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Meat manual of procedures

meat manual of procedures

Laboratory equipment, instructions and procedures are documented.
Specific diseases OF cattle Diseases caused by viruses Foot and Mouth Disease (FMD, Aphthous fever) Rinderpest (RP) Vesicular stomatitis (VS) Malignant catarrhal fever (MCF) Rift valley fever (RVF) Rabies Lumpy skin disease Bovine herpes demophathic disease (BHD) Infectious bovine rhinotracheitis (IBR) Bovine viral diarrhoea (BVD).
Specific diseases OF pigs Diseases caused by viruses African Swine Fever (ASF) Foot and Mouth Disease (FMD) Hog cholera Vesicular exanthema of swine (VES) Swine vesicular disease (SWD) Vesicular stomatitis Transmissible gastroenteritis (TGE) Diseases caused by bacteria Pneumonia Pleuritis Valvular endocarditis in pigs Porcine chronic.It also covers process approvals, casings, bungs, fats, tallow and non meat substances used with edible product.Lists meat and fat sampling, procedures for xerox 6180 mfp owners manual chemical residue, pathological specimens, species verification and trichinella testing.Seneviratna, Canberra/Australia covering the Asian/Pacific Region Prof.The Code of Hygienic Practice for Fresh Meat and the Codes for Anti-Mortem and Post-Mortem Inspection of Slaughter Animals published recently by the Joint FAO/WHO Codex Alimentarius Commission is a useful supplement to this publication and provides additional information on meat hygiene and inspection procedures).Manual 15 approvals, this manual lists the approvals for brands, inspection legend material and container seals.Slaughter and inspection of farmed game.Specific diseases OF horses Diseases caused by viruses African horse sickness (AHS) Equine infectious anaemia Viral encephalomyelitis of horses Diseases caused by bacteria Contagious equine metritis (CEM) Tetanus Glanders Strangles (Distemper) Parasitic diseases Diseases caused by protozoa Trypanosomiasis (Dourine, Mal du coit) chapter.1, 2, 4, 3, 5, 6, 7, 8, 9, 11, 12, 14, 10, 13, 16, 20, 22, 23, 25, 26, 27, 29, 31, 38, 39, 40, 57, 60, 61, 70, 71, 72, 75,.76, 77, 78, 79, 80, 81, 82, 83, 84, 85, 87, 89, 107.Chemical Residues in Food and Fiber.This manual covers; hygiene within the meat industry, construction of premises, equipment, ventilation, water, drainage, cleanliness of work areas and equipment in edible and inedible areas, vermin control, cleanliness and handling of stock, hygienic dressing and product handling.These will come into force on May 31 2015.This Manual on Meat Inspection for Developing Countries has been prepared by an experienced meat inspection specialist as the main author in cooperation with meat inspection experts from the four regions Asia and Pacific, Africa, Latin America and the Near East.Encompasses procedures for the quality control of product, instructions for carton and product sampling, sampling and defect criteria.Heartwater (Hydropericardium, Black dung) Q fever (Queensland fever, Nine mile fever) Contagious bovine pleuropneumonia Diseases caused by bacteria Black quarter (Black leg) Botulism Malignant edema Tuberculosis Johne's disease (Bovine paratuberculosis) Leptospirosis Brucellosis (Contagious abortion, Bang's disease) Anthrax Salmonellosis in bovine Haemorrhagic septicemia Calf diphtheria Actinobacillosis.Contains the specifications for pre-slaughter, slaughter and dressing, and ante- and post-mortem inspection for ostriches and emus process in licensed premises.Hygiene, medical examinations, protective clothing, equipment and amenities for personnel are also covered.The book is intended to guide meat inspectors particularly in the four mentioned regions in their daily work in urban and rural abattoirs.Construction guidelines for premises, plant and equipment are documented.Pathology Department, University of Guelph, Guelph, Ontario, Canada: Fig.