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Meat Hygiene

A compilation of material from various contributors. Geneva: World Health Organization Monograph Series No. 33. 1957. 527 pp. Price, £2/10s, $10.00 or Sw. fr. 30.—

Sixteen meat-hygiene authorities contributed comprehensive reviews of as many subjects which combined together, form an excellent advanced text-book on current practices in many parts of the world. It covers the subject from live-animal transportation problems to retail-market display practices. Particular topics include ante-mortem and post-mortem inspection principles, abattoir construction guides, laboratory techniques, processing of meat and waste products, epidemiology of meat-borne diseases, training of meat inspectors and other administrative fundamentals. Numerous problems and suggestions concerning operations in the tropical areas of the world are provided, although not as extensively covered as those of Europe and the United States. However, since principles are stressed more than techniques of a localized nature, applicability of the material is not necessarily restricted to any particular area.

The monograph includes the important conclusions and recommendations of the WHO/FAO Seminar on Meat Hygiene held in Copenhagen in February 1954. Many of the papers read at the meeting have been brought up to date, and these form the basis of this volume.