In deze uitgebreide samenvatting vindt je gegarandeerd alle leerstof voor het vak Veterinaire Volksgezondheid 1. Van module 1 tot en met 6, alles staat erin. Deze samenvatting bevat dus de stof van professor Houf en professor Maes. Aan de hand van deze samenvatting heb ik zelf een heel mooi cijfer ...
,Module 1 – Veterinaire volksgezondheid........................................................................... 5
1.1 Oriëntering ........................................................................................................................ 5
Wat is veterinaire volksgezondheid? ............................................................................................................ 5
Veterinaire volksgezondheid fase 1 .............................................................................................................. 5
Veterinaire volksgezondheid fase 2 .............................................................................................................. 6
Veterinaire volksgezondheid fase 3 .............................................................................................................. 6
1.2 Structuur van de voedselketen en taken van de dierenarts .................................................. 7
Fasen in de voedselproductie keten ............................................................................................................. 7
Taken van de dierenarts ................................................................................................................................ 7
Soorten gevaren ............................................................................................................................................ 7
Kruiscontaminatie ......................................................................................................................................... 8
Trends en uitdagingen .................................................................................................................................. 8
1.3 Wetgevende structuren en begrippen ................................................................................. 9
1. Internationaal voedselveiligheidsbeleid ................................................................................................... 9
2. Europees voedselveiligheidsbeleid ......................................................................................................... 10
3. Belgische voedselveiligheid ..................................................................................................................... 11
4. Regionale voedselveiligheid .................................................................................................................... 11
1.3 Wetgevende structuren en begrippen ............................................................................... 11
Wat is voedsel? ........................................................................................................................................... 11
Hoe gaan we de voedselveiligheid organiseren? ........................................................................................ 12
Kwaliteitssystemen in de voedingssector ................................................................................................... 13
Module 2 – Primaire fase ................................................................................................ 14
H1 – De dierlijke voedselproductie ......................................................................................... 15
1.1 Belang van de dierlijke productie en de organisatie van de verschillende sectoren ............................ 15
Varkens ................................................................................................................................................... 15
Rundvee.................................................................................................................................................. 16
Pluimvee ................................................................................................................................................. 17
Kalkoen ................................................................................................................................................... 18
Ander pluimvee ...................................................................................................................................... 18
Schapen .................................................................................................................................................. 18
Geiten ..................................................................................................................................................... 19
Konijnen ................................................................................................................................................. 19
Andere dierlijke producten .................................................................................................................... 19
Aquacultuur ............................................................................................................................................ 19
Bijenteelt ................................................................................................................................................ 20
1.2 Problematiek van de intensieve dierlijke productie ............................................................................. 21
1.3 Biologische landbouw ........................................................................................................................... 23
1.4 Andere voedingsbronnen ...................................................................................................................... 24
Kunst- of kweekvlees .............................................................................................................................. 24
Insecten .................................................................................................................................................. 24
H2 – Het bedrijf en de gezondheidsstatus ............................................................................... 25
2.1 Definitie gezondheidsstatus .................................................................................................................. 25
2.2 Factoren met invloed op de gezondheidsstatus ................................................................................... 25
Voeder .................................................................................................................................................... 25
Drinkwater .............................................................................................................................................. 28
Huisvesting en stalklimaat ...................................................................................................................... 28
Bioveiligheid van het bedrijf ................................................................................................................... 29
2.3 Meten gezondheidsstatus dieren of bedrijven ..................................................................................... 30
2.4 Benaderingen voor de bestrijding van pathogene agentia op veebedrijven ........................................ 31
1. Primaire preventie ........................................................................................................................ 31
2. Secundaire preventie .................................................................................................................... 31
3. Tertiaire preventie ........................................................................................................................ 32
1
, 2.5 Ziekteproblematiek en verantwoord diergeneesmiddelengebruik ...................................................... 32
2.6 Relatie tussen de gezondheidsstatus van de dieren en de kwaliteit van het eindproduct ................... 36
H3 – Pathogenen die belangrijk zijn voor de voedselveiligheid en zoönosen ............................ 40
3.1 Inleiding ................................................................................................................................................. 40
3.2 Factoren die infecties beïnvloeden ....................................................................................................... 40
3.3 Belang van zoönotische agentia en voedselpathogenen ...................................................................... 41
Klassieke zoönotische agentia ................................................................................................................ 41
Nieuwe zoönotische agentia .................................................................................................................. 43
Pathogenen in voedingsmiddelen van dierlijke oorsprong .................................................................... 46
H4 – Het bedrijf en de functie van de dierenarts ..................................................................... 49
4.1 De bevoegde overheid .......................................................................................................................... 49
4.2 De bedrijven .......................................................................................................................................... 50
4.3 De praktijkdierenarts ............................................................................................................................ 51
4.4 De bedrijfsdierenarts ............................................................................................................................ 51
4.5 De epidemiologische bewaking............................................................................................................. 52
4.6 De bedrijfsbegeleidende dierenarts ...................................................................................................... 55
H5 – Beroepsaansprakelijkheid van dierenarts ........................................................................ 58
5.1 Algemene begrippen over de aansprakelijkheid ................................................................................... 58
5.2 Algemene aansprakelijkheid van de dierenarts in de praktijk .............................................................. 59
Module 3 – Transformatie fase ....................................................................................... 61
3.1 Slachtproces van herkauwers............................................................................................ 61
Fase 1: Levende fase ................................................................................................................................... 61
Fase 2: Bedwelming .................................................................................................................................... 62
Fase 3: Steken en verbloeden ..................................................................................................................... 62
Fase 4: Elektrostimulatie, onthoornen en het afzetten van de onderpoten .............................................. 62
Fase 5: Onthuiden ....................................................................................................................................... 63
3.2 Slachtproces van varken ................................................................................................... 63
Fase 1: Levende fase ................................................................................................................................... 63
Fase 2: Ante-mortem keuring ..................................................................................................................... 64
Fase 3: Bedwelming .................................................................................................................................... 64
Fase 4: Borststeek ....................................................................................................................................... 64
Fase 5: Broeien ............................................................................................................................................ 64
Fase 6: Ontharing ........................................................................................................................................ 64
Fase 7: Branden ........................................................................................................................................... 64
3.3 Slacht- en productieproces van pluimvee .......................................................................... 65
Fase 1: Levende fase ................................................................................................................................... 66
Fase 2: Uithalen en ophangen..................................................................................................................... 66
Fase 3: Bedwelming .................................................................................................................................... 66
Fase 4: De keling en het uitbloeden ............................................................................................................ 67
Fase 5: Broeien ............................................................................................................................................ 67
Fase 6: Plukken ............................................................................................................................................ 67
Fase 7: De koppentrekker en pootsnijder ................................................................................................... 67
Fase 8: Evisceratie ....................................................................................................................................... 67
Fase 9: Verwijderen van krop, long en nekhuid .......................................................................................... 68
Fase 10: De binnen-buiten wasser .............................................................................................................. 68
Fase 11: Snelkoeling .................................................................................................................................... 68
3.4 Afsluitende begrippen slachthuis ...................................................................................... 68
Soorten slachting ........................................................................................................................................ 68
Dierenartsen werkzaam in de veterinaire volksgezondheid ....................................................................... 69
Module 4: Dierenwelzijn in de transformatie fase ........................................................... 70
1. Impact op slachtwezen ....................................................................................................... 70
2
, 2. Wetgevend kader ............................................................................................................... 70
3. Slachthuis en apparatuur .................................................................................................... 73
4. Omgaan met dieren ........................................................................................................... 73
5. Fixeren van dieren.............................................................................................................. 74
6. Doden van dieren ............................................................................................................... 75
7. Verbloedingsmethode ........................................................................................................ 76
8. Verbloeden zonder bedwelming ......................................................................................... 77
9. Tijd intrede van de dood..................................................................................................... 78
10. Bedwelmingsmethoden .................................................................................................... 78
11. Vakbekwaamheidseisen ................................................................................................... 81
12. Monitoring van het bedwelmen........................................................................................ 81
13. Evaluatie van bedwelmen ................................................................................................. 81
Module 5 – Productkennis .............................................................................................. 82
2. Vlees.................................................................................................................................. 82
2.2 Versnijdingen ........................................................................................................................................ 82
4. Vis, schaal- en schelpdieren ................................................................................................ 83
4.1 Intro in visserij- en aquacultuurproducten ........................................................................................... 83
Vistechnieken ......................................................................................................................................... 83
Aquacultuur ............................................................................................................................................ 86
Etikettering van visserij- en aquacultuurproducten ............................................................................... 87
4.2 Schaal- en schelpdieren ........................................................................................................................ 88
Schaaldieren ........................................................................................................................................... 88
Weekdieren ............................................................................................................................................ 90
Overige zeevruchten .............................................................................................................................. 91
4.3 Vissoorten ............................................................................................................................................. 91
Zoetwatervissen ..................................................................................................................................... 91
Zeewatervissen....................................................................................................................................... 91
Afgeleide producten ............................................................................................................................... 95
4.4 Ecolabels ............................................................................................................................................... 96
Ecolabels voor duurzame visserij ........................................................................................................... 96
Ecolabels voor producten uit aquacultuur ............................................................................................. 96
Andere ecolabels .................................................................................................................................... 97
4.5 Versheid ................................................................................................................................................ 98
Module 6 – Technologie van eetwaren ............................................................................ 99
Deel 1: Transformatie van spier naar vlees ............................................................................. 99
1. Spier types ............................................................................................................................................... 99
2. Productieproces en definities ................................................................................................................. 99
3. Niet toegelaten grondstoffen in vleesproducten .................................................................................. 100
4. De kleur van vlees ................................................................................................................................. 101
5. Post-mortem bevindingen in goedgekeurd vlees ................................................................................. 102
6. Technologie: algemeen ......................................................................................................................... 103
Deel 2: Additieven ............................................................................................................... 104
Deel 3: Drogen – zouten – pekelen ....................................................................................... 113
Deel 4: Verhitten.................................................................................................................. 115
Deel 5: Fermenteren ............................................................................................................ 118
3
The benefits of buying summaries with Stuvia:
Guaranteed quality through customer reviews
Stuvia customers have reviewed more than 700,000 summaries. This how you know that you are buying the best documents.
Quick and easy check-out
You can quickly pay through credit card or Stuvia-credit for the summaries. There is no membership needed.
Focus on what matters
Your fellow students write the study notes themselves, which is why the documents are always reliable and up-to-date. This ensures you quickly get to the core!
Frequently asked questions
What do I get when I buy this document?
You get a PDF, available immediately after your purchase. The purchased document is accessible anytime, anywhere and indefinitely through your profile.
Satisfaction guarantee: how does it work?
Our satisfaction guarantee ensures that you always find a study document that suits you well. You fill out a form, and our customer service team takes care of the rest.
Who am I buying these notes from?
Stuvia is a marketplace, so you are not buying this document from us, but from seller stuviatralala. Stuvia facilitates payment to the seller.
Will I be stuck with a subscription?
No, you only buy these notes for $12.85. You're not tied to anything after your purchase.
