Manual on Meat Inspection for Developing Countries: What You Need to Know
Meat inspection is a vital activity that ensures the safety and quality of meat products for human consumption. It involves the examination of animals before and after slaughter to detect any signs of disease or abnormality that may pose a risk to public health or animal welfare. Meat inspection also helps to monitor and control animal diseases and to verify compliance with animal welfare standards.
If you are interested in learning more about meat inspection in developing countries, you may want to download the Manual on Meat Inspection for Developing Countries, a comprehensive guide that covers all aspects of this topic. This manual was prepared by an experienced meat inspection specialist as the main author in cooperation with meat inspection experts from four regions: Asia and Pacific, Africa, Latin America, and the Near East. It was published by the Food and Agriculture Organization of the United Nations (FAO) in 1994 and reprinted in 2000.
manual on meat inspection for developing countries pdf download
The manual provides practical information on meat inspection procedures, general pathological conditions, specific diseases and conditions affecting food animals, meat quality and hygiene, and meat preservation methods. It also explains the Hazard Analysis Critical Control Point (HACCP) concept in meat inspection, a preventive approach that identifies and controls potential hazards throughout the food production process. The manual is intended for use by veterinarians, meat inspectors, meat technologists, and other professionals involved in meat production and control in developing countries.
You can access the manual online for free at . The manual is divided into four chapters and has a total of 337 pages. The following sections will give you an overview of each chapter and some of the key points covered in them.
Meat Inspection ProceduresMeat Inspection Procedures
This chapter describes the basic principles and guidelines for conducting antemortem and postmortem inspection of food animals, such as cattle, sheep, goats, pigs, horses, camels, and buffaloes. It also covers the inspection of poultry, game animals, farmed game, and ostriches. The chapter explains the objectives, methods, and criteria for each type of inspection, as well as the common abnormalities and defects that may be encountered. It also provides instructions on how to supervise the hygienic dressing of carcasses and how to apply the HACCP concept in meat inspection.
Some of the main points covered in this chapter are:
Antemortem inspection is the examination of live animals before slaughter to assess their health status, identify any signs of disease or injury, and determine their fitness for human consumption. Antemortem inspection also helps to prevent the spread of animal diseases and to ensure animal welfare. Antemortem inspection should be carried out by a veterinarian or a trained meat inspector at the farm or at the slaughterhouse. The inspector should observe the animals' behavior, appearance, movement, and body condition, as well as check their identification, vaccination records, and health certificates. The inspector should also examine the animals' mouth, eyes, ears, nose, skin, lymph nodes, udder or testicles, anus, and genital organs. The inspector should segregate any animals that show signs of disease or abnormality and mark them for further examination or disposal.
Postmortem inspection is the examination of carcasses and organs after slaughter to detect any lesions or changes that may affect the safety or quality of meat products. Postmortem inspection also helps to confirm or rule out any suspicions raised during antemortem inspection and to collect samples for laboratory testing if needed. Postmortem inspection should be carried out by a veterinarian or a trained meat inspector at the slaughterhouse. The inspector should follow a systematic procedure that includes incising, palpating, and observing the carcass and its parts. The inspector should pay special attention to the head, tongue, brain, eyes, lymph nodes, lungs, heart, liver, spleen, kidneys, bladder, intestines, stomachs or rumen, pancreas, gallbladder, and reproductive organs. The inspector should also check for any signs of bruising, hemorrhage, contamination, or spoilage. The inspector should classify the carcasses and organs according to their suitability for human consumption and mark them accordingly.
Supervision of hygienic dressing of carcasses is the oversight of the operations involved in removing the skin, hair, feathers, hooves, horns, and viscera from the carcasses and preparing them for chilling or further processing. Supervision of hygienic dressing of carcasses aims to prevent or minimize contamination and spoilage of meat products and to ensure compliance with hygiene standards. Supervision of hygienic dressing of carcasses should be carried out by a veterinarian or a trained meat inspector at the slaughterhouse. The inspector should monitor the cleanliness and sanitation of the personnel, equipment, and premises involved in dressing operations. The inspector should also verify that the dressing operations are performed in a proper sequence and manner that avoid cross-contamination and damage to the carcasses and organs.
HACCP concept in meat inspection is a preventive approach that identifies and controls potential hazards throughout the food production process from farm to fork. HACCP stands for Hazard Analysis Critical Control Point and involves seven principles: 1) conducting a hazard analysis; 2) identifying critical control points (CCPs); 3) establishing critical limits; 4) monitoring CCPs; 5) taking corrective actions; 6) verifying the effectiveness of the system; and 7) keeping records. HACCP concept in meat inspection aims to ensure that meat products are safe, wholesome, and meet quality specifications. HACCP concept in meat inspection requires the collaboration of all stakeholders involved in meat production and control, including farmers, transporters, slaughterhouse operators, meat inspectors, meat processors, distributors, and consumers.
Specific Diseases and Conditions Affecting Food Animals
This chapter describes the specific diseases and conditions that may affect the carcasses and organs of food animals and that may have an impact on the safety or quality of meat products. It explains the causes, symptoms, diagnosis, and significance of each disease or condition, as well as the appropriate actions to be taken by the meat inspector. The chapter covers a wide range of diseases and conditions, such as bacterial diseases, viral diseases, parasitic diseases, fungal diseases, prion diseases, nutritional and metabolic diseases, and congenital anomalies and hereditary defects.
Some of the main points covered in this chapter are:
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Manual on meat inspection for developing countries chapter 1 pdf
Meat inspection antemortem and postmortem examination for developing countries pdf
Manual on meat inspection for developing countries chapter 2 pdf
Meat inspection general pathological conditions for developing countries pdf
Manual on meat inspection for developing countries chapter 3 pdf
Meat inspection diseases of food animals in developing countries pdf
Manual on meat inspection for developing countries chapter 4 pdf
Meat inspection diseases transmissible to humans in developing countries pdf
Manual on meat inspection for developing countries chapter 5 pdf
Meat inspection diseases of poultry in developing countries pdf
Manual on meat inspection for developing countries chapter 6 pdf
Meat inspection diseases of game animals in developing countries pdf
Manual on meat inspection for developing countries chapter 7 pdf
Meat inspection diseases of farmed game in developing countries pdf
Manual on meat inspection for developing countries chapter 8 pdf
Meat inspection diseases of ostriches in developing countries pdf
Manual on meat inspection for developing countries chapter 9 pdf
Meat inspection judgement and disposal of carcasses and organs in developing countries pdf
Manual on meat inspection for developing countries chapter 10 pdf
Meat inspection hygiene and sanitation in slaughterhouses in developing countries pdf
Manual on meat inspection for developing countries chapter 11 pdf
Meat inspection quality control and assurance in slaughterhouses in developing countries pdf
Manual on meat inspection for developing countries references and further reading list pdf
Meat inspection glossary of terms and definitions in developing countries pdf
Manual on meat inspection for developing countries annexes and appendices list pdf
Meat inspection sample forms and certificates in developing countries pdf
Manual on meat inspection for developing countries illustrations list and index list pdf
Bacterial diseases are caused by bacteria, which are microscopic organisms that can multiply rapidly and produce toxins or damage tissues. Bacterial diseases may affect one or more organs or systems of the body and may cause acute or chronic infections. Some bacterial diseases may be transmitted from animals to humans or vice versa, such as anthrax, brucellosis, tuberculosis, leptospirosis, salmonellosis, and campylobacteriosis. The meat inspector should be able to recognize the clinical signs and lesions of bacterial diseases and to collect samples for laboratory confirmation if needed. The meat inspector should also apply the relevant measures to prevent or control the spread of bacterial diseases, such as vaccination, quarantine, disinfection, and condemnation.
Viral diseases are caused by viruses, which are submicroscopic particles that can infect cells and alter their functions. Viral diseases may affect one or more organs or systems of the body and may cause acute or chronic infections. Some viral diseases may be transmitted from animals to humans or vice versa, such as foot-and-mouth disease, rabies, African swine fever, avian influenza, and coronavirus disease 2019 (COVID-19). The meat inspector should be able to recognize the clinical signs and lesions of viral diseases and to collect samples for laboratory confirmation if needed. The meat inspector should also apply the relevant measures to prevent or control the spread of viral diseases, such as vaccination, quarantine, disinfection, and condemnation.
Parasitic diseases are caused by parasites, which are organisms that live on or in another organism (host) and derive nourishment from it. Parasites may be external (ectoparasites) or internal (endoparasites) and may affect one or more organs or systems of the body. Some parasitic diseases may be transmitted from animals to humans or vice versa, such as cysticercosis, echinococcosis, trichinellosis, toxoplasmosis, and giardiasis. The meat inspector should be able to recognize the clinical signs and lesions of parasitic diseases and to collect samples for laboratory confirmation if needed. The meat inspector should also apply the relevant measures to prevent or control the spread of parasitic diseases, such as deworming, quarantine, disinfection, and condemnation.
Specific Diseases and Conditions Affecting Food Animals
This chapter describes the specific diseases and conditions that may affect the carcasses and organs of food animals and that may have an impact on the safety or quality of meat products. It explains the causes, symptoms, diagnosis, and significance of each disease or condition, as well as the appropriate actions to be taken by the meat inspector. The chapter covers a wide range of diseases and conditions, such as bacterial diseases, viral diseases, parasitic diseases, fungal diseases, prion diseases, nutritional and metabolic diseases, and congenital anomalies and hereditary defects.
Some of the main points covered in this chapter are:
Bacterial diseases are caused by bacteria, which are microscopic organisms that can multiply rapidly and produce toxins or damage tissues. Bacterial diseases may affect one or more organs or systems of the body and may cause acute or chronic infections. Some bacterial diseases may be transmitted from animals to humans or vice versa, such as anthrax, brucellosis, tuberculosis, leptospirosis, salmonellosis, and campylobacteriosis. The meat inspector should be able to recognize the clinical signs and lesions of bacterial diseases and to collect samples for laboratory confirmation if needed. The meat inspector should also apply the relevant measures to prevent or control the spread of bacterial diseases, such as vaccination, quarantine, disinfection, and condemnation.
Viral diseases are caused by viruses, which are submicroscopic particles that can infect cells and alter their functions. Viral diseases may affect one or more organs or systems of the body and may cause acute or chronic infections. Some viral diseases may be transmitted from animals to humans or vice versa, such as foot-and-mouth disease, rabies, African swine fever, avian influenza, and coronavirus disease 2019 (COVID-19). The meat inspector should be able to recognize the clinical signs and lesions of viral diseases and to collect samples for laboratory confirmation if needed. The meat inspector should also apply the relevant measures to prevent or control the spread of viral diseases, such as vaccination, quarantine, disinfection, and condemnation.
Parasitic diseases are caused by parasites, which are organisms that live on or in another organism (host) and derive nourishment from it. Parasites may be external (ectoparasites) or internal (endoparasites) and may affect one or more organs or systems of the body. Some parasitic diseases may be transmitted from animals to humans or vice versa, such as cysticercosis, echinococcosis, trichinellosis, toxoplasmosis, and giardiasis. The meat inspector should be able to recognize the clinical signs and lesions of parasitic diseases and to collect samples for laboratory confirmation if needed. The meat inspector should also apply the relevant measures to prevent or control the spread of parasitic diseases, such as deworming, quarantine, disinfection, and condemnation.
Fungal diseases are caused by fungi, which are microscopic organisms that can grow on organic matter and produce spores. Fungal diseases may affect one or more organs or systems of the body and may cause acute or chronic infections. Some fungal diseases may be transmitted from animals to humans or vice versa, such as mycotoxicosis, which is a poisoning caused by ingesting moldy feed or food. The meat inspector should be able to recognize the clinical signs and lesions of fungal diseases and to collect samples for laboratory confirmation if needed. The meat inspector should also apply the relevant measures to prevent or control the spread of fungal diseases, such as quarantine, disinfection, and condemnation.
Prion diseases are caused by prions, which are abnormal proteins that can induce other normal proteins to change their shape and function. Prion diseases may affect the nervous system of animals and humans and cause fatal degenerative disorders. The most well-known prion disease is bovine spongiform encephalopathy (BSE), also known as mad cow disease, which can be transmitted to humans through consumption of contaminated beef products and cause variant Creutzfeldt-Jakob disease (vCJD). The meat inspector should be able to recognize the clinical signs and lesions of prion diseases and to collect samples for laboratory confirmation if needed. The meat inspector should also apply the relevant measures to prevent or control the spread of prion diseases, such as banning specified risk materials (SRMs), testing cattle for BSE, and tracing animal movements.
Specific Diseases and Conditions Affecting Food Animals
This chapter describes the specific diseases and conditions that may affect the carcasses and organs of food animals and that may have an impact on the safety or quality of meat products. It explains the causes, symptoms, diagnosis, and significance of each disease or condition, as well as the appropriate actions to be taken by the meat inspector. The chapter covers a wide range of diseases and conditions, such as bacterial diseases, viral diseases, parasitic diseases, fungal diseases, prion diseases, nutritional and metabolic diseases, and congenital anomalies and hereditary defects.
Some of the main points covered in this chapter are:
Bacterial diseases are caused by bacteria, which are microscopic organisms that can multiply rapidly and produce toxins or damage tissues. Bacterial diseases may affect one or more organs or systems of the body and may cause acute or chronic infections. Some bacterial diseases may be transmitted from animals to humans or vice versa, such as anthrax, brucellosis, tuberculosis, leptospirosis, salmonellosis, and campylobacteriosis. The meat inspector should be able to recognize the clinical signs and lesions of bacterial diseases and to collect samples for laboratory confirmation if needed. The meat inspector should also apply the relevant measures to prevent or control the spread of bacterial diseases, such as vaccination, quarantine, disinfection, and condemnation.
Viral diseases are caused by viruses, which are submicroscopic particles that can infect cells and alter their functions. Viral diseases may affect one or more organs or systems of the body and may cause acute or chronic infections. Some viral diseases may be transmitted from animals to humans or vice versa, such as foot-and-mouth disease, rabies, African swine fever, avian influenza, and coronavirus disease 2019 (COVID-19). The meat inspector should be able to recognize the clinical signs and lesions of viral diseases and to collect samples for laboratory confirmation if needed. The meat inspector should also apply the relevant measures to prevent or control the spread of viral diseases, such as vaccination, quarantine, disinfection, and condemnation.
Parasitic diseases are caused by parasites, which are organisms that live on or in another organism (host) and derive nourishment from it. Parasites may be external (ectoparasites) or internal (endoparasites) and may affect one or more organs or systems of the body. Some parasitic diseases may be transmitted from animals to humans or vice versa, such as cysticercosis, echinococcosis, trichinellosis, toxoplasmosis, and giardiasis. The meat inspector should be able to recognize the clinical signs and lesions of parasitic diseases and to collect samples for laboratory confirmation if needed. The meat inspector should also apply the relevant measures to prevent or control the spread of parasitic diseases, such as deworming, quarantine, disinfection, and condemnation.
Fungal diseases are caused by fungi, which are microscopic organisms that can grow on organic matter and produce spores. Fungal diseases may affect one or more organs or systems of the body and may cause acute or chronic infections. Some fungal diseases may be transmitted from animals to humans or vice versa, such as mycotoxicosis, which is a poisoning caused by ingesting moldy feed or food. The meat inspector should be able to recognize the clinical signs and lesions of fungal diseases and to collect samples for laboratory confirmation if needed. The meat inspector should also apply the relevant measures to prevent or control the spread of fungal diseases, such as quarantine, disinfection, and condemnation.
Prion diseases are caused by prions, which are abnormal proteins that can induce other normal proteins to change their shape and function. Prion diseases may affect the nervous system of animals and humans and cause fatal degenerative disorders. The most well-known prion disease is bovine spongiform encephalopathy (BSE), also known as mad cow disease, which can be transmitted to humans through consumption of contaminated beef products and cause variant Creutzfeldt-Jakob disease (vCJD). The meat inspector should be able to recognize the clinical signs and lesions of prion diseases and to collect samples for laboratory confirmation if needed. The meat inspector should also apply the relevant measures to prevent or control the spread of prion diseases, such as banning specified risk materials (SRMs), testing cattle for BSE, and tracing animal movements.
Nutritional and metabolic diseases are caused by deficiencies, excesses, or imbalances of nutrients or metabolites in the body. Nutritional and metabolic diseases may affect one or more organs or systems of the body and cause various disorders. Some nutritional and metabolic diseases may be transmitted from animals to humans or vice versa, such as ketosis, white muscle disease, and goiter. The meat inspector should be able to recognize the clinical signs and lesions of nutritional and metabolic diseases and to collect samples for laboratory confirmation if needed. The meat inspector should also apply the relevant measures to prevent or control the occurrence of nutritional and metabolic diseases, such as providing adequate feed, water, and minerals to the animals, and avoiding stress or overfeeding.
Congenital anomalies and hereditary defects are abnormalities that are present at birth or inherited from the parents. Congenital anomalies and hereditary defects may affect one or more organs or systems of the body and cause various deformities or dysfunctions. Some congenital anomalies and hereditary defects may be transmitted from animals to humans or vice versa, such as atresia ani, cleft palate, and porphyria. The meat inspector should be able to recognize the clinical signs and lesions of congenital anomalies and hereditary defects and to collect samples for laboratory confirmation if needed. The meat inspector should also apply the relevant measures to prevent or control the occurrence of congenital anomalies and hereditary defects, such as selecting healthy breeding animals, avoiding inbreeding, and monitoring prenatal development.
Meat Quality and Hygiene
This chapter describes the factors that affect the quality and hygiene of meat products and the methods that can be used to preserve them. It explains the physical, chemical, and microbiological changes that occur in meat products during storage and processing and how they can influence the appearance, texture, flavor, nutritive value, and safety of meat products. It also provides practical information on how to prevent or minimize meat spoilage and contamination and how to extend the shelf life of meat products. The chapter covers topics such as pre-slaughter stress, stunning methods, bleeding efficiency, carcass chilling and ageing, microbial spoilage, chemical spoilage, physical spoilage, refrigeration, freezing, salting, curing, smoking, drying, and microbiological criteria for meat.
Some of the main points covered in this chapter are:
Pre-slaughter stress is the stress experienced by animals before slaughter due to factors such as transport, handling, fasting, noise, crowding, mixing, or climatic conditions. Pre-slaughter stress may affect the quality of meat products by causing changes in muscle metabolism, glycogen depletion, pH decline, and water-holding capacity. Pre-slaughter stress may result in meat quality defects such as pale, soft, and exudative (PSE) meat or dark, firm, and dry (DFD) meat. The meat inspector should be able to recognize the signs of pre-slaughter stress and its effects on meat quality and to collect samples for laboratory analysis if needed. The meat inspector should also apply the relevant measures to prevent or reduce pre-slaughter stress, such as providing adequate transport, handling, and lairage conditions for the animals.
Stunning methods are the methods used to render animals unconscious before slaughter to ensure humane killing and bleeding. Stunning methods may affect the quality of meat products by causing changes in muscle contraction, blood circulation, and enzyme activity. Stunning methods may result in meat quality defects such as blood splashes, hematomas, or rigor mortis. The meat inspector should be able to recognize the signs of effective stunning and its effects on meat quality and to collect samples for laboratory analysis if needed. The meat inspector should also apply the relevant measures to ensure proper stunning of animals, such as using appropriate equipment, techniques, and parameters for each species.
Bleeding efficiency is the percentage of blood that is removed from the carcass during slaughter. Bleeding efficiency may affect the quality of meat products by influencing the color, tenderness, juiciness, and shelf life of meat products. Bleeding efficiency may also affect the safety of meat products by influencing the microbial load and spoilage potential of meat products. The meat inspector should be able to measure the bleeding efficiency and its effects on meat quality and safety and to collect samples for laboratory analysis if needed. The meat inspector should also apply the relevant measures to ensure optimal bleeding efficiency, such as cutting the major blood vessels in the neck or chest region, avoiding damage to other organs or tissues, and allowing sufficient time for bleeding.
Meat Quality and Hygiene
This chapter describes the factors that affect the quality and hygiene of meat products and the methods that can be used to preserve them. It explains the physical, chemical, and microbiological changes that occur in meat products during storage and processing and how they can influence the appearance, texture, flavor, nutritive value, and safety of meat products. It also provides practical information on how to prevent or minimize meat spoilage and contamination and how to extend the shelf life of meat products. The chapter covers topics such as pre-slaughter stress, stunning methods, bleeding efficiency, carcass chilling and ageing, microbial spoilage, chemical spoilage, physical spoilage, refrigeration, freezing, salting, curing, smoking, drying, and microbiological criteria for meat.
Some of the main points covered in this chapter are:
Pre-slaughter stress is the stress experienced by animals before slaughter due to factors such as transport, handling, fasting, noise, crowding, mixing, or climatic conditions. Pre-slaughter stress may affect the quality of meat products by causing changes in muscle metabolism, glycogen depletion, pH decline, and water-holding capacity. Pre-slaughter stress may result in meat quality defects such as pale, soft, and exudative (PSE) meat or dark, firm, and dry (DFD) meat. The meat inspector should be able to recognize the signs of pre-slaughter stress and its effects on meat quality and to collect samples for laboratory analysis if needed. The meat inspector should also apply the relevant measures to prevent or reduce pre-slaughter stress, such as providing adequate transport, handling, and lairage conditions for the animals.
Stunning methods are the methods used to render animals unconscious before slaughter to ensure humane killing and bleeding. Stunning methods may affect the quality of meat products by causing changes in muscle contraction, blood circulation, and enzyme activity. Stunning methods may result in meat quality defects such as blood splashes, hematomas, or rigor mortis. The meat inspector should be able to recognize the signs of effective stunning and its effects on meat quality and to collect samples for laboratory analysis if needed. The meat inspector should also apply the relevant measures to ensure proper stunning of animals, such as using appropriate equipment, techniques, and parameters for each species.
Bleeding efficiency is the percentage of blood that is removed from the carcass during slaughter. Bleeding efficiency may affect the quality of meat products by influencing the color, tenderness, juiciness, and shelf life of meat products. Bleeding efficiency may also affect the safety of meat products by influencing the microbial load and spoilage potential of meat products. The meat inspector should be able to measure the bleeding efficiency and its effects on meat quality and safety and to collect samples for laboratory analysis if needed. The meat inspector should also apply the relevant measures to ensure optimal bleeding efficiency, such as cutting the major blood vessels in the neck or chest region, avoiding damage to other organs or tissues, and allowing sufficient time for bleeding.
Carcass chilling and ageing is the process of lowering the temperature of the carcass after slaughter to prevent microbial growth and enzymatic activity. Carcass chilling and ageing may affect the quality of meat products by influencing the color, tenderness, juiciness, and flavor of meat products. Carcass chilling and ageing may also affect the safety of meat products by influencing the microbial load and spoilage potential of meat products. The meat inspector should be able to monitor the carcass chilling and ageing process and its effects on meat quality and safety and to collect samples for laboratory analysis if needed. The meat inspector should also apply the relevant measures to ensure optimal carcass chilling and ageing conditions, such as using appropriate equipment, techniques, and parameters for each species.
The chapter also covers other factors that affect the quality and hygiene of meat products and the methods that can be used to preserve them, such as microbial spoilage, chemical spoilage, physical spoilage, refrigeration, freezing, salting, curing, smoking, drying, and microbiological criteria for meat. The meat inspector should be familiar with these factors and methods and their implications for meat safety and quality.
Conclusion
In conclusion, meat inspection is a vital activity that ensures the safety and quality of meat products for human consumption. Meat inspection involves the examination of animals before and after slaughter to detect any signs of disease or abnormality that may pose a risk to public health or animal welfare. Meat inspection also helps to monitor and control animal diseases and to verify compliance with animal welfare standards.
If you want to learn more about meat inspection in developing countries, you may want to download the Manual on Meat Inspection for Developing Countries, a comprehensive guide that covers all aspects of this topic. The manual provides practical information on meat inspection procedures, general pathological conditions, specific diseases and conditions affecting food animals, meat quality and hygiene, and meat preservation methods. It also explains the HACCP concept in meat inspection, a preventive approach that identifies and controls potential hazards throughout the food production process.
You can access the manual online for free at . The manual is divided into four chapters and has a total of 337 pages. We hope that this article has given you an overview of the manual and some of the key points covered in it.
FAQs
Here are some frequently asked questions about the manual on meat inspection for developing countries:
Who is the target audience of the manual?
The manual is intended for use by veterinarians, meat inspectors, meat technologists, and other professionals involved in meat production and control in developing countries.
What are the main objectives of the manual?
The main objectives of the manual are to provide practical information on meat inspection in developing countries, to promote uniformity and standardization of meat inspection procedures and criteria, and to enhance the competence and performance of meat inspection personnel.
What are the main sources of information used in the manual?
The main sources of information used in the manual are the FAO/WHO Codex Alimentarius Commission standards and guidelines on meat hygiene and inspection, the OIE Terrestrial Animal Health Code and Manual of Diagnostic Tests and Vaccines for Terrestrial Animals, and the relevant scientific literature and expert opinions.
How can I provide feedback or suggestions on the manual?
You can provide feedback or suggestions on the manual by contacting the FAO Animal Production and Health Division at .
Where can I find more resources on meat inspection and related topics?
You can find more resources on meat inspection and related topics at , which is the FAO website on animal production and health.
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