Nematodes

Antemortem and post mortem inspection of food animals

GENERAL PRINCIPLES

The objectives of the meat inspection program are two-fold: 

• To ensure that only apparently healthy, physiologically normal animals are slaughtered for human consumption and that abnormal animals are separated and dealt with accordingly.
• To ensure that meat from animals is free from disease, wholesome, and of no risk to human health.

These objectives are achieved by antemortem and postmortem inspection procedures and by hygienic dressing with minimum contamination. Whenever appropriate the Hazard Analysis Critical Control Point (HACCP) principles should be used: The inspection procedures should be appropriate to the spectrum and prevalence of diseases and defects present in the particular class of livestock being inspected using the principles of risk assessment.

HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) CONCEPT IN MEAT INSPECTION  

A specific HACCP concept tailored to each abattoir and the class of animals should be developed to ensure the most efficient and effective concept of sanitary control.
The introduction of specific HACCP concept involves the following: 

1. identifying hygienic hazards
2. ranking these hazards
3. defining the critical limit
4. identifying the critical control points
5. recommending necessary control f. record-keeping
6. verification procedures to ensure efficiency
7. tests to ensure that the concept is working

The Hazard Analysis Critical Control Point (HACCP) concept was introduced in the food industry in 1971 to ensure that there would be effective control of the quality of processed foods. The World Health Organization (WHO) recommends that this concept also be applied to Meat Inspection and Meat Hygiene in particular to control salmonellosis. It can also be used to reduce bacterial contamination during slaughtering and dressing and to ensure quality control in Meat Inspection.
 
Meat Inspection and Meat Hygiene shall make sure that meat and meat products are safe and wholesome for human consumption. The practice of meat inspection has gradually changed over the last three decades. The classical antemortem and postmortem procedures were designed to detect disease in an animal before slaughter and the lesions produced by the disease after slaughter respectively. This was done by the use of senses (organoleptic tests) such as the use of touch (palpation), sight (inspection and observation), smell (gangrenous smell), and taste (only in cooked products). Zoonotic diseases, particularly tuberculosis received high priority. Laboratory tests were done to confirm the disease when necessary or as appropriate.

Antemortem Inspection

Some of the major objectives of antemortem inspection are as follows: 

• to screen all animals destined to slaughter.
• to ensure that animals are properly rested and that proper clinical information, which will assist in the disease diagnosis and judgment, is obtained.
• to reduce contamination on the killing floor by separating the dirty animals and condemning the diseased animals if required by regulation.
• to ensure that injured animals or those with pain and suffering receive emergency slaughter and that animals are treated humanely.
• to identify reportable animal diseases to prevent killing floor contamination.
• to identify sick animals and those treated with antibiotics, chemotherapeutic agents, insecticides, and pesticides.
• to require and ensure the cleaning and disinfection of trucks used to transport livestock. 

Both sides of an animal should be examined at rest and in motion. The antemortem examination should be done within 24 hours of slaughter and repeated if slaughter has been delayed over a day. 
Spread hogs and animals affected with extensive bruising or fractures require emergency slaughter. Animals showing clinical signs of disease should be held for veterinary examination and judgment. They are treated as “suspects” and should be segregated from healthy animals. The disease and management history should be recorded and reported on an A/M inspection card. Other information should include: 

1. Owner's name
2. The number of animals in the lot and arrival time
3. Species and sex of the animal
4. The time and date of antemortem inspection
5. Clinical signs and body temperature if relevant
6. The reason why the animal was held
7. Signature of inspector

Antemortem inspection should be carried out in adequate lighting where the animals can be observed both collectively and individually at rest and motion. The general behavior of animals should be observed, as well as their nutritional status, cleanliness, signs of diseases, and abnormalities. Some of the abnormalities which are checked on antemortem examination include:

1.  Abnormalities in respiration 
2. Abnormalities in behavior
3.  Abnormalities in gait 
4. Abnormalities in posture 
5. Abnormalities in structure and conformation 
6. Abnormal discharges or protrusions from body openings 
7. Abnormal color
8. Abnormal odor

 Abnormalities in respiration commonly refer to the frequency of respiration. If the breathing pattern is different from normal the animal should be segregated as a suspect.
 
Abnormalities in behavior are manifested by one or more of the following signs:
The animal may be:

1. walking in circles or show an abnormal gait or posture 
2. pushing its head against a wall 
3. charging at various objects and acting aggressively 
4. showing a dull and anxious expression in the eyes

An abnormal gait in an animal is associated with pain in the legs, chest, or abdomen or is an indication of nervous disease.