Meat Inspection and Slaughterhouse Hygiene

Organisational unit: Institution

Organisation Profile

Animals to be slaughtered are inspected before and after slaughter. In Finnish slaghterhouses, this is done by a certificated veterinarian.

The inspection aims to ensure that the meat from the animal is fit for consumption. In addition, veterinarians working in sloughterhouses monitor food and industrial hygiene as well as compliance with statutes on animal welfare.

The aim of the meat inspection studies is to acquaint the students with meat inspection, slaughterhouse hygiene, and the duties of an inspection veterinarian. The most important subject matters of teaching and research include statutory meat inspection methods, meat inspection microbiology, and monitoring of meat hygiene.

Latest publications

  1. Bacterial quality and safety of packaged fresh leafy vegetables at the retail level in Finland

    Publication: Contribution to journalA1 Refereed journal article

  2. Conventional and molecular methods used in the detection and subtyping of Yersinia enterocolitica in food

    Publication: Contribution to journalA2 Review in scientific journal

Research publications per year

No data available

ID: 7881043