{"product_id":"graceys-meat-hygiene-isbn-9781118650028","title":"Gracey's Meat Hygiene","description":"\u003cb\u003eGRACEY'S MEAT HYGIENE\u003c\/b\u003e \u003cp\u003e\u003ci\u003eGracey's Meat Hygiene\u003c\/i\u003e, 11th edition, is the definitive reference for veterinarians working in meat hygiene control. This new edition of a classic text reflects the recent significant changes in science, legislation and practical implementation of meat hygiene controls in the United Kingdom, Europe and worldwide since the 10th edition was published in 1999. This book is an excellent practical guide for teaching food hygiene to veterinary students worldwide, laying the foundations of food animal anatomy, the humane slaughter of animals for food and practical production hygiene. New chapters address the increased concern of operators, inspectors and the public to issues of animal welfare and recognise the role of the profession, and interest from the consumer, in environmental protection.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eKey features include the following\u003c\/b\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003eFully updated new edition, in a refreshed design with colour photographs and illustrations throughout\u003c\/li\u003e \u003cli\u003eIncludes new content on meat hygiene inspection covering the components of an integrated food safety management system as well as animal health and welfare controls in the 'farm to fork' system\u003c\/li\u003e \u003cli\u003eA practical approach to health and safety in meat processing is outlined by identifying the hazards and then describing how these can be best controlled\u003c\/li\u003e \u003cli\u003eWith contributions from veterinary and industry experts, this edition is both a valuable teaching aid and a practical reference for veterinarians and all food business operators and their staff\u003c\/li\u003e \u003c\/ul\u003e  \u003cp\u003eContributors xi\u003c\/p\u003e \u003cp\u003ePreface xiii\u003c\/p\u003e \u003cp\u003eAcknowledgements xv\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 The food animals 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eDietary factors 2\u003c\/p\u003e \u003cp\u003eWorld livestock production 3\u003c\/p\u003e \u003cp\u003eUK meat plants and throughputs 4\u003c\/p\u003e \u003cp\u003eCattle 4\u003c\/p\u003e \u003cp\u003eBreeds 4\u003c\/p\u003e \u003cp\u003eSystems of beef production 6\u003c\/p\u003e \u003cp\u003eGrowth promoters 7\u003c\/p\u003e \u003cp\u003eDefinitions 7\u003c\/p\u003e \u003cp\u003eSheep 7\u003c\/p\u003e \u003cp\u003eDefinitions 9\u003c\/p\u003e \u003cp\u003ePigs 10\u003c\/p\u003e \u003cp\u003ePig breeds 10\u003c\/p\u003e \u003cp\u003ePig breeds in the United Kingdom 11\u003c\/p\u003e \u003cp\u003ePig production 11\u003c\/p\u003e \u003cp\u003ePig meat production 13\u003c\/p\u003e \u003cp\u003eGlossary of terms 13\u003c\/p\u003e \u003cp\u003eAdditional facts 13\u003c\/p\u003e \u003cp\u003eGoats 13\u003c\/p\u003e \u003cp\u003ePoultry 14\u003c\/p\u003e \u003cp\u003eDefinitions 14\u003c\/p\u003e \u003cp\u003eRabbits 15\u003c\/p\u003e \u003cp\u003eDeer 16\u003c\/p\u003e \u003cp\u003eHandling of deer 17\u003c\/p\u003e \u003cp\u003eReferences 17\u003c\/p\u003e \u003cp\u003eFurther reading 17\u003c\/p\u003e \u003cp\u003eForm animal welfare council 17\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Anatomy 19\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eDescriptive terms 19\u003c\/p\u003e \u003cp\u003eOsteology and arthrology 19\u003c\/p\u003e \u003cp\u003eBones 19\u003c\/p\u003e \u003cp\u003eDigestive system 21\u003c\/p\u003e \u003cp\u003eTongue 21\u003c\/p\u003e \u003cp\u003eStomach 22\u003c\/p\u003e \u003cp\u003eMucous membranes 22\u003c\/p\u003e \u003cp\u003eIntestines 23\u003c\/p\u003e \u003cp\u003eLiver 24\u003c\/p\u003e \u003cp\u003ePancreas (gut sweetbread) 25\u003c\/p\u003e \u003cp\u003eRespiratory system 26\u003c\/p\u003e \u003cp\u003eLungs 26\u003c\/p\u003e \u003cp\u003ePluck 26\u003c\/p\u003e \u003cp\u003eCirculatory system (heart, arteries, capillaries and veins) 26\u003c\/p\u003e \u003cp\u003eHeart 26\u003c\/p\u003e \u003cp\u003ePortal circulation 27\u003c\/p\u003e \u003cp\u003eSpleen (melt) 27\u003c\/p\u003e \u003cp\u003eLymphatic system 28\u003c\/p\u003e \u003cp\u003eHaemal lymph nodes 28\u003c\/p\u003e \u003cp\u003eLymph nodes of the ox 29\u003c\/p\u003e \u003cp\u003eNodes of the head and neck 30\u003c\/p\u003e \u003cp\u003eNodes of the chest and forequarter 30\u003c\/p\u003e \u003cp\u003eNodes of the abdomen and hindquarter 31\u003c\/p\u003e \u003cp\u003eLymph nodes of the pig 33\u003c\/p\u003e \u003cp\u003eHead and neck 33\u003c\/p\u003e \u003cp\u003eOther nodes 33\u003c\/p\u003e \u003cp\u003eUrogenital system 34\u003c\/p\u003e \u003cp\u003eUrinary organs 34\u003c\/p\u003e \u003cp\u003eGenital organs 34\u003c\/p\u003e \u003cp\u003eKidney 34\u003c\/p\u003e \u003cp\u003eReproductive system 34\u003c\/p\u003e \u003cp\u003eUterus 34\u003c\/p\u003e \u003cp\u003eUdder 36\u003c\/p\u003e \u003cp\u003eEndocrine system 36\u003c\/p\u003e \u003cp\u003eThymus 36\u003c\/p\u003e \u003cp\u003eAdrenal (suprarenal) bodies 36\u003c\/p\u003e \u003cp\u003eTesticles (testes) 37\u003c\/p\u003e \u003cp\u003eCollection and yield of glands 37\u003c\/p\u003e \u003cp\u003eSkin 37\u003c\/p\u003e \u003cp\u003eHorns 37\u003c\/p\u003e \u003cp\u003eMuscular system 37\u003c\/p\u003e \u003cp\u003eConnective tissue 38\u003c\/p\u003e \u003cp\u003eFat 38\u003c\/p\u003e \u003cp\u003eDetermination of age by dentition 38\u003c\/p\u003e \u003cp\u003eTeeth 38\u003c\/p\u003e \u003cp\u003eDetermination of sex 39\u003c\/p\u003e \u003cp\u003eCattle 39\u003c\/p\u003e \u003cp\u003eSheep 40\u003c\/p\u003e \u003cp\u003ePigs 41\u003c\/p\u003e \u003cp\u003eHorse and ox differentiation 41\u003c\/p\u003e \u003cp\u003eDebasement of food\u003c\/p\u003e \u003cp\u003e(adulteration and substitution) 41\u003c\/p\u003e \u003cp\u003eFood tampering 43\u003c\/p\u003e \u003cp\u003eReferences 43\u003c\/p\u003e \u003cp\u003eFurther reading 43\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Meat establishment construction and equipment 45\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eSite 45\u003c\/p\u003e \u003cp\u003eEnvironmental statement 45\u003c\/p\u003e \u003cp\u003eSubmission of plans 46\u003c\/p\u003e \u003cp\u003eArea size 46\u003c\/p\u003e \u003cp\u003eFacilities 47\u003c\/p\u003e \u003cp\u003eEquipment design 50\u003c\/p\u003e \u003cp\u003ePest control 51\u003c\/p\u003e \u003cp\u003eSmall abattoir units 51\u003c\/p\u003e \u003cp\u003eLairage 52\u003c\/p\u003e \u003cp\u003eCattle lairage 52\u003c\/p\u003e \u003cp\u003eSheep lairage 52\u003c\/p\u003e \u003cp\u003ePig lairage 52\u003c\/p\u003e \u003cp\u003eDeer lairage 53\u003c\/p\u003e \u003cp\u003eClipping or cleaning of livestock 53\u003c\/p\u003e \u003cp\u003eManure disposal 53\u003c\/p\u003e \u003cp\u003eSlaughterhall 53\u003c\/p\u003e \u003cp\u003eStunning area 53\u003c\/p\u003e \u003cp\u003eBleeding area 54\u003c\/p\u003e \u003cp\u003eCattle carcase dressing 54\u003c\/p\u003e \u003cp\u003eOn-the-rail dressing 55\u003c\/p\u003e \u003cp\u003eSheep slaughterhall 56\u003c\/p\u003e \u003cp\u003ePig slaughterhall 57\u003c\/p\u003e \u003cp\u003eSingeing and scraping 58\u003c\/p\u003e \u003cp\u003eRefrigeration accommodation 58\u003c\/p\u003e \u003cp\u003eDetained meat room 59\u003c\/p\u003e \u003cp\u003eCondemned meat room 60\u003c\/p\u003e \u003cp\u003eHide and skin store 60\u003c\/p\u003e \u003cp\u003eGut and tripe room 60\u003c\/p\u003e \u003cp\u003eRed offal room 60\u003c\/p\u003e \u003cp\u003eThe edible fat room 61\u003c\/p\u003e \u003cp\u003eCutting rooms 61\u003c\/p\u003e \u003cp\u003eEquipment wash 61\u003c\/p\u003e \u003cp\u003eFresh meat dispatch area 61\u003c\/p\u003e \u003cp\u003eVehicle washing 62\u003c\/p\u003e \u003cp\u003eGeneral amenities for personnel 62\u003c\/p\u003e \u003cp\u003eVeterinary office 62\u003c\/p\u003e \u003cp\u003eTreatment of effluent 62\u003c\/p\u003e \u003cp\u003ePollution parameters 63\u003c\/p\u003e \u003cp\u003eTreatment 63\u003c\/p\u003e \u003cp\u003ePreliminary treatment: Screening, solids and grit removal 63\u003c\/p\u003e \u003cp\u003eSecondary treatment 64\u003c\/p\u003e \u003cp\u003eFurther reading 65\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Preservation of meat 67\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003ePhysical changes in stored meat 67\u003c\/p\u003e \u003cp\u003eChemical changes in stored meat 68\u003c\/p\u003e \u003cp\u003eWater activity or water availability (aw ) 68\u003c\/p\u003e \u003cp\u003eMeat curing 68\u003c\/p\u003e \u003cp\u003eSalt 68\u003c\/p\u003e \u003cp\u003eIngredients used in curing 69\u003c\/p\u003e \u003cp\u003eProduction of bacon and ham 69\u003c\/p\u003e \u003cp\u003eCutting 70\u003c\/p\u003e \u003cp\u003eApplication of the pickle 70\u003c\/p\u003e \u003cp\u003eProduction of cooked hams 71\u003c\/p\u003e \u003cp\u003eTraditional dry-cured bacon 71\u003c\/p\u003e \u003cp\u003eAlternative dry cure 71\u003c\/p\u003e \u003cp\u003eSmoking 71\u003c\/p\u003e \u003cp\u003eCommon defects in cured meat 71\u003c\/p\u003e \u003cp\u003eMicro-organisms on cured product 72\u003c\/p\u003e \u003cp\u003eRefrigeration 72\u003c\/p\u003e \u003cp\u003eMechanical refrigeration 72\u003c\/p\u003e \u003cp\u003eChilling of meat 73\u003c\/p\u003e \u003cp\u003eFreezing of meat 75\u003c\/p\u003e \u003cp\u003eFreeze-drying or lyophilisation 76\u003c\/p\u003e \u003cp\u003eStorage of fresh meat 76\u003c\/p\u003e \u003cp\u003eVacuum packing 76\u003c\/p\u003e \u003cp\u003eModified atmosphere packing 76\u003c\/p\u003e \u003cp\u003eRefrigerated meat transport and storage 76\u003c\/p\u003e \u003cp\u003eChanges in frozen meat 77\u003c\/p\u003e \u003cp\u003e‘Weeping’ or ‘drip’ 77\u003c\/p\u003e \u003cp\u003eDurability of frozen meat 78\u003c\/p\u003e \u003cp\u003eEffect of freezing on pathogenic micro-organisms and parasites 78\u003c\/p\u003e \u003cp\u003eHeat: Thermal processing 78\u003c\/p\u003e \u003cp\u003eTraditional canning methodology 79\u003c\/p\u003e \u003cp\u003eTreatment of food to be canned 79\u003c\/p\u003e \u003cp\u003eCanning operations 80\u003c\/p\u003e \u003cp\u003eCanning of meats 82\u003c\/p\u003e \u003cp\u003eFoods packed in glass 82\u003c\/p\u003e \u003cp\u003eSpoilage in canned foods 82\u003c\/p\u003e \u003cp\u003eTypes of spoilage 83\u003c\/p\u003e \u003cp\u003eThe public health aspect of canned foods 85\u003c\/p\u003e \u003cp\u003eOther methods of meat preservation 86\u003c\/p\u003e \u003cp\u003eAntioxidants 86\u003c\/p\u003e \u003cp\u003ePreservatives 86\u003c\/p\u003e \u003cp\u003eIrradiation 86\u003c\/p\u003e \u003cp\u003eInfrared radiation 86\u003c\/p\u003e \u003cp\u003eUltraviolet radiation 86\u003c\/p\u003e \u003cp\u003eIonising radiation 86\u003c\/p\u003e \u003cp\u003eHigh pressure 87\u003c\/p\u003e \u003cp\u003eReferences 87\u003c\/p\u003e \u003cp\u003eFurther reading 88\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Plant sanitation 89\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eReasons for cleaning and disinfecting plant 89\u003c\/p\u003e \u003cp\u003e‘Scotoma effect’ or ‘factory-blindness’ 90\u003c\/p\u003e \u003cp\u003eThe chemistry of cleaning 90\u003c\/p\u003e \u003cp\u003eThe soil 91\u003c\/p\u003e \u003cp\u003eThe substrate: Materials of construction 91\u003c\/p\u003e \u003cp\u003eEnergies of cleaning 92\u003c\/p\u003e \u003cp\u003eChemical and physical reactions of cleaning 92\u003c\/p\u003e \u003cp\u003eDetergents: Design and choice 95\u003c\/p\u003e \u003cp\u003ePrinciples of disinfection 95\u003c\/p\u003e \u003cp\u003eBiocidal active components 95\u003c\/p\u003e \u003cp\u003eDisinfectants: Design and choice 97\u003c\/p\u003e \u003cp\u003eHygiene equipment and application methods 97\u003c\/p\u003e \u003cp\u003eManual cleaning 98\u003c\/p\u003e \u003cp\u003eFoam cleaning 98\u003c\/p\u003e \u003cp\u003eFoam and disinfectant application equipment 98\u003c\/p\u003e \u003cp\u003eGels 99\u003c\/p\u003e \u003cp\u003eSpray 100\u003c\/p\u003e \u003cp\u003eFogging 100\u003c\/p\u003e \u003cp\u003eKnife and cutting tool disinfection during processing 100\u003c\/p\u003e \u003cp\u003eMachine washing 102\u003c\/p\u003e \u003cp\u003eCleaning-in-place (CIP) 102\u003c\/p\u003e \u003cp\u003eRinse systems 104\u003c\/p\u003e \u003cp\u003eContamination and re-contamination 105\u003c\/p\u003e \u003cp\u003eAir 105\u003c\/p\u003e \u003cp\u003eWater 106\u003c\/p\u003e \u003cp\u003ePeople 106\u003c\/p\u003e \u003cp\u003eSurfaces 106\u003c\/p\u003e \u003cp\u003eCleaning procedures 106\u003c\/p\u003e \u003cp\u003eThe cleaning sequence 106\u003c\/p\u003e \u003cp\u003eMonitoring of hygiene 108\u003c\/p\u003e \u003cp\u003eTraining 110\u003c\/p\u003e \u003cp\u003eSafety 110\u003c\/p\u003e \u003cp\u003eEffluent and external odour control 110\u003c\/p\u003e \u003cp\u003eConclusion 111\u003c\/p\u003e \u003cp\u003eNote 111\u003c\/p\u003e \u003cp\u003eReferences 112\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 From farm to slaughter 113\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eProduction of clean, healthy livestock 113\u003c\/p\u003e \u003cp\u003eClean livestock 115\u003c\/p\u003e \u003cp\u003eHealthy livestock 117\u003c\/p\u003e \u003cp\u003eSafe use of animal medicines 117\u003c\/p\u003e \u003cp\u003eSafe disposal of animal waste 117\u003c\/p\u003e \u003cp\u003eAnimal welfare on the farm 119\u003c\/p\u003e \u003cp\u003eAssessment of an animal’s welfare 119\u003c\/p\u003e \u003cp\u003eTransportation of livestock 122\u003c\/p\u003e \u003cp\u003eLoading and unloading 122\u003c\/p\u003e \u003cp\u003eThe journey to slaughter 123\u003c\/p\u003e \u003cp\u003eEU transport legislation 123\u003c\/p\u003e \u003cp\u003eProtection during transport 123\u003c\/p\u003e \u003cp\u003eMeans of transport 123\u003c\/p\u003e \u003cp\u003eSpace allowances 123\u003c\/p\u003e \u003cp\u003eDuties of transporters 123\u003c\/p\u003e \u003cp\u003eFeed, water and rest periods 123\u003c\/p\u003e \u003cp\u003eTreatment of sick animals 124\u003c\/p\u003e \u003cp\u003eTravel documentation 124\u003c\/p\u003e \u003cp\u003eLoss of weight during transport 124\u003c\/p\u003e \u003cp\u003eTransport mortality 125\u003c\/p\u003e \u003cp\u003eLairage construction 126\u003c\/p\u003e \u003cp\u003eAnimal husbandry in the lairage 127\u003c\/p\u003e \u003cp\u003eMoving animals within the lairage 127\u003c\/p\u003e \u003cp\u003eSocial stress 128\u003c\/p\u003e \u003cp\u003eWatering 128\u003c\/p\u003e \u003cp\u003eFasting 128\u003c\/p\u003e \u003cp\u003eResting of animals prior to slaughter 129\u003c\/p\u003e \u003cp\u003ePre-slaughter handling and meat quality 129\u003c\/p\u003e \u003cp\u003eStress and the animal 129\u003c\/p\u003e \u003cp\u003eStress and meat quality 130\u003c\/p\u003e \u003cp\u003ePre-slaughter feeding of sugars 131\u003c\/p\u003e \u003cp\u003eTraumatic injury 131\u003c\/p\u003e \u003cp\u003eTime of bruising 131\u003c\/p\u003e \u003cp\u003eRough handling 132\u003c\/p\u003e \u003cp\u003ePresence of horns 132\u003c\/p\u003e \u003cp\u003eTemperament 132\u003c\/p\u003e \u003cp\u003eStunning box design 132\u003c\/p\u003e \u003cp\u003eMixing of animals 133\u003c\/p\u003e \u003cp\u003eBreed 133\u003c\/p\u003e \u003cp\u003eIncentives and education 133\u003c\/p\u003e \u003cp\u003eReferences 133\u003c\/p\u003e \u003cp\u003eFurther reading 134\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Humane slaughter 135\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003ePre-slaughter handling\/restraint 136\u003c\/p\u003e \u003cp\u003eCattle movement and restraint 136\u003c\/p\u003e \u003cp\u003ePig movement and restraint 137\u003c\/p\u003e \u003cp\u003eThe slaughtering process 137\u003c\/p\u003e \u003cp\u003eAssessment of unconsciousness at\u003c\/p\u003e \u003cp\u003eslaughter 137\u003c\/p\u003e \u003cp\u003eMethods of stunning 138\u003c\/p\u003e \u003cp\u003ePercussive stunning 138\u003c\/p\u003e \u003cp\u003eHead sites for percussive stunning 140\u003c\/p\u003e \u003cp\u003eWater jet stunning 142\u003c\/p\u003e \u003cp\u003eCarbon dioxide and other gas mixtures 142\u003c\/p\u003e \u003cp\u003eElectrical stunning 144\u003c\/p\u003e \u003cp\u003eEffect of stunning on meat quality 146\u003c\/p\u003e \u003cp\u003eSlaughter of minor species 146\u003c\/p\u003e \u003cp\u003eSlaughter of deer 146\u003c\/p\u003e \u003cp\u003eSlaughter of ostriches 147\u003c\/p\u003e \u003cp\u003eSlaughter of rabbits 147\u003c\/p\u003e \u003cp\u003eOther methods of slaughter 147\u003c\/p\u003e \u003cp\u003eSlaughter of poultry 148\u003c\/p\u003e \u003cp\u003eElectrical stunning of poultry 148\u003c\/p\u003e \u003cp\u003eAssessment of unconsciousness in\u003c\/p\u003e \u003cp\u003eelectrical water bath stunned poultry 149\u003c\/p\u003e \u003cp\u003eStunning\/killing poultry with controlled atmospheres 149\u003c\/p\u003e \u003cp\u003ePercussive stunning of poultry 150\u003c\/p\u003e \u003cp\u003eOther methods of slaughter 150\u003c\/p\u003e \u003cp\u003eEffects of stunning on poultry meat quality 150\u003c\/p\u003e \u003cp\u003ePithing 150\u003c\/p\u003e \u003cp\u003eBleeding 151\u003c\/p\u003e \u003cp\u003eCattle 151\u003c\/p\u003e \u003cp\u003eSheep 151\u003c\/p\u003e \u003cp\u003ePigs 152\u003c\/p\u003e \u003cp\u003eEfficiency of bleeding 153\u003c\/p\u003e \u003cp\u003eSlaughter without pre-stunning 153\u003c\/p\u003e \u003cp\u003eShechita – Jewish religious slaughter 153\u003c\/p\u003e \u003cp\u003eMuslim methods of slaughter 156\u003c\/p\u003e \u003cp\u003eSlaughter of poultry without stunning 157\u003c\/p\u003e \u003cp\u003eReferences 157\u003c\/p\u003e \u003cp\u003eFurther reading 158\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Meat hygiene practice 159\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eMeat and animal by-products 159\u003c\/p\u003e \u003cp\u003eHygienic production 159\u003c\/p\u003e \u003cp\u003eSources of contamination 159\u003c\/p\u003e \u003cp\u003eOuter integument – hide, hair, fleece or skin 159\u003c\/p\u003e \u003cp\u003eGastrointestinal tract 160\u003c\/p\u003e \u003cp\u003eStunning and sticking 160\u003c\/p\u003e \u003cp\u003ePhysical contact with structures 160\u003c\/p\u003e \u003cp\u003eOperatives 160\u003c\/p\u003e \u003cp\u003eEquipment and utensils 161\u003c\/p\u003e \u003cp\u003eThe slaughter hall environment 161\u003c\/p\u003e \u003cp\u003eVermin and pests 161\u003c\/p\u003e \u003cp\u003eChemical contamination 162\u003c\/p\u003e \u003cp\u003eMethods of reducing contamination 162\u003c\/p\u003e \u003cp\u003eDealing with the dirty animal 162\u003c\/p\u003e \u003cp\u003eClipping cattle on line 163\u003c\/p\u003e \u003cp\u003eProtecting the meat from the worker 163\u003c\/p\u003e \u003cp\u003eGood hygiene practice 165\u003c\/p\u003e \u003cp\u003eLayout and flow lines 167\u003c\/p\u003e \u003cp\u003eDressing techniques – Removal of hide\/fleece\/hair 167\u003c\/p\u003e \u003cp\u003ePreventing contamination from the gastrointestinal tract 170\u003c\/p\u003e \u003cp\u003ePost-slaughter decontamination 172\u003c\/p\u003e \u003cp\u003eWater 172\u003c\/p\u003e \u003cp\u003eTrimming 173\u003c\/p\u003e \u003cp\u003eChemical treatments 173\u003c\/p\u003e \u003cp\u003eBacteriophages 174\u003c\/p\u003e \u003cp\u003eUltraviolet and pulsed high-intensity light 174\u003c\/p\u003e \u003cp\u003eOutputs of the slaughterhouse 174\u003c\/p\u003e \u003cp\u003eTreatment of edible co-products 175\u003c\/p\u003e \u003cp\u003eFats 175\u003c\/p\u003e \u003cp\u003eEdible fat rendering 176\u003c\/p\u003e \u003cp\u003eStomach and intestines 176\u003c\/p\u003e \u003cp\u003eBones 177\u003c\/p\u003e \u003cp\u003eHides and skins 177\u003c\/p\u003e \u003cp\u003eAnimal by-products 178\u003c\/p\u003e \u003cp\u003eCategory 1 178\u003c\/p\u003e \u003cp\u003eCategory 2 179\u003c\/p\u003e \u003cp\u003eCategory 3 (can be used for pet food) 180\u003c\/p\u003e \u003cp\u003eMaterials for technical uses 181\u003c\/p\u003e \u003cp\u003eHygiene requirements for animal by-product processing establishments 183\u003c\/p\u003e \u003cp\u003eRendering processes 183\u003c\/p\u003e \u003cp\u003eReferences 184\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Meat inspection protocols 185\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe case for change 185\u003c\/p\u003e \u003cp\u003eThe holistic approach 187\u003c\/p\u003e \u003cp\u003eIntegrated Food Safety Assurance 187\u003c\/p\u003e \u003cp\u003eFarm to fork 187\u003c\/p\u003e \u003cp\u003eFood chain information 187\u003c\/p\u003e \u003cp\u003eAnte-mortem inspection 188\u003c\/p\u003e \u003cp\u003eAnte-mortem inspection procedure in the slaughter establishment 189\u003c\/p\u003e \u003cp\u003ePractical ante-mortem procedure 190\u003c\/p\u003e \u003cp\u003eEmergency slaughter animals 191\u003c\/p\u003e \u003cp\u003eEmergency slaughter: The decision on farm 191\u003c\/p\u003e \u003cp\u003eEmergency slaughter: The decision\u003c\/p\u003e \u003cp\u003eat the slaughter establishment 192\u003c\/p\u003e \u003cp\u003ePost-mortem inspection 192\u003c\/p\u003e \u003cp\u003eFacilities for post-mortem inspection 192\u003c\/p\u003e \u003cp\u003eCarcase identification and traceability 193\u003c\/p\u003e \u003cp\u003eTraditional post-mortem inspection 194\u003c\/p\u003e \u003cp\u003eTraditional post-mortem inspection of cattle 194\u003c\/p\u003e \u003cp\u003eTraditional post-mortem inspection of calves 196\u003c\/p\u003e \u003cp\u003eTraditional post-mortem inspection of sheep and goats 196\u003c\/p\u003e \u003cp\u003eTraditional post-mortem inspection of pigs 196\u003c\/p\u003e \u003cp\u003eTraditional post-mortem inspection of equines 197\u003c\/p\u003e \u003cp\u003eTraditional post-mortem inspection of poultry 197\u003c\/p\u003e \u003cp\u003eDecisions at post-mortem examination 198\u003c\/p\u003e \u003cp\u003eCommon post-mortem findings 203\u003c\/p\u003e \u003cp\u003eAbscesses 203\u003c\/p\u003e \u003cp\u003eOmphalophlebitis 204\u003c\/p\u003e \u003cp\u003eArthritis 204\u003c\/p\u003e \u003cp\u003eOedema 204\u003c\/p\u003e \u003cp\u003ePneumonia and pleurisy 205\u003c\/p\u003e \u003cp\u003eEndocarditis 206\u003c\/p\u003e \u003cp\u003ePericarditis 207\u003c\/p\u003e \u003cp\u003ePyelonephritis 207\u003c\/p\u003e \u003cp\u003eBruising 208\u003c\/p\u003e \u003cp\u003ePigmentation 208\u003c\/p\u003e \u003cp\u003eHaematogenous pigments 209\u003c\/p\u003e \u003cp\u003eBile pigments 209\u003c\/p\u003e \u003cp\u003ePorphyrin 210\u003c\/p\u003e \u003cp\u003eLipofuscin (‘wear-and-tear pigment’, pigment of brown atrophy, lipochrome, haemofuscin) 211\u003c\/p\u003e \u003cp\u003eXanthosis (xanthomatosis, osteohaematochromatosis, brown atrophy) 211\u003c\/p\u003e \u003cp\u003eTumours 211\u003c\/p\u003e \u003cp\u003eClasses of tumours 212\u003c\/p\u003e \u003cp\u003eCauses of tumours 212\u003c\/p\u003e \u003cp\u003eEffect on host 212\u003c\/p\u003e \u003cp\u003eNomenclature of neoplasms 212\u003c\/p\u003e \u003cp\u003eJudgement of neoplasia 213\u003c\/p\u003e \u003cp\u003ePoor condition\/emaciation 213\u003c\/p\u003e \u003cp\u003eContamination 215\u003c\/p\u003e \u003cp\u003eParasitic conditions 215\u003c\/p\u003e \u003cp\u003eAscaris suum 215\u003c\/p\u003e \u003cp\u003eEchinococcus granulosus: Hydatidosis and hydatid cyst 215\u003c\/p\u003e \u003cp\u003eTaenia hydatigena (known as Cysticercus tenuicollis in larval stage) 216\u003c\/p\u003e \u003cp\u003eTaenia ovis (previously known as Cysticercus ovis) 216\u003c\/p\u003e \u003cp\u003eFasciola hepatica: Liver fluke 216\u003c\/p\u003e \u003cp\u003eParamphistomiasis 216\u003c\/p\u003e \u003cp\u003eSarcocystis 216\u003c\/p\u003e \u003cp\u003eCourses of action 217\u003c\/p\u003e \u003cp\u003eUtilisation of post-mortem data 218\u003c\/p\u003e \u003cp\u003eControl of hygienic production 218\u003c\/p\u003e \u003cp\u003eHazard analysis and critical control points (HACCP) 219\u003c\/p\u003e \u003cp\u003eImplementation of an HACCP system 219\u003c\/p\u003e \u003cp\u003eWorldwide food safety standards 221\u003c\/p\u003e \u003cp\u003eReferences 222\u003c\/p\u003e \u003cp\u003eFurther reading 222\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Poultry production, slaughter and inspection 223\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eProduction of poultry 223\u003c\/p\u003e \u003cp\u003ePoultry feedingstuffs 225\u003c\/p\u003e \u003cp\u003ePoultry flock health 226\u003c\/p\u003e \u003cp\u003eCatching and crating 226\u003c\/p\u003e \u003cp\u003eReception and unloading 227\u003c\/p\u003e \u003cp\u003ePre-slaughter inspection 228\u003c\/p\u003e \u003cp\u003eShackling 228\u003c\/p\u003e \u003cp\u003eStunning and slaughter 229\u003c\/p\u003e \u003cp\u003eScalding and defeathering 230\u003c\/p\u003e \u003cp\u003eDefeathering 231\u003c\/p\u003e \u003cp\u003eEvisceration 232\u003c\/p\u003e \u003cp\u003eChilling 235\u003c\/p\u003e \u003cp\u003eAnte-mortem health inspection 237\u003c\/p\u003e \u003cp\u003ePost-mortem inspection in the plant 240\u003c\/p\u003e \u003cp\u003eDecision of the official veterinarian at the post-mortem inspection 241\u003c\/p\u003e \u003cp\u003eGeneral contamination 242\u003c\/p\u003e \u003cp\u003eGuidelines on trimming poultry 242\u003c\/p\u003e \u003cp\u003eColiform infections 243\u003c\/p\u003e \u003cp\u003eSalmonellosis 243\u003c\/p\u003e \u003cp\u003eCampylobacteriosis 244\u003c\/p\u003e \u003cp\u003eChlamydiosis (psittacosis\/ornithosis) 245\u003c\/p\u003e \u003cp\u003eMiscellaneous conditions 245\u003c\/p\u003e \u003cp\u003eDead on arrival 245\u003c\/p\u003e \u003cp\u003eBruising and fractures 245\u003c\/p\u003e \u003cp\u003eBreast blisters and hock burn 246\u003c\/p\u003e \u003cp\u003eAscites 246\u003c\/p\u003e \u003cp\u003eSlaughter liver or cholangiohepatitis 246\u003c\/p\u003e \u003cp\u003eFatty liver haemorrhagic syndrome (FLHS) 246\u003c\/p\u003e \u003cp\u003eVices 246\u003c\/p\u003e \u003cp\u003eContamination 247\u003c\/p\u003e \u003cp\u003eDecomposition 247\u003c\/p\u003e \u003cp\u003eBarking 247\u003c\/p\u003e \u003cp\u003eDiseases of the female reproductive system 247\u003c\/p\u003e \u003cp\u003eOregon disease 247\u003c\/p\u003e \u003cp\u003eOver-scald 247\u003c\/p\u003e \u003cp\u003eFevered carcases 247\u003c\/p\u003e \u003cp\u003eSepticaemia 247\u003c\/p\u003e \u003cp\u003eInsufficient bleeding 247\u003c\/p\u003e \u003cp\u003eEmaciation 247\u003c\/p\u003e \u003cp\u003eViscera absent 247\u003c\/p\u003e \u003cp\u003eReferences 248\u003c\/p\u003e \u003cp\u003eFurther reading 248\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Exotic meat production 249\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eRabbits 249\u003c\/p\u003e \u003cp\u003eSlaughter 249\u003c\/p\u003e \u003cp\u003eInspection 250\u003c\/p\u003e \u003cp\u003ePost-mortem judgements in rabbit meat inspection 250\u003c\/p\u003e \u003cp\u003eZoonoses 251\u003c\/p\u003e \u003cp\u003eGuidelines on contamination, missing viscera and trimming 252\u003c\/p\u003e \u003cp\u003eFarmed deer 252\u003c\/p\u003e \u003cp\u003eHandling and slaughter 252\u003c\/p\u003e \u003cp\u003ePark deer 254\u003c\/p\u003e \u003cp\u003eWild deer 254\u003c\/p\u003e \u003cp\u003eKilling 254\u003c\/p\u003e \u003cp\u003eOstriches 255\u003c\/p\u003e \u003cp\u003eRestraint 256\u003c\/p\u003e \u003cp\u003eStunning 256\u003c\/p\u003e \u003cp\u003eDressing 256\u003c\/p\u003e \u003cp\u003eChanges after slaughter 257\u003c\/p\u003e \u003cp\u003eCommercial squab production 257\u003c\/p\u003e \u003cp\u003eFurther reading 257\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Food poisoning and meat microbiology 259\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003ePart 1: Food poisoning 259\u003c\/p\u003e \u003cp\u003eTypes of food poisoning 259\u003c\/p\u003e \u003cp\u003eSurveillance of food poisoning 259\u003c\/p\u003e \u003cp\u003eLaboratory reports of enteric infections 260\u003c\/p\u003e \u003cp\u003eOutbreak surveillance 261\u003c\/p\u003e \u003cp\u003eGeneral considerations 261\u003c\/p\u003e \u003cp\u003eFood-borne pathogens 261\u003c\/p\u003e \u003cp\u003ePart 2: Meat microbiology 267\u003c\/p\u003e \u003cp\u003eBacteriological examination of carcases 267\u003c\/p\u003e \u003cp\u003ePart 3: Meat decomposition and spoilage 271\u003c\/p\u003e \u003cp\u003eAssessment of decomposition 277\u003c\/p\u003e \u003cp\u003eFurther reading 278\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Controls on veterinary drug residues in the European Union 279\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eLegal framework 279\u003c\/p\u003e \u003cp\u003eLicensed veterinary medicines 279\u003c\/p\u003e \u003cp\u003eHormones and ß-Agonists 280\u003c\/p\u003e \u003cp\u003eProhibited compounds 280\u003c\/p\u003e \u003cp\u003eUnauthorised and unlicensed compounds 281\u003c\/p\u003e \u003cp\u003eRegulatory limits: MRLs, MRPLs and RPAs 281\u003c\/p\u003e \u003cp\u003eThe National Residue Control Plan in EU member states 282\u003c\/p\u003e \u003cp\u003eCompound groups 282\u003c\/p\u003e \u003cp\u003eSampling levels for each species 282\u003c\/p\u003e \u003cp\u003eRelationship between species and substance to be analysed 283\u003c\/p\u003e \u003cp\u003eTesting procedures and performance characteristics 284\u003c\/p\u003e \u003cp\u003eTesting procedures 284\u003c\/p\u003e \u003cp\u003eCCα and CCβ 285\u003c\/p\u003e \u003cp\u003eSampling of imported food 285\u003c\/p\u003e \u003cp\u003eLegal basis for sampling of imports from third countries 285\u003c\/p\u003e \u003cp\u003eFrequency of sampling of imports from third countries 285\u003c\/p\u003e \u003cp\u003eInterpretation of non-compliant results 285\u003c\/p\u003e \u003cp\u003eThe Rapid Alert System for Food and Feed (RASFF) 285\u003c\/p\u003e \u003cp\u003eLegal basis and description of the RASFF 285\u003c\/p\u003e \u003cp\u003eRASFF notification types 286\u003c\/p\u003e \u003cp\u003eNotification basis 286\u003c\/p\u003e \u003cp\u003eAction taken 286\u003c\/p\u003e \u003cp\u003eDistribution status 286\u003c\/p\u003e \u003cp\u003eActions taken following infringements 286\u003c\/p\u003e \u003cp\u003eAnalytical methods: Technical aspects 287\u003c\/p\u003e \u003cp\u003eMethod specificity 287\u003c\/p\u003e \u003cp\u003ePerformance characteristics 288\u003c\/p\u003e \u003cp\u003eMethod validation 288\u003c\/p\u003e \u003cp\u003eProficiency testing 289\u003c\/p\u003e \u003cp\u003eReferences 289\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Health and safety in meat processing 291\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eAccident statistics 291\u003c\/p\u003e \u003cp\u003eUK legislation 291\u003c\/p\u003e \u003cp\u003eGeneral duties 292\u003c\/p\u003e \u003cp\u003eKey topics requiring risk assessment 293\u003c\/p\u003e \u003cp\u003eBeing struck by hand tools\u003c\/p\u003e \u003cp\u003eincluding knives 293\u003c\/p\u003e \u003cp\u003eMusculoskeletal disorders 294\u003c\/p\u003e \u003cp\u003eSlips, trips and falls 298\u003c\/p\u003e \u003cp\u003eContact with machinery 298\u003c\/p\u003e \u003cp\u003eTransport 301\u003c\/p\u003e \u003cp\u003eFalls from a height 301\u003c\/p\u003e \u003cp\u003eSubstances\/microorganisms 302\u003c\/p\u003e \u003cp\u003eZoonoses 303\u003c\/p\u003e \u003cp\u003eSpecific control measures for zoonoses 303\u003c\/p\u003e \u003cp\u003eAnimals 310\u003c\/p\u003e \u003cp\u003eNoise 310\u003c\/p\u003e \u003cp\u003eCold environment 311\u003c\/p\u003e \u003cp\u003eGeneral requirements 312\u003c\/p\u003e \u003cp\u003eReferences 316\u003c\/p\u003e \u003cp\u003eIndex 319\u003c\/p\u003e \u003cp\u003e\"The 11th edition of \u003ci\u003eGracey's Meat Hygieneis\u003c\/i\u003e a hardcover textbook that will be an excellent, practical reference for slaughterhouse veterinarians, food safety inspectors, and meat industry personnel. This book provides a comprehensive introduction for readers new to the fields of slaughter and meat safety, although it is likely to be even more valuable to readers with some experience in those fields.\" (J\u003ci\u003eournal of the American Veterinary Medical Association\u003c\/i\u003e, 15 September 2015)\u003c\/p\u003e \u003cp\u003e\"The previous edition, published in 1999, was well respected as a reference text. The \u003ci\u003e11th edition\u003c\/i\u003e provides all those involved in the farm to fork chain, particularly farmers and their veterinary practitioners, veterinary public health practitioners, meat inspectors and those working in the industry, a definitive description of meat hygiene standards as it stands today.\" (\u003ci\u003eVeterinary Record\u003c\/i\u003e, 2016)\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eAbout the Editors\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003cb\u003eDavid S. Collins, MVB, DVPH(MH), MRCVS\u003c\/b\u003e\u003cbr\u003eFormally City Veterinarian for Belfast, he has served as a Member of Northern Ireland Food Standards Advisory Committee as well as on the Meat Hygiene Advisory Committee of the UK Food Standards Agency. His work has involved forensic investigation for the Ministry of Defence and insurance companies; advising veterinary pharmaceutical companies regarding adverse reactions, product registration and clinical trials; and advising the government on animal experimentation including clinical trials for veterinary pharmaceuticals. He is a former Chief Examiner for the Royal College of Veterinary Surgeons in Veterinary Public Health, UK, and was Consultant Editor for Northern Ireland Veterinary Today.  \u003c\/p\u003e\u003cp\u003e\u003cb\u003eRobert J. Huey, TD, MVB, DVPH(MH), MRCVS\u003c\/b\u003e\u003cbr\u003eRobert is Chief Veterinary Offi cer in the Department of Agriculture and Rural Development Northern Ireland (DARDNI) veterinary service. He is currently Vice President of the Federation of Veterinarians of Europe and a past President of the Union of European Veterinary Hygienists. He is also a former President of the Veterinary Public Health Association and was Chief Examiner in Veterinary Public Health for the Royal College of Veterinary Surgeons, 1998–2010.   \u003c\/p\u003e\u003cp\u003e \u003ci\u003eGracey’s Meat Hygiene\u003c\/i\u003e, 11th edition, is the definitive reference for veterinarians working in meat hygiene control. This new edition of a classic text reflects the recent significant changes in science, legislation and practical implementation of meat hygiene controls in the United Kingdom, Europe and worldwide since the 10th edition was published in 1999. This book is an excellent practical guide for teaching food hygiene to veterinary students worldwide, laying the foundations of food animal anatomy, the humane slaughter of animals for food and practical production hygiene. New chapters address the increased concern of operators, inspectors and the public to issues of animal welfare and recognise the role of the profession, and interest from the consumer, in environmental protection. \u003c\/p\u003e\u003cp\u003e\u003cb\u003eKey features include the following\u003c\/b\u003e \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eFully updated new edition, in a refreshed design with colour photographs and illustrations throughout \u003c\/li\u003e \u003cli\u003eIncludes new content on meat hygiene inspection covering the components of an integrated food safety management system as well as animal health and welfare controls in the ‘farm to fork’ system\u003c\/li\u003e \u003cli\u003eA practical approach to health and safety in meat processing is outlined by identifying the hazards and then describing how these can be best controlled\u003c\/li\u003e \u003cli\u003eWith contributions from veterinary and industry experts, this edition is both a valuable teaching aid and a practical reference for veterinarians and all food business operators and their staff\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989306261733,"sku":"NP9781118650028","price":161.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781118650028.jpg?v=1761783601","url":"https:\/\/k12savings.com\/es\/products\/graceys-meat-hygiene-isbn-9781118650028","provider":"K12savings","version":"1.0","type":"link"}