Professional paper
Ante mortem inspection in respect of new hygiene legislation
Peter Popelka
; Department of food hygiene and technology, University of Veterinary medicine, Komenského 73, 041 81 Košice, The SLovak Republic
Abstract
Inspection of the live animal prior to slaughter is an important step in the production of wholesome meat for human consumption. Only in the live animal can abnormalities of posture, movement and behaviour be detected. Ante-mortem inspection can improve the efficiency of the operation by screening out a number of animals that would be unfit for consumption. The responsibility lies primarily with the relevant public health authorities that are represented by veterinarians and meat inspectors at the abattoir stage. The primary aim in all inspections throughout the meat processing operation is the protection of the consumer from zoonotic or meat borne disease. Ante mortem inspection also increases the protection of slaughter personnel from disease, these people being the first in the chain to have direct contact with the animal and its products. A further aim is to protect animal health.
Keywords
Hrčak ID:
22216
URI
Publication date:
15.7.2006.
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