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 research outputs

  1. Atypical Hemolytic Listeria innocua Isolates Are Virulent, albeit Less than Listeria monocytogenes

    Research output: Contribution to journalArticleScientificpeer-review

  2. Microbial contamination of moose (Alces alces) and white-tailed deer (Odocoileus virginianus) carcasses harvested by hunters

    Research output: Contribution to journalArticleScientificpeer-review

  3. Population genetics and characterization of Campylobacter jejuni isolates from western jackdaws and game birds in Finland

    Research output: Contribution to journalArticleScientificpeer-review

Research publications per year

No data available

ID: 7881043