Meat Inspection and Control in the Slaughterhouse

Meat Inspection & Slaughterhouse Control

This reference provides comprehensive guidance on meat inspection, hygiene, and official control procedures within slaughterhouses. It examines food safety hazards such as zoonotic pathogens, chemical contaminants, veterinary drug residues, and animal health and welfare concerns. The book also addresses modern challenges including globalization, food fraud, changing meat production systems, and the need for effective inspection standards.

Key Features

• Meat inspection and slaughterhouse control
• Meat hygiene and food safety
• Identification of zoonotic pathogens
• Chemical hazards and veterinary drug residues
• Animal health and welfare during transport and slaughter
• Official control procedures
• Risk-based approaches to meat safety
• Prevention of foodborne disease transmission
• Food fraud and authenticity challenges
• International meat trade considerations
• Modern meat inspection practices
• Practical guidance for students and professionals