InhaltsangabeContributors xi Preface xiii Acknowledgements xv 1 The food animals 1 2 Anatomy 19 3 Meat establishment construction and equipment 45 4 Preservation of meat 67 5 Plant sanitation 89 6 From farm to slaughter 113 7 Humane slaughter 135 8 Meat hygiene practice 159 9 Meat inspection protocols 185 10 Poultry production, slaughter and inspection 223 11 Exotic meat production 249 12 Food poisoning and meat microbiology 259 13 Controls on veterinary drug residues in the European Union 279 14 Health and safety in meat processing 291 Index 319

David S Collins, MVB, DVPH(MH), MRCVS Formally City Veterinarian for Belfast, he has served as a Member of Northern Ireland Food Standards Advisory Committee as well as on the Meat Hygiene Advisory Committee of the UK Food Standards Agency.His work has involved forensic investigation for the Ministry of Defence and insurance companies, advising veterinary pharmaceutical companies regarding adverse reactions, product registration and clinical trials, and advising the government on animal experimentation including clinical trials for veterinary pharmaceuticals. He is a former Chief Examiner for the Royal College of Veterinary Surgeons in Veterinary Public Health, and was Consultant Editor for Northern Ireland Veterinary Today. Robert J Huey, TD, MVB, DVPH(MH), MRCVS Robert is Chief Veterinary Officer in the Department of Agriculture and Rural Development Northern Ireland (DARDNI) veterinary service. He is currently Vice-President of the Federation of Veterinarians of Europe, and a past President of the Union of European Veterinary Hygienists. He is also a former President of the Veterinary Public Health Association, and was Senior Examiner in Veterinary Public Health for the Royal College of Veterinary Surgeons, 1998-2010.

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