Cover	1
	Title Page	5
	Copyright	6
	Contents	7
	List of Contributors	21
	Chapter 1 Introduction	27
	Chapter 2 From Farm to Slaughterhouse	31
	2.1 Scope	31
	2.2 Animal health and welfare	31
	2.2.1 Different farming systems	32
	2.2.2 Good practices	33
	2.2.3 Biosecurity measures	34
	2.2.4 Prior to transport	34
	2.3 Transport	35
	2.3.1 Fitness for transport	36
	2.3.2 Means of transport	36
	2.3.3 Transport practices	37
	2.4 Lairage	40
	2.5 Food chain information	40
	Summary	42
	Chapter 3 Ante-Mortem Inspection	45
	3.1 Scope	45
	3.2 Introduction	45
	3.3 Identification of animals	47
	3.4 Abnormalities	48
	3.5 Cleanliness of animals	51
	3.6 Animal welfare	52
	3.6.1 Animal welfare on the farm	52
	3.6.2 Animal welfare in transit	53
	3.6.3 Animal welfare at the slaughterhouse	54
	Chapter 4 The Slaughter Process	55
	4.1 Scope	55
	4.2 General	55
	4.3 Pigs	57
	4.3.1 Moving the animals from the stable to stunning	57
	4.3.2 Stunning	58
	4.3.3 Bleeding	59
	4.3.4 Scalding	59
	4.3.5 Dehairing	60
	4.3.6 Skin removal	60
	4.3.7 Evisceration	61
	4.3.8 Cooling/chilling	61
	4.4 Cattle, horses, sheep and goats	62
	4.4.1 Moving the animals from the stable to stunning	62
	4.4.2 Stunning	64
	4.4.3 Bleeding	65
	4.4.4 Electrical stimulation	65
	4.4.5 Dehiding and opening the carcass	65
	4.4.6 Cooling/chilling	66
	4.5 Poultry	67
	4.5.1 Transport to slaughter	67
	4.5.2 Stunning	67
	4.5.3 Scalding	67
	4.5.4 Plucking	68
	4.5.5 Evisceration	68
	4.5.6 Other poultry	68
	4.5.7 Cooling/chilling	68
	4.6 Treatment of slaughter by-products	69
	Chapter 5 Animal Welfare-Stunning and Bleeding	73
	5.1 Scope	73
	5.2 Introduction	73
	5.3 Pigs	75
	5.3.1 Electrical stunning	75
	5.3.2 Carbon dioxide stunning	81
	5.3.3 Captive-bolt stunning	84
	5.3.4 Bleeding	86
	5.4 Cattle, sheep and goats	87
	5.4.1 Captive-bolt stunning	87
	5.4.2 Electrical stunning	90
	5.4.3 Bleeding	92
	5.5 Poultry	93
	5.5.1 Electrical stunning	93
	5.5.2 Gas stunning (controlled atmosphere stunning, CAS)	95
	5.5.3 Bleeding	96
	5.6 Conclusions	96
	Chapter 6 Post-Mortem Inspection and Related Anatomy	99
	6.1 Scope	99
	6.2 Introduction	99
	6.3 Anatomy of the head	100
	6.3.1 Skeleton structures and viscera of the cranial cavity	100
	6.3.2 Skeleton structures and viscera of the face	100
	6.3.3 Lymph nodes of the head	101
	6.3.4 Pigs	101
	6.3.5 Bovine	104
	6.3.6 Small ruminants	110
	6.4 Anatomy of viscera	110
	6.4.1 Viscera of the oral cavity	110
	6.4.2 Viscera of the thoracic cavity	112
	6.4.3 Viscera of the abdominal cavity	126
	6.4.4 Gastrointestinal tube, mesentery and annexed lymph nodes	133
	6.4.5 Viscera of the pelvic cavity	145
	6.5 Anatomy of carcass	148
	6.5.1 Musculoskeletal apparatus	148
	6.5.2 Viscera annexed to the carcass	155
	6.5.3 Specific characteristics in pig	158
	6.5.4 Specific characteristics in bovine	162
	6.5.5 Specific characteristics in small ruminants	169
	6.6 Anatomy of poultry	171
	6.6.1 Carcass	171
	6.6.2 Viscera	171
	6.7 Post-mortem inspection	179
	6.7.1 Scope of the post-mortem inspection	179
	6.7.2 Post-mortem inspection techniques	180
	6.7.3 Visual meat inspection	180
	Chapter 7 Risk-Based Meat Inspection	183
	7.1 Scope	183
	7.2 Introduction	183
	7.3 Risk-based meat inspection	184
	7.4 Visual-only post-mortem meat inspection	185
	7.5 Food chain information (FCI)	186
	7.6 Monitoring of diseases by serology in the slaughterhouse	186
	7.7 Conclusions	186
	Chapter 8 Meat Inspection Lesions	189
	8.1 Scope	189
	8.2 Introduction	189
	8.3 Bovines	190
	8.4 Domestic swine	199
	8.5 Small ruminants	210
	8.6 Poultry	214
	Chapter 9 Sampling and Laboratory Tests	225
	9.1 Scope	225
	9.2 Introduction	225
	9.3 Collecting and packaging samples	226
	9.4 Boiling test	227
	9.5 Measurement of pH	228
	9.6 Bacteriological examination of carcasses	229
	9.7 Zoonotic agents	230
	9.7.1 Bacteria	230
	9.7.2 Parasites	236
	9.7.3 Transmissible spongiform encephalopathy	238
	9.8 Animal diseases	240
	9.9 Chemical residues	240
	9.9.1 Detection of chemical residues and contaminants	240
	9.9.2 Detection of antimicrobial residues in carcasses	241
	9.10 Process and slaughterhouse environment controls	242
	Chapter 10 Judgment of Meat	245
	10.1 Scope	245
	10.2 Meat inspection	245
	10.2.1 Management of risks	246
	10.3 Evaluation of the meat	247
	10.3.1 How to evaluate	247
	10.3.2 Conclusion of inspecting activities	248
	10.3.3 Health mark	248
	10.3.4 Examples of evaluation and judgment	248
	10.4 Record keeping in meat inspection	249
	Chapter 11 Classification of Carcasses	251
	11.1 Scope	251
	11.2 Classification of beef carcasses	251
	11.2.1 Classification grid of the European Union	252
	11.2.2 Category	252
	11.2.3 Conformation class	255
	11.2.4 Class of fat cover	260
	11.3 Classification of pig carcasses	260
	11.3.1 Steps of the classification	262
	11.3.2 Calibration and verification of measurement equipment functionality	262
	11.3.3 Presentation of the carcass at the slaughter line weighing station	262
	11.3.4 Weighing of the chilled carcass	262
	11.3.5 Use of the measuring instrument for the classification	263
	11.3.6 Identification of carcasses	264
	11.3.7 Classification according to EUROP	264
	11.3.8 Labelling	265
	11.4 Classification of sheep carcasses	265
	11.4.1 Category	265
	11.4.2 Conformation class	265
	11.4.3 Degree of fat cover	269
	11.4.4 Carcasses of lambs of less than 13 kg	270
	11.4.5 Labelling	270
	11.5 Classification of poultry carcasses	271
	11.5.1 Definitions	271
	11.5.2 Classification	272
	Chapter 12 Control, Monitoring and Surveillance of Animal Health and Animal Infectious Diseases at the Slaughterhouse	275
	12.1 Scope	275
	12.2 Background	275
	12.2.1 An example: UK FMD epidemic 2001 was detected at meat inspection	275
	12.2.2 Initial purposes of meat inspection	276
	12.3 Evolution of meat inspection	277
	12.3.1 Meat inspection and control	277
	12.3.2 Meat inspection: a part of MOSS and risk management of~the food chain	278
	12.3.3 Meat inspection and disease outbreaks or other disruptive events	278
	12.4 Additional purposes of meat inspection	280
	12.5 Some useful concepts	281
	12.5.1 Monitoring and surveillance systems (MOSS)	281
	12.5.2 Population of interest, surveillance population and sample	283
	12.5.3 Measures of disease occurrence	285
	12.5.4 Diagnostic test characteristics	285
	12.5.5 Apparent versus true prevalence	287
	12.5.6 Parallel and serial interpretation of tests	287
	12.6 Quantifying the MOSS of meat inspection	288
	12.6.1 Detection fraction	288
	12.6.2 Input- and output-based standards	288
	12.6.3 A problem with meat inspection MOSS	291
	12.7 Purposes of MOSS at meat inspection	292
	12.7.1 Prevalence estimation	292
	12.7.2 Case detection	293
	12.7.3 Verify the absence of disease or infectious agent in a region, compartment or nation	294
	12.7.4 Detect the emergence of diseases or infectious agents	294
	12.7.5 Quantifying sensitivity for detection	296
	12.8 EFSA reviews of meat inspection	297
	12.9 Summary and conclusions	301
	Chapter 13 Public Health Hazards	303
	13.1 Scope	303
	13.2 Bacteria	303
	13.2.1 Bacillus anthracis and Bacillus cereus	304
	13.2.2 Campylobacter spp.	308
	13.2.3 Clostridium spp.	311
	13.2.4 Listeria monocytogenes	313
	13.2.5 Mycobacterium spp.	315
	13.2.6 Salmonella spp.	319
	13.2.7 Staphylococcus aureus	322
	13.2.8 Shiga toxin-producing Escherichia coli (STEC)	324
	13.2.9 Enteropathogenic Yersinia spp.	327
	13.2.10 Literature and further reading	330
	13.3 Viruses	332
	13.3.1 Hepatitis E virus (HEV)	334
	13.3.2 Influenza A viruses	338
	13.3.3 Other viruses	339
	13.3.4 Literature and further reading	339
	13.4 Parasites	340
	13.4.1 Toxoplasma gondii	341
	13.4.2 Sarcocystis spp.	343
	13.4.3 Trichinella spp.	344
	13.4.4 Taenia spp.	346
	13.4.5 Echinococcus spp.	348
	13.4.6 Literature and further reading	349
	13.5 Prions	349
	13.5.1 Properties of prions	350
	13.5.2 Human diseases	350
	13.5.3 Bovine spongiform encephalopathy	351
	13.5.4 Classical scrapie	352
	13.5.5 Atypical scrapie	353
	13.5.6 Surveillance in animals	354
	13.5.7 Literature and further reading	354
	13.6 Antimicrobial resistance in meat-borne bacteria	355
	13.7 Scope	360
	13.8 Introduction	360
	13.9 Hazard identification	361
	13.10 Prioritization (ranking) of meat-borne hazards	363
	13.11 Carcass meat safety assurance framework	366
	13.11.1 Targets to be achieved by slaughterhouses and farms in respect to priority meat-borne hazards	366
	13.11.2 Control of meat-borne hazards at the slaughterhouse	369
	13.11.3 Control of meat-borne hazards at the farm level	373
	13.11.4 Principles of use of food chain information (FCI) including epidemiological indicators (EIs) in the carcass meat safety assurance framework	375
	13.12 Scope	380
	13.13 Introduction	380
	13.14 Residues of veterinary medicine products	383
	13.14.1 Antimicrobials	383
	13.14.2 Antiparasitic drugs	386
	13.14.3 Antihelmintics	387
	13.14.4 Antiprotozoals	389
	13.15 Substances having anabolic effects and unauthorized substances	390
	13.15.1 Sexual steroids	390
	13.15.2 Beta-agonists	394
	13.15.3 Drugs used to mask signs and avoid collateral effects of sexual steroids and beta-agonists	395
	13.15.4 Benzodiazepines	395
	13.15.5 Thyreostats	395
	13.15.6 Antibacterial synthetic quinoxaline compounds	396
	13.15.7 Non-steroidal anti-inflammatory drugs (NSAIDs)	396
	13.15.8 Arsanylic acid	397
	13.15.9 Somatotropin (or growth hormone, GH)	397
	13.16 Residues of feed additives	397
	13.17 Environmental pollutants	398
	13.17.1 Natural toxins (including mycotoxins and plant toxins)	398
	13.17.2 Cadmium	400
	13.17.3 Pesticides: plant protection products (PPP) and biocides	401
	13.17.4 Industrial wastes, by-products and toxicants released from fires and accidental events	403
	13.18 Analytical chemical methods and their validation	408
	Chapter 14 Meat By-Products	411
	14.1 Scope	411
	14.2 Introduction	411
	14.3 Advantages of adequate ABP management	413
	14.4 Separation of animal by-products, storage and recommendations on best practices and hygiene requirements	414
	14.5 Identification, transport and marking	416
	14.6 Processing of by-products and methods of treatment and disposing of ABPs	417
	14.6.1 Incineration	417
	14.6.2 Composting	418
	14.6.3 Anaerobic fermentation	418
	14.6.4 Rendering	419
	14.6.5 Oleochemical processes	419
	14.6.6 Waste water from slaughterhouses	419
	14.6.7 Treatment of different categories according to European standards	421
	14.7 Materials obtained from animal by-products at the slaughterhouse	421
	14.8 Conclusions	424
	Chapter 15 The Conversion of Muscle to Meat	425
	15.1 Scope	425
	15.2 Introduction	425
	15.3 Muscle structure, composition and function	426
	15.4 Post-mortem muscle physiology	429
	15.4.1 Post-mortem muscle pH decline and ultimate pH values of the main meat animal species and major anomalies	430
	15.5 Major sensory characteristics of meat	434
	15.5.1 Colour of fresh meat	435
	15.5.2 Tenderness of meat	437
	15.5.3 The water holding of meat	442
	15.5.4 The flavour of meat	444
	15.6 Concluding remarks	445
	Acknowledgements	446
	Chapter 16 Microbial Contamination During Slaughter	449
	16.1 Scope	449
	16.2 Introduction	449
	16.3 Contamination of carcasses	451
	16.4 Microbial contamination during slaughter-pig slaughtering as an example	452
	16.5 Microbial examinations of red meat carcasses at the end of slaughter	456
	16.5.1 Pig and cattle carcasses	457
	16.5.2 Sheep carcasses	461
	16.6 Conclusions	463
	Chapter 17 Decontamination of Carcasses	465
	17.1 Scope	465
	17.2 Introduction	465
	17.3 Antibacterial decontamination treatments for carcasses	466
	17.3.1 Physical decontamination treatments	466
	17.3.2 Chemical decontamination treatments	468
	17.3.3 Combinations of decontamination treatments	469
	17.3.4 Biological decontamination treatments	470
	17.4 Antibacterial activity of decontamination treatments for carcasses	470
	17.4.1 Poultry carcasses	470
	17.4.2 Bovine hides and carcasses	472
	17.4.3 Pig carcasses	475
	17.5 Conclusions	477
	Chapter 18 Cleaning and Disinfection	479
	18.1 Scope	479
	18.2 Background to cleaning and disinfection	479
	18.3 Cleaning in general	480
	18.4 Disinfection in general	480
	18.5 Main soil types and their removal	481
	18.6 Cleaning procedure	482
	18.6.1 Cleaning of processing environment	484
	18.6.2 Cleaning of equipment	484
	18.6.3 Choosing the cleaning temperature	485
	18.6.4 Choosing the cleaning agents	485
	18.6.5 Choosing the disinfectants	486
	18.6.6 Surface materials with limitations in cleaning and disinfection	489
	18.6.7 Efficacy testing of disinfectants against microbes	490
	18.6.8 Chemical residue tested with microbes	491
	18.6.9 Ultrasound cleaning-an alternative method for utensils and open process lines	491
	18.6.10 Corrective action-power cleaning	491
	18.6.11 Controlling the cleaning results	492
	18.6.12 Interpreting the microbial results-limits for microbes on cleaned surfaces	494
	18.6.13 Optimization of cleaning procedures	494
	18.7 Improved cleaning possibilities through hygienic design	495
	18.8 Concluding remarks	496
	Chapter 19 Pest Control	499
	19.1 Scope	499
	19.2 Introduction	499
	19.3 Control plan	499
	19.4 Identification of the pest and inspection	500
	19.5 Control techniques	501
	19.6 Monitoring programme	504
	Chapter 20 Working Hygiene	511
	20.1 Scope	511
	20.2 Introduction	511
	20.3 Hygienic slaughtering	512
	20.4 Motivation of workers	513
	20.5 Hygiene practice at the slaughter line	515
	20.5.1 Methods	515
	20.5.2 Results	515
	20.5.3 Effect of facilities	517
	20.6 Conclusions	519
	Chapter 21 Occupational Hazards	521
	21.1 Scope	521
	21.2 Introduction	521
	21.3 Infections	523
	21.3.1 Bacteria	524
	21.3.2 Viruses	530
	21.3.3 Parasites	532
	21.3.4 Fungi	532
	21.3.5 Prions	533
	21.4 Prevention from infections	533
	21.5 Non-infectious occupational hazards and their prevention	534
	21.6 Control of occupational hazards	535
	Chapter 22 Traceability	537
	22.1 Scope	537
	22.2 Traceability of food in the from-field-to-fork chain	537
	22.3 Responsibility for safety of foods rests with food business operators	539
	22.4 Health and identification mark	542
	22.5 Unauthorized foods and foods posing a risk to food safety	542
	22.6 Summary	544
	Chapter 23 Own-Check System	547
	23.1 Scope	547
	23.2 Development of OCS	548
	23.3 Implementation of OCS procedures	550
	23.4 Verification of the OCS	558
	23.5 Introduction	560
	23.6 Own-check plan	560
	23.7 Own-check implementation	563
	23.8 Own-check documentation	563
	23.9 Division of own-check components in SSOPs and SPSs	563
	23.9.1 The SSOPs	564
	23.9.2 The SPSs	564
	23.10 History	566
	23.11 The HACCP principles	568
	23.11.1 Hazard analysis	568
	23.11.2 Critical control points (CCPs)	570
	23.11.3 Critical limits	570
	23.11.4 Monitoring procedures	570
	23.11.5 Corrective actions	572
	23.11.6 Verification and validation	572
	23.11.7 Documentation and recordkeeping	572
	23.12 HACCP at the slaughterhouse	573
	23.12.1 Livestock slaughter	573
	23.12.2 Poultry slaughter	573
	Chapter 24 Official Control	579
	24.1 Scope	582
	24.2 Structure of official organization	582
	24.3 Requirements of the official control organization	583
	24.4 Scope	588
	24.5 Introduction	588
	24.6 On-site risk-based control and own-check system	589
	24.7 Verification of the own-check system	589
	24.8 Systematic verification in practice	590
	24.9 Practical views to on-site risk-based control in slaughterhouses	591
	24.9.1 Small scale and large scale slaughterhouses	591
	24.9.2 Slaughter order of animals with different status	592
	24.9.3 Stunning and slaughter operations	592
	24.9.4 Chilling	593
	24.9.5 Sampling by the official veterinarian by on-site risk-based consideration	593
	24.10 Scope	594
	24.11 Why planning of official food control is important?	594
	24.12 Planning food control in a slaughterhouse	594
	24.12.1 Planning the frequency of control visits	595
	24.12.2 Planning the content of the controls	595
	24.12.3 Planning the control methods and techniques to be used during control visits	597
	24.12.4 Planning the official sampling for analysis	599
	24.12.5 Evaluating the duration of the control visits	599
	24.13 Adjusting the control plan when needed	600
	24.14 Scope	601
	24.15 Why approve slaughterhouses beforehand?	601
	24.16 Approval process	602
	24.17 Granting approval	604
	24.18 Health mark and identification mark	604
	24.19 Listing of establishments	605
	24.20 Withdrawal of approval	605
	24.21 Scope	607
	24.22 Inspection procedures	607
	24.23 Challenging task of an inspector	609
	24.24 When, what and how to inspect?	610
	24.25 Preparing for inspection	610
	24.26 Initiating the inspection and interviewing the personnel	611
	24.27 Observing the premises and the facilities	612
	24.28 Evaluating the surfaces	613
	24.29 Observing the hygienic working practices of personnel	614
	24.30 Evaluating the adequacy of the sanitation procedures	614
	24.31 Inspecting the own-check system	615
	24.32 Official veterinarian's exemplary behaviour	616
	24.33 Giving feedback on the inspection	616
	24.34 Documentation of official control	616
	24.35 How to ensure the efficacy of inspections?	618
	24.36 Scope	619
	24.37 Good governance of enforcement measures	619
	24.37.1 Principle of good governance	619
	24.37.2 The legal principles of administration	620
	24.37.3 The conflict of the basic rights	621
	24.37.4 The principle of publicity	622
	24.37.5 The hearing process	622
	24.37.6 An opportunity to make an appeal	623
	24.37.7 The knowledge and attitudes of authorities	623
	24.37.8 The efficiency of food control norms	624
	24.38 Forms and application of enforcement measures in slaughterhouses	624
	24.38.1 Enforcement measures	624
	24.38.2 Gradual and proportional use of enforcement measures	625
	24.38.3 Decision on the enforcement measure	628
	24.38.4 Verifying the outcome of the enforcement	628
	24.38.5 Further procedures and consequences	628
	24.38.6 Urgent measures	629
	24.39 To advise or to use enforcement measures?	629
	24.40 Scope	631
	24.41 Background	631
	24.42 Different types of audits	633
	24.43 Why audit official controls? (What is the added value?)	634
	24.44 Auditing processes and systems	636
	24.45 Key principles	637
	24.46 Auditor qualifications	639
	24.47 The audit process	640
	24.48 Concluding remarks	645
	24.49 Scope	647
	24.50 What is transparency?	647
	24.51 Good governance	648
	24.52 Objectives of transparency	649
	24.53 Who needs transparency?	649
	24.54 Benefits of being transparent	649
	24.55 Degrees of transparency	650
	24.56 Obstacles to transparency	651
	24.57 What does this mean for meat inspection?	652
	24.58 Concluding remarks	652
	24.59 Scope	654
	24.60 Definition	654
	24.61 Slaughter chain and food fraud	655
	24.61.1 Variations in trade	655
	24.61.2 How fraud takes place	655
	24.61.3 Trade promotion	656
	24.62 Criminal acts and behaviour	656
	24.62.1 Case 1, slaughter in an illegal slaughterhouse	656
	24.62.2 Case 2, fraud concerning the origin of slaughter animals	658
	24.62.3 Case 3, illegal slaughter in approved slaughterhouse	659
	24.63 Organization in The Netherlands to combat food crime	661
	24.63.1 The tools of enforcement	661
	24.63.2 The divisions of the Authority	661
	24.63.3 The legal framework of the IOD	662
	24.63.4 The IOD structure	663
	24.63.5 Investigative Powers	663
	24.64 Conclusion	663
	24.65 Scope	665
	24.66 Introduction	665
	24.67 Achieving flexibility by legislation	666
	24.67.1 Derogations, exemptions and adaptation	666
	24.67.2 Flexibility and uniformity in official controls	667
	24.67.3 Food business operators' measures	667
	24.67.4 Exclusions	668
	Chapter 25 International Trade	669
	25.1 Scope	669
	25.2 International trade	669
	25.2.1 Principles of international trade	669
	25.2.2 SPS Committee	670
	25.2.3 International organizations	670
	25.3 European Union trade	670
	25.3.1 Intra-community trade	670
	25.3.2 Import	671
	25.3.3 Export	672
	25.3.4 European Union trade agreements	672
	25.3.5 EU Trade Control and Expert System	674
	25.4 Exporting procedures	674
	25.4.1 Meeting the export conditions	674
	25.4.2 Export certificates	674
	25.4.3 Certification procedures	675
	Chapter 26 Scientific Risk Assessment-Basis for Food Legislation	677
	26.1 Scope	677
	26.2 Introduction	677
	26.3 Risk analysis standards are set by international organizations	679
	26.4 Risk analysis is a decision making process	680
	26.5 Risk assessment estimates the level of risk	681
	26.6 Other parts of risk analysis: risk management and risk communication	687
	26.7 Risk assessments of EFSA impact on EU food safety legislation	688
	26.8 Concluding remarks	691
	Chapter 27 Use of Meat Inspection Data	693
	27.1 Scope	693
	27.2 Use of meat inspection data	693
	27.3 Requirements of collection and recording of meat inspection data	697
	Index	701
	Supplemental Images	725