VCLS 509 — Food (meat and milk) Hygiene and Inspection
Veterinary Medicine · University of Ghana
Principles of meat hygiene. Biological and chemical bases of meat hygiene, ante-mortem and post-mortem procedures. Description of various categories of slaughter policies. Basic construction and principles of a functional abattoir. Potable water supply; canning, freezing, smoking and other preservation methods. Water, meat and milk-borne diseases. Food microflora and spoilage; food poisoning. Control of vermin. Detection of drug residues in meat. Effluents and their disposal. Milk and milk products; Inspection and laboratory examination for milk quality.
- Credits
- 3
- Level
- Level 500
- Semester
- Semester One
Other courses on this programme
- VCLS 501 — Avian Medicine and Pathology
- VCLS 502 — Ruminant Medicine
- VCLS 503 — Porcine Medicine
- VCLS 504 — Small and Laboratory Animal Medicine
- VCLS 505 — Small Animal Surgery
- VCLS 506 — Orthopaedic Surgery
- VCLS 507 — Epizootiology and Disease Prevention
- VCLS 508 — Surgical Diseases
- VCLS 510 — Theriogenology
- VCLS 511 — Medicine Clinics I
- VCLS 512 — Zoonoses and Environmental Health
- VCLS 513 — Surgery Clinics I
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Start freeCourse details from University of Ghana Volume 3 Handbook for the Bachelor's Degree: Course Descriptions for Programmes in the Sciences (2017).