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World Health Organization : Organisation Mondiale de la Sante ; Serie de Monographies, Volume Number 33, (Part 2): Part II Ante-Mortem Care

By M. J. J. Houthuis, Dr Sc. V.

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Book Id: WPLBN0000103983
Format Type: PDF eBook
File Size: 0.7 MB
Reproduction Date: 2005
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Title: World Health Organization : Organisation Mondiale de la Sante ; Serie de Monographies, Volume Number 33, (Part 2): Part II Ante-Mortem Care  
Author: M. J. J. Houthuis, Dr Sc. V.
Volume:
Language: English
Subject: Health., Public health, Wellness programs
Collections: Medical Library Collection, World Health Collection
Historic
Publication Date:
Publisher: World Health Organization

Citation

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J. Houthuis, D. V. Sc, M. J. (n.d.). World Health Organization : Organisation Mondiale de la Sante ; Serie de Monographies, Volume Number 33, (Part 2). Retrieved from http://hawaiilibrary.net/


Description
Medical Reference Publication

Excerpt
Meat hygiene may be defined as expert supervision of all meat products with the object of providing wholesome meat for human consumption and preventing danger to public health. Inspection of meat has two aspects : examination of the Live animals on entry to the slaughterhouse (ante-mortem inspection), and examination of the carcass and any food products made from the meat after slaughter (post-mortem inspection).

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