No description available.

This work deals with the health and meat hygiene of venison and especially its appropriate storage. The aim is to find relationships between cooling and freezing game to bring a deeper insight into the work of meat from wildlife animals to achieve superior quality and taste characteristics unchanged pheasant meat. The basis of the whole work is a laboratory analysis of forty meat samples, which were obtained from local organizations involved in the management of game. In this analysis we are monitored four basic parameters: the content of water, fat, protein, and the connective tissue protein, which are major predictive value for a particular game palatability. It was found that exist statistically significant dependence between proteins and connective tissue protein, protein and water, fat and water. It was not possible to reject the null hypothesis about the differences between refrigerated and frozen samples of water, fat, protein and collagen. Conclusions measurements were compared with the available international and professional Czech literature.

Thesis (M. Tech. (Environmental Health)) - Central University of Technology, Free State, 2014 / In the battle to sustain and produce quality food that is safe and affordable, the limited legislative and regulatory environment continues to allow opportunities for food to become contaminated during processing. The degree of contamination distributed over the final food product (including meat products) depends upon several factors that include knowledge and behaviour of the food handlers, equipment, the hygiene habits of personnel, and the monitoring that takes place at food processing plants (including butcheries). The current study was conducted in five selected butcheries (forming 15% of the registered butcheries at the time the study was conducted) in the Mangaung Metropolitan municipal area, purposely targeting the ones registered with the municipality. The hygiene practices of meat handlers were assessed (through self-administered questionnaires) because meat is a perishable product that requires labour intensive processing for production of quality products. Thus, mishandling by food handlers may create and maintain conditions favourable to microbial contamination. Furthermore, the study assessed and characterised microbial contamination on working surfaces and utensils through swabs as well as bioluminescence instrument [Adenosine Tri-phosphate (ATP) Hygiena] for cleanness of the working environment. Concomitant to the above, meat handlers’ hands and aprons were also assessed for possible microbial contamination as well as their characterisation. Lastly, aerosolised microbes [through an air sampler (Surface Air System) SAS Super 90] were also collected for iv quantification and identification during working hours as airborne microbes can settle on working surfaces and/or utensils as a result of movement of workers and other related working processes. Statistical points such as correlations, standard deviations, group standard deviations as well as significant differences were captured per respective chapter where necessary. Data reported in this study is over 3 month period with two weeks intervals during sampling and thus reported as either weekly or rounds between sampling periods. The results of the current study indicate that the food safety objectives are negligibly achieved, indicating a need for proper food safety training which is audit based. On administration of a questionnaire, food handlers showed poor knowledge of food safety awareness coupled with poor attitude and behaviour in terms of food safety. The five butchery premises were further examined regarding the airborne and surface microbial loads, as well as that of the food handlers’ hands, during processing. The microbial loads in the air appeared to comply with the suggested limits at all the sampled butcheries. Microbial loads on meat contact surfaces showed levels conforming to the South African standard or guideline of 1 × 102 cfu.m-2. Total Coliforms on hands and on aprons were compared to the general microbial target value of <2.5 cfu.m-2 as suggested by literature. In this study, Matrix Laser Desorption Time of Flight Mass Spectrophotometer (MALDI-TOF MS) was found to be an accurate, rapid and cost effective method towards v identifying of foodborne pathogens and spoilage bacteria including yeast. Moreover, in recent years South Africa’s meat scandals have increased consumer awareness and the demand for food safety. Section 11 of the Meat Safety Act (Act no. 40 of 2000) stipulates that every abattoir must utilize an independent inspection service appointed by the department of agriculture to ensure that meat of high quality and wholesomeness is produced. However, once the meat and meat products leave the abattoir, they are under the jurisdiction of the local authorities who rely only on visual assessment as opposed to microbiological inspection in the maintenance of their hygiene and quality. Despite the high incidence of foodborne illnesses in both developed and developing countries; South African data on foodborne illness incidents is still insufficient. This could be attributed to the fact that in South Africa, legislation governing the acceptable standards of the levels of microbiota in the air and on food handlers’ hands is still inadequate. Additionally, lack of obligatory usage of Hazard Analysis Critical Control Point (HACCP) procedures in the meat premises poses a risk for economic productivity. In conclusion, the identification of airborne bacteria in the butcheries strongly suggests that in the planning of the existing establishments, the building layout, control of the traffic flow of personnel, the durability and imperviousness of floors, the ventilation system and the placement of the equipment were not carefully considered. This may play a role in the prevalence and proliferation of airborne microbes as the resulting establishments provide an environment conducive to the breeding of microbes. vi In regard to swabs, it was concluded that floors may present a high point of contamination possibly through aerosolization of microbial communities. Moreover, cleaning materials and hygiene practices need to be reviewed. The results of the administered questionnaire showed that food handlers should be sufficiently trained with regard to food quality management tools such as Good Manufacturing Practices (GMP), Hazard Analysis and Critical Control Point (HACCP) systems and food safety. The evaluation of meat contact surfaces for organic soils to determine their cleanliness using the rapid ATP bioluminescence testing can be convenient for everyone involved in the food chain since visual and touch inspection cannot be conclusive enough to meet regulatory requirements in terms of microbial counts.

Einleitung Der amtliche Tierarzt nimmt im europäischen Recht eine Schlüsselposition für den gesundheitlichen Verbraucherschutz und den Tierschutz von Schlachttieren ein. Zu Beginn der amtlichen fleisch-hygienischen Tätigkeit ist eine 200-stündige Pflichtassistenz vorgeschrieben. Gleichwohl wurde vor dem Hintergrund dieser verantwortungsvollen Tätigkeit die Wichtigkeit einer praktischen Ausbildung in der Schlachttier- und Fleischuntersuchung während des Veterinärmedizinstudiums sowohl rechtlich als auch durch verschiedene Organisationen hervorgehoben. In der Studienordnung nimmt das sogenannte „Schlachthofpraktikum“ mit 100 Stunden etwa ein Viertel der lebensmittelhygienischen Ausbildungszeit ein. Obligatorische Ziele dieses Lehrformats sind das Üben der amtlichen Ante- und Post-Mortem-Untersuchung bei den Tierarten Rind und Schwein, sowie das Informieren über die tierschutzgerechte Behandlung der Schlachttiere. In der Fachliteratur finden sich erste modellhafte, gleichwohl keine umfassenden Untersuchungen zum „Schlachthofpraktikum“ in Deutschland. Ziel der Untersuchung Daher widmet sich diese Dissertation einer tiefergehenden Untersuchung der praktischen Ausbildung in der Schlachttier- und Fleischuntersuchung. Hierbei sollten die studentischen Lernerfahrungen sowie die Meinungsbilder von Studierenden und amtlichen Tierärzten evaluiert und ausgewählte Situationen am Praktikumsschlachtbetrieb erhoben werden. Material und Methoden Im Rahmen einer Querschnittsstudie wurden zwei schriftliche, standardisierte Methoden (Evaluierung gemäß der Deutschen Veterinärmedizinischen Gesellschaft und eigene Erhebung) bei Leipziger Veterinärmedizinstudierenden der Abschlussjahrgänge 2008-2014 angewandt. Die Evaluierung umfasste eine Checkliste sowie je einen Bewertungsbogen für den Studierenden und den amtlichen Tierarzt. Die Erhebung kam aufgrund von Weiterentwicklungen in drei Versionen zur Anwendung. Ergebnisse Bei der Evaluierung gaben die 705 Studierenden an, zu 82,1 % (n=579) einen und zu 17,9 % (n=126) mehrere Praktikumsbetriebe besucht zu haben. Dabei wurden einige Betriebe mit zunehmender Häufigkeit benannt. Über 95,7 % (n=675) der Studierenden bestätigten die obligatorischen Praktikums-inhalte (Schlachttieruntersuchung: 95,7 %; n=674 / Fleischuntersuchung: 96,7 %; n=682 / Tierschutz-aspekte: 95,7 %; n=675). Die Fleischuntersuchung im Verdachtsfall markierten etwa drei Viertel der Teilnehmer (Rind: 69,4 %; n=489 / Schwein: 76,7 %; n=541). Viele Studierende gaben darüber hinaus weitere Themen an, wie bspw. Hygiene und Schlachttechnologie. Ein Abschlussgespräch notierten 79,4 % (n=559) der Praktikanten. Das Meinungsbild der Studierenden und amtlichen Tierärzte bzgl. des Praktikums fiel größtenteils positiv aus. 54,7 % (n=242) der amtlichen Tierärzte nahmen zudem an, die Studierenden für eine spätere fleischhygienische Tätigkeit motiviert zu haben; dem gegenüber gaben dies nur 31,1 % (n=138) der Studierenden an. Ausgewählte Situationen am Schlachtbetrieb wurden mithilfe der Erhebungen dokumentiert. Die Durchführung der Schlachttieruntersuchung beim Rind bzw. Schwein wurde in 97,6 % (n=249) resp. 96,1 % (n=269) Erhebungen notiert. Die rechtskonforme Fleischuntersuchung am bovinen bzw. porcinen Magen-Darm-Trakt wurde zu 7,5 % (n=18) resp. 6,7 % (n=17) beschrieben. Die Leberlymphknoten beim Schwein wurden laut 8,2 % (n=30) der Erhebungen vorschriftsgemäß untersucht. In 64,8 % (n=406) der Erhebungen wurden – zumeist mehrere – Tierschutzprobleme angegeben. Als Reaktion auf die Tierschutzprobleme wurden in 86,0 % (n=296) der Erhebungen Typ 2 und Typ 3 amtliche Maßnahmen dokumentiert. Schlussfolgerungen Die Konzentrierung der Praktikanten auf ausgewählte Schlachtbetriebe kann auf den bundesweiten Rückgang an geeigneten Praktikumsstätten infolge von Betriebsschließungen und Tierarten-spezialisierungen zurückgeführt werden. Für eine erleichterte Organisation des Praktikums ist daher (i) eine rechtlich fixierte Zutrittsberechtigung für veterinärmedizinische Praktikanten im Schlacht-betrieb und (ii) eine Reduktion der Praktikumsanforderungen von zwei auf eine Pflichttierart wichtig. Trotz dieser organisatorischen Schwierigkeiten hat sich das Praktikum aufgrund der vielfältigen Inhalte als wichtiges Ausbildungsformat bestätigt. Gleichwohl wurde die Vermittlung der obligatorischen Inhalte nicht von allen Teilnehmern angegeben, was eine Nichterfüllung der Studienvorgaben darstellt. Wie die Erhebung zeigte, kann dies durch eine mangelnde oder fehlerhafte Demonstration im Schlachtbetrieb begründet werden. Aus fachlicher und didaktischer Sicht ist der Anteil an Studierenden ohne Angabe der erweiterten Fleischuntersuchung im Verdachtsfall (23-30 %) besonders kritisch zu werten. Zum einen muss der amtliche Tierarzt nach europäischem Recht die erweiterte Fleischuntersuchung selbstständig durchführen, weswegen das praktische Erlernen essentiell wichtig ist. Zum anderen erfolgt diese Untersuchung am Ausschleusband, wodurch der ökonomische Druck auf die Tierärzte entfällt und ausreichend Übungszeit ohne Störung des Routinebetriebs gegeben ist. Die häufig dokumentierten Tierschutzprobleme können den Studierenden die Wichtigkeit der amtlichen Überwachung und der eigenen Tätigkeit während des Praktikums verdeutlichen. Abschließend zeigen die Untersuchungsergebnisse die Notwendigkeit einer verstärkten Kommunikation zwischen den Ausbildenden der Hochschulen und der zuständigen Behörden für eine optimale Nutzung des Lehrformates „Schlachthofpraktikum“. / Introduction Within the European law, the official veterinarian plays a key role in protecting public health and animal welfare. Before starting to work as a veterinarian in the area of meat hygiene, a 200-hour mandatory training has to be completed. Nevertheless, the importance of a practical training in ante- and post-mortem inspection during veterinary studies was highlighted both by law and by different organisations. The German Federal Licensure Act for Veterinarians requires a so-called "abattoir internship" of 100 hours which represents a quarter of the complete food hygienic time quota. Mandatory contents are training the ante- and post-mortem inspection of cattle and pigs, as well as informing about the treatment of slaughter animals. In the literature, there are exemplary, however, no comprehensive studies on the "abattoir internship" in Germany. Aim of the study This thesis investigates the extramural practical training of ante- and post-mortem meat inspection. Particular emphasis is put on the evaluation of students’ learning experiences as well as the opinions of students and official veterinarians. Furthermore, particular circumstances of the abattoir are examined. Materials and Methods In a cross-sectional study, two written, standardized methods (an evaluation according to the German Veterinary Medical Society and an in-house survey) were conducted amongst veterinary students of the University of Leipzig who graduated between 2008 and 2014. The evaluation included a checklist and each an opinion poll for students and official veterinarians. Due to improvements, three versions of the survey were used. Results The evaluation stated that 82.1 % (n=579) of the 705 participating students visited one and 17.9 % (n=126) several abattoirs for their practical training. Some abattoirs were named more frequently. About 95.7 % (n=675) of the students confirmed the mandatory internship contents (ante-mortem inspection: 95.7 %; n=674 / post-mortem inspection: 96.7 %; n=682 / animal welfare aspects: 95.7 %; n 675). About three quarters of the participants highlighted the extended meat inspection in suspected cases (cattle: 69.4 %; n=489 / pig: 76.7 %; n=541). Many students also mentioned additional topics, such as hygiene and slaughter technology. 79.4 % (n=559) of the trainees recorded a final interview. The opinions of both students and official veterinarians regarding the extramural practical training were largely positive. 54.7 % (n=242) of the official veterinarians claimed to have motivated students for postgraduate meat hygiene activities; only 31.1 % (n=138) of the students indicated this too. Particular situations at the abattoir were documented in the surveys. 97.6 % (n=249), respectively 96.1 % (n=269) of the surveys mentioned that the ante-mortem inspection of cattle or pigs was carried out. The legally compliant meat inspection of the bovine or porcine gastrointestinal tract was described in 7.5 % (n=18) respectively 6.7 % (n=17) of the cases. The liver lymph nodes in pigs were duly examined in 8.2 % (n=30) of the surveys. In 64.8 % (n=406) cases – usually several – animal welfare problems were indicated. In 86.0 % (n=296) of the type-2- and type-3-surveys, it was reported that official measures were taken against these problems. Conclusions The concentration of trainees on selected abattoirs can be explained by the nationwide decline in suitable placement sites due to abattoir closures and animal species specializations. To facilitate the organisation of the extramural practical training, it is important (i) to legally regulate an access authorization for veterinary trainees at the abattoirs and (ii) to reduce the placement requirements from two to one duty species. Despite these organisational difficulties, the many varied contents have confirmed that this internship plays an important role as a training format in the training of veterinary students. However, not all participants specified the treatment of each mandatory content, which means that in these cases, the study requirements were not fulfilled. As the survey showed, this can be justified by a lack of or incorrect demonstration at the abattoir. From a professional and didactic point of view, the proportion of students who did not specify the extended post-mortem inspection in suspected cases (23-30%) must be evaluated critically. On the one hand, the official veterinarian must autonomously perform the extended meat inspection in accordance with the European law. Therefore, the practical training is of essential importance. On the other hand, this inspection is carried out on a second slaughter line, which reduces the economic pressure on the veterinarians and offers sufficient practice time without disturbing the routine operation. The frequently documented animal welfare problems can show students the importance of official supervision and their own value as trainees. Finally, the results highlight the need for an enhanced communication between the trainers of the universities and of the competent authorities in order to achieve the optimal use of the teaching format "abattoir internship".

<p>U radu je ispitan i razvijen novi pristup tretmanu kože goveda prirodnom smolom &scaron;elak, koja je dozvoljena za kori&scaron;ćenje u hrani, u cilju redukcije unakrsne mikrobiolo&scaron;ke kontaminacije sa kože na goveđe meso. Mehanizam ovog tretmana je baziran na imobilizaciji mikroorganizama na dlaci tretirane kože i prevenciji njihovog fizičkog prenosa sa dlake na meso trupova tokom procesa obrade zaklanih goveda.<br />U in vitro uslovima, tretman uzoraka vizuelno čiste i suve kože 23% rastvorom &scaron;elaka u etanolu je redukovao prenos sa kože na sunđere kojima je koža uzorkovana brisevima: ukupne mikroflore (TVC) za 6,6 log (&gt;1000 puta vi&scaron;e u odnosu na 2,9 log redukcije kod tretmana samo etanolom), generičke Escherichia coli za najmanje 2,9 i Enterobacteriaceae za najmanje 4,8 log. Ove redukcije sve tri grupe mikroorganizama su bile značajno vi&scaron;e u odnosu na redukcije postignute tretmanom kože kombinacijom ispiranja sanitajzerom i vakumiranja. Značajno vi&scaron;e redukcije prenosa TVC sa kože na sunđerske briseve su postignute kori&scaron;ćenjem vi&scaron;ih koncentracija &scaron;elaka (23% i 30%) u odnosu na niže (4,8-16,7%) i u slučajevima kada je temperatura rastvora &scaron;elaka bila 20, 30 ili 40oC u odnosu na 50oC i 60oC. Takođe, tretman kože &scaron;elakom je značajno (3,7 puta) redukovao prevalencu E. coli O157 na prirodno kontaminiranoj, neinokulisanoj koži, kao i broj E. coli O157 na ve&scaron;tački inokulisanim kožama (redukcija od 2,1 log), u odnosu na odgovarajuće netretirane kontrole.<br />U uslovima laboratorijskog modela direktnog kontakta kože i mesa, tretman kože (različitih kategorija čistoće) 23% rastvorom &scaron;elaka je značajno smanjio prenos mikroorganizama sa tretirane kože na sterilno goveđe meso: do 3,6 log cfu/cm2 redukcije ukupnog broja bakterija (TVC), do 2,5 log cfu/cm2 Enterobacteriaceae (EC) i do 1,7 log cfu/cm2 generičke E. coli (GEC). Redukcija prenosa TVC je bila značajno vi&scaron;a, a redukcije EC i GEC slične, u odnosu na redukcije nakon tretiranja kože kombinacijom ispiranja-vakumiranja sanitajzerom.<br />U uslovima male komercijalne klanice sa nezadovoljavajućom procesnom praksom (klanje prljavih goveda i neadekvatna higijena procesa klanja i obrade), tretman koža zaklanih goveda 23% rastvorom &scaron;elaka je rezultirao značajnom mikrobnom redukcijom na mesu trupova goveda nakon skidanja kože: 1,7 log cfu/cm2 TVC, 1,4 log cfu/cm2 EC i 1,3 log cfu/cm2 GEC. Redukcija TVC na mesu trupova je bila značajno vi&scaron;a, a redukcije EC i GEC slične, u odnosu na redukcije nakon tretiranja kože ispiranjem-vakumiranjem sanitajzerom.<br />Ova istraživanja su po prvi put pružila naučne dokaze da se tretman kože goveda u cilju imobilizacije mikroflore na dlaci može uspe&scaron;no koristiti u cilju smanjenja kontaminacije mesa trupova tokom procesa skidanja kože, unapređenja finalnog mikrobiolo&scaron;kog statusa mesa i bezbednosti goveđeg mesa uop&scaron;te. Da bi se ostvario puni potencijal ovog novog tretmana u praksi, neophodna su dalja istraživanja u cilju njegove tehničke optimizacije u uslovima industrije mesa.</p> / <p> In this research, a new approach to cattle hide treatments, based on using a natural, food-grade resin, Shellac, to reduce microbial cross-contamination from the hides onto carcass meat, was developed and evaluated. The basis of this treatment is immobilisation of microorganisms on cattle hide&rsquo;s hair and subsequent reduction of their transmissibility from the hair onto carcass meat during dressing of slaughtered cattle.<br /> Under in vitro conditions, treatment of samples of visually clean and dry hides with 23% Shellac-in-ethanol solution reduced sponge-swabbing recoveries of general microflora (TVC) by a factor of 6.6 logs (&gt;1000-fold greater than the 2.9 log reduction observed by ethanol alone), and of generic E. coli (GEC) and Enterobacteriaceae (EC) by factors of at least 2.9 and 4.8 logs, respectively. The reductions of these three groups of microorganisms were superior to those achieved by a sanitizer rinse-vacuum hide treatment. Significantly greater reductions of TVC recoveries from hides were achieved when using higher Shellac concentrations (23.0% and 30.0% rather than 4.8-16.7%) and when Shellac solution temperatures were 20-40&deg;C rather than 50-60&deg;C. Furthermore, the Shellac-based treatment also markedly reduced the E. coli O157 prevalence (3.7-fold reduction) on natural, uninoculated hides, as well as the counts of E. coli O157 on artificially inoculated hides (2.1 log reduction) when compared to corresponding untreated controls.<br /> Under the conditions of a hide-to-meat direct contact laboratory-based model, treatment of hides (of varying visual cleanliness) with the 23% Shellac solution produced significant reductions of microbial transfer from treated hide onto sterile beef: up to 3.6 log10 CFU/cm2 of TVC, up to 2.5 log10 CFU/cm2 of EC and up to 1.7 log10 CFU/cm2 of GEC. TVC reductions of microbial transfer from treated hide onto beef achieved by the Shellac hide treatment were superior to those achieved by the comparative sanitizer rinse-vacuum hide treatment, but reductions of EC and GEC did not differ between the two hide treatments.<br /> In a small commercial abattoir with unsatisfactory process practices (slaughtering dirty cattle, inadequate process hygiene), treatment of hides with Shellac produced significant microbial reductions on skinned beef carcasses: 1.7 log10 CFU/cm2, 1.4 log10 CFU/cm2 and 1.3 log10 CFU/cm2 of TVC, EC and GEC, respectively. TVC reductions on skinned beef carcasses achieved by the Shellac hide treatment were superior to those achieved by the comparative sanitizer rinse-vacuum hide treatment, but reductions of EC and GEC did not differ significantly between the two hide treatments.<br /> These investigations produced the first scientific evidence that treatment of cattle hides with aim of immobilising microflora on the hair can be very successfully used to reduce carcass meat contamination during the skinning operation, thus improving the microbiological status of the final beef carcasses as well as the beef safety in general. To achieve the full potential of this new treatment in practice, further research aimed at its further technical optimization under real-life meat industry conditions is necessary.</p>

Einleitung Der amtliche Tierarzt nimmt im europäischen Recht eine Schlüsselposition für den gesundheitlichen Verbraucherschutz und den Tierschutz von Schlachttieren ein. Zu Beginn der amtlichen fleisch-hygienischen Tätigkeit ist eine 200-stündige Pflichtassistenz vorgeschrieben. Gleichwohl wurde vor dem Hintergrund dieser verantwortungsvollen Tätigkeit die Wichtigkeit einer praktischen Ausbildung in der Schlachttier- und Fleischuntersuchung während des Veterinärmedizinstudiums sowohl rechtlich als auch durch verschiedene Organisationen hervorgehoben. In der Studienordnung nimmt das sogenannte „Schlachthofpraktikum“ mit 100 Stunden etwa ein Viertel der lebensmittelhygienischen Ausbildungszeit ein. Obligatorische Ziele dieses Lehrformats sind das Üben der amtlichen Ante- und Post-Mortem-Untersuchung bei den Tierarten Rind und Schwein, sowie das Informieren über die tierschutzgerechte Behandlung der Schlachttiere. In der Fachliteratur finden sich erste modellhafte, gleichwohl keine umfassenden Untersuchungen zum „Schlachthofpraktikum“ in Deutschland. Ziel der Untersuchung Daher widmet sich diese Dissertation einer tiefergehenden Untersuchung der praktischen Ausbildung in der Schlachttier- und Fleischuntersuchung. Hierbei sollten die studentischen Lernerfahrungen sowie die Meinungsbilder von Studierenden und amtlichen Tierärzten evaluiert und ausgewählte Situationen am Praktikumsschlachtbetrieb erhoben werden. Material und Methoden Im Rahmen einer Querschnittsstudie wurden zwei schriftliche, standardisierte Methoden (Evaluierung gemäß der Deutschen Veterinärmedizinischen Gesellschaft und eigene Erhebung) bei Leipziger Veterinärmedizinstudierenden der Abschlussjahrgänge 2008-2014 angewandt. Die Evaluierung umfasste eine Checkliste sowie je einen Bewertungsbogen für den Studierenden und den amtlichen Tierarzt. Die Erhebung kam aufgrund von Weiterentwicklungen in drei Versionen zur Anwendung. Ergebnisse Bei der Evaluierung gaben die 705 Studierenden an, zu 82,1 % (n=579) einen und zu 17,9 % (n=126) mehrere Praktikumsbetriebe besucht zu haben. Dabei wurden einige Betriebe mit zunehmender Häufigkeit benannt. Über 95,7 % (n=675) der Studierenden bestätigten die obligatorischen Praktikums-inhalte (Schlachttieruntersuchung: 95,7 %; n=674 / Fleischuntersuchung: 96,7 %; n=682 / Tierschutz-aspekte: 95,7 %; n=675). Die Fleischuntersuchung im Verdachtsfall markierten etwa drei Viertel der Teilnehmer (Rind: 69,4 %; n=489 / Schwein: 76,7 %; n=541). Viele Studierende gaben darüber hinaus weitere Themen an, wie bspw. Hygiene und Schlachttechnologie. Ein Abschlussgespräch notierten 79,4 % (n=559) der Praktikanten. Das Meinungsbild der Studierenden und amtlichen Tierärzte bzgl. des Praktikums fiel größtenteils positiv aus. 54,7 % (n=242) der amtlichen Tierärzte nahmen zudem an, die Studierenden für eine spätere fleischhygienische Tätigkeit motiviert zu haben; dem gegenüber gaben dies nur 31,1 % (n=138) der Studierenden an. Ausgewählte Situationen am Schlachtbetrieb wurden mithilfe der Erhebungen dokumentiert. Die Durchführung der Schlachttieruntersuchung beim Rind bzw. Schwein wurde in 97,6 % (n=249) resp. 96,1 % (n=269) Erhebungen notiert. Die rechtskonforme Fleischuntersuchung am bovinen bzw. porcinen Magen-Darm-Trakt wurde zu 7,5 % (n=18) resp. 6,7 % (n=17) beschrieben. Die Leberlymphknoten beim Schwein wurden laut 8,2 % (n=30) der Erhebungen vorschriftsgemäß untersucht. In 64,8 % (n=406) der Erhebungen wurden – zumeist mehrere – Tierschutzprobleme angegeben. Als Reaktion auf die Tierschutzprobleme wurden in 86,0 % (n=296) der Erhebungen Typ 2 und Typ 3 amtliche Maßnahmen dokumentiert. Schlussfolgerungen Die Konzentrierung der Praktikanten auf ausgewählte Schlachtbetriebe kann auf den bundesweiten Rückgang an geeigneten Praktikumsstätten infolge von Betriebsschließungen und Tierarten-spezialisierungen zurückgeführt werden. Für eine erleichterte Organisation des Praktikums ist daher (i) eine rechtlich fixierte Zutrittsberechtigung für veterinärmedizinische Praktikanten im Schlacht-betrieb und (ii) eine Reduktion der Praktikumsanforderungen von zwei auf eine Pflichttierart wichtig. Trotz dieser organisatorischen Schwierigkeiten hat sich das Praktikum aufgrund der vielfältigen Inhalte als wichtiges Ausbildungsformat bestätigt. Gleichwohl wurde die Vermittlung der obligatorischen Inhalte nicht von allen Teilnehmern angegeben, was eine Nichterfüllung der Studienvorgaben darstellt. Wie die Erhebung zeigte, kann dies durch eine mangelnde oder fehlerhafte Demonstration im Schlachtbetrieb begründet werden. Aus fachlicher und didaktischer Sicht ist der Anteil an Studierenden ohne Angabe der erweiterten Fleischuntersuchung im Verdachtsfall (23-30 %) besonders kritisch zu werten. Zum einen muss der amtliche Tierarzt nach europäischem Recht die erweiterte Fleischuntersuchung selbstständig durchführen, weswegen das praktische Erlernen essentiell wichtig ist. Zum anderen erfolgt diese Untersuchung am Ausschleusband, wodurch der ökonomische Druck auf die Tierärzte entfällt und ausreichend Übungszeit ohne Störung des Routinebetriebs gegeben ist. Die häufig dokumentierten Tierschutzprobleme können den Studierenden die Wichtigkeit der amtlichen Überwachung und der eigenen Tätigkeit während des Praktikums verdeutlichen. Abschließend zeigen die Untersuchungsergebnisse die Notwendigkeit einer verstärkten Kommunikation zwischen den Ausbildenden der Hochschulen und der zuständigen Behörden für eine optimale Nutzung des Lehrformates „Schlachthofpraktikum“. / Introduction Within the European law, the official veterinarian plays a key role in protecting public health and animal welfare. Before starting to work as a veterinarian in the area of meat hygiene, a 200-hour mandatory training has to be completed. Nevertheless, the importance of a practical training in ante- and post-mortem inspection during veterinary studies was highlighted both by law and by different organisations. The German Federal Licensure Act for Veterinarians requires a so-called "abattoir internship" of 100 hours which represents a quarter of the complete food hygienic time quota. Mandatory contents are training the ante- and post-mortem inspection of cattle and pigs, as well as informing about the treatment of slaughter animals. In the literature, there are exemplary, however, no comprehensive studies on the "abattoir internship" in Germany. Aim of the study This thesis investigates the extramural practical training of ante- and post-mortem meat inspection. Particular emphasis is put on the evaluation of students’ learning experiences as well as the opinions of students and official veterinarians. Furthermore, particular circumstances of the abattoir are examined. Materials and Methods In a cross-sectional study, two written, standardized methods (an evaluation according to the German Veterinary Medical Society and an in-house survey) were conducted amongst veterinary students of the University of Leipzig who graduated between 2008 and 2014. The evaluation included a checklist and each an opinion poll for students and official veterinarians. Due to improvements, three versions of the survey were used. Results The evaluation stated that 82.1 % (n=579) of the 705 participating students visited one and 17.9 % (n=126) several abattoirs for their practical training. Some abattoirs were named more frequently. About 95.7 % (n=675) of the students confirmed the mandatory internship contents (ante-mortem inspection: 95.7 %; n=674 / post-mortem inspection: 96.7 %; n=682 / animal welfare aspects: 95.7 %; n 675). About three quarters of the participants highlighted the extended meat inspection in suspected cases (cattle: 69.4 %; n=489 / pig: 76.7 %; n=541). Many students also mentioned additional topics, such as hygiene and slaughter technology. 79.4 % (n=559) of the trainees recorded a final interview. The opinions of both students and official veterinarians regarding the extramural practical training were largely positive. 54.7 % (n=242) of the official veterinarians claimed to have motivated students for postgraduate meat hygiene activities; only 31.1 % (n=138) of the students indicated this too. Particular situations at the abattoir were documented in the surveys. 97.6 % (n=249), respectively 96.1 % (n=269) of the surveys mentioned that the ante-mortem inspection of cattle or pigs was carried out. The legally compliant meat inspection of the bovine or porcine gastrointestinal tract was described in 7.5 % (n=18) respectively 6.7 % (n=17) of the cases. The liver lymph nodes in pigs were duly examined in 8.2 % (n=30) of the surveys. In 64.8 % (n=406) cases – usually several – animal welfare problems were indicated. In 86.0 % (n=296) of the type-2- and type-3-surveys, it was reported that official measures were taken against these problems. Conclusions The concentration of trainees on selected abattoirs can be explained by the nationwide decline in suitable placement sites due to abattoir closures and animal species specializations. To facilitate the organisation of the extramural practical training, it is important (i) to legally regulate an access authorization for veterinary trainees at the abattoirs and (ii) to reduce the placement requirements from two to one duty species. Despite these organisational difficulties, the many varied contents have confirmed that this internship plays an important role as a training format in the training of veterinary students. However, not all participants specified the treatment of each mandatory content, which means that in these cases, the study requirements were not fulfilled. As the survey showed, this can be justified by a lack of or incorrect demonstration at the abattoir. From a professional and didactic point of view, the proportion of students who did not specify the extended post-mortem inspection in suspected cases (23-30%) must be evaluated critically. On the one hand, the official veterinarian must autonomously perform the extended meat inspection in accordance with the European law. Therefore, the practical training is of essential importance. On the other hand, this inspection is carried out on a second slaughter line, which reduces the economic pressure on the veterinarians and offers sufficient practice time without disturbing the routine operation. The frequently documented animal welfare problems can show students the importance of official supervision and their own value as trainees. Finally, the results highlight the need for an enhanced communication between the trainers of the universities and of the competent authorities in order to achieve the optimal use of the teaching format "abattoir internship".