Post mortem inspection.pptx for enhancing understanding of meat inspection

veterinary related study material

1. BY Dr. ONEN CAN SAMUEL (BVM MUK) POST MORTEM INSPECTION

2. POST MORTEM INSPECTION OF SLAUGHTER ANIMALS Purpose is to detect and eliminate abnormalities and contamination so that only meat fit for human consumption is passed Primary concern is consumer protection while minimizing economic losses 8/18/2009 2

3. FACILITIES Proper lighting (natural light best/ White light) Equipment e.g. knives Hand washing facilities with hot and cold water Liquid soap and disposable towels Protective clothes/gears 8/18/2009 3

4. POST MORTEM INSPECTION Normally routine or extended Routine exams:-smell, visual examination, palpation and incision. Extended exams:-examination of deeper carcass lymph nodes; exam of other parts usually intact during routine exam and where indicated lab tests . 8/18/2009 4

5. ROUTINE EXAM Should be done as soon as dressing is done. Routine procedures Smell (olfaction) Visual Palpation Incision 8/18/2009 5

6. Routine procedures Visual exam Evaluate various parts of the carcass for:- Nutrition status; Evidence of bruising, color changes, injuries Color abnormalities in muscles, fats and connective tissue 8/18/2009 6

7. Visual examination Efficiency of bleeding process Bleeding and edema prior to slaughter Conditions of pleura, peritoneum, pericardium Visible pathological changes Size of organs 8/18/2009 7

8. Routine exam.. Palpation It is carried out to evaluate :- Consistency of organs Pathological changes The sites were it is carried out include lungs, spleen, liver, tongue, uterus and udder 8/18/2009 8

9. Routine exam… Incision It is done on organs, lymph nodes and muscles for evaluation of their internal status and determination of extent of pathological lesions Incisions should show clean undistorted surfaces and should not impair market price 8/18/2009 9

10. Routine exam….. Lymph nodes must be incised by deep multiple longitudinal cuts . Inspectors must incise all organs Ensure all the knives used are sterilized (normally have 2 knives) N.B Inspectors control the hygiene and animal welfare in the slaughter places. 8/18/2009 10

11. Summary of routine exam Apply routine procedures (smell, visual, palpation, incisions as appropriate) Involves exam of the following:- Blood (color, coagulation, capacity, and foreign bodies) Carcass Pluck (Lungs, trachea, esophagus, heart, liver, spleen) 8/18/2009 11

12. Summary routine examination… Tongue and head Gastro intestinal tract (offals) Kidney Genitals Udder, lymph nodes and muscles ‘Note the different conditions you are likely to find in the various organs’ 8/18/2009 12

13. EXTENDED EXAMINATION (detailed) Indications Generalized disease condition is detected Cases of emergency slaughter Animals at Ante mortem inspection marked as suspects 8/18/2009 13

14. CALVES EXAMINATION(PMI) The routine PMI is the same as adults but emphasis is on:- Visual examination of mouth and tongue is made for FMD and calf diptheria Abomasum for peptic ulcers and small intestines for scours or dysentry Portal and mediastinal lymph nodes for TB Lungs, kidney and spinal cord for melanosis 8/18/2009 14

15. CALVES EXAMINATION(PMI) Umbilicus and joints for septic omphalophlebitis ( a consistence of synovial fluid of hock joint is determined by puncturing the joint with a point of a knife) 8/18/2009 15

16. PMI OF GOAT AND SHEEP They need less detailed examination than others. Carcass are examined for satisfactory bleeding and setting Lungs are examined for parasites especially nematodes and hydatid cysts Liver for fascioliasis 8/18/2009 16

17. PMI OF SWINES Routine PMI is like that of cattle Skin lesions are characteristic for swine erysipelas; fever; urticaria. See tail for necrosis Examine feet for abscesses and jiggers; udder for mastitis and jaw for actinomycosis Viscera inspection similar to that of cattle. pay attention to pneumonia and 2 °infection like pleurisy and pericarditis 8/18/2009 17

18. PMI OF SWINES. Routinely incise submaxillary and retropharyngeal lymph nodes for Tb Liver must not be incised except when it appears cirrhotic Kidney surface:-if nodules are seen then incise Incise the masseter and base of the tongue for Cysticercus cellulosae Where trichinosis is known muscle sampling must be done 8/18/2009 18

19. PMI OF POULTRY It is usually done to include visual palpation and incision where necessary. Do evisceration from crop down to the vent by incising the abdominal cavity then reflecting the sides No viscera or other part should be removed before PMI 8/18/2009 19

20. PMI OF POULTRY.. Inspect viscera and head. Check for bleeding and scalding efficiency; bruises, fractures and coloration or discoloration and ascitis Head :-cyanotic combs, fowl coryza or infectious sinusitis in turkeys Wash carcass. Palpate thigh mms to detect swellings and fractures 8/18/2009 20

21. PMI OF POULTRY.. View abdominal cavity plus associated organs for color changes. pick up the hanging viscera for palpation Palpate the organs and split the proventriculus and gizzard Palpate tibia bones and hocks. Replace edible offals and dispose off the inedible. 8/18/2009 21

22. PMI OF RABBIT Usually concentrate on the following;- smell of carcass color of the carcass READ MORE ABOUT PMI IN RABBITS 8/18/2009 22

23. POST MORTEM JUDGEMENT Definition;-decision undertaken by an inspector to whether meat originating from the examined animal is fit for human consumption without any restriction, or after being treated before its distribution or unfit for human consumption Basis :-Certificates, AMI& PMI; any lab investigation vital for judgement 8/18/2009 23

24. DECISIONS AFTER PMI CATEGORIES Passed as fit for human consumption Conditionally approved for human consumption Condemned Partially condemned 8/18/2009 24

25. PM Decisions.. After any of the above decisions the carcass should be branded or stamped Stamps brands kept in inspector office and the latter should be applied onto the carcass as the Head of Meat Inspectorate directs. 8/18/2009 25

26. Approved for human consumption PMI reveals NO evidence of abnormal condition or disease AND Slaughter operation has been implemented under hygienic requirement 8/18/2009 26

27. Conditionally approved for human consumption Carcasses or viscera that are hygienically unsatisfactory or hazardous to human or animal health but may be treated under official supervision in a manner leading to safety of the meat 8/18/2009 27

28. Condemned Defined as:- Meat is unfit for human consumption. This occurs in the following situations It is hazardous to food handlers/consumers and or livestock Contains residues which exceed the established limits Several organoleptic deviations from normal meat The meat which was conditionally approved has not been treated as stipulated within the indicated period or time . E.g. in cases of: Generalized TB Anthrax Cysticercosis Brucellosis in goats 8/18/2009 28

29. Partial condemnation Parts of organs trimmed and condemned and the remaining parts passed as fit for human consumption (E.g. trimming liver mildly infested with Fasciola). 8/18/2009 29

30. TREATMENT OF CONDITIONALLY APPROVED MEAT Purpose :-make the hygienically unsatisfactory / hazardous meat safe for human consumption Methods for treatment; Heat treatment:-boiling, steaming , rendering Cold treatment (Freezing) :-cold room storage for-10°c for at least 14 days 8/18/2009 30

31. DISPOSAL OF CONDEMNED MEAT Condemned meat remains under the custody of the controlling authority (Inspectors) until the required treatment or method of disposal is applied in a safe and sure manner. The above prevents the entry of condemned meat back into the system 8/18/2009 31

32. Disposal of condemned meat.. Utilization of condemned materials for animal feeding (especially pet foods) may be utilized with appropriate precautions and strict supervision to prevent misuse and in order to avoid dangers in health of animals and humans. 8/18/2009 32

33. Disposal of condemned meat… D iseased or condemned carcasses, parts of organs, feathers, blood, hides & skins or hair shall be disposed of by; - Burning using a suitable burner or incinerator Rendering ;-dry and wet tanks 8/18/2009 33

34. Disposal of condemned meat…. Carcasses and parts unfit for human consumption shall be removed and taken to the disposal plant not later than 24 hrs after judgment. 8/18/2009 34

35. ABATTOIR AND ENVIRONMENT Environment issues in Abattoir operations Study abattoir environment and write a brief report not more than 1 page 8/18/2009 35

36. THANK YOU 8/18/2009 36