PRACTICAL WORKS IN SLAUGHTERHOUSES

General Module

Course Sheet

Academic Year of enrolment:

2013/2014

Type of Course:

Characterising

Optional/Mandatory:

Compulsory

Degree:

5-year Single Cycle Master's Degree Programme in VETERINARY MEDICINE

Disciplinary Sector:

Inspection of Food Products of Animal Origin

Is part of:

INSPECTION, CONTROL AND FOOD CERTIFICATION

Credits:

Programme Year:

Professor and Collaborators:

DE SANTIS Enrico Pietro Luigi

Hours of classroom activity:

Prerequisites:

Prerequsites include knowledge on food composition, veterinary microbiology, toxicology and parastitology. Basic knowledge and skills on animal husbandry, animal welfare, pathological anatomy, medical pathology and infectious diseases

Compulsory examination
Medical Pathology and Semiology (4th y. – Ist sem.)
Infectious diseases II (3rd y. – IInd sem.)
Pathological anatomy II (3rd y. – IInd sem.)
Parasitic diseases (3rd y. – IInd sem.)

AF code:

40001224

Teaching period

Second semester

Objectives

Knowledge and skills on structural, operational and hygiene requirements of slaughterhouse and slaughtering procedures of different species (domestic ungulates, poultry, lagomorphs, farmed and hunted) included in European legislation, implementation of Animal Welfare practices (discharge, lairage, stunning and bleeding methods), slaughtering hygiene and management of animal by-products. Moreover the student will acquire experience about the Veterinarian official controls at slaughterhouse, with particular regard to ante-mortem and post-mortem inspection.

Contents

Legislation on the structural, operational and hygiene requirements for the slaughterhouses of the different species. Hygiene and welfare during the transport of the animals to slaughterhouse. Ante-mortem inspection of the different species. Slaughtering process in different species. Post-mortem inspection in the different species of slaughter animals.

Recommended Bibliography

Scanziani E., Stella S., Ghisleni G. (2008) – Manuale di ispezione e controllo delle carni. Casa Ed. Ambrosiana, Cesano Boscone (Mi)
Hui Y.H., Nip Wai-kit, Rogers Robert W., Young Owen A. (2001) – Meat and Applications. Marcel Dekker, Inc., New York.
Lawrie R. Andrew, Ledward David (2012) - Scienza della carne. Il sole 24 ore Edagricole, Bologna
Colavita G. (2008) – Igiene e Tecnologie degli Alimenti di Origine Animale. Point Veterinaire Italie, Milano
Gazzetta Ufficiale della Repubblica Italiana (http://sba.uniss.it/)
Gazzetta Ufficiale della Comunità europea (http://eurlex. europa.eu/it/index.htm).
Piattaforma e-learning del Dipartimento di Medicina Veterinaria: http://http://elearning1.uniss.it/moodle/

PRACTICAL WORKS IN SLAUGHTERHOUSES

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PRACTICAL WORKS IN SLAUGHTERHOUSES