Since the fifth edition was published in 1991 public interest in food safety has been increased with food scares being ever present in the media. Meat animals have been heavily involved in many of these scares, particularly with reference to the BSE crisis and more recently the E.coli O157 outbreak of food poisoning in Scotland. Thus, the importance of meat inspection and meat inspection training is at its most significant level of awareness for many years. The book has been updated to reflect the developing knowledge of BSE and E.coli O157. The information on Campylobacter has been extended to reflect its importance as the most frequently reported food poisoning organism in the UK. More information about specific diseases and conditions which require condemnation of the animal, such as Glanders or Farcy, Lymphadenitis, Rabies and Viraemia have been included for the first time in this edition. The slaughter of animals chapter has been rewritten to reflect the changes in slaughter practice since the fifth edition. The sexing and ageing of poultry information has also been extended to give more detail.
|Product dimensions:||7.02(w) x 9.93(h) x 0.98(d)|
Table of Contents
Preface; Cells and tissues; Deer and venison; Skeletal system; Muscular system; Circulatory system; Lymphatic system; Respiratory system; Digestive system; Urogenital system; Nervous system; Endocrine system; The slaughter of animals; Sex characteristics and estimation of age; Abnormal and general pathological conditions; Specific diseases; Parasitic diseases; Affections of specific parts and tumours; Butchers joints; Meat preservation and meat products; Food poisoning from meat products; Diseases of rabbits; Slaughter and dressing of poultry; Anatomy of the fowl; Diseases of poultry; Affections of specific parts of poultry; Appendices; Index