Cuprins manual en 12 17

Controlul Produselor și Alimentelor de Origine Animală ● Manual universitar

CONTENTS Preface (RO) ............................................................................................

Introduction (EN) ......................................................................................

CHAPTER 1. ORGANIZING THE OFFICIAL CONTROL ACTIVITY OF PRODUCTS AND FOOD OF ANIMAL ORIGIN ......................................

1.1.

General aspects, brief historic overview ......................……....

1.2.

The institutional and legal frame of the field of veterinary public health ...........................................................................................

1.2.1. European regulations and activities in the field of veterinary public health: general description, elaboration, promotion and fields of application ................................................................................................

1.2.1.1. Programming and carrying out european missions of inspection, control and assessment within the field of veterinary public health: general description .......................................................................

1.2.1.2. European food law: general description ............................

1.2.1.3. National institutions and organisms with competencies within the field of public health: general presentation ..............................

1.2.1.4. Competencies of official veterinarians as related to the field of veterinary public health ................................................................

1.3.

The evolution of the field of the control of products and food of animal origin .....................................................…………..........

CHAPTER 2. THE OFFICIAL VETERINARY SANITARY CONTROL OF MEAT AND BYPRODUCTS ..............................................................

2.1.

Organizing the official veterinary sanitary control in slaughterhouses ....................................................................................

2.1.1. Structure, classification, organization and requirements applicable to slaughterhouses .................................................................

2.1.1.1. Structure and particularities of food processing plants from the meat chain .................................................................................

2.1.1.1.1.

Classification of slaughterhouses ..........................

2.1.1.1.2.

Organization and requirements applicable to slaughterhouses ......................................................................................

2.1.2. Sanitary slaughterhouse/sanitary hall .......................................

2.2.

Organizing and practising the official veterinary sanitary control activity in slaughterhouses .....................................................

2.2.1. Organizing the official veterinary sanitary control in slaughterhouses: general aspects ...........................................................

2.2.1.1. Pre-operational control ......................................................

2.2.1.2. Operational control ............................................................

2.2.1.3. Post-operational control ....................................................

12

Pag. 30 33 36 36 40

41

44 47 54 56 58 60 60 60 60 62 64 68 70 70 71 74 76

Controlul Produselor și Alimentelor de Origine Animală ● Manual universitar 2.2.2. Inspection and control of animals destined to be slaughtered for public consumption .............................................................................

2.2.2.1. Animal inspection and control on arrival ............................

2.2.2.1.1. The administrative exam ............................................

2.2.2.1.2. The ante-mortem health inspection ...........................

2.2.2.1.3. Information on the food chain ....................................

2.2.2.1.4. Measures and judgements consequent to exams performed on arrival/decisions regarding live animals .............................

2.2.2.1.5. The inspection and control of animals during conditioning ..............................................................................................

2.2.2.1.6. The inspection and control of animals before slaughter ..................................................................................................

2.2.2.2. Professional formation and competencies of the official auxiliary staff ............................................................................................

2.2.2.2.1.

Professional formation of the official auxiliary staff employed in slaughterhouses ..................................................................

2.2.2.2.2.

Competencies and activities performed by the official auxiliary staff working in slaughterhouses ....................................

2.2.2.3. Post-mortem health inspection ..............................

2.2.2.3.1.

General organization principles of the postmortem health inspection ……………………………........................……..

2.2.2.3.2.

Post-mortem health inspection in cattle ….......…..

2.2.2.3.3.

Post-mortem health inspection in equids …...........

2.2.2.3.4.

Post-mortem health inspection in swine ................

2.2.2.3.5.

Post-mortem health inspection in sheep and goats ........................................................................................................

2.2.2.4. Necessity/emergency slaughter outside the slaughterhouse ........................................................................................

2.3. Quality requirements for meat destined for public consumption ..........................................................................................

2.4. Decisions concerning meat and markup .................................

2.4.1. Decisions concerning meat .......................................................

2.4.2. Meat markup ……..………....……………………………………...

2.4.2.1. General principles of meat marking …....……...................

2.4.2.2. Marking fresh meat: definitions, main types of marks .......

2.5. Veterinary sanitary expertise in slaughterhouses in major infectious diseases ...............................................................................

2.5.1. Veterinary sanitary expertise in slaughterhouses for detecting major infectious zoonoses …….........……………………………………….

2.5.1.1. Veterinary sanitary expertise in tuberculosis ....................

2.5.1.2. Veterinary sanitary expertise in salmonellosis ..................

2.5.1.3. Veterinary sanitary expertise in anthrax ...........................

2.5.1.4. Veterinary sanitary expertise in listeriosis .........................

13

77 77 77 84 86 89 92 92 93 93 95 97 97 99 102 102 103 105 108 109 109 113 113 115 121 122 122 126 129 132

Controlul Produselor și Alimentelor de Origine Animală ● Manual universitar 2.5.1.5. Veterinary sanitary expertise in swine erysipelas .............

2.5.1.6. Veterinary sanitary expertise in brucellosis ......................

2.5.1.7. Veterinary sanitary expertise in leptospirosis ...................

2.5.1.8. Veterinary sanitary expertise in rabies ..............................

2.5.1.9. Veterinary sanitary expertise in botulism ..........................

2.5.1.10. Veterinary sanitary expertise in campylobacteriosis ......

2.5.1.11. Veterinary sanitary expertise in yersiniosis ....................

2.6. Veterinary sanitary expertise in slaughterhouses in main parasitic diseases ........…...............……………………………………….

2.6.1. Veterinary sanitary expertise for detecting main parasitic zoonoses ……...................…………….......................................…………

2.6.1.1. Veterinary sanitary expertise in trichinosis .......................

2.6.1.2. Veterinary sanitary expertise in muscular cysticercosis of swine ........................................................................................................

2.6.1.3. Veterinary sanitary expertise in muscular cysticercosis of cattle ........................................................................................................

2.6.1.4. Veterinary sanitary expertise in toxoplasmosis .................

2.6.1.5. Veterinary sanitary expertise in sarcocystosis ..................

2.6.2. Veterinary sanitary expertise in slaughterhouses for detecting parasitic diseases common to man and butcher animals ........................

2.6.2.1. Veterinary sanitary expertise in hydatidosis .....................

2.6.3. Veterinary sanitary expertise in slaughterhouses in major parasitic diseases non-transmissible to man ...........................................

2.6.3.1. Veterinary sanitary expertise in fasciolosis and dicrocoeliasis ...........................................................................................

2.6.3.2. Veterinary sanitary expertise in serosal cysticercoses ......

2.6.3.3. Veterinary sanitary expertise in pulmonary and gastrointestinal strongylatoses .................................................................

2.6.3.4. Veterinary sanitary expertise in ascariasis ........................

2.7. Official veterinary sanitary control of slaughterhouse byproducts .............................................................................................

2.7.1. Slaughterhouse byproducts: general description ......................

2.7.2. Slaughterhouse waste: description and hygienico-legal significance ..............................................................................................

2.7.2.1. S.N.C.U.: importance and classification ............................

2.7.2.2. 1st category material: description, significance and removal ....................................................................................................

2.7.2.2.1. Specified risk materials (S.R.M.): definition, description, marking and removal ............................................................

2.7.2.3. 2nd category material: description and removal .................

2.7.2.4. 3rd category material: description and removal ..................

CHAPTER 3. THE OFFICIAL VETERINARY SANITARY CONTROL OF POULTRY MEAT …...........................................................................

14

134 135 138 141 145 146 149 151 151 152 156 159 160 162 163 163 167 167 169 170 171 173 173 176 177 179 181 186 187 192

Controlul Produselor și Alimentelor de Origine Animală ● Manual universitar 3.1.

The poultry meat chain: general aspects .................................

3.2.

Particularities of structure and proximate composition of poultry meat ...........................................................................................

3.3.

Organizing the official veterinary sanitary control of the poultry meat chain .................................................................................

3.3.1. Official veterinary sanitary control in poultry slaughterhouses ..

3.3.1.1. Official veterinary sanitary control during poultry arrival in the slaughterhouse ..................................................................................

3.3.1.2. Official veterinary sanitary control of poultry at slaughter 3.3.1.2.1.

Meat expertise in major infectious diseases of slaughtered poultry ..................................................................................

3.3.1.2.2.

Meat expertise in major parasitic diseases of slaughtered poultry ..................................................................................

3.3.2. Official veterinary sanitary control in poultry meat cutting plants .......................................................................................................

3.3.3. Official veterinary sanitary control of poultry meat during the marketing phase ......................................................................................

CHAPTER 4. THE OFFICIAL VETERINARY SANITARY CONTROL OF TABLE EGGS ....................................................................................

4.1.

Egg production: present situation and perspectives …..........

4.2.

Structure and chemical composition of eggs …......................

4.2.1. Structure and chemical composition of the egg shell ……....

4.2.2. Structure and chemical composition of egg white .........……

4.2.3. Structure and chemical composition of egg yolk ……………

4.3.

The control of table eggs on the specific chain: objectives and activities ................................................……………………………..

4.3.1. The official veterinary sanitary control of eggs at the production site/primary production control .................………………….....

4.3.2. The official veterinary sanitary control of table eggs in packing centers …………….........…............………………………………..

4.3.2.1. Minimal requirements for EPC equipment ................…….

4.3.2.2. Classifying/sorting eggs by size and weight .....................

4.3.2.3. Egg labeling and packing ………............…………………..

4.3.2.4. Egg storage and delivery for consumption ….….....……...

4.3.3. The official veterinary sanitary control of eggs in industrial food plants specific to the chain …..........……………...............................

4.3.4. Controlling table eggs in commercialization/retailer units .....

4.4.

The risks associated with the consumption of eggs and egg products …..............................................................................................

4.5.

The aging of eggs: physico-chemical processes and ways of highlighter ..........................................................................................

4.6.

The alterations of eggs: generalities, microflora involved, alteration types and modalities to prevent ..........................................

15

192 195 198 199 199 203 207 213 214 218 222 222 227 229 231 234 236 236 238 239 240 241 242 243 246 250 252 254

Controlul Produselor și Alimentelor de Origine Animală ● Manual universitar CHAPTER 5. THE VETERINARY SANITARY CONTROL OF FISH AND FISHERIES PRODUCTS .........................................………….........

5.1.

Aquaculture and fishing at world level: general description 5.2.

Aquaculture and fishing in the European Union and Romania .................................................................................................

5.3.

Major fish species destined for national and international marketing …………...………………………………………………………...

5.3.1. Major species of fish destined for public consumption .........

5.3.1.1. Major species of saltwater fish: description and importance ...............................................................................................

5.3.1.2. Major species of freshwater fish: description and importance ...............................................................................................

5.4.

Fish meat: structure, composition, nutritional and biological value …………..........................................................................…...........

5.5. Organizing and carrying out the official control on the fish and fisheries products chain …….................................................……

5.5.1. Units and activities subject to official control: general aspects .....................................................................................................

5.5.2. Official control on the food chain: objectives and activities ...

5.5.3. Minimal requirements applicable to fish depending on the presentation/marketing modality ..............................................................

5.6. The risks associated to the fish and fisheries products chain .......................................................................................................

5.6.1. Biologic risks as related to fish and fisheries products .........

5.6.1.1. Microbial risks as related to fish and fisheries products ...

5.6.1.2. Parasitic risks as related to fish and fisheries products ....

5.6.2. Toxic or other risks as related to the consumption of fish meat ……………....................................................…………….................

5.7.

Official veterinary sanitary control of fish roe .........................

5.7.1. Composition and nutritional value of fish roe .................……

CAPITOLUL 6. THE OFFICIAL VETERINARY SANITARY CONTROL OF CERTAIN AQUATIC ANIMALS ........................................................

6.1.

Veterinary sanitary control of certain aquatic animals/beings: general facts ...............................................................

6.2.

Official veterinary sanitary control of batrachians .................

6.3.

Official veterinary sanitary control of certain types of seafood ...................................................................................................

6.3.1. Official veterinary sanitary control of bivalve molluscs .........

6.3.2. Official veterinary sanitary control of cephalopods ...............

6.3.3. Official veterinary sanitary control of crustaceans ................

6.4.

Risks associated with seafood consumption ..........................

CHAPTER 7. THE OFFICIAL VETERINARY SANITARY CONTROL OF GAME ................................................................................................

16

264 264 267 268 269 269 276 282 286 286 289 290 296 297 297 311 330 339 341 347 347 348 354 355 361 364 372 382

Controlul Produselor și Alimentelor de Origine Animală ● Manual universitar 7.1.

National cynegetic real estate and cynegetic fauna: general description, present situation and perspectives ................................

7.1.1. National cynegetic real estate: general description, present situation and perspectives .....………………………………………………..

7.1.2. Fauna of cynegtic interest: general description, present situation and perspectives …...…………………………..…………………..

7.1.2.1. Fauna of cynegetic interest: generalities ..........................

7.1.3. Main game species of economic interest in Romania: general presentation ................................................................................

7.1.3.1. Main mammal species of cynegetic interest in Romania ..

7.1.3.2. Main aviary species of cynegetic interest in Romania ......

7.2.

Official veterinary sanitary control of the game chain ...........

7.2.1. The official veterinary sanitary control during wild game collection ..................................................................................................

7.2.1.1. Manipulating, examining and transporting big game ........

7.2.1.2. Manipulating, examining and transporting small game ......

7.2.2. The control and expertise of wild game in veterinary sanitary authorized units specific to the chain .........................................

7.2.2.1. Post-mortem health inspection of game meat: principles and proceedings ......................................................................................

7.3.

Risks concerning public health as related to collecting, manipulation and consumption of game meat ...................................

BIBLIOGRAPHY .....................................................................................

17

382 382 384 384 390 390 398 402 403 404 408 409 409 412 419