Veterinary and sanitary examination. Veterinary examination

V.-s. e. developed in many foreign socialist and capitalist countries, scientists and veterinarians are developing: problems of industrial hygiene in enterprises processing products of animal origin; the influence of methods of stunning slaughtered animals on the biochemical parameters of meat; scientific substantiation of the veterinary and sanitary assessment of meat and milk obtained from animals suffering from infectious and invasive diseases; hygienic assessments of products containing antibiotics; prevention of salmonellosis, etc.

Under V.-s. e. also understand the function of the veterinary service in determining the nutritional suitability of products. It consists of: pre-slaughter and post-slaughter diagnostics of animal diseases, as well as studies of meat, milk, fish, eggs and products made from them using microbiological, histological, physical, chemical and other methods of laboratory analysis. V.-s. e. carried out by veterinarians and paramedics at meat industry and consumer cooperation enterprises, at refrigerators, meat, dairy and food control stations of markets and other enterprises and organizations, guided by the rules V.-s. e., approved by the Main Veterinary Directorate of the USSR Ministry of Agriculture and agreed with the Main Sanitary and Epidemiological Directorate of the USSR Ministry of Health for certain types of products of animal origin.

field examination and veterinary and sanitary assessment of animal and plant products of origin in the field, as well as when animals and products are exposed to weapons of mass destruction. Tasks V.-s. e.: preventing the possibility of illness and injury to people when consuming products of poor quality or contaminated with radioactive, chemical and bacterial agents, as well as preventing the spread of infectious diseases among animals, V.-s. e. uses generally accepted methods and techniques for pre-mortem examination of animals, post-mortem examination of carcasses and organs, and accelerated laboratory methods for studying products of animal and plant origin that are easily carried out in the field, and in the case of exposure to weapons of mass destruction, in addition, radiometric, chemical-toxicological and accelerated bacteriological studies. For V.-s. e. a special set of equipment is used (with a set of techniques) that allows for pre-slaughter examination of animals; veterinary and sanitary examination of carcasses and organs, their branding; trichinoscopy; determination of the good quality of meat and meat products, fats, milk and dairy products, fish; taking and packaging samples to be sent for testing in the laboratory.

Key Features V.-s. e. when exposed to weapons of mass destruction, are to determine the source of damage; veterinary treatment of animals (neutralization of skin); sorting (dividing into groups) of animals by type, degree of damage and timing of slaughter; examination of products for the presence of radioactive substances, chemicals and pathogens of infectious diseases, for which special instruments (dosimetric, chemical reconnaissance) and mobile (field) laboratories (radiometric, chemical and bacteriological) are used. Animals are slaughtered at field meat processing plants or at temporary slaughter stations. Pre-mortem inspection and assessment of slaughter products and other food products are carried out according to special instructions depending on the type of lesion.

Literature:
Guide to veterinary and sanitary examination and hygiene of processing of animal products, ed. I. V. Shura, 3rd ed., M., 1972;
Rusakov V.N., Teternik D.M., Veterinary and sanitary control, in the book: Production and technical control and methods for assessing the quality of meat, meat and poultry products. (Reference book), M., 1974, p. 352;
Zagaevsky I. S., Zhmurko T. V., with the basics of technology for processing livestock products, 3rd ed., M., 1976.

Veterinary encyclopedic dictionary. - M.: "Soviet Encyclopedia". Editor-in-Chief V.P. Shishkov. 1981 .

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veterinary examination- veterinary and sanitary examination... Dictionary of Russian abbreviations

Veterinary and sanitary examination is a science that studies methods of sanitary and hygienic examination of food (meat, milk, fish, eggs) and raw materials (leather, wool, etc.) products of animal origin, as well as establishing a scientifically based veterinary and sanitary assessment of these products.

Objectives of the task: The main goal of veterinary and sanitary examination is to prevent the possibility of infection of people through slaughter products and to prevent the spread of infectious and invasive diseases among healthy animals.

Carrying out a full VSE consists of examining the head, internal organs and carcass of a killed animal, followed by branding with an oval-shaped brand.

Meat products and finished meat products that have passed veterinary and sanitary control at meat industry enterprises, have signs (stamps) of veterinary inspection of these enterprises and are supplied for sale on the market territory only to the state distribution network are not subject to control, re-branding and trichinoscopy at GLVSE.

For sale in markets, meat and offal are allowed only from clinically healthy animals and poultry from areas and farms free from acute and quarantine infectious diseases.

In markets, the quality of meat is mainly determined by organoleptic, morphological, and commodity indicators; they take into account freshness, juiciness, aroma, granularity (the diameter of the primary muscle bundles), marbling (fat between the muscle bundles), the absence of defects, signs of spoilage and various pathological changes. If necessary (suspicion of falsification or in cases of questionable freshness), laboratory tests are resorted to (bacteriological, physicochemical, helminthological, toxicological, etc.).

When deciding on ways to sell meat, the doctor is guided by the Veterinary Legislation and the “Rules for Veterinary and Sanitary Inspection of Slaughter Animals and Veterinary and Sanitary Examination of Meat and Meat Products” (approved in 1983, with additions and amendments in 1988). Under these current VSE rules, carcasses of any species of animal are brought to market together with the detached (numbered according to the carcass) or intact head, as well as the appropriate set of internal organs (spleen, lungs, heart, liver and kidneys) necessary for inspection and their assessments.

Not only whole meat carcasses, but also half-carcasses and carcasses cut into quarters can be delivered for veterinary and sanitary inspection and sale on the market. Meat cut into pieces is not allowed for examination and sale in markets. For examination, meat can be supplied steamed, cooled or chilled. Meat carcasses in a frostbitten or frozen state are not allowed for examination. It is prohibited to deliver and sell in markets meat contaminated (especially with soil and manure), with fringes and stripping of more than 15% of the surface of the carcass.

For meat of any type of animal entering the market for VSE, veterinary documents (certificates or certificates, respectively) must be presented confirming its origin and safety in veterinary and sanitary terms. All veterinary documents must be drawn up in the prescribed manner, signed by an active veterinarian (veterinarian) and must be certified by the seal of a veterinary institution or organization of the animal owner. Help and vet. certificates are considered valid for 3 days from the date of their issue until slaughter or dispatch of meat for sale.

The main objects of study of veterinary and sanitary examination are food products and raw materials obtained from the slaughter of farm animals, as well as milk and dairy products, fish, eggs, plant products and bee honey.

The subjects of sanitary examination are employees of sanitary and epidemiological services (sanitary doctors, employees of sanitary and hygienic testing laboratories, etc.). Their activities are regulated by regulations approved by the Department (formerly the State Committee) of Sanitary and Epidemiological Surveillance of the Ministry of Health of the Russian Federation. Experts of sanitary and epidemiological services, unlike commodity experts, have the right to carry out state control of the quality of goods within their competence, therefore, during inspections for the purpose of control, they perform independent functions.

prevention of infection meat slaughter

The concept of "Veterinary examination / Veterinary and sanitary examination":

Veterinary examination or veterinary and sanitary examination is a complex of independent forensic examinations, during which the volume, timeliness and effectiveness of sanitary and epidemiological measures are determined, the compliance of the composition and quality of food products of plant or animal origin with the current veterinary rules (VR), sanitary rules and norms (SANPiN) and interstate standards is established ( GOST), the technology of their production, the causes of the occurrence and development of diseases and death of animals are identified, the quality of veterinary care for animals is assessed, a cause-and-effect relationship between the treatment and the death of the animal is established, and other issues that require special knowledge in the field of veterinary medicine and epidemiology are resolved , biology, botany, zoology and agriculture. Quite often, knowledge from the field of veterinary medicine, biology and zoology is used when conducting agricultural examinations.

Our Center conducts all types of veterinary and veterinary-sanitary examinations!

The classic concept of “veterinary and sanitary examination” means veterinary examination of products, where the objects are food products and semi-finished products, and the main purpose of this examination is to determine the quality of food products (meat, fish, dairy products, fruits, vegetables, confectionery and etc.) and their compliance with current veterinary rules, SANPiN and GOST.

Note! Veterinary examinations are carried out by experts and specialists with higher education in the specialty “Veterinary Medicine” or “Veterinary and Sanitary Examination”. Veterinary examinations are not carried out by chemists, geneticists or biologists(these specialists can only be involved in conducting veterinary examinations, where the main issues are resolved by veterinary experts).

Conducting a veterinary examination, in particular, conducting veterinary examinations of animals and examinations of breeding marriages is one of the main expert areas of our Center.

Forensic veterinary examination carried out when considering both civil and criminal cases, as well as at the stage of preliminary investigation and pre-investigation check. An independent veterinary examination outside the consideration of the case is often carried out pre-trial in resolving civil disputes and conflict situations. It should be noted that a forensic veterinary examination in civil disputes can be appointed by a notary.

Procedural types of veterinary examinations:

Just like other types of independent examinations, veterinary and sanitary examination, procedurally, can be:

pre-trial (extrajudicial), i.e. carried out on the basis of a request from individuals and legal entities, or lawyers, with the subsequent drawing up of a specialist opinion (pre-trial veterinary examination, extra-judicial veterinary examination);
judicial, i.e. appointed and carried out by a court ruling, a resolution of an investigator or an inquiry officer, with the subsequent drawing up of an expert opinion (forensic veterinary and sanitary examination, veterinary and sanitary examination for the court, forensic veterinary examination).

Objects of veterinary examinations:

food products, both plant and animal origin
semi-finished products
biologically active additives
dishes made from products of plant or animal origin
animals, both domestic (companion animals: dogs, cats, hori, etc.) and farm animals
feed and dietary supplements for animals
plants, both domestic and agricultural crops, and wild plants
fertilizers for plants
premises, buildings, structures
areas of terrain (agricultural land, farm areas, etc.)
veterinary documentation
sanitary and epidemiological documentation

Goals and objectives of independent veterinary examinations:

veterinary and sanitary examination of products of plant and animal origin and their semi-finished products
determination of harmful impurities (pesticides, nitrates, heavy metal salts and others) in products of plant/animal origin and their semi-finished products
determining the correctness of the phytosanitary control carried out
examination of the quality of veterinary care and treatment: the timeliness, volume and quality of veterinary care provided to animals is determined (see in detail - Animal examination)
establishing a cause-and-effect relationship between incorrect treatment and the death of the animal
determining the cause of an animal's illness or death
establishing the fact of breeding marriage (see in detail - Examination of breeding marriage)
examination of breeding marriage in animals, both domestic and farm animals
assessment of the objectivity, completeness and correctness of the phytosanitary control and phytosanitary examination carried out
assessment of the objectivity and scientific validity of previously conducted veterinary examinations and studies
conducting other types of veterinary and veterinary-sanitary examinations and research
review of veterinary examinations and research

Application for and conduct and appointment of a veterinary examination:

Drawing up and submitting a petition for the appointment and conduct of a forensic veterinary examination is carried out in accordance with the norms of the Civil Procedure Code of the Russian Federation or the Code of Criminal Procedure of the Russian Federation (depending on the case). The petition must necessarily indicate: the procedural grounds for appointing and conducting the examination, the circumstances of the case, questions for the veterinary examination expert, and 1 - 2 expert institutions. When conducting a veterinary examination for the court in our Center, you can count on the completeness and objectivity of the research, the independence and impartiality of our experts and specialists, the high level and quality of the work performed, including the use of additional instrumental and laboratory research methods.

Note! Before applying to the court to conduct and order a forensic veterinary examination in our Center, contact our central office for Information letter, where we will indicate the deadlines and the price of the forensic veterinary examination.

Cost of veterinary examinations:

The duration of forensic veterinary examinations and research is from 10 days!

Cost of forensic veterinary examinations (approximate)
Uniform veterinary examination (one expert)	From 25 thousand rubles.
Commission veterinary examination (minimum two experts)	From 45 thousand rubles
Comprehensive veterinary examination (minimum two experts)	From 45 thousand rubles

Review of veterinary examination	From 20 thousand rubles

Consultation (oral, by phone)	For free
Consultation (oral, in the office)	From 6 thousand rubles
Consultation (written)	From 10 thousand rubles

Participation of an expert (specialist) in court (Moscow)	From 10 thousand rubles (1 meeting, according to a previously held conclusion)
Participation of an expert (specialist) in court (Moscow region)	From 20 thousand rubles (1 meeting, according to a previously held conclusion)
Participation of an expert (specialist) in court (other regions)	Negotiable, but not less than 30 thousand rubles (1 meeting)

Expert assistance in drawing up a statement of claim, petition, objection or claim	From 10 thousand rubles

Cost of veterinary and sanitary examinations may vary significantly, but at the same time the prices for such examinations in our Center are significantly lower than in other institutions.

Questions for veterinary examination:

1) What are the organoleptic properties of the product submitted for examination?

2) Is the product submitted for examination fit for consumption?

3) Does consuming the product submitted for examination pose a threat to health and life?

4) Do the sanitary and epidemiological measures taken (timeliness, volume, etc.) comply with the regulatory legal acts of the Russian Federation? If they do not correspond, then what is it?

5) Was biological waste (animal corpses) disposed of correctly and completely? If not, what are the violations?

6) Is the introduction of quarantine in...... (indicate the specific area) from...... to...... (indicate the time period) justified?

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Veterinary examination of animals, Examination of animals, Veterinary and sanitary examination of animals, Examination of breeding marriage, Examination of pedigree of animals, Veterinary and sanitary examination, Veterinary examination of products, Genetic examination of animals, Veterinary and genetic examination of animals, Genetic examination of plants, Independent and forensic veterinary examination, Genetic identification of animals

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FSBEI HPE "Buryat State Agricultural Academy named after V.R. Filippov"

Department of Microbiology, Virology and Veterinary and Sanitary Expertise

PRODUCTION PRACTICE REPORT

by specialty

"Veterinary and sanitary examination"

Completed by: student of FVM VSE

2502-2gr. Achitueva B.A.

Checked by: Ph.D., Associate Professor

Khandazhapova Bayarma Batoevna

Ulan-Ude 2014

Introduction

Veterinary and sanitary examination is a science that studies research methods and veterinary and sanitary assessments of products of animal origin.

Main sections of VSE: hygiene of animal slaughter and processing of products from them; methods of post-mortem examination of carcasses and organs; methods of laboratory testing of products of animal origin; veterinary and sanitary assessment of meat, milk, fish and their products; methods for neutralizing conditionally suitable and unfit for food products; game examination.

The main purpose of the veterinary and sanitary examination:

1) protect people from diseases that can be transmitted through meat and dairy, fish and egg products, and animal raw materials;

2) ensure high sanitary quality of products and raw materials of animal origin during their primary processing, storage and transportation;

3) control the quality of products going on sale on the market;

4) prevent the spread of infectious and invasive diseases through livestock products.

The Veterinary Sanitary Expertise Laboratory guarantees that only high-quality products are released for sale and monitors compliance with sanitary rules for food trade.

Using pathoanatomical, biochemical, physical, microbiological, toxicological and other research methods, the doctor has the opportunity to conduct an examination of the edible suitability of certain products, justifying the conclusion with the preparation of appropriate documentation and branding.

Rules and procedure for conducting examinations

sanitary examination meat milk

Meat and other products, meat by-products of all categories of farms, obtained after slaughter or hunting of animals and delivered for sale on the market, are subject to mandatory veterinary and sanitary examination in full. VSE is carried out by a veterinarian, being a state control, he issues a veterinary and sanitary assessment of all products of animal slaughter and determines the ways of their sale for food purposes. The main goal of this work is to prevent the possibility of infection of people through slaughter products and to prevent the spread of infectious and invasive diseases among healthy animals.

Carrying out a full VSE consists of examining the head, internal organs and carcass of a killed animal, followed by branding with an oval-shaped brand.

For sale in markets, meat and offal are allowed only from clinically healthy animals and poultry from areas and farms free from acute and quarantine infectious diseases.

For meat of any type of animal entering the market for VSE, veterinary documents (certificates or certificates, respectively) must be presented confirming its origin and safety in veterinary and sanitary terms. All veterinary documents must be drawn up in the prescribed manner, signed by an active veterinarian (veterinarian) and must be certified by the seal of a veterinary institution or organization of the animal owner. Certificates and veterinary certificates are considered valid for 3 days from the date of their issue until slaughter or dispatch of meat for sale.

The methodology for veterinary examination and veterinary and sanitary assessment of meat in markets is based on knowledge of the topography and characteristics of the lymphatic system in different animal species and the pathological changes observed in a particular disease on the carcass, including in the lymphatic system, muscle tissue and internal organs. organs of the animal, as well as trichinoscopy and radiological analysis (if indicated). In difficult cases, when examining slaughter products and evaluating them, additional physicochemical, toxicological studies and cooking tests are carried out. It is mandatory to test meat at the market for cysticercosis, and in case of VSE of pork and meat of wild boars, bears, badgers, nutria and other omnivorous game animals - for trichinosis.

In GLVSE at the market for inspection, carcasses (half-carcases and quarters), as well as sets of organs belonging to them, must be delivered to the inspection room and placed on clean tables with a tiled or galvanized coating. Then the registration of veterinary documents occurs. A veterinary examination begins, as a rule, with the head, then examines the internal organs (spleen, liver, kidneys) and ends with a detailed examination of the carcass itself (half carcass or quarters). The method of examining the head and internal organs of various animal species has some peculiarities.

Places for veterinary inspection of carcasses (half carcasses or quarters), heads, as well as internal organs must be comfortable and well lit, must have washbasins with hot and cold water, soap, containers with a disinfectant solution for treating tables and hands, and towels. Sterilizers are also needed to disinfect knives, hooks and other tools. To carry out work, a veterinarian must have a knife, a fork, musat, a clean white coat, an apron and sleeves made of easily washable fabric, a cap or scarf on his head, and easily washable shoes on his feet.

Veterinary and sanitary examination

Pork. In pigs, VSE must begin from the head. The mandibular lymph nodes, external and internal masseters are cut and examined, making one incision first on the left and then on the right side (for cysticercosis). Samples of 40-60 g each are taken from each masseter to test for trichinosis. The parotid, retropharyngeal lateral and medial lymph nodes are opened. The tongue is examined and palpated.

To diagnose the chronic (anginal) course of anthrax, in addition to the mandibular lymph nodes, special attention is paid to examining the mucous membrane of the larynx and pharynx, epiglottic cartilage and tonsils, because with the development of the anthrax process, gelatinous-yellowish swelling can be found in the pharynx area, and a gray or almost black coating on the mucous membrane of the pharynx and larynx.

Immediately check the bacon for the presence of specific odors. Lard is cut from the submandibular space, capturing its entire thickness, in a long strip 1.5 - 2 cm wide, heated over a candle flame until the outer fat melts strongly, after which it is carefully examined for the presence of specific odors (characteristic of working boars, as well as when using in the diet of food of river or sea origin). If specific odors are present in the lard, the meat from the carcass is subjected to a cooking test.

To do this, place 8 - 10 pieces of chopped meat, taken from different places from a suspicious carcass, into a conical flask with a volume of 500 ml, 3 - 5 g without visible fat, pour in 150 - 200 ml of distilled water, mix thoroughly and cover with glass or a paper filter, heat in a water bath to 80 - 85 oC until vapor appears. After that, without removing it from the water bath, lift the glass (paper filter) from the flask and evaluate the smell of the fumes from the flask, as well as the transparency of the broth and the condition of the fat on its surface. If the broth from the meat is clear and has a pleasant aroma without foreign odors, and there are large accumulations of fat on its surface, then such meat is fresh, it is released for sale without restrictions, but in this case only after removal from the carcass during varietal cutting of the lard and internal fat, the sale of which on the market territory is prohibited.

The spleen is examined from the outside, as in all other animals, the size (according to the type and age of the animal), color, elasticity, and condition of the edges are determined. In pigs, the spleen is normally quite flat, with sharp edges, light purple in color, and moderately elastic. Then a longitudinal incision is made and the appearance, color, and consistency of the splenic pulp are assessed (the pulp is scraped with the back of a knife). Normally, the scraping on the incision is moderate or insignificant, it is held tightly on the knife, the edges of the incision are completely aligned (when aligned, they completely coincide).

When examining the lungs with the trachea (in natural connection), their size, condition of the edges, consistency, color, nature of the pulmonary pleura, possible overlays of fibrous films on it, and the presence of exudate (with pleurisy) are determined. The left and right lungs are palpated separately with the hands from the lower lobes to the upper. Each lung is incised at the sites of large bronchi (to detect aspiration), and the color and consistency of the parenchyma is determined. At the same time, the lung tissue is cut in places of compaction and areas with discoloration. The left bronchial and supraarterial lymph nodes are sequentially opened, then the right bronchial and border lymph nodes. In pigs, mediastinal medial and caudal lymph nodes are absent. Normally, the lymph nodes have an elastic consistency, are yellowish-white and dry when cut. With the slightest inflammation, the lymph nodes of the corresponding inflamed part of the lung are significantly enlarged, juicy when cut, and may contain a small amount of blood.

Examination of the heart begins with the surface of the pericardium and its appearance. The pericardium is then completely separated from the heart and sent to a container with discarded organs. Since carcasses and all organs belonging to them undergo a preliminary check at animal slaughter points, most of them do not reach the veterinary expert’s table in their entire (natural) form. Thus, the heart has already been cut along the greater curvature and cleared of excess blood so that its cavities are accessible for inspection. After examining the epicardium, determining its color, size, and consistency, the heart is unwrapped and opened along the incision to examine the endocardium. Then 3 longitudinal and 3 - 4 transverse incisions are made deep into the myocardium with a wall thickness (distance between incisions) of about 0.5 - 0.3 cm on each half of the heart, after which the incisions are opened and the myocardium is checked for the presence of cysticerci. At the same time, the heart is examined for the presence of defects, the cleanliness of the valves, and the condition of the myocardium itself (without hemorrhages and necrosis, which excludes foot and mouth disease, erysipeloid and other diseases). For example, when examining the heart of pigs, it is necessary to examine the condition of the atrioventricular valves, since the presence of verrucous endocardium is a sign of chronic erysipelas.

Examination of the liver begins from the diaphragmatic side, separating the remains of the diaphragm. If portal lymph nodes are present, they are cut and examined, like all previous ones, for color, size, and consistency. The size of the organ, blood supply, color, consistency, condition of the serous cover of the liver are determined, and each lobe is felt separately for the presence of compactions. After which the liver is examined from the visceral side, several longitudinal non-through incisions are made, thus opening large bile ducts, in which very often, especially in the southern regions, mature fascioli and dicrocoelium can be found. The consistency, color, condition of the bile ducts and their contents are assessed. Pay attention to the presence of echinococcal blisters, ulcers, abscesses, to areas of the liver with discolored and induration, since tuberculosis and brucellosis nodules may be present, as well as proliferation of connective tissue (cirrhosis), various degenerations of organ tissue and other pathological changes.

All altered areas of internal organs, as well as the organs themselves with significant deviations from the norm, are cleaned. Organs whose removal exceeds 10% of the total mass of the organ are discarded, just like pathologically altered organs.

The kidneys are examined after they are removed from the perinephric fat capsule. First, they are examined from the outer surface and palpated, their size, color, and the presence of pathological changes are determined. If urolithiasis is suspected, the kidneys are cut longitudinally from the ureter, examining the condition of its mucous membrane, as well as the renal pelvis, including the condition of the cortex and medulla, paying attention to the severity of the border between them.

After conducting a VSE of all internal organs available for veterinary examination, they begin to examine the carcass itself (half carcasses or quarters). At the same time, the degree of bleeding is determined, attention is paid to the condition of the subcutaneous tissue, the condition of muscles and joints, fat, and their color, smell, consistency, and the presence of changes.

Particular attention is paid to the condition of the stabbing site and the degree to which it is soaked in blood is assessed. If the stabbed area becomes heavily saturated with blood, the area is cleaned. The presence of edema, tumors, abscesses, cellulitis, hematomas, as well as dirt and foreign odors is excluded. All of the above are removed with little damage to healthy tissue, except for the last one. If possible, it is removed by keeping it in a refrigeration chamber on the market territory. In other cases, when the carcass (half carcasses or quarters) does not cause suspicion, it is impossible to open the lymph nodes and cut the muscles, as this reduces its marketability and suitability for long-term storage.

Be sure to examine the remains of the muscles of the legs of the diaphragm on the carcass, the neck muscles; in disadvantaged areas for these diseases, the muscles of the tongue are also taken for trichinosis and cysticercosis. Carcasses of wild game animals (wild boar, bear, badger, etc.) are also examined for trichinosis. For research, sections are prepared by cutting out small pieces of muscle the size of a millet grain with small curved scissors (see section “Appendix”, Fig. 9 and 10.) The scissors are held with the concave side towards the muscle, and then the slice remains on their convex side, which is convenient for him placement on the glass of the compressorium. Sections are taken from different places and laid out in the middle of the cells of the lower glass of the compressorium. At least 24 sections are prepared from each examined carcass, covered with another compressor glass, and the sections are crushed between the glasses. Each section is examined under a trichinelloscope at a magnification of 50 - 70 times.

Data from all results of the VSE of carcasses (half carcasses or quarters), as well as internal organs, are entered into a special journal. If the result of trichinoscopy on the carcass and internal organs is negative, the veterinary expert issues a permit for the right to sell on the market territory

Beef. The head of a cattle is placed on the veterinarian's table with the frontal surface down and the occipital bone towards you. The examination of the head begins with examination of the teeth, mucous membrane of the gums and oral cavity. The tongue is removed from the oral cavity, mucus and remnants of food mass are removed from the surface of the tongue with the back of a knife, its mucous membrane is examined, and it is thoroughly palpated. Then the nasolabial mirror and nasal openings are examined on the head.

Two parallel incisions of the masseters are made along their entire width from the outside along the branches of the lower jaw, opening first the mandibular lymph nodes, and then the parotid salivary gland on the left and right. When examining external masseters for cysticercosis, they are carefully examined, after which one similar incision is made on the internal masseters. For the same purpose, if necessary, the tissues of the root of the tongue are cut.

Then the velum palatine is dissected, the tonsils, epiglottis and larynx are examined for the presence of pathological changes. At the same time, the medial retropharyngeal lymph nodes or parts thereof are exposed and opened if they remain on the head.

Inspection of internal organs begins with the spleen. It is examined in the same way as in pigs and other species of animals, the color, size, elasticity, and condition of the edges are determined. On the incision, the condition of the pulp and its consistency are assessed.

The lungs of cattle are checked in the same order as pigs, taking into account the presence of cranial, medial and large caudal mediastinal lymph nodes. In liver, dorsal mediastinal lymph nodes may also be present. Also, the lungs of cattle are checked for dictyocaulosis by cutting off the top of each lung. When you squeeze such a piece of lung in your hand with the cut up, the bronchi and their contents are clearly visible. If there are dictyocauli in the bronchi, they protrude above the cut surface.

The heart examination is carried out by analogy with the examination of the pig's heart.

The liver is examined in the same manner as in a pig. Considering the predisposition of ruminants to fascioliasis, the bile ducts of the liver are especially carefully checked.

Kidneys come to the veterinarian’s desk very rarely, but if they are received for VSE, they are, if necessary, examined in the same way as in a pig.

If the udder is delivered to the market complete with internal organs, then it is examined from the outside, two deep longitudinal incisions are made, the consistency, color, smell of the parenchyma and milk contents on the incision, and the presence of signs of mastitis, tumors, and abscesses are determined.

Inspection of carcasses (half carcasses or quarters) of cattle is carried out in the same order as for pigs.

In dairy calves (as well as lambs and piglets) in the early postnatal period, the lymph nodes are normally often juicy and enlarged when cut. They also need to additionally examine the umbilical cord (if it is preserved) to establish age, its ring, and to exclude salmonellosis - the peritoneum, pleura and joints (primarily the carpals and hocks).

With septic diseases in calves, thickening of the umbilical cord, peritonitis, sometimes hepatitis, swelling and enlargement of the joints are observed. Meat from such animals is allowed for sale only based on the results of bacteriological testing.

For carcasses (half carcasses or quarters) that have passed the VSE and are suitable for human consumption, the veterinary expert who carried out the veterinary examination issues the seller-owner a permit for the right to sell them, indicating the type of product being sold.

Mutton. The sheep's head, spleen, liver (the trachea and bronchi must be examined for the presence of helminths), kidneys and other organs delivered to the laboratory for veterinary examination are examined exactly as in cattle, only one incision is made on the external masseters.

On small cattle carcasses, additional attention is paid to possible damage by feather grass, the peritoneum is examined to detect thin-necked cysticerci, and the chewing and other muscles are examined for sarcocystosis. If the presence of gadfly larvae is suspected, the nasal cavity and frontal sinuses are examined.

For carcasses (half carcasses) that have passed the VSE and are suitable for human consumption, the veterinary expert who carried out the veterinary examination issues the seller-owner a permit for the right to sell them, indicating the type of product being sold.

Fish. Fresh fish delivered to the market is subject to mandatory veterinary examination to determine the degree of its freshness and harmlessness. Fresh (fresh) fish includes live or dead fish that have not been preserved. Also, home-canned fish are not allowed for sale.

The entire batch is subjected to visual inspection, and at least 30 specimens of the caught batch of fish are subjected to organoleptic inspection. When examining live fish, pay attention to its condition in the cages. A healthy living fish shows all signs of vital activity: it is mobile, with normal movement of the gill covers, and is at depth. Sedentary fish are caught and, if infectious and invasive diseases are excluded, sold. Fish with bruises and other mechanical damage, loss of scales are not released for sale; they are sent for industrial processing. Exhausted fish are sent for disposal. Allowed: wounds on the lower and/or upper jaws during hook fishing, slight redness of the surface of the body of carp, buffalo, carp, bream, carp, sterlet, silver carp and trout.

From the number of examined fish, on average, 3 - 5 specimens are subjected to a pathoanatomical dissection in a separate examination room.

The surface of the fish is clean, of natural color characteristic of this type of fish with a thin layer of transparent mucus. Scaly fish have shiny scales that fit tightly to the body of the fish. The gills are red, the eyes are light, convex, without damage. The smell is characteristic of live fish, without any discrediting signs.

Freshly fished fish have well-defined muscle stiffness. The scales are shiny or slightly pale with a pearlescent tint, tightly fitting to the body of the fish, the mucus is transparent in a thin layer, without any admixture of blood or foreign odor. There are no tumors on the body. The skin is elastic, without foreign stains, has a natural color for each type of fish, and fits tightly to the carcass. The fins are solid, natural color. The operculum tightly closes the gill cavity. The eyes are bulging or slightly sunken, the cornea is transparent, and there may be occasional hemorrhages in the anterior chamber. The abdomen has a shape characteristic of this type of fish, without swelling. The anus is tightly closed, not protruded, without mucus discharge. In a cross-section, the muscle tissue is elastic and fits tightly to the bones; in a cross-section, the dorsal muscles have a characteristic color for each type of fish. The internal organs are of natural color and structure, without any seals, the intestines are not swollen, and their contents are without a putrid odor.

To make a complete conclusion about the good quality of dead fish, a boiling test is carried out. When testing by cooking, take about 100 g of scaled fish without internal organs, fill it with double the volume of clean water and boil for 5 minutes.

The broth from good quality fresh fish is transparent, there are large glistens of fat on the surface, the smell is specifically pleasant (fishy), the meat is well divided into muscle bundles. It is acceptable to have some redness (bruising) on the surface of the fish from injuries caused by fishing gear or during transportation, minor damage to the skin, and in herring, a significant absence of scales.

For fish that have passed the VSE and are declared fit for human consumption, the veterinary expert who carried out the veterinary examination issues the seller-owner a permit to sell it, indicating the type of product being sold.

Fish of questionable freshness is characterized by the following organoleptic indicators. Muscle stiffness is minor. The scales are dull and easily pulled out. The mucus is cloudy, sticky, with a sour odor. The skin is easily separated from the muscles. The gill covers do not tightly close the gill cavity; they are covered with a large amount of liquefied, dull mucus of a reddish color with the smell of dampness and mustiness, their color ranges from light pink to faint gray. The eyes are sunken, somewhat wrinkled, glassy, the cornea is dull. The abdomen is flat, deformed, and often swollen. The muscle tissue is softened, juicy, and easily separated into individual fibers. On cross-section, the dorsal muscles are dull with a distinct damp or slightly sour odor. The kidneys and liver are in the stage of decomposition, bile colors the surrounding tissues yellow-greenish. The intestines are slightly swollen, soft, and pinkish in places.

The broth from such fish is cloudy, there is little fat on the surface, and the smell of meat and broth is unpleasant.

Fish of questionable freshness is not suitable for long-term storage. If there is no putrefactive odor in the muscles of the fish and negative laboratory test results, it can be used for food after heat treatment, provided that the changed parts (mucus, gills, etc.) are removed.

Permission to sell such fish on the market is under no circumstances issued. In this case, the entire batch of fish, after heat treatment and drawing up a report in 2 copies, is returned to the owner.

Eggs. Only benign chicken, turkey, quail and guinea fowl eggs are allowed to be sold raw in markets. Duck and goose eggs in raw form are not allowed for sale for food purposes, because waterfowl suffer from salmonellosis asymptomatically, but the surface of the eggs is often contaminated with salmonella, which is dangerous to humans. Waterfowl eggs may only be sold boiled. Such eggs are boiled for 13 minutes, no less, and are packaged separately from chicken eggs in a separate container with a stenciled inscription “Goose eggs” or “Duck eggs” indicating the order of their use - “for sale” or “for the baking industry” ( if they have not been subjected to heat treatment), etc.

Owners who delivered eggs to the market must have a veterinary certificate or veterinary certificate of Form No. 2 on them, which indicates that the farms or holdings are free from acute infectious and quarantine diseases. Eggs that come to the market without veterinary documents or from points unfavorable for infectious non-quarantine diseases are subjected to neutralization at GLVSE by boiling at a temperature not lower than 100 0C for 13 minutes, after which an act is drawn up in 2 copies and the eggs are returned to the owner with permission to sell them only on the day of boiling. Eggs not sold on this day are not allowed for further sale.

During the VSE of chicken eggs selected in accordance with the approved standards, their external examination and ovoscopy are carried out, and if necessary, the egg is broken and the contents are assessed. During an external examination, the container, the cleanliness and color of the eggs, their weight, treatment with water and the integrity of the shell are assessed. It is necessary to identify egg defects on the surface (“notch”, “crumpled side”). Only fresh, benign eggs with a clean shell, without mechanical damage, with an air chamber height (puga) of no more than 13 mm, with a dense translucent white and a strong, inconspicuous, central position or slightly moving yolk, the visibility of its contours, which is determined by ovoscope. At the same time, attention is also paid to the presence of various defects, stains on the shell and in the contents of the egg. A fresh egg with a white shell is yellowish, and a brown one is pinkish-reddish.

If the puga increases above the permissible limits and any defects are suspected or detected, in addition to ovoscopy, the contents of the egg are examined. Normally, it should not have signs of spoilage and meet the following requirements: protein - clean, viscous, with a well-defined layer (a weakened one is allowed), without turbidity, the color is transparent, white or with a slightly yellowish-greenish tint; the yolk is clean, viscous, evenly colored yellow or orange, without foreign odors, the embryo has no signs of development. It is not recommended to wash eggs for sale in markets.

Fresh, defect-free eggs delivered to the market with documents from an area free of contagious and quarantine bird diseases are marked by the veterinary expert who carried out the VSE with purple paint with the designation “Veterinary Inspection” and issues a permit for the right to sell them on the market territory. Individual poultry owners have the right to sell eggs without sorting into table and dietary eggs and by grade.

Meat and offal of all types of slaughtered and wild animals, as well as poultry, after being declared fit for human consumption by a veterinary expert, are subject to mandatory branding with veterinary brands and stamps in accordance with the regulatory document “Instructions for Veterinary Branding of Meat.”

Meat and offal are branded with large and small oval brands. The presence of an oval mark on slaughter products indicates that they have undergone the VSE in full.

The marks in the LVSE market are made of bronze with the written permission of the state veterinarian of the region. After carrying out the VSE of all carcasses/carcasses (half carcasses and quarters) of domestic and wild game animals, every day the brands are thoroughly washed to remove fat, blood and, accordingly, paint. Treat with working solution, rinse well with water and allow to dry.

Veterinary branding is carried out only after a veterinary examination of slaughter products. For branding, paints approved by the State Sanitary and Epidemiological Supervision authorities are used. In LVSE, the following paint recipe is used for branding: methyl violet - 8.0 g, formalin - 80.0 ml, ether - 120.0 ml, ethyl alcohol - 800.0 ml. The paint is delivered to the laboratory in containers ready for use.

Technology of milk and dairy products

Markets may include milk from cow, sheep, mare, camel, goat, buffalo and other animals, as well as butter and fermented milk products (cream, sour cream, kefir, kumiss, feta cheese, cottage cheese, cheese, fermented baked milk, yogurt, Varenets, etc. ).

Food markets may receive milk and dairy products produced at various dairy enterprises or in large livestock farms or small private farms.

Milk from cows from disadvantaged settlements due to various contagious and especially dangerous diseases, as well as those vaccinated against anthrax and foot-and-mouth disease for 2 weeks, those with mastitis, endometritis, gastroenteritis and other diseases is not allowed for sale in markets. Milk from cows is also not sold in the first 7-10 days after calving and in the last 7-10 days before launch.

The sale of milk and dairy products on the market before the VSE is not allowed.

Milk brought to the market from farms affected by infectious diseases is colored with cocoa, coffee, food coloring, seized and disposed of under the supervision of the veterinary service in the presence of a representative of the farm or the owner, about which a report is drawn up in 2 copies, one of which is given to the owner, the other remains in the LVSE market.

The sale of milk and dairy products with the following falsification is prohibited: milk - when fat is removed, water, starch, soda and other impurities are added; sour cream and cream - an admixture of cottage cheese, starch, flour, kefir; butter - an admixture of milk, cottage cheese, lard, cheese, potatoes, vegetable fats; Varenets, fermented baked milk, yogurt - skim the cream, add soda. Milk obtained from cows with an unknown etiology of the disease is not allowed for sale.

In markets it is allowed to sell milk (cow's, goat's, sheep's) for purity not lower than the second group, for bacterial contamination not lower than the second class, and mare's milk - for purity group 1 and class 2 for bacterial contamination.

Persons selling milk and dairy products at markets must have personal sanitary books or certificates of passing medical examinations established for employees of food enterprises and comply with sanitary rules for trading these products.

Before starting the VSE of milk, documents must be checked and recorded in a log. Then the GLVSE veterinary specialist checks the cleanliness of the container. Does not allow milk and dairy products to be sold in galvanized containers and containers that are not approved by the State Sanitary and Epidemiological Supervision Service for the storage and transportation of milk and dairy products.

Samples of milk are taken at least 250 ml, sour cream and cream - 15 ml, butter - 10 g, cottage cheese and feta cheese - 20 g, Varents, yogurt, fermented baked milk - 50 ml. the selected samples are examined in the laboratory no later than 1 hour after collection. At the same time, organoleptic indicators, purity, density and acidity must be monitored; Initially received milk is additionally examined for fat content. All results of veterinary examination of milk and dairy products are recorded in a journal.

VSE of milk involves assessing its infectious hazards, determining adulteration, organoleptic defects (changes in color, consistency, presence of impurities), acidity, and content of harmful substances. When examining milk, its naturalness (standardity) is first determined by organoleptic and physicochemical methods. At the same time, pay attention to the purity and color of the product. Changes in the color, taste, and consistency of milk are observed with certain diseases of the uterus and feeding of appropriate feeds containing carotene and carotenoids. An admixture of flakes or clots in milk indicates a disease of the mammary gland and the presence of certain defects in it.

Factors causing milk defects include: the physiological state of lactating animals, animal disease, non-compliance with housing and feeding conditions, unsatisfactory condition of livestock premises, poor condition of pastures, introduction of drugs into the body, violation of the technology of primary milk processing, various falsifications and other main defects associated with changes in the color, consistency, smell and taste of milk.

Cow's milk according to GOST 13264-88 must have the following indicators: density - 1.027 - 1.033 mg/cm3, protein - at least 3%, fat - at least 3.2%, acidity - 16-18oT, pH - 6.65 + 0.2, somatic cells - up to 500 thousand in 1 ml.

Goat's milk is close to cow's milk in terms of organoleptic characteristics: fat - no less than 4.4%, density - 1.027-1.038, acidity - no more than 15oT.

Sheep milk is white, must contain at least 5% fat, density - 1.034-1.038, acidity - 24oT.

Mares' milk is sweetish, tart with a bluish tint: fat - more than 1%, density - 1.029-1.033, acidity - no more than 7oT.

Persons selling milk from animals other than cows must clearly indicate the type of milk to the buyer and follow the hygiene rules for selling these products. The sale of mixed milk from different animals is not allowed.

Sour cream. When inspecting sour cream, they check the appearance, uniformity, color, smell, taste, consistency, acidity (60-100oT), fat content (more than 25%), starch, cottage cheese, flour and other substances. Sour cream should be clean, without foreign odor, thick, homogeneous, glossy, without grains of fat and casein. Sour cream with separated whey, viscous, mushy, contaminated, with foreign odors and tastes, or in moldy containers is not allowed for sale. Sour cream becomes bitter during long-term storage, with a metallic taste - from the container, greasy - from mold and the addition of fats, viscous - from bacteria, swollen - from abnormal storage temperatures.

Cottage cheese is checked for organoleptic characteristics for homogeneity (no lumps, non-flowing, non-grainy), acidity (the norm is not higher than 240 0T), adulteration (soda, etc.). Cottage cheese may be sold clean, tender, without foreign tastes and odors, homogeneous, not grainy and without lumps, white or yellowish in color. The purity and homogeneity of the cottage cheese is determined in a special apparatus.

The cottage cheese is laid out in a thin layer in a Petri dish, placed on the base of the apparatus and pushed inside. After which the device is plugged in and look at the results: clean fresh cottage cheese, made under normal conditions, luminesces with a yellowish color, cottage cheese made from skim milk in a tin under ultraviolet light glows with a clean, bright blue-violet color; slightly dirty, with impurities - bluish-green; highly bacterially contaminated cottage cheese glows bright green with multi-colored spots - such cottage cheese is not released for sale.

Milk and dairy products that do not meet the requirements of current regulatory documents are not allowed for sale. They are tinted with food colors and coffee and returned to the owner-seller after drawing up a return certificate in 2 copies. Milk and dairy products recognized as dangerous for human consumption are disposed of or destroyed, about which a report is drawn up in the presence of the owner-seller.

Trade in milk and dairy products is allowed in special dairy aisles, the tables of which are covered with waterproof material. Traders must observe personal hygiene rules and use clean aprons and sleeves.

Milk and dairy products may be sold from clean (glass, clay, wooden, enamel) containers. Milk containers must be tightly closed. The dispensing of milk and dairy products must be carried out using clean measuring containers in compliance with personal hygiene rules. It is not allowed to sell milk and fermented milk products in the seller’s containers, including plastic ones.

Organoleptic and physicochemical methods for studying milk and fermented milk products.

They involve the assessment of color, smell, consistency and taste. Organoleptic and physicochemical methods of studying milk and fermented milk products are carried out in a special well-lit room, on a clean table covered with waterproof material.

The color of milk is determined in a colorless glass cylinder by reflected light, the consistency is determined by slowly pouring the milk in a thin stream along the wall of the cylinder. The smell is checked at room temperature at the moment of opening the vessel or when pouring milk heated to 40-50 0C. The taste of milk is determined after boiling; the milk is not swallowed, the tongue is simply wetted with it.

Determination of milk purity. Mechanical contamination (purity) of milk is determined using devices with a filter plate diameter of 27-30 mm, paper, cotton filters or flannel. Using a measuring cup, take 250 ml of well-mixed milk and pour it into a container. To speed up filtration, milk is heated to 30°C. Depending on the number of particles remaining on the filter, milk is divided into 3 groups according to the standard:

1 gr.: there are no mechanical particles on the filter;

2 gr.: single particles on the filter;

3 gr.: sediment of small and large particles (hair, sand, hay particles, etc.) is noticeable.

After milk filtration is completed, the filters are placed on a clean sheet of paper and dried.

Also, special attention is paid to identifying various falsifications. For this purpose, methods for studying milk and fermented milk products are used.

Determination of milk density. The density of milk is determined using hydrometers such as AMT (with a thermometer) and AM (without a thermometer). The hydrometer is lowered into milk, which is carefully poured into the cylinder so that it does not touch the wall. The numbers on the hydrometer scale increase from top to bottom, because... As the density decreases, the device dives deeper. The readings are taken no earlier than 1 minute after placing the hydrometer in a stationary position, while the eye should be at the level of the surface of the milk. It is recommended to determine the density of milk at a temperature of 20 0C.

When water is added, the density of the milk decreases. The addition of water to milk is determined by the dry matter content (below 8%); admixture of soda - by mixing 3 - 5 ml of the product with a 0.2% alcohol solution of rosolic acid (rose-red color), or using bromothymol blau (dark green color); starch admixture - by adding 2-3 drops of Lugol solution (blue color) or the same amount of alcohol solution of iodine to the product.

The accuracy of determining the density of milk is affected by the presence of mechanical impurities, analysis performed earlier than 2 hours after milking, excessively low or high temperature of the milk being tested, poor mixing or strong agitation, increased acidity, contamination of the hydrometer, and contact of the instrument with the cylinder wall.

The content of fat and somatic cells in milk is checked using the KLEVER-1M device. The device is plugged in, allowed to warm up for 3-5 minutes, after which a characteristic sound signal is expected, indicating that the device is ready for operation. Thoroughly mixed milk in a volume of 20 ml is poured into a special container attached to the device and the device is left in this state for 3-4 minutes. After this time, the measurement results alternately appear on the digital display of the device. First, the device provides data on the fat content of milk, then the number of somatic cells and, finally, density.

To determine the protein content in milk, pour 10 ml of milk into a flask, 10-12 drops of a 1% alcohol solution of phenolphthalein, and add 0.1 N. sodium hydroxide solution until a pale pink color appears, which does not disappear with shaking. Then add 2 ml of neutral (phenolphthalein) formalin and titrate with 0.1 N. with sodium hydroxide solution until a pale pink color appears, which does not disappear within a minute. The amount of alkali used for titration after adding formalin is multiplied by a factor of 1.92 to obtain the total protein content in milk, and by multiplying by a factor of 1.51, the casein content is determined (in%).

Determination of milk acidity. The acidity of milk is determined to establish its freshness using the titrometric method.

Pipette 10 ml of milk into a conical flask or cylinder with a capacity of 150-200 ml, add 20 ml of distilled water, 3 drops of a 1% alcohol solution of phenolphthalein. The mixture is thoroughly mixed and titrated from a burette with 0.1 N. solution of sodium (potassium) hydroxide until a light pink color appears, which does not disappear within 1 minute (corresponding to the control standard). A control color standard is prepared immediately before analysis.

For this purpose, in a conical flask with a capacity of 150 - 200 ml, mix 10 ml of milk, 20 ml of boiled distilled water and 1 ml of a 2.5% solution of cobalt sulfate. The standard is valid for 1 day of operation.

The acidity of milk in degrees Turner (0T) is equal to the number of milliliters of 0.1 N. sodium hydroxide (potassium) solution used to neutralize 10 ml of milk, multiplied by 10. The discrepancy between repeated studies should not exceed 10T.

If necessary, the acidity of milk can be determined without adding water. The resulting acidity result is reduced by 2%.

Korean salads. Korean salads, including cabbage and carrot salads, are among the most perishable foods. Such salads in open containers retain their freshness for only 6-8 hours. The shelf life of Korean carrots, spicy cabbage and other delicacies in polymer packaging is up to 7 days. The safety of Korean salads depends on maintaining hygiene during their production and replacing manual labor with special washing, cutting, and mixing machines. When evaluating Korean salads, organoleptic characteristics and freshness of the product are taken into account.

Industrial veterinary and sanitary control

Responsibilities of production and veterinary control include:

a) control over the implementation at the enterprise of the Veterinary Charter, veterinary and sanitary rules, as well as instructions for combating animal diseases;

b) conducting a veterinary and sanitary inspection of livestock and poultry arriving for processing and a veterinary and sanitary examination of meat and meat products (including meat and meat products entering the enterprise for processing);

c) carrying out anti-epizootic measures at the enterprise in accordance with the instructions and directions of the Ministry of Agriculture or its Main Veterinary Directorate;

d) control over the sanitary safety of products at all stages of their production, as well as control over sanitary safety and compliance with standards, technical specifications, and recipes of products manufactured by the enterprise (including products exported);

e) control over the quality of raw materials and materials used for the manufacture of products, their compliance with standards, specifications and recipes;

f) monitoring the condition of the containers for packaging finished products and the correctness of their labeling;

g) establishing the reasons for the release of substandard products, as well as participation in the development and implementation of measures to improve product quality and prevent defects;

h) control over the presence of the corresponding trademark on finished products;

i) monitoring the proper condition of instrumentation to determine product quality;

j) checking the condition and storage conditions of meat and meat products and raw materials of animal origin located in the warehouses of the enterprise;

k) issuing, based on the results of inspections and laboratory studies, conclusions on the purpose of products and semi-finished products on their suitability for further processing or on their compliance with standards, technical conditions, recipes; branding of meat carcasses; issuance of veterinary certificates and documents certifying the quality of products; registration of acts for low-quality raw materials and materials supplied to the enterprise; participation in the control slaughter of livestock.

l) giving opinions on the compliance of projects for the reconstruction of enterprises or individual workshops with veterinary and sanitary requirements, participation in commissions that accept newly built workshops into operation or determine the readiness of the enterprise for the season of mass acceptance and processing of livestock;

m) keeping records of veterinary and sanitary work at the enterprise and the results of the veterinary and sanitary examination.

PC rights:

a) to reject meat and meat products recognized as substandard based on the results of a veterinary and sanitary examination;

b) introduce appropriate veterinary and sanitary restrictions in connection with the detection of infectious diseases among slaughter animals;

c) prohibit the admission of raw materials into production, as well as the release of finished products that are unsanitary;

d) sign certificates of quality of products;

e) issue, in the prescribed manner, veterinary certificates for shipped meat and meat products, feed and technical products and raw materials of animal origin;

f) prohibit the release and shipment of finished products that do not comply with standards, technical conditions, recipes or were developed in the absence of standards or technical conditions approved for them, with immediate notification of the director of the enterprise.

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What it is

In fact, veterinary examination is an assessment of various product parameters by specialists in the field of veterinary medicine and sanitation.

The legislative framework

The legal regulation of examinations in the field of veterinary medicine and sanitation is not concentrated in one legislative act, but is extremely extensive and consists of:

a number of independent rules and instructions of the Russian Ministry of Agriculture;
its Department of Veterinary Medicine;
Rosselkhoznadzor, which regulate the procedure for conducting examinations of various objects.

You can familiarize yourself with the list of these regulations on the official website of Rosselkhoznadzor. At the same time, it leads a series of regulatory acts

In addition, there are a number of documents, conventions and agreements at the international level that have been ratified by our country.

Relevance

The importance of conducting examinations is due to its goals of identifying inconsistencies in quality in the object of laboratory research, due to disease or the presence of other deviations from established standards, which can lead to adverse consequences on a large scale, including creating a threat to animals, people, and their health and life.

Video: features of the development of mobile laboratories

Laboratory of Veterinary and Sanitary Expertise

The State Laboratory of Veterinary and Sanitary Expertise is a structural unit (department) of the State Veterinary Service and is an integral part of:

animal disease control stations;
district (inter-district) veterinarians. laboratories.

The staffing schedule of an average laboratory, which determines who conducts the examination, consists of:

Veterinarians;
Veterinarians;
Trichinelloscopists;
Veterinarians.

If the laboratory serves an area with radioactive contamination, the staff also includes:

veterinary radiologist;
dosimetrist technician.

The number of specialists for each line is determined taking into account the workload, which is directly dependent on the number of examinations performed per day.

A laboratory is an independent legal entity that is engaged in a specialized type of activity.

Therefore it has:

stamp with the image of its name;
brands and stamps for branding meat;
journals and forms of veterinary documents of the established form;
receipts;
veterinary examination form - permission to sell the product on the market.

What does he do?

The authority to conduct a veterinary examination is vested in the head of the laboratory - veterinarian, heads of higher veterinary authorities and subordinate employees authorized by him in the prescribed form.

Application for holding

A person intending to sell his products to the public fills out a form in the prescribed form, which reflects:

field “customer” - name of the legal entity or full name. individual with address;

field “manufacturer” - the name of the enterprise, the manufacturing country, its specific administrative-territorial unit;

the type of product is selected from the list;

the “sample number” field is filled in at the customer’s request;

The following research indicators are marked with “+” and “-” signs.

The conclusion notes:

day, month, year of production of the product;

volume of products in kilograms, liters, pieces depending on the type of product;

sample quantity;

the field “selection made” and “date of receipt” also implies dating;

field “who delivered the sample” - the applicant’s personal signature and transcript.

The application must also be accompanied by a conclusion from the legal entity’s veterinarian, otherwise the product will be considered questionable and will be subject to additional checks.

Samples

Samples for research are selected by a laboratory worker in the presence of the owner of the product in the sizes established for each type of product.

In this case, laboratory instruments, including containers in which samples are placed, must meet sanitary standards and be closed or screwed.

Report

As a result of laboratory studies to determine the product’s compliance with standards, a document is drawn up, which reflects that the product meets the quality and gives permission for sale to consumers.

APPLICATIONS AND CALLS ARE ACCEPTED 24/7 and 7 days a week.