Unit information: Meat Hygiene and Public Health in 2015/16

Unit name	Meat Hygiene and Public Health
Unit code	VETSM0005
Credit points	15
Level of study	M/7
Teaching block(s)	Teaching Block 2C (weeks 13 - 18)
Unit director	Dr. Ed van Klink
Open unit status	Not open
Pre-requisites	None
Co-requisites	None
School/department	Bristol Veterinary School
Faculty	Faculty of Health Sciences

Description including Unit Aims

Meat is the most common source of food-borne disease, and microbes are the most important cause of food spoilage. As a consequence meat hygiene is of paramount importance during the production of raw meat. In addition, the unit considers the principles of food preservation, risk analysis and methods of ensuring safe food processing.

This unit aims to develop the student’s interest in and knowledge and understanding of: the microbes involved in disease and food spoilage, how to minimise the contamination of raw meat, the principles of food preservation and the methods by which hygiene can be assessed.

Intended Learning Outcomes

1. Students will be able to demonstrate a knowledge and understanding of:

the microbes involved in disease and food spoilage, how to minimise the contamination of raw meat, the principles of food preservation and the methods by which hygiene can be assessed

2. Students will be able to:

i) analyse, synthesise and summarise information critically.

ii) apply knowledge and understanding to address industry problems.

iii) apply critical thinking to published information.

Teaching Information

Knowledge and understanding is developed through pursuing a structured syllabus, evaluating directed reading, and engaging in problem solving exercises. From 2010/11 the unit will be taught in two formats.

1. Residence based. The unit will be taught conventionally through lectured material, practical/laboratory work and tutorials. Lectures are given by research staff who are experts in their own fields.
2. e-learning. Existing lectured material will be available in an audio format using bespoke software (Camtasia), which allows Powerpoint-based lectures to be recorded with audio overlaid. Audio lectures will be supplemented by written notes and selected further reading. Teaching materials will be hosted on a web-based platform (Blackboard) and also made available in CD format. Interactive questions will be developed using QuestionMark. A discussion forum will be hosted on Blackboard.

Assessment Information

Knowledge and understanding is assessed by a combination of coursework (30% of available marks) and a 3 hour written examination (70% of available marks). Coursework usually consists of a fully referenced essay (2500 words max.) and a critique of a research paper.

Reading and References

There will be a strong reliance on original research papers. The following books are also helpful:

1. Adams, M.R. & Moss, M.O. (2008). Food microbiology (3rd ed). Royal Society of Chemistry.
2. Mead, G.C. (ed.) (2005). Food safety control in the poultry industry. Woodhead Publishing.
3. Mead, G.C. (ed.) (2004). Poultry meat processing and quality. Woodhead Publishing.
4. Pearson, A. M. and Dutson, T.R. (eds) Advances in Meat Research vol. 2 Meat and Poultry Microbiology. AVI, Westport.