The aim of post-mortem inspection is to ensure that only the meat fit for human consumption is passed for food.

Significance

1. Protect consumers against zoonotic diseases.

2. Protect consumers against food-borne infections and intoxications and hazards associated with residues (drugs, pesticides, hormones, etc.). N.B.: 1% of slaughtered animal must be examined for residues.

3. Protect consumers from falsification.

4. Protect livestock against spread of diseases (notifiable).

Post-mortem inspection includes:

I- Macroscopic examination “Abattoir inspection”

1. Obligatory inspection “Routine post-mortem”.

2. Further inspection for suspected cases.

II- Laboratory examination

1.    Trichinoscopic examination.

2.    Bacteriological examination.

3.    Additional examination

a) Determination of pH, degree of bleeding.

b)  Determination of abnormal odour and colour.

c)  Determination of early decomposition and setting.

d)  Detection of residues.

General directions before post-mortem examination:

1.    Post-mortem inspection should be carried out in the slaughter hall and directly after slaughter.

2.    Post-mortem inspection carried out by the same inspector who done ante-mortem inspection.

3.    The inspector should be supervising the dressing of each carcass to prevent substitution of diseased organ with healthy one.

4.    The inspector should have 2 knives to prevent cross contamination and facilitate post-mortem examination.

5.    Head and viscera should be hanged to their carcass.

6.    Every organ should be examined by inspection, palpation, olfaction and incisions.

7.    Avoid carcass contamination with floor and hide.

8.    Suspected carcass must be detained in the detention room for further examination.