Quality And Safety Standards Of Animal Products

Akopọ

A tray of eggs at Mile 12 market and a tray of eggs from a certified layer farm can look identical, yet one may carry salmonella and the other may not. Freshness, size and shell colour are quality questions. Whether the egg can make you ill is a safety question, and Nigeria answers it through a whole chain of people you never meet: the farmer who kept a withdrawal period, the vet who stamped a carcass at the abattoir, and the regulator who checked the label on a sachet of milk.

In this lesson you will learn what quality standards and safety standards actually mean for meat, eggs and milk, what makes a product fall short of each, and which Nigerian agency does what, from the farm gate to the dinner table. You will trace a product through every checkpoint along the way, work through the calculations and scenarios WAEC sets on withdrawal periods and spoilage, and learn the hygienic practices that keep animal products fit to eat.

Awọn Afojusun

  1. Define quality standards of animal products
  2. Explain safety standards applied to animal products
  3. State the agencies responsible for regulating quality and safety of animal products in Nigeria
  4. Explain the factors that affect the quality of animal products
  5. Describe hygienic practices that ensure safe animal products

Akọ̀wé Ẹ̀kọ́

A family in Ibadan buys smoked fish from a roadside seller, cooks it and falls sick that night. Another family buys chicken from a registered abattoir in the same city and never gives it a second thought. The difference is rarely visible on the plate. It is decided earlier, by whether the animal was healthy, whether the carcass was handled hygienically, whether the cold chain held, and whether anyone with the authority to stop a bad product actually did. Quality standards and safety standards are the two yardsticks that decide this, and WAEC expects you to keep them clearly apart.

Ìdánwò Ẹ̀kọ́

Oriire fun ipari ẹkọ lori Quality And Safety Standards Of Animal Products. Ni bayi ti o ti ṣawari naa awọn imọran bọtini ati awọn imọran, o to akoko lati fi imọ rẹ si idanwo. Ẹka yii nfunni ni ọpọlọpọ awọn adaṣe awọn ibeere ti a ṣe lati fun oye rẹ lokun ati ṣe iranlọwọ fun ọ lati ṣe iwọn oye ohun elo naa.

Iwọ yoo pade adalu awọn iru ibeere, pẹlu awọn ibeere olumulo pupọ, awọn ibeere idahun kukuru, ati awọn ibeere iwe kikọ. Gbogbo ibeere kọọkan ni a ṣe pẹlu iṣaro lati ṣe ayẹwo awọn ẹya oriṣiriṣi ti imọ rẹ ati awọn ogbon ironu pataki.

Lo ise abala yii gege bi anfaani lati mu oye re lori koko-ọrọ naa lagbara ati lati ṣe idanimọ eyikeyi agbegbe ti o le nilo afikun ikẹkọ. Maṣe jẹ ki awọn italaya eyikeyi ti o ba pade da ọ lójú; dipo, wo wọn gẹgẹ bi awọn anfaani fun idagbasoke ati ilọsiwaju.

  1. Which of the following is a quality attribute rather than a safety attribute of meat? A. Presence of Salmonella B. Firmness and colour of the meat C. Antibiotic residue level D. Presence of a zoonotic disease agent Answer: B
  2. The minimum time that must pass after a drug dose before an animal may be slaughtered for food is called the: A. Grading period B. Incubation period C. Withdrawal period D. Quarantine period Answer: C
  3. Which Nigerian agency carries out ante-mortem and post-mortem inspection of animals at abattoirs? A. NAFDAC B. Standards Organisation of Nigeria C. Veterinary services of the Ministry of Agriculture D. Local traders' association Answer: C
  4. A disease that can pass from an animal to a human through meat or milk, such as bovine tuberculosis, is called a: A. Zoonosis B. Vector disease C. Deficiency disease D. Genetic disorder Answer: A
  5. Which of these best describes wholesomeness in an animal product? A. Being the largest size available B. Being the cheapest on the market C. Being fresh, uncontaminated and fit for its purpose D. Being registered by NAFDAC Answer: C

Awọn Iwe Itọsọna Ti a Gba Nimọran

Introduction to Animal Science: Global, Biological, Social and Industry Perspectives
Introduction to Animal Science: Global, Biological, Social and Industry Perspectives
Atunkọ: Sixth edition
Olùtẹ̀jáde: Pearson
Odún: 2017
ISBN: 978-0-13-443605-0
Apejuwe: A comprehensive introduction to animal science covering anatomy and physiology, nutrition, genetics, reproduction, animal health and the major farm animal species and their production systems.
Small-scale Poultry Production: Technical Guide
Small-scale Poultry Production: Technical Guide
Olùtẹ̀jáde: Food and Agriculture Organization of the United Nations
Odún: 2004
ISBN: 978-92-5-105082-8
Apejuwe: An FAO Animal Production and Health Paper written by a Nigerian animal scientist, covering breeds, housing, feeding, incubation, disease control and marketing for small-scale poultry keepers in developing countries.
Tropical Animal Feeding: A Manual for Research Workers
Tropical Animal Feeding: A Manual for Research Workers
Olùtẹ̀jáde: Food and Agriculture Organization of the United Nations
Odún: 1995
ISBN: 978-92-5-103758-4
Apejuwe: An FAO Animal Production and Health Paper on the principles of ruminant and non-ruminant nutrition and the practical use of tropical feed resources, including crop residues and by-products, in sustainable livestock systems.

Àwọn Ìbéèrè Tó Ti Kọjá

Ṣe o n ronu ohun ti awọn ibeere atijọ fun koko-ọrọ yii dabi? Eyi ni nọmba awọn ibeere nipa Quality And Safety Standards Of Animal Products lati awọn ọdun ti o kọja.

WAEC SSCE - Animal Husbandry - 2021

Ibeere 1 Ìròyìn

(a) Explain each of the following terms as used in the slaughtering of farm animals:
(i) scalding 
(ii) singeing:
(iii) evisceration.

(b) Name four agents involved in the marketing of farm animals and animal products

(c) State five marketing functions that could be performed to facilitate the sale of chicken and eggs.

(d) Name three stages in the life cycle of a roundworm.

(e) Mention two methods of animal improvement.

Wo Idahun