Ante-mortem Inspection of Food Animals

Vocabulary-style flashcards covering the definitions, processes, and requirements for the ante-mortem inspection of food animals based on lecture notes.

Meat

The safe part of a food animal intended for consumption.

Food Animals

A category of animals that includes cattle, sheep, goats, swine, camel, and poultry.

Meat Hygiene

The practice of ensuring safe production and processing of meat.

Meat Inspection Purpose

To prevent zoonotic disease transmission, protect consumers from fraud, gather disease and production data, and fulfill international trade laws.

Animal Transportation Methods

The movement of animals by hoof, road, rail, sea, or air.

Ante-mortem Inspection (AMI) Timing

An inspection that must be conducted within $24\,\text{hours}$ of slaughter.

Lairage

An area for animal rest and inspection; animals must receive a veterinary check every $12-26\,\text{hours}$ and stay no longer than $72\,\text{hours}$.

Forward flow operation

A design standard for abattoirs to ensure efficient and sanitary processing.

AMI Personnel

Inspections are conducted by a Veterinarian or authorized personnel.

AMI Objectives

To separate normal from abnormal animals, detect diseases with no PM lesions, identify communicable diseases like Anthrax or Rabies, and prevent cruelty and fetal loss.

Examination Techniques

Methods including group and individual inspection, and the observation of gait, posture, nutrition, respiration, pulse, and mucous membranes.

Watering

A pre-slaughter care step that lowers bacterial load and aids in the flaying process.

Fasting

The practice of withholding food for $12\,\text{hours}$ prior to slaughter to minimize gut bacteria.

Inspection Equipment

Necessary tools including sharp knives, a scabbard, meat hook, file, protective apron, boots, lab coat, and head cover.