牛科学屠宰规程及对防疫、食品安全的影响

Impact of Scientific Slaughtering Procedures for Cattle on Epidemic Prevention and Food Safety

活牛只有在动物卫生监督部门的监管下按流程进行科学屠宰才能确保牛肉及其制品的安全。活牛在屠宰、出售和运输前需在本地动物卫生监督部门进行申报、检疫,屠宰后还要对肉制品取样进行重金属、兽药、违禁药品以及病原检查,确保牛肉安全流入消费市场。目前影响我国动物卫生监督工作的因素较多,包括民族宗教习惯、牛场所处地理位置、牛群饲养方式、从业人员的法治观念以及消费终端的经营模式等,地方职能部门只有结合本地实际情况,从产业链的多环节进行有效监督和管理,才能将疫病发生风险降低至最低,牛肉食品安全才能得以有效保障。

The safety of beef and its products can only be ensured by scientifically slaughtered following the procedures under the supervision of animal health supervision departments.Before slaughter,sale and trans-portation,live cattle must undergo quarantine inspections at the local animal health supervision department.After slaughter,meat products should also be sampled for testing heavy metals,veterinary drugs,prohibited drugs,and pathogens to ensure the safe distribution of beef in the consumer market.Currently,there are several factors affecting animal health supervision in China,including ethnic and religious customs,the geographical location of cattle farms,cattle raising methods,the legal concepts of employees,and the business models of consumer terminals.Local functional departments can only effectively supervise and manage by considering the local context and addressing multiple aspects of the industry chain,thereby minimizing the risk of diseases and ensuring the effective safeguarding of beef food safety.