Abattoir Practices and Animal Products Technology

DUTIES AND RESPONSIBILITES OF THE MEAT HYGIENIST

• Duties and Responsibilities of the meat hygienists are as follows
  • To pay particular attention to ensure quality, wholesome, hygienic and safe meat production. 
  • To see that there is no adulteration of the meat during the handling and processing with truthful labelling and transportation.
  • To identify and eliminate carcasses affected with zoonotic diseases from food chain.
  • It is also important to identify certain carcasses during ante-mortem examination where antemortem manifestations of certain diseases are more pathognomonic than that of postmortem findings like Anthrax, Rabies, Locked jaw, etc.,
  • It is also not uncommon for a meat inspector to identify certain diseases for the first time in the lairage and thereto tracing back the disease at the site of production where proper prophylactic measures could be advocated.