Cover
FAO ANIMAL PRODUCTION AND HEALTH PAPER 119





Manual on meat inspection for developing countries




CONTENTS

by
D. Herenda
in cooperation with
P.G. Chambers
A. Ettriqui
P. Seneviratna
T.J.P. da Silva

Reprinted 2000

The designations employed and the presentation of the material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries.


M-25
ISBN 92-5-103304-8


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Food and Agriculture Organization of the United Nations Rome, 1994
© FAO


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CONTENTS

ACKNOWLEDGEMENTS
INTRODUCTION
CHAPTER 1. MEAT INSPECTION PROCEDURES
Antemortem and postmortem inspection of food animals - General Principles
Antemortem Inspection
Postmortem Inspection
- carcass judgement
- localized versus generalized conditions
- acute versus chronic conditions
Guidelines for minimum postmortem inspection requirements of heads for cattle, horses, sheep and goats, pigs and game
Guidelines for minimum postmortem inspection requirements of viscera for cattle, horses, sheep and goats, pigs and game
Guidelines for minimum postmortem inspection requirements of carcass for cattle, horses, sheep and goats, pigs and game
Antemortem and postmortem inspection of poultry
Slaughter and inspection of game animals for meat
Slaughter and inspection of farmed game
Slaughter and inspection of ostriches
Supervision of hygienic dressing of carcasses
Hazard Analysis Critical Control Point (HACCP) Concept in Meat Inspection
CHAPTER 2. GENERAL PATHOLOGICAL CONDITIONS
Fever
Inflammation in viral diseases
Septicemia
Toxaemia
Pigmentation
(A) Melanosis
(B) Myocardial lipofuscinosis
(C) Congenital porphyria
(D) Icterus (Jaundice)
Haemorrhage and Haematoma
Bruises
Abscess
Emaciation
Edema
Emphysema
Tumours or neoplasms
Calcification
Degeneration
Telangiectasis
Abnormal odours
Immaturity
Plant poisoning
Chemical poisoning
Spear grass penetration of sheep
CHAPTER 3. 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)
Bovine leukosis
Bovine spongiform encephalopathy (BSE, “Mad cow disease”)
Diseases caused by Rickettsia and Mycoplasma spp.
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
Actinomycosis
Pyelonephritis (Contagious Bovine Pyelonephritis)
Metritis
Mastitis
Endocarditis
Traumatic reticuloperitonitis (TRP, Hardware disease)
Parasitic diseases
Diseases caused by helminths
Lung worms
Fascioliasis
Dicrocoelium dendriticum infection
Oesophagostomiasis (Pimply gut, Nodular worms)
Cysticercosis
Hydatid disease
Onchocercosis
Parafilariasis
Diseases caused by protozoa
Trypanosomiasis
Theileriosis (East cost fever)
Besnoitiosis
Anaplasmosis (Hallsickness)
Babesiosis (Piroplasmosis, Texas fever, Red water, Tick fever)
Sarcosporidiosis
Diseases caused by arthropod parasites
Hypoderma bovis infestation
Screwworm Myiasis
CHAPTER 4. 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 pericarditis
Tuberculosis
Porcine brucellosis
Porcine salmonellosis
Swine erysipelas
Melioidosis
Anthrax
Parasitic diseases
Diseases caused by helminths
Trichinosis
Cysticercosis (Cysticercus cellulosae infestation)
Ascariasis
Sparganosis
Diseases caused by protozoa
Porcine Babesiosis (Piroplasmosis)
Sarcocystosis in pigs (Sarcosporidiosis)
Toxoplasmosis
Miscellaneous conditions
Porcine stress syndrome (PSS)
CHAPTER 5. SPECIFIC DISEASES OF SHEEP AND GOATS
Diseases caused by virsues
Rift valley fever (RVF)
Contagious ecthyma (Contagious pustular dermatitis, Orf)
Bluetongue (BT, catarrhal fever of sheep, “soremuzzle disease”)
Sheep and goat pox
Scrapie
Pulmonary adenomatosis (Jaagsiekte, Driving sickness)
Ovine progressive interstitial pneumonia (Maedi, Maedi-visna)
Nairobi sheep disease
Diseases caused by Mycoplasma spp.
Contagious caprine pleuropneumonia
Diseases caused by bacteria
Brucellosis
Black quarter (Black leg)
Enterotoxaemia (Pulpy kidney)
Infectious necrotic hepatitis (Black disease)
Caseous lymphadenitis
Parasitic diseases
Diseases caused by helminths
Coenurus cerebralis (Gid, Sturdy)
Echinococcosis (Hydatid disease)
Lung worms
Fascioliasis
Cysticercus tenuicolis
Cysticercus ovis (sheep bladder worm)
Stilesia hepatica
Diseases caused by protozoa
Babesiosis (Piroplasmosis, Texas fever, Red water, Tick fever)
Toxoplasmosis
Theileriosis in sheep and goats
Sarcocystosis in sheep (Sarcosporidiosis)
CHAPTER 6. 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 7. SPECIFIC DISEASES OF POULTRY
Diseases caused by viruses and chlamydia
Avian influenza (AI)
Newcastle disease (NCD)
Infectious bronchitis (IB)
Laryngotracheitis (LT)
Fowl Pox (Pox, Avian Pox)
Avian leucosis complex
Lymphoid leucosis
Marek's disease
Ornithosis (Psittacosis, Avian chlamydiosis)
Diseases caused by bacteria
Salmonellosis
Fowl typhoid
Paratyphoid infection
Arizona infection
Fowl cholera (Pasteurellosis)
Tuberculosis
Chronic respiratory disease (CRD), “Air sacs disease”
Parasitic diseases
Diseases caused by protozoa
Histomoniasis (Enterohepatitis or Blackhead)
Coccidiosis
CHAPTER 8. SPECIFIC DISEASES OF RABBITS
Diseases caused by bacteria
Pasteurellosis (Snuffles, pneumonia)
Parasitic diseases
Diseases caused by helminths
Tape worm larvae in rabbits
Diseases caused by protozoa
Coccidiosis

ACKNOWLEDGEMENT

The principal author of this publication is Dr. D. Herenda, Veterinary Meat Inspection Expert, Toronto/Canada, who undertook the difficult task of describing diseases and pathological lesions of importance to slaughter animals in developed and developing countries.

He was assisted in this task by the following veterinary experts:

Dr P.G. Chambers, Bulawayo/Zimbabwe covering the African Region

Dr. P. Seneviratna, Canberra/Australia covering the Asian/Pacific Region

Prof. Dr. T.J. da Silva, Belo Horizonte/Brazil covering the Latin American/Caribbean Region and

Prof. Dr. A. Ettriqui, Sidi Thabet/Tunisia covering the Near East Region. The contributions by the co-authors were incorporated into the main text by Dr. Herenda.

The publication was planned, coordinated and edited by Dr. G. Heinz and K. Amamoto of the Meat and Dairy Service of FAO's Animal Production and Health Division.

The illustrations reproduced in the book were contributed by the following institutions or persons:

Animal and Plant Health and Inspection Services (APHIS) and the Food Safety and Inspection Services (FSIS) of the United States Department of Agriculture: Fig. 45, 46, 47, 48, 50, 51, 52, 53, 54, 55, 56, 64, 65, 86, 114, 115, 116, 117, 118, 119, 120, 121, 122, 149, 150, 153, 155, 156, 157, 179, 180, 181, 184, 185, 187, 188, 189, 190, 191, 192, 193, 194, 195, 196, 197, 200, 201, 203, 204, 212.

Canada Department of Agriculture: Fig. 62, 73, 138, 152, 154, 183.

Mosby Year-Book Inc. St. Louis Mo., USA: Fig. 21, 30, 34, 35, 36, 37, 41, 111, 112.

Department of Clinical Medicine, University of Guelph, Guelph, Ontario, Canada: Fig. 186.

Department of Population Medicine, University of Guelph, Ontario, Canada: Fig. 123, 124, 125, 126.

Dr. J. Thorsen, Department of Veterinary Microbiology and Immunology, University of Guelph, Ontario, Canada: Fig. 63, 96, 99, 100, 161.

Pathology Department, University of Guelph, Guelph, Ontario, Canada: Fig. 58, 66, 103, 158, 163, 176, 177, 182, 202, 205, 208, 209, 210.

Dr. Jerry Zaugg, Caine Veterinary Teaching Center, University of Idaho, Animal and Veterinary Science Department: Fig. 97, 104.

Dr. P. Masztis, Weston Veterinary Clinic, Weston, Ontario, Canada: 19.

Dr. G.J. Jackson, Division of Microbiology, FDA, Washington, DC: Fig. 90, 105, 137, 147.

Dr. M. Vargas-Teram, FAO: Fig. 112A, 112B, 112C together with the contribution on Screwworm-Myiasis.

Dr. P.G. Chambers (Co-author): Fig. 28, 32, 33, 42, 44, 49, 68, 69, 88, 91, 93, 95, 98, 109, 113, 141, 142.

Dr. P. Seneviratna (Co-author): Fig. 17, 18, 92, 94, 106, 108, 136, 145, 146, 148, 168, 173, 174, 178, and Table 1, 2.

Dr. T. J. da Silva (Co-author): Fig. 67, 159.

Dr. A. Ettriqui (Co-author): Fig. 162, 167.

Dr. D. Herenda (Author): Fig. 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, 127, 128, 129, 130, 132, 133, 134, 135, 140, 143, 144, 160, 165, 166, 170, 171, 172, 175, 206, 207, 211, 213.

Introduction

Meat inspection is commonly perceived as the sanitary control of slaughter animals and meat. The aim of meat inspection is to provide safe and wholesome meat for human consumption. The responsibility for achieving this objective lies primarily with the relevant public health authorities who are represented by veterinarians and meat inspectors at the abattoir stage.

In many developing regions and in particular in rural abattoirs, meat inspectors often lack the necessary information and guidelines to assess the sanitary status of carcasses, meat and organs from slaughter animals. FAO has therefore endeavoured to prepare concise guidelines on the subject together with colour illustrations demonstrating the pathological lesions that may occur in bovines, small ruminants, pigs, game, poultry and rabbits. The statements made on the judgement of diseased carcasses or parts of the carcasses are recommendations which are also influenced by the need of salvaging as much meat as possible for human consumption. These recommendations are not meant to interfere with any existing regulations on the subject in individual countries.

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. The book is intended to guide meat inspectors particularly in the four mentioned regions in their daily work in urban and rural abattoirs. Veterinarians engaged in meat inspection will also benefit, especially as regards their supervisory roles in meat hygiene. The book shall also serve as a training manual for trainees in meat inspection, a field in which FAO has organized theoretical and practical training courses for many years. FAO will continue these activities in future and it is expected that the Manual will facilitate these tasks.

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.