COURSE CODE: VCH 501
COURSE TITLE: MEAT, MILK AND FISH HYGIENE
NUMBER OF UNITS: 2 Units
COURSE DURATION: Two hours per week
COURSE DETAILS:
Course Coordinator: Dr. O. O. Kehinde DVM, MVPH
Email: ookehinde@yahoo.com
Office Location: COLVET, UNAAB
Other Lecturers: Prof. M.A. Dipeolu DVM, MVPH, PhD; Dr.O.O. Adebowale DVM, MVPH; Dr. O.J. Awoyomi DVM, MVPM
Course Synopsis
Importance of Meat, Milk and Fish Hygiene Ante-mortem Inspection of Food Animal Slaughtering and Handling of Meat Post-mortem Inspection of Food Animals Ante-mortem and Post-mortem Inspection of Poultry Fish Hygiene Basic Principles for the Construction of a Functional Abattoir Utilization of Animal by-products Disposal and Treatment of Abattoir Effluents Milk Hygiene Food Microflora and Spoilage Methods of Meat Preservation Detection of Drug and Chemical Residues in Meat Safety Issues in Meat and Milk Production
