Meat Hygiene and Quality Assurance ( Prof. Jackson N. Ombui )

Prof. Jackson N. Ombui
Department of Public Health, Pharmacology and Toxicology,
Faculty of Veterinary Medicine,
University of Nairobi, Kenya.

Meat Hygiene
Meat hygiene is the creation of conditions and implementation of measures necessary to ensure the safety and suitability of meat at all stages of the meat production chain.Effective hygiene control is vital to avoid the adverse human health and economic consequences of unsuitable meat and meat related illnesses.

Quality Assurance
Quality assurance is the process of ensuring that meat will not cause harm to the consumer when it is prepared and eaten according to its intended use.Everyone including farmers, processors and regulators have a responsibility to assure consumers that meat is safe and suitable for consumption

Objectives of Meat hygiene and quality assurance
Safeguard the health of the people through production, distribution and consumption of safe meat;

Promote national and international trade of meat;

Prevent avoidable meat losses and promote conservation of livestock resources.

Scope of Meat Hygiene

Meat hygiene programs are aimed at controlling the hygiene standards of the meat at all levels of meat production chain including:

Prevention of disease in animals

Maintenance of appropriate nutritional level of food animals,
Prudent use of veterinary medications and other chemicals in food animals and observing the recommended withdrawal periods,

Ensuring use of appropriate use of methods of slaughter,

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