Guide for treatment of stomachs and intestines as edible meat co-products

• 발행기관: 한국예방수의학회
• 저자명: Young Ju Lee
• 간행물 정보: 『Journal of Preventive Veterinary Medicine』Vol.39, No.2, 75~79쪽, 전체 5쪽
• 주제분류: 의약학 > 기타의약학
• 파일형태: PDF
• 발행일자: 2015.06.30

영문 초록

Edible meat co-products (ECoPs) have recently received significant attention, particularly those for human consumption, because of the nutritional advantages of by-products and the worldwide emphasis on reducing economical loss by wasting. According to the regulations of the Animal and Plant Quarantine Agency in Korea, Korean edible by-products include more diverse internal organs than other nations, such as liver, lung, heart, stomach, pancreas, spleen, kidney, small intestine and colon, but there are no specific regulations for processing these by-products in Korea. Food borne pathogens such as salmonella, campylobacter and E.coli commonly reside in the gut flora of animals, including those that are clinically healthy. It is therefore very important that hygiene requirements are followed when stomachs and intestines are treated for human consumption, in order to prevent these pathogens passing into the human food chain. The requirements for these products have not always been well understood, and the guide attempts to explain these in a way that is helpful for operators.

목차

INTRODUCTION

TERMS AND SCOPE

WHY ARE HYGIENE REQUIREMENTS IMPORTANT IN THE PRODUCTION OF TREATED STOMACHS AND INTESTINES?

SEPARATION IN THE SLAUGHTERHOUSES

POST-MORTEM INSPECTION

HYGIENE IN THE SLAUGHTERHOUSES

CLEANING IN THE SLAUGHTERHOUSE

TEMPERATURE CONTROLS

IDENTIFICATION MARKING

TRACEABILITY

REFERENCES

키워드

Edible meat co-products (ECoPs) hygiene requirements guide