35683 - Practice on Inspection, Control and Certification of Fresh Meat

Learning outcomes

Aim: The student must acquire the ability of pointing out and estimating critically the salubrity, the quality and the possible adulterations offresh meat. The student must know how to utilize the national and EEC rules to exprime a judgement of merit onfresh meat during its production, commercialization and use by the final consumer. The student must also acquire competences on the control of the phases of production of fresh meat, red and white.

Course contents

Animal slaughtering: ante-mortem examination, stunning, peculiar urgent slaughtering, post-mortem examination.

Inspective techniques foreseen byReg. EU 852-853-854 e 882/2004and successive amendments.

Sanitary estimations at inspective examination for functional disorders, traumatic lesions, malformations, localized alterations, actinobacillosis and actinomycosis, anthrax, tuberculosis, lymphadenitis, glanders, rabies, tetanus, salmonellosis, brucellosis, “MAL ROSSO”, botulism, septicaemia, pyaemia, toxaemia, acute inflammatory lesions, bronchial pneumonia, pleurisy, peritonitis, metritis, mastitis, arthritis, pericarditis, enteritis, meningoencephalitis, bovine spongiform encephalopathy, sarcosporidiosis, cysticercosis, CENUROSIS, trichinellosis, cachexy, anaemia, tumours, abscesses and other purulent lesions, caseous lymphadenitis Sanitary extimations at the inspection of rabbits, HAIR-GAME AND FEATHER-GAME, winged animals,and RATITI.

Slaughtering pathology. Anabolic substances and inspection at slaughter-house. Residues of indesirable substances in meat. SANITARY STAMPING (BRANDING) of meat. Meat preserved in protective atmosphere or vacuum sealed.

Drill-lessons on inspective techniques and practical demonstrations of ante and post mortem diagnostics are made in the Faculty's slaughter-house. Theoretical lessons and exemplifications of real cases will be supported by guided visits or documentations on fresh meat production plants. The student will be supported also by official veterinaries in the fulfilment of their duties.

Readings/Bibliography

Recommended books:

"Igiene e tecnologie degli alimenti di origine animale" Ed. 2008 Le Point Vétérinaire Italie srl Via Medardo Rosso, 11 - 20159 Milano

Marcato P.S., Patologia animale e ispezione sanitaria delle carni fresche. Testo e atlante, Edagricole, Bologna, 1995.

Teaching methods

Theoretical lessons and exemplifications of real cases will be supported by guided visits or documentations on fresh meat production plants.

Assessment methods

Test formalities: The esamination consists in a conversation about the subjects of the course and in a practical test on the execution of the inspective examination, in the production of short critical papers or written answers to questionnaires on subjects of interest.

Teaching tools

Drill-lessons on inspective techniques and practical demonstrations of ante and post mortem diagnostics are made in the Faculty's slaughter-house.

Links to further information

http://www.scienzaediritto.com

Office hours

See the website of Roberto Rosmini