SLAUGHTER ANIMALS AND MEAT HYGIENE I

Course ID: MWW-SE>SLAUGHTER1
Course title: SLAUGHTER ANIMALS AND MEAT HYGIENE I
Semester: 7 / Winter
ECTS: 3
Lectures/Classes: 15 / 30 hours
Field of study: Veterinary Medicine
Study cycle: 1st cycle
Type of course: compulsory
Prerequisites: Normal anatomy, physiology, biochemistry, veterinary bacteriology and virology, parasitology, epidemiology, infectious diseases, pathological anatomy, food law, hygiene of slaughter animal and meat.
Contact person: dr Aleksandra Orłowska aleksandra.orlowska@upwr.edu.pl
Short description: The goal of the course is to learn the student food safety hazards that occur in the process of slaughtering animals, rules governing the veterinary supervision of obtaining meat from slaughter and game animals, changes in meat induced by disease processes that affect the quality and evaluation of meat, post-mortem laboratory meat inspection.
Full description: The welfare requirements for animals welfare during transport and slaughter, stunning and slaughtering processes, meat inspection techniques, post-mortem evaluation and labeling and marking rules, chemical and microbiological laboratory changes occurring in meat after slaughter, treatment of side products, storage and transport of meat, safety management systems in meat production.
Bibliography: 1. Wilson's Practical Meat Inspection. William G. Wilson: 2. Meat Hygiene. J. F. Gracey, David S. Collins, Robert J. Huey 3. Meat hygiene. David S.Collins http://books.google.pl/booksid=KPi6XkazZYIC&printsec=frontcover&hl=pl&source=gbs_ge_summary_r&cad=0#v=onepage&q&f=false 4. Game meat hygiene in focus. Microbiology, epidemiology, risk analysis and quality assurance edited by: P. Paulsen, A. Bauer, M. Vodnansky, R. Winkelmayer and F.J.M. Smulders
Learning outcomes: Knowledge: - identifies the food safety hazards that occur in the process of slaughtering animals for slaughter - indicates the current rules governing the veterinary supervision of obtaining meat from slaughter and game animals - identifies changes in meat induced by disease processes that affect the quality and evaluation of meat - proposes and plans post-mortem laboratory testing of meat Skills: - estimates and identifies risks to humans, due to improper assessment of the post mortem meat - performs ante-mortem examination of animals for slaughter and post-slaughter meat - identifies the hazards for humans, which result from the consumption of meat not submitted sanitary-veterinary inspection Social competences: - defines the terms of cooperation with the Veterinary Inspection and State Sanitary Inspectorate to protect public health - makes decision on the evaluation of meat after veterinary inspection
Assessment methods and assessment criteria: The rating obtained for the classes of 70% and an assessment of credit obtained from the lectures: 30%.

Return to the List of Courses

';