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DAH 3304: ANTE-MORTEM INSPECTION OF FOOD ANIMALS
| Institution | UNIVERSITY |
| Course | BACHELOR IN ANIMAL H... |
| Year | 1st Year |
| Semester | Unknown |
| Posted By | stephen oyake rabilo |
| File Type | |
| Pages | 10 Pages |
| File Size | 83.06 KB |
| Views | 1860 |
| Downloads | 0 |
| Price: |
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Description
Ante-mortem Inspection
• This is the comprehensive examination of food animals
destined to slaughter
• Conducted in the Lairage within 24 hours of slaughter and
repeated if slaughter has been delayed over a day
• Done by an official veterinarian in the slaughter house
• In some cases it can be done on the farm if legislation
allows. E.g., pigs and poultry
• The slaughterhouse layout and conditions must facilitate
the ante-mortem inspections, so that each animal can be
readily checked and identified.
• Adequate lighting and separate pens for sick or suspect
animals are necessary
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