Meat Product Health Supervision and Inspection Manual

Author: Xue Huiwen
Publisher:
Publish Date: 2003-01-01
Features: This book is compiled by Xue Huiwen, Associate Professor of the College of Veterinary Medicine, Gansu Agricultural University, and Standing Council Member of the Food Hygiene Branch of the Chinese Society of Animal Science and Veterinary Medicine. It is rich in content, strong in scientific rigor and practicality, and serves as a guiding reference tool for meat inspection work. It is suitable for frontline meat hygiene supervision and inspection personnel to read, and can also be referred to by readers in animal husbandry, veterinary medicine, epidemic prevention and control, and environmental protection departments, as well as faculty and students from relevant professional colleges. This book is compiled by Xue Huiwen, Associate Professor of the College of Veterinary Medicine, Gansu Agricultural University, and Standing Council Member of the Food Hygiene Branch of the Chinese Society of Animal Science and Veterinary Medicine. The content includes: the types, properties, sources, hazards, permissible limit standards, detection methods, and preventive measures for meat contamination; the sanitary supervision and inspection of slaughter and processing of meat-producing animals, covering the hygiene requirements of slaughter and processing enterprises, ante- and post-mortem inspections, identification and handling of common diseases, and disposal and sanitary disinfection of waste; the sanitary supervision and management of fresh meat, cut meat, stored meat, various meat products, aquatic products, and market meat, as well as the physicochemical and microbiological inspection techniques and methods for meat and meat products, totaling 23 chapters. The content is rich, scientifically rigorous and highly practical, serving as a guiding reference tool for meat inspection work. It is suitable for frontline meat hygiene supervision and inspection personnel to read, and can also be referred to by readers in animal husbandry, veterinary medicine, epidemic prevention and control, and environmental protection departments, as well as faculty and students from relevant professional colleges.