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Contributors xix1 Introduction 1Hannu Korkeala2 From Farm to Slaughterhouse 5Sirje Jalakas, Terje Elias and Mati Roasto2.1 Scope 5 2.2 Animal health and welfare 5 2.3 Transport 9 2.4 Lairage 14 2.5 Food chain information 14 Summary 163 Ante-Mortem Inspection 19Päivi Lahti and Jani Soini3.1 Scope 19 3.2 Introduction 19 3.3 Identification of animals 21 3.4 Abnormalities 22 3.5 Cleanliness of animals 25 3.6 Animal welfare 264 The Slaughter Process 29Eero Puolanne and Per Ertbjerg4.1 Scope 29 4.2 General 29 4.3 Pigs 31 4.4 Cattle, sheep and goats 36 4.5 Poultry 41 4.6 Treatment of slaughter by-products 435 Animal Welfare - Stunning and Bleeding 47Michael Bucher and Peter Scheibl5.1 Scope 47 5.2 Introduction 47 5.3 Pig 49 5.4 Cattle, sheep and goats 61 5.5 Poultry 67 5.6 Conclusions 706 Post-Mortem Inspection and Related Anatomy 73Paolo Berardinelli, Rosanna Ianniciello, Valentina Russo and Thimjos Ninios6.1 Scope 73 6.2 Introduction 73 6.3 Anatomy of the head 74 6.4 Anatomy of viscera 84 6.5 Anatomy of carcass 122 6.6 Anatomy of poultry 145 6.7 Post-mortem inspection 1537 Risk-Based Meat Inspection 157Maria Fredriksson-Ahomaa7.1 Scope 157 7.2 Introduction 157 7.3 Risk-based meat inspection 158 7.4 Visual-only post-mortem meat inspection 159 7.5 Food chain information (FCI) 160 7.6 Monitoring of diseases by serology in the slaughterhouse 160 7.7 Conclusions 1608 Meat Inspection Lesions 163Jere Lindén, Leena Pohjola, Laila Rossow and Daniele Tognetti8.1 Scope 163 8.2 Introduction 163 8.3 Bovines 164 8.4 Domestic swine 173 8.5 Small ruminants 184 8.6 Poultry 1889 Sampling and Laboratory Tests 199Riikka Laukkanen-Ninios9.1 Scope 199 9.2 Introduction 199 9.3 Collecting and packaging samples 200 9.4 Boiling test 201 9.5 Measurement of pH 202 9.6 Bacteriological examination of carcasses 203 9.7 Zoonotic agents 204 9.8 Animal diseases 214 9.9 Chemical residues 214 9.10 Process and slaughterhouse environment controls 21610 Judgment of Meat 219Thimjos Ninios10.1 Scope 219 10.2 Meat inspection 219 10.3 Evaluation of the meat 221 10.4 Record keeping in meat inspection 22311 Classification of Carcasses 225Rosanna Ianniciello, Paolo Berardinelli, Monica Gramenzi and Alessandra Martelli11.1 Scope 225 11.2 Classification of beef carcasses 225 11.3 Classification of pig carcasses 234 11.4 Classification of sheep carcasses 239 11.5 Classification of poultry carcasses 24512 Control, Monitoring and Surveillance of Animal Health and Animal Infectious Diseases at the Slaughterhouse 249Ivar Vågsholm12.1 Scope 249 12.2 Background 249 12.3 Evolution of meat inspection 251 12.4 Additional purposes of meat inspection 254 12.5 Some useful concepts 255 12.6 Quantifying the MOSS of meat inspection 262 12.7 Purposes of MOSS at meat inspection 266 12.8 EFSA reviews of meat inspection 271 12.9 Summary and conclusions 27513 Public Health Hazards 277 A. Biological Hazards 277Maria Fredriksson-Ahomaa13.1 Scope 277 13.2 Bacteria 277 13.3 Viruses 306 13.4 Parasites 314 13.5 Prions 323 13.6 Antimicrobial resistance in meat-borne bacteria 329 B. Control of Biological Meat-Borne Hazards 334Sava Buncic13.7 Scope 334 13.8 Introduction 334 13.9 Hazard identification 335 13.10 Prioritization (ranking) of meat-borne hazards 337 13.11 Carcass meat safety assurance framework 340 C. Chemical Hazards and their Control 354Marcello Trevisani, Giuseppe Diegoli and Giorgio Fedrizzi13.12 Scope 354 13.13 Introduction 354 13.14 Residues of veterinary medicine products 357 13.15 Substances having anabolic effects and unauthorized substances 364 13.16 Residues of feed additives 371 13.17 Environmental pollutants 372 13.18 Analytical chemical methods and their validation 38214 Meat By-Products 385Miguel Prieto and María Luisa García-López14.1 Scope 385 14.2 Introduction 385 14.3 Advantages of adequate ABP management 387 14.4 Separation of animal by-products, storage and recommendations on best practices and hygiene requirements 388 14.5 Identification, transport and marking 390 14.6 Processing of by-products and methods of treatment and disposing of ABPs 391 14.7 Materials obtained from animal by-products at the slaughterhouse 395 14.8 Conclusions 39815 The Conversion of Muscle to Meat 399Frans J.M. Smulders, Peter Hofbauer and Geert H. Geesink15.1 Scope 399 15.2 Introduction 399 15.3 Muscle structure, composition and function 400 15.4 Post-mortem muscle physiology; rigor mortis and the conversion of muscle to meat 403 15.5 Major sensory characteristics of meat 408 15.6 Concluding remarks 419 Acknowledgements 42016 Microbial Contamination During Slaughter 423Claudio Zweifel and Roger Stephan16.1 Scope 423 16.2 Introduction 423 16.3 Contamination of carcasses 425 16.4 Microbial contamination during slaughter - pig slaughtering as an example 426 16.5 Microbial examinations of red meat carcasses at the end of slaughter 430 16.6 Conclusions 43717 Decontamination of Carcasses 439Claudio Zweifel and Roger Stephan17.1 Scope 439 17.2 Introduction 439 17.3 Antibacterial decontamination treatments for carcasses 440 17.4 Antibacterial activity of decontamination treatments for carcasses 444 17.5 Conclusions 45118 Cleaning and Disinfection 453Gun Wirtanen and Satu Salo18.1 Scope 453 18.2 Background to cleaning and disinfection 453 18.3 Cleaning in general 454 18.4 Disinfection in general 454 18.5 Main soil types and their removal 455 18.6 Cleaning procedure 456 18.7 Improved cleaning possibilities through hygienic design 469 18.8 Concluding remarks 47019 Pest Control 473Mirko Rossi and Francesco Andreucci19.1 Scope 473 19.2 Introduction 473 19.3 Control plan 473 19.4 Identification of the pest and inspection 474 19.5 Control techniques 475 19.6 Monitoring programme 47820 Working Hygiene 485Marjatta Rahkio20.1 Scope 485 20.2 Introduction 485 20.3 Hygienic slaughtering 486 20.4 Motivation of workers 487 20.5 Hygiene practice at the slaughter line 489 20.6 Conclusions 49321 Occupational Hazards 495Karsten Fehlhaber21.1 Scope 495 21.2 Introduction 495 21.3 Infections 497 21.4 Prevention from infections 507 21.5 Non-infectious occupational hazards and their prevention 508 21.6 Control of occupational hazards 50922 Traceability 511Kyösti Siponen22.1 Scope 511 22.2 Traceability of food in the from-field-to-fork chain 511 22.3 Responsibility for safety of foods rests with food business operators 513 22.4 Health and identification mark 516 22.5 Unauthorized foods and foods posing a risk to food safety 516 22.6 Summary 51823 Own-Check System 521 A. Structure and Implementation of the Own-Check System 521Andreas Stolle23.1 Scope 521 23.2 Development of OCS 522 23.3 Implementation of OCS procedures 524 23.4 Verification of the OCS 532 B. Example of an Own-Check System 534Thimjos Ninios and Joni Haapanen23.5 Introduction 534 23.6 Own-check plan 534 23.7 Own-check implementation 537 23.8 Own-check documentation 537 23.9 Division of own check components in SSOPs and SPSs 537 C. HACCP 540Robert Savage23.10 History 540 23.11 The HACCP principles 542 23.12 HACCP at the slaughterhouse 54724 Official Control 553 A. Introduction 553Janne LundénB. Organization of Official Control 556Aivars Berzin. S, Janne Lundén and Hannu Korkeala24.1 Scope 556 24.2 Structure of official organization 556 24.3 Requirements of the official control organization 557 C. On-Site Risk-Based Control 562Eeva-Riitta Wirta24.4 Scope 562 24.5 Introduction 562 24.6 On-site risk-based control and own-check system 563 24.7 Verification of the own-check system 563 24.8 Systematic verification in practice 564 24.9 Practical views to on-site risk-based control in slaughterhouses 565 D. Control Plan 568Tiina Läikkö-Roto24.10 Scope 568 24.11 Why planning of official food control is important? 568 24.12 Planning food control in a slaughterhouse 568 24.13 Adjusting the control plan when needed 574 E. Approval of Establishments 575Risto Ruuska24.14 Scope 575 24.15 Why approve slaughterhouses beforehand? 575 24.16 Approval process 576 24.17 Granting approval 578 24.18 Health mark and identification mark 578 24.19 Listing of establishments 579 24.20 Withdrawal of approval 579 F. Inspection and Sampling 581Mari Nevas and Janne Lundén24.21 Scope 581 24.22 Inspection procedures 581 24.23 Challenging task of an inspector 583 24.24 When, what and how to inspect? 584 24.25 Preparing for inspection 584 24.26 Initiating the inspection and interviewing the personnel 585 24.27 Observing the premises and the facilities 586 24.28 Evaluating the surfaces 587 24.29 Observing the hygienic working practices of personnel 588 24.30 Evaluating the adequacy of the sanitation procedures 588 24.31 Inspecting the own-check system 589 24.32 Official veterinarian's exemplary behaviour 590 24.33 Giving feedback on the inspection 590 24.34 Documentation of official control 590 24.35 How to ensure the efficacy of inspections? 592 G. Enforcement 593Outi Lepistö, Janne Lundén and Karoliina Kettunen24.36 Scope 593 24.37 Good governance of enforcement measures 593 24.38 Forms and application of enforcement measures in slaughterhouses 598 24.39 To advise or to use enforcement measures? 603 H. Auditing Official Controls 605Juha Junttila24.40 Scope 605 24.41 Background 605 24.42 Different types of audits 607 24.43 Why audit official controls? (What is the added value?) 608 24.44 Auditing processes and systems 610 24.45 Key principles 611 24.46 Auditor qualifications 613 24.47 The audit process 614 24.48 Concluding remarks 619 I. Transparency in Official Controls 621Juha Junttila24.49 Scope 621 24.50 What is transparency? 621 24.51 Good governance 622 24.52 Objectives of transparency 623 24.53 Who needs transparency? 623 24.54 Benefits of being transparent 623 24.55 Degrees of transparency 624 24.56 Obstacles to transparency 625 24.57 What does this mean for meat inspection? 626 24.58 Concluding remarks 626 J. Food Frauds 628Niels S.T. Obbink, J.M. Frissen and S.B. Post24.59 Scope 628 24.60 Definition 628 24.61 Slaughter chain and food fraud 629 24.62 Criminal acts and behaviour 630 24.63 Organization in the Netherlands to combat food crime 635 24.64 Conclusion 637 K. Flexibility and Uniformity of Official Control 639Veli-Mikko Niemi and Janne Lundén24.65 Scope 639 24.66 Introduction 639 24.67 Achieving flexibility by legislation 64025 International Trade 643Hentriikka Kontio25.1 Scope 643 25.2 International trade 643 25.3 European Union trade 644 25.4 Exporting procedures 64826 Scientific Risk Assessment - Basis for Food Legislation 651Riitta Maijala26.1 Scope 651 26.2 Introduction 651 26.3 Risk analysis standards are set by international organizations 653 26.4 Risk analysis is a decision making process 654 26.5 Risk assessment estimates the level of risk 655 26.6 Other parts of risk analysis: risk management and risk communication 661 26.7 Risk assessments of EFSA impact on EU food safety legislation 662 26.8 Concluding remarks 66527 Use of Meat Inspection Data 667Hannu Korkeala and Janne Lundén27.1 Scope 667 27.2 Use of meat inspection data 667 27.3 Requirements of collection and recording of meat inspection data 671 Index 675
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