Colour Atlas of Cattle Pathology and Meat Inspection

This work contains information needed for diagnosing pathological conditions and the disposition of carcasses for human consumption. The atlas is presented in 15 chapters and contains 904 colour illustrations of cattle diseases and conditions. Eleven chapters are described according to the body system and the other four include parasitic diseases, diseases specific to cattle, neoplasms, and meat hazards. Descriptive text is included for all significant conditions and diseases. Complete postmortem findings, and in some cases histological and bacteriological findings with dispositions are challenges for veterinarians and inspectors engaged in cattle inspection. This book describes factual dispositions of significant cases done by the author who has performed thousands of antemortem and postmortem examinations of animals and animal carcasses. In any classic HACCP program, the first control point (CCP) for all food is "the safety of the raw product received". In the case of raw meat, this first CCP is the acceptable condition of the animal, and the animal carcass. The only intervention is antemortem and postmortem inspection performed by a qualified and well trained veterinary inspector or qualified meat inspector.