Learning objectives
The course is to achieve the following objectives:
• evaluation of the ante-mortem and post-mortem examination in cattle and swine
•evaluation of the ante-mortem and post-mortem examination in horses, goats and poultry
• study of the causes of exclusion from human consumption of meat
• evaluation of the freshness of fishery products
• inspection of fishery products
• identification of the main species of Chondrichthyes, bony fishes, crustaceans and molluscs
• inspection of fishery products
• classification of shellfish waters
• inspection of live bivalve molluscs
• Commercial classification of table eggs
• study of the health requirements for raw milk
• Inspections in milk production holdings
• audit and inspections of animal products
• Study of HACCP plans and own-check plans in companies of food of animal origin
Course unit content
The course focuses mainly on the current European regulations on hygiene and inspection of food of animal origin (Reg. 178/2002; Reg. 852/2004; Reg. 853/2004; Reg. 854/2004; Reg. 882/2004; Reg. 2073/2005 ; Reg. 1/2005; Reg. 589/2008; Reg. 1069/2009; Reg. 1099/2009; Reg. 217/2014; Reg. 219/2014; Reg. 1114/2014; Reg. 2017/625). In particular they examine questions related to the inspection of meat, milk, eggs, fish products and shellfish edible bivalves.
Meat: sanitary inspection of fresh meat for slaughter (cattle, pigs, horses, sheep and goats, poultry, lagomorphs, farmed game); sanitary certifications of animals; ante- and post-mortem inspection; stunning and slaughtering techniques; health marking, maturation of the meat, the exclusion of meat from human consumption. Emergency slaughter, slaughter deferred and family use slaughter. Problems relating to BSE and the detection of Trichinella. Animal protection standards during slaughter, animal welfare during transport to the slaughterhouse, animal by-products.
Fishery products: evaluation of freshness, recognition of species of the main Chondrichthyes, bony fishes, molluscs and crustaceans of high commercial importance, inspection of fishery products. Official controls on fishery products.
Edible bivalve molluscs: classification of shellfish waters; purification of molluscs, packaging and inspection.
Milk: hygienic quality of raw milk, sanitary standards of dairy farms, official controls on raw milk.
Eggs: commercial classification grade A and B eggs. Packing for eggs, egg codes.
Hygiene in food plants. Food business operators own-check plans ; the application of the HACCP system to control hazards associated with food. National Residues Plan. Audit and inspection activities by the official veterinarian in the food sector.
Bibliography
Sanita' Pubblica Veterinaria e Igiene degli Alimenti
Cenci Goga - Fermani - AAVV ,
Le Point Veterinaire ( 2014)
Lezioni di igiene e controllo dei prodotti della pesca
T. Civera, Paolo Manzoni (Eds.) printed by CLU
European legislation.
Regulation 178/2002
Regulation 852/2004
Regulation 853/2004
Regulation 854/2004
Regulation 882/2004
Regulation 1/2005
Regulation 589/2008
Regulation 1069/2009
Regulation 1099/2009
Regulation 1129/2011
Regulation 217/2014
Regulation 219/2014
Regulation 1114/2014
Teaching methods
frontal lessons
practise
visits to slaughterhouses
visits to manufacturing plants
Assessment methods and criteria
Written test with open answers (test duration: 1.5 hours). The questions are ten; each answer is assigned a score from 0 (missing or wrong answer) to 3 points, for a total score of 30. In case of excellent answers, the score may be 30 cum laude.
The results of the written test are told to the students on the day they are summoned by the teacher.
