Meat & Fish Hygiene
Health Hygiene & Sanitation
Meat & Fish Hygiene
- It is important to note that the animal being slaughtered for consumption is healthy and clean.
- Both ante-mortem and post-mortem examination of the animal has to be done before accepting it at slaughter house.
- Examination should be done by qualified veterinarian
- Causes for rejection of animal
- Ante mortem – emaciation, exhaustion, pregnancy, sheep pox, feet rot, brucellosis, diarrhea etc.
- Post mortem – liver fluke, abscesses, tuberculosis, tape worm infections, parasitic and nodular infections of liver and lungs
How to identify good quality meat?
- Meat should be neither pale-pink nor purple hued.
- It should be firm and elastic to touch
- Meat should not be slimy.
- Odor of the meat should be agreeable.
How to identify good quality fish?
- Before consumption fish should be stiff, with bright red gills.
- It’s eyes should be clear and prominent.
- If fish is tinned, then the tin must be new and clean with no leakages nor rusting.
- There should not be tampering of the tin before consumption.
- If on opening the tin, the contents blow off, it indicates decomposition and such fish should be not consumed.
Hygiene of slaughter house
- Slaughter houses are the places where animals (whose flesh in intended for human consumptions) are killed.
- Model Public Health Act (1955) set guidelines as following:
- Location: away from residential areas
- The floor and walls (not less than 3 feet) should be impervious and easy to clean.
- Water supply should be continuous, adequate, and independent.
- Meat collected should be stored in fly/ vermin proof rooms.
- Meat should be transported in fly proof van
- Animals other than those which are to be slaughtered should not be allowed in the shed.
Diseases transmitted from unhygienic meat/ fish?
- Tape worm infestations
- Tape worm
- Trichinella spiralis
- Fish tape worm
- Bacterial infections
Last modified: Tuesday, 24 April 2012, 10:03 AM