trade. This book will be of importance tostudents, professionals and members of the research communityworldwide who aim to improve standards of meat inspectionprocedures and food safety.

Produktdetails

• Verlag: Wiley & Sons
• 1. Auflage
• Seitenzahl: 736
• Erscheinungstermin: 11. August 2014
• Englisch
• Abmessung: 252mm x 184mm x 34mm
• Gewicht: 1370g
• ISBN-13: 9781118525869
• ISBN-10: 1118525868
• Artikelnr.: 41249485

Autorenporträt

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.

Inhaltsangabe

Contributors 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. s, 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