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Relevant factors in the ante-mortem health inspection of poultry.

Author(s) : ELLERBROEK L.

Summary

Ante-mortem health inspection starting on the farm should be regarded as the final step in preharvest inspection programmes. The farm can be seen as the first link in the hygienic production of poultry meat. On-farm pathogen control should involve using Hazard Analysis Critical Control Point (HACCP) methods. A practical ante-mortem health inspection system would incorporate the examination of the fattening broiler flock in the second and fifth week by a veterinarian and the farmer to assess the application of good husbandry practices and to record mortality and weight gain. The inspection of a fattening broiler flock within 72 h of slaughter should include documentation, clinical inspection and further investigations in suspect cases.

Details

  • Original title: Relevant factors in the ante-mortem health inspection of poultry.
  • Record ID : 2000-3093
  • Languages: English
  • Source: Factors affecting the microbial quality of meat. 1. Disease status, production methods and transportation of the live animal. Concerted Action CT94-1456.
  • Publication date: 1996
  • Document available for consultation in the library of the IIR headquarters only.

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