Hygiene of slaughter animals and meat 1

Course: Hygiene of slaughter animals and meat 1 (lectures – 15 hours; laboratory classes – 39  hours; practical training in slaughterhouse – 6 hours)

Name and surname of the lecturer: Michał Gondek

E-mail: michal.gondek@up.lublin.pl

Place of office: Department of Food Hygiene of Animal Origin.

Collegium Veterinarium building, Akademicka 12 St. 2nd  floor, room no. 336.

  • Classes – room no. 233, Collegium Veterinarium building, Akademicka 12 St. (every Thursday, 11:30 am – 14.00 pm)
  • Lectures – lecture hall A, Collegium Veterinarium building, Akademicka 12 St. (every Wednesday, 09:45 am – 10.30 am)

White lab coat is necessary during the laboratory classes (including first meeting).

Detailed schedule of the lectures and classes is available below.

  • Thematic scope (lectures)

    Date

    Thematic scope (lectures)

    October 4, 2021

    Course introduction. Hygiene of slaughter animals and meat – general information about the course. Thematic scope of the lectures (semester 1). Lecture knowledge requirements and its verification.

    Hygiene-definition and sections.

    October 11, 2021

    Food hygiene – definition. Food safety- definition and main principles. Food production in the world. Food security.

    October 18, 2021

    History of human nutrition and food inspection. Healthy eating pyramid.

    Veterinary meat hygiene inspection – objectives.

    October 25, 2021

    Slaughter animals (food producing animals) – definitions and classification.

    November 8, 2021

    Slaughter value and slaughter value indicators.  Factors determining the quantity and quality of slaughter raw materials.

    November 15, 2021

    Human slaughter – definitions and principles. Pre-slaughter handling.

    Slaughter technology part 1: methods of stunning.

    November 22, 2021

    Slaughter technology – part 2: pithing, bleeding, scalding, evisceration and dressing.

    November 29, 2021

    Slaughter value assessment methods.

    December 6, 2021

    Slaughter animals turnover (from farm to slaughter) – part 1

    December 13, 2021

    Slaughter animals turnover (from farm to slaughter) – part 2.

    December 20, 2021

    Primal and sub-primal cuts – part 1: cattle and pigs.

    January 10, 2022

    Primal and sub-primal cuts – part 2: lambs and horses.

    January 17, 2022

    Slaughterhouse construction – part 1.

    January 24, 2022

    Slaughterhouse construction – part 2.

    January 30, 2022

    Meat establishment approval – European Union requirements

  • Thematic scope (classes)

    Date

    Thematic scope (classes)

    October 4, 2021

    Course introduction. Occupational health and safety. Recommendations for students of veterinary in connection with participation in laboratory classes and classes in slaughterhouse.

    Sanitary-veterinary regulations in the examination of slaughter animals and meat. Main definitions from European-food-legal-acts.

    October 11, 2021

    Ante-mortem examination of slaughter animals.

    October 18, 2021

    Post-mortem examination of bovine animals.

    October 25, 2021

    Post-mortem examination of bovine animals – continuation.

    Post-mortem examination of young bovine animals.

    November 8, 2021

    Post-mortem examination of domestic swine.

    November 15, 2021

    Post-mortem examination of domestic sheep and goats. Post-mortem examination of domestic solipeds.

    November 22, 2021

    Student’s knowledge evaluation (written midterm test)

    November 29, 2021

    Practical classes in slaughterhouse*

    December 6, 2021

    Practical classes in slaughterhouse*

    December 13, 2021

    Trichinella and trichinellosis – parasite biology; taxonomy; modes of transmission; infectivity, antibody response and immunopathology in pigs. Trichinella-like structures – differentiation.

    December 20, 2021

    Compression method (trichinoscopy) for the detection of Trichinella spp. in muscles. Sample collection, principles, methodology and method limitations.

    COMMISSION IMPLEMENTING REGULATION (EU) 2015/1375 of 10 August 2015 laying down specific rules on official controls for Trichinella in meat and ISO 18743:2015 – introduction.

    January 10, 2022

    Reference method of Trichinella detection in meat – Magnetic stirrer method for pooled sample digestion. Sample collection, apparatus and reagents, principles and methodology.

    January 17, 2022

    Student’s knowledge evaluation (written midterm test)

    January 24, 2022

    Veterinary-sanitary examination of slaughter poultry

    January 30, 2022

    Meat poultry production technology. Summary of the classes. Completion of the course.

    these dates may change, depending on the availability of the slaughterhouse (detailed information will be provided during the course)