Author: Andy Grist
Release Date: 2010
This book forms part of a series that has been designed to provide a study aid for students undertaking the Royal Society for the Promotion of Health Red Meat Inspection Certificate and other courses where knowledge of ovine meat inspection is required such as those for Environmental Health Officers and Official Veterinary Surgeons and students undertaking Veterinary Public Health courses.It is hoped that it may also provide information in a ‘user friendly’ format for abattoir owners and producers as to the nature of rejections recorded by inspectors. Wherever possible, photographs illustrating anatomical features and conditions have been included, the latter generally depicting severe examples of conditions. This is a conscious decision, arrived at after giving numerous lectures on meat inspection where I learnt that no two people would describe something the same way.
Author: A. Grist
Publisher: Nottingham University Press
Release Date: 2011-02-01
Particularly useful to veterinary surgeons and meat inspectors within the abattoir and lamb producers who will be receiving condemnation data from these establishments, this well-illustrated report focuses on sheep anatomy, diseases, and other conditions.
Author: Andy Grist
Release Date: 2007
The fourth in the highly acclaimed series of Meat Inspection Handbooks. The full colour photographs make this another invaluable tool for all those for whom knowledge of porcine anatomy, diseases and other conditions is required, including veterinary surgeons and meat inspectors within the abattoir, and also producers who will be receiving condemnation data from these establishments.
Clay’s Handbook of Environmental Health, since its first publication in 1933, has provided a definitive guide for the environmental health practitioner or reference for the consultant or student. This twentieth edition continues as a first point of reference, reviewing the core principles, techniques and competencies, and then outlining the specialist subjects. It has been refocused on the current curriculum of the UK’s Chartered Institute of Environmental Health but should also readily suit the generalist or specialist working outside the UK.
Author: Thimjos Ninios
Publisher: John Wiley & Sons
Release Date: 2014-08-11
Genre: Technology & Engineering
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 factors influence the quality and safety of meat including publichealth hazards (zoonotic pathogens, chemical substances andveterinary drugs), animal health and welfare issues duringtransport and slaughter. 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 have been reported, which have caused concern among consumersand the industry. 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.