Inspection of Animal Source Foods 2

Theoretical teaching

Topic Specific items Hours

·Bacterial diseases Veterinary procedures and judgement: 5
of intersest for septicaemia, anthrax, tuberculosis, brucellosis,
meat inspection glanders, pseudotuberculosis, contagious
bovine pleuropneumonia, salmonellosis,
campylobacteriosis, other "hidden zoonoses"

·Parasitic diseases Veterinary procedures and judgement: 4
of intersest for cysticercosis, echinococcosis, trichinosis,
meat inspection toxoplasmosis sarcosporidiosis

·Prionic diseases Regulations concerning the Transimissible 2
of intersest for Spongiphorm Encephalopaties (BSE - TSE)
meat inspection

·Chemicals of intersest Concerns for meat inspection related to 2
for meat inspection growth promoters and veterinary drugs

·Market perspectives Slaughter yield and primal cuts 1
of meat production Market classification of meats

·Traceability and Regulations concerning traceability 1
labeling of meat Labeling of meat

· Minced meat and Inspective rules concerning the production 1
meat preparations of minced meat, meat preparations and
mechanically separated meat

· Meat storage Meat packaging and storage 2
Spoilage of stored meat

·Animal by-products Mangement of slaughtering wastes and 1
by-products (health risk)

·Personnel involved in Safety rules for personnel in meat production plants 2
the slaughtering process Functions of the Official Ausiliaries
Zoonoses of concern for the slaughtering personnel

·Inspection of poultry, Inspection rules concerning poultry meat 3
rabbit and game meat Inspection rules concerning rabbit meat
Inspection rules concerning farmed game meat
Inspection rules concerning hunted game meat

Topic Specific subject hours

Zoonoses Zoonose parasites in fresh water and marine fish. 4

Histamine Sgombroid syndrome: epidemilogy,
deasese in human, prevention and products at risk. 2

Contaminats Environmental contaminants and drug residues
in farming fish 2

Bivalve mollusks Farm, harvest, depuration and packacing.
Main inspection issues 4

Additives Additives in seafood. 2

Freshness Sensorial methods, chemical methods 2

Parasites non zoonotic, toxic fish, welfare in live seafoods 2

Training fish species identification

Shraks and Rays, Fish without ventral fins 1
Asymmetrical fish with ventral fins in jugular position 1
Symmetrical fish with ventral fins in jugular position 1
Fish with ventral fins in thoracic position 2
Fish with ventral fins in abdominal position 1
Crustaceans and mollusks 2
Case studies Case studies in seafood inspection 6

FRONTAL LECTURES
Various aspects of practical activity of meat veterinary inspector are considered:
- Protection of animal welfare during slaughtering activities.
- Slaughtering procedures: Standard and special types of slaughtering.
- Ante mortem inspection.
- Post mortem inspection: refresh of anatomy; inspection procedures and tools; inspection procedure on tissues/organs with lesions; main pathological conditions in meat producing animals; acute/chronic inflammatory lesions; local/generalized lesions.
- Decision concerning meat and health marking.
- Laboratory tests in meat inspection: bacteriological and chemical analyses; examination for trichinosis; histological examination; other tests.

PRACTICAL ACTIVITIES
- Several inspection cases (organs with lesions) are faced, belonging to the main meat producing species (cattle, pig, sheep/goat, horse); health aspects are considered and decisions concerning meat are expressed.
- Problem solving exercices and discussion