COVAB

Course Summary: Veterinary Public Health II (BVM4210)

Veterinary Public Health II is a comprehensive course designed to deepen students’ understanding of the principles and practices that ensure the safety and quality of foods of animal origin. Building on foundational concepts, the course covers critical aspects of meat and dairy production, inspection, and processing, alongside an introduction to food laws and public health standards in Uganda.

Key Topics Include:

• Food Animal Processing & Inspection:

  • Design, operation, and management of slaughter facilities (abattoirs and slaughter slabs).
  • Ante-mortem and post-mortem inspections, including the assessment of animal health, lymphatic system evaluation, and judgment of meat quality.
  • Practical considerations in animal transport, handling, and emergency slaughter procedures.

• Meat Hygiene & Safety:

  • Detailed evaluation of bacterial and parasitic diseases affecting meat quality.
  • Decision-making in meat inspection, including categorization of meat (approved, conditionally approved, or condemned) and the proper disposal of unfit products.
  • Abattoir sanitation, hygiene procedures, and management of by-products and waste.

• Dairy and Other Animal Products:

  • Best practices for clean milk production at the farm level, milk transportation, and processing techniques (pasteurization, homogenization, etc.).
  • Production and inspection processes for various dairy products, honey, game meat, fish, and poultry eggs, emphasizing the prevention of contamination and public health risks.

• Food Regulations & Practical Exposure:

  • Overview of Ugandan food laws, regulations, and standards that govern the industry.
  • Hands-on learning experiences through scheduled field visits to abattoirs, meat value-addition plants, milk processing facilities, and other relevant sites, reinforcing theoretical knowledge with real-world applications.

Learning Outcomes:

By the end of the course, students will be able to:

• Understand and apply the principles of food safety and public health in the context of veterinary practice.
• Evaluate and implement effective inspection procedures to ensure the safety and quality of meat, dairy, and other animal-derived products.
• Recognize and manage common diseases and abnormalities in food animals and animal products.
• Integrate knowledge of food laws and standards into everyday veterinary public health practices.
• Gain practical insights into the operational aspects of food processing facilities through field demonstrations and visits.

This course combines lectures, practical demonstrations, and field visits to offer a well-rounded educational experience, preparing students for roles in ensuring food safety and public health in the veterinary sector.