Inspection results cattle
Inspection results cattle
Live inspection upon arrival at abattoir
When the cattle arrive at the slaughterhouse, each animal is individually inspected by an official veterinarian. Particular attention is paid to the evaluation of the transport conditions, animal health and the animal’s wellbeing. Only animals that do not show any signs of a condition that may affect the health of humans or animals may be slaughtered. If there are reasonable doubts about the condition of an animal, the veterinarian will carry out a more detailed examination and then decide whether the animal can be approved for slaughter for the production of food or not.
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Food safety
After inspecting live animals, the meat of each carcass is inspected during the slaughtering process. Inspectors and veterinarians from public authorities carry out this inspection. All parts of the animals are carefully inspected. Only meat that is absolutely safe is approved. Here, too, any reason for doubt means that extra examinations are carried out by public authorities.
The inspection results of the meat inspection (food safety) are summarized in the graph below.
Healthy animals
As a result of the NVWA’s inspection of the meat and Vion’s measurements, a great deal of information is available which is fed back to the livestock farmer. This information does not relate to the safety of the meat, but provides more insight into the condition of the animals upon delivery to the abattoir. This information, such as the condition of organs like the lungs and liver, can be put to good use by the farmer in the running of his business.
