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45 Cards in this Set

  • Front
  • Back

What legislation's are there regard post mortem inspection and health marking of red meat?

Legislation on how to carry out post mortems according to each species.

What is the main purposes of post mortem inspections?

To supplement the Ante Mortem inspection and detect:

Diseases of public health significance.

Disease of animal health significance

Residues or contaminants in excess of levels allowed.

Non compliance with microbiological testing.

Other factors that might declare food unfit for human consumption.

Visible lesions of animal welfare concern.

Which animals should have extra attention paid to them at post mortem?

Those killed by emergency slaughter

What are the key principals of PM?

Inspect all carcasses and its accompanying offal.

Keep correlation between carcass and offal at all times.

Must be carried out ASAP.

Avoid contaminating the meat- Minimal handling.

Speed of line and number of inspection staff must allow PMI and recording.

Particular attention on Zoonoses + ND

What PM cases must be carried out by the OV over the MHI?

TB reactors and carcasses from emergency slaughter animals.

MHI do all routine and detect abnormalities for OV to assess.

What are implications of abnormal meat?

Prevalence in the area, flock or herd, implications for human health or animal health.

Possible welfare implications.

Economic importance to farmer.

List the most common ante mortem findings in cattle in britain?

1) Lameness.

2) Mastitis.

3) Joint lesions.

4) Tumor, warts, papillomas.

5) Abscess.

List the most common post mortem findings in cattle in britain?

1) Fasciolasis.

2) Kidney lesions

3) Pleurisy/pneumonia.

4) Abscess

5) Lung lesions

List the common abbatoir ante mortem findings in sheep in the UK?

1) Lameness.

2) Pneumonia.

3) Foot rot.

4) SKin condition

5) Eye condition

Name the most common abattoir pm findings in sheep in the UK?

Name the most common abattoir pm findings in sheep in the UK?

1) C. tenuicollis
2) Fascioliasis.
3) Contamination
4) Pleurisy/pneumoni
5) Abscess.

1) C. tenuicollis

2) Fascioliasis.

3) Contamination

4) Pleurisy/pneumoni

5) Abscess.

M. capillarus lesions in sheep lungs

Ascuris suum in pigs causing white spot

Name this lesion and who do we notify?

Name this lesion and who do we notify?

Uncommon cattle sarcocystitis.

High incidence in older cattle inform OV.

You find this purulent material in a lymph node of a sheep what are your suspicions and what must we differentiate it from?

You find this purulent material in a lymph node of a sheep what are your suspicions and what must we differentiate it from?

Caseous ovine lymphadenitis.


What lesion is this?

What lesion is this?

Melanosis of pigs lungs.

Cysticercus tenuicollis

What is the responsibility of the FBO is terms of all parts of the slaughtered animal?

Until PMI is completed the FBO must ensure all parts of animal:

Must remain identifiable as belonging to that carcass.

Must not come into contact with other carcasses or offal.

Must not be washed.

What also must the FBO ensure in terms of the PMI?

Dressing of carcasse doesn't hinder inspection.

No carcass is cut up until inspection.

No destroying evidence of disease.

No body part removed from premises till PMI complete: Except penis if not for HC (all species)

Head if no part for HC in sheep and gots.

What should carcases be presented for PMI in terms of skinning?

All carcases and body parts intended for human consumption must be completely skinned. Exceptions:

Pigs (Hair removed)

Feet of sheep/goats/bovine.

What should be done with the spleen when presenting a carcase for PMI?

Completely removed (whole).

Presented correlated to carcass.

Specified risk material in sheep.

What are criteria for uteri removal when presenting a carcase for PMI?

Delay the removal of uteri to grade cows and heifers.

Must be removed before release for HC.

What facilities are required at the PMI point?

Space and lighting (540 lux at all inspection points)

Access to top of carcases by a platform.

Presentation of offal- Exposed and correlated with its carcase.

Splitting of carcases

Methods of inspecting carcases?



Incision- avoid contamination

How do we perform our incision when examining the heart?

Identify the right ventricle, deep cut from top of pulmonary artery to the apex of the heart. Straight down.

How do we perform an inspection of the liver and what for?

One transverse cut to look for fasciola hepatica.

How do we carry out a PMI of a carcass?

1) Cut surfaces of bone and muscle, carcase exterior, pleura and diapraghm:


Efficiency of bleeding/bruising/colour



2) Palpate and incision of parts like cheek of cows to check for C. bovis.

3) Thoracic and abdominal cavities inspected for:



Actinobacillosis or TB

What must be inspected in all cattle at PM? Why?

Lymph nodes - Superficial inguinal, external and internal illiac, renal lymph node.

The LN act as sentinels to tell us if there is infection and how its progressing through the carcass.

What are the laws regarding inspection of pig carcasses?

From 1st June 2014 pig carcasses and offal of all ages only undergo visual inspection procedures.

Further inspection procedures only carried out if one of the following indicates a public health, animal health or animal welfare risk:

Check on FCI.

Check on any other data from holding of provenance.

AM OR PM findings.

What are the 4 outcomes of a PMI inspection?

1) No pathologies or abnormalities detected: Pass meat fit for human consumption- Health mark applied.

2) Local pathologies or abnormalities detected. Partially unfit for HC.

Part of carcase/offal disposed.

Rest health marked.

3) Generalised pathologies or abnormalities totally unfit for HC:

Health mark not applied.

FBO must voluntary surrender.

If total reject all body parts disposed of.

4) Detain meat for further inspection:

Under OV control.

Correlation essential.

Offline detention facilities.

What are some reasons for declaring meat/ offal unfit for human consumption in terms of where the meat derives from?

1) Meat derived from animals that have not undergone AM or PMI.

2) Animals dead before slaughter, stillborn, or slaughter <7 days.

3) Affected by a generalized disease - Septicaemia, pyaemia, toxaemia, viraemia, emaciated.

What are reasons indicated by the meat/offal that will lead to its rejection for HC?

1) Pathophysiological changes in the meat.

2) Anomalies in consistency.

3) Insufficient bleeding.

4) Organoleptic anomalies- boar taint.

5) Meat shows parasitic infestation.

What positive samples would declare an animals meat unfit for human consumption?

Positive sampling for:




Other reasons for meat being declared unfit for human consumption?

Meat results from trimming of sticking point.

Contains foreign bodies( except bullets in wild game)

Shows soiling, faecal or other contamination.

In the opinion of the OV it may constitute a risk to public or animal health.

Why does liver with fluke not go for human consumption?

Because legislation states that infestation with parasites can't go for human consumption!!!

What is applied to meat fit for human consumption?

What is applied to meat fit for human consumption?

Health mark.

Indicates its fit for HC.

What should the shape and size be of the health mark?

Oval ( square for emergency slaughter)

At least 6.5 cm wide, 4.5 cm high.

What must the health mark contain?

What must the health mark contain?

Country of origin.(UK, FR, IE etc)

The plants approval number.( 4 DIGITS)

Community mark (EC)

Applied by OV/MHI in slaughterhouse.

If we cut the carcase into halves, quarters or wholesale cuts what are the criteria for health marking?

Each part bears the mark.

Up to 6 marks.

How should the health mark be applied?

At time of PMI and line speed and facilites must allow.

With a food safe dye like chocolate brown.

Can be hot branded.

Blurred health marks unacceptable.

When should the health mark be withheld?

1) If animal or carcass did not undergo PMI or AMI.

2) Carcasses presented for inspection with visible contamination or gross pathology.

3) Carcasses produced in a slaughterhouse which the water supply is contaminated and a risk to public health exists.

4) Inadequate facilites to inspect.

5) Carcasses suffering from ND.

6) Meat declared unfit.

What are security measures for keeping the health mark out of the hands of illegal slaughter men?

Kept in secure lockable facilities when not in use.

Anyone possessing the stamp without authority of the OV is comitting an offence.

Who is responsible for the security of the health mark?


How do we prevent fraudulent use of the Health mark?

All stamps recorded in FSA daybook.

Time of issue.

Number of HM.

Time stamps returned.

What is the identification mark and what is it used for?

Applied to the wrapping and packaging of poultry meat, retail cuts of red meat, other foods of animal origin.

Indicates meat produced in an approved premises in accordance with legislation.

What are the requirements of the identification mark?

What are the requirements of the identification mark?


No size requirement.

Must contain country of origin.

The plant approval no.

The community mark.