Classification of low risk and high risk materials

generated in an abattoir and its hygenic disposal

 Unsound meat,offal and other condemned materials
may contain MOs. If disposed off in environment is
dangerous (water,soil or air will spread ) E.g.
Anthrax, T.B.,trichinellosis
 Abnoxious odour, Being protein -attract flies,
vultures ,crows,dogs,cats etc. May spread Zoonotic
diseases.

As per the Vets judgment

 Passed meat –low risk*
 Noninfectious condemned meat or offals -low
risk
 Partially condemned: (No severe conditions of
carcass e.g. Non-infectious (Fracture, scalding
marks, Non suppurative wounds, localized burns,
hematoma, fibroma etc.) or mild infections
(Abscess, local cysts or hydatid cysts etc.) )
‘Other parts are Passed meat’*
Partially Condemned parts –high risk*
 Zoonotic diseased Carcass condemned
Totally-High risk
 high risk* diseases viz.
1) Totally condemned e.g.Trichinosis ,
Tuberculosis, Swine Erysipelas (generalized
 inf.), Black quarter (Black leg) , Johne's disease,
Brucellosis , Blue tongue
2) Carcass showing heavy infestation –
Totally condemned e.g.
Measly beef , sheep measles, sarcocystosis,
measly pork, Actinomycosis,
Foot and Mouth Disease, Hog Cholera

PREDISPOSAL CARE
Carcass removed immediately from slaughter house .
Cover it with disinfectant soaked sack. This will ward off
flies,dogs and birds.
METHODS OF DISPOSAL
 Burial
 Incineration
 Rendering into meat by-products: Here the meat
waste should have- Zero risk
  FOR CLEAN MEAT PRODUCTION DO’S &
DON’T’s
DO's:
1. Purchase of clean, healthy and prime animals.
2. Adequate resting of them.

3. Proper feeding and watering must be done if they

await slaughter > 12 hrs.

4. Proper or ad lib watering and fasting 12

hrs./overnight only, before slaughter.

5. Proper handling of them without any stress to them.

6. Avoid bruising.

7. Avoid vermins (birds, insects, flies, rodents, cat, dog,

etc.,).
8. Make sure the slaughter premises are clean and

hygienic and fly free.

9. Ample potable water supply for all slaughtering

procedures.
10. Availability of razor sharp, non-corrosive durable

knives for different operations.

11. Clean and well sanitized meat cutting/processing

areas.
12. Adequate ventilation.

13. Adequate lighting (Natural/Artificial).

14. Abnormal/Unacceptable odours free environment.

15. Personal hygiene.

16. Washing of animals (them) prior to slaughter,
especially pigs, buffaloes.
17. Availability of well trained personnel.

18. Bleed them correctly and collect the blood

hygienically(if edible).
19. Flay the animals (cattle, sheep & goat) carefully with

resulting hide/skin devoid of meat pieces.

20. Incase of pigs, scalding, scrapping and singeing must

be done with hygiene.

21. Tie the bung/rectum/anal ring and oesophagus to

avoid contamination of the carcass.

22. Open the abdomen/belly without causing any

cuts/incisions to the GI tract.

23. Remove urinary bladder without rupture .

24. Remove the GI tract along with other offal into a

separate container/crate.
25. Separate facilities for edible and non-edible parts.

26. Opening and cleaning of GI tract with other offal -

done in separate areas.

27. Wash edible offal (heart, kidneys, testicles, liver,

spleen, lungs, etc.,) thoroughly with cold potable

water.
28. Remove gall bladder from the liver carefully.

29. Wash the carcass thoroughly both on inner and outer

surfaces.
30. Hang the carcasses only by non-corrosive metal

hooks.
31. Examine the carcass and offal for any abnormality or
disease condition, prior to public sale.
32. If the meat is intended to be preserved for future sale,

then store it ≤ -18 0C with prior chilling (pack in

sterile materials if necessary).
33. Conduct regular training programs for the personnel

regarding hygienic & clean meat production.

DON'TS FOR CLEAN MEAT PRODUCTION
I) Before slaughter

1. Don't keep the animal thirsty over a period of time.

2. Don't keep the animal resting premises filthy.
3. Don't threaten the animal prior to slaughter.
4. Don't make any loud or strident noises in the animal
enclosures.
5. Don't lift the sheep by fleece as far as possible.
6. Don't use sticks or whips to get the animal going at
the entry of abattoir.

II) During slaughter

1. Don't use rusty knives.
2. Don't use non-potable or unclean water.
3. Don't use dirty bleeding troughs/vessels.
4. Don't use diseased carcasses for meat production.
5. Don't use the same water for cleaning edible offal
after using it for other purposes.
6. Keep the meat cutting/processing areas clean and
non-contaminated.
7. Keep hands clean during handling of meat/carcass.

8. Keep the nails of hands trimmed perfectly.

9. Don't touch/flay/open the animal if you have any

infection or disease.
10. Avoid falling of hairs on meat/carcass surface.

11. Don't puncture the GI-tract , urinary/gall bladder

while dressing the carcasses.

12. Don't sell the meat to public without approval of a vet

/meat inspector.
13. Don't use any low grade, contaminated polythene

sheets/bags to pack the meat.

Methods of carcass decontamination
 Carcass washing with sanitizers such as
hyperchlorinated water,organic acids like
acetic,lactic,propionic etc., salts like trisodium
phosphate, potassium sorbate,sodium acetate etc.
 This is one way of reducing microbial load of the
meat.
 This helps in minimizing spoilage MOs., thereby
increases or extends shelf life.

 Taught this lecture on/ dated 31-10-2018