POULTRY MEAT INSPECTION: ANATOMY, PHYSIOLOGY AND DISEASE CONDITIONS. 2ND EDITION

• Anatomy/physiology
• Diseases of poultry
• Parasites
• Neoplasia
• Affections of specific parts
• Disease and cause
• Conditions encountered at post mortem inspection in abattoirs
• Processing conditions
• An autotopsy procedure
• Anatomy aide memoire
• Index
Section One: Anatomy/Physiology
• External
• Skeletal Structure
• Musculature
• Digestive System
• Respiratory System
• Cardiovascular System
• Urogenital System
• Immune System
• Nervous System
• Endocrine System
Section Two: Diseases of Poultry
• Routes of infection
• Immunity
• Bacteria
• Viruses
• Fungi
• Amyloidosis
• Anatipestifer
• Aortic rupture
• Aspergillosis
• Avian Chlamydiosis
• Avian Influenza
• Avian Salmonellosis
• Avian Mycoplasmosis
• Avian Tuberculosis
• Botulism
• Breast Blisters
• Cage Layer Fatigue
• Candidiasis
• Chicken Anaemia Virus
• Curled Toe Paralysis
• Duck Virus Enteritis
• Duck Virus HepatitisEgg Peritonitis
• Erysipelas
• Exudative Diathesis
• Favus
• Femoral Head Necrosis
• Fowl Pox
• Fowl Typhoid
• Gangrenous Dermatitis
• Goose Viral Hepatitis
• Gout
• Haemorrhagic Enteritis of Turkeys
• Icterus
• Impaction of the Oviduct
• Inclusion Body Hepatitis
• Infectious Bronchitis
• Infectious Bursal Disease
• Infectious Laryngotracheitis
• Infectious Coryza
• Infectious Stunting
• Infectious Synovitis
• Marble Spleen Disease of Pheasants
• Melanosis
• Mycotoxicosis
• Necrotic Enteritis
• Newcastle Disease
• Oregon Disease
• Paracolon Infection
• Pasteurellosis
• Perosis
• Pseudotuberculosis
• Pullorum
• Rickets
• Spondylolisthesis
• Swollen Head Syndrome
• Tibial Dyschondroplasia
• Transmissible Enteritis of Turkeys
• Ulcerative Enteritis
• Viral Enteritis
Section Three : Parasites
• Parasitism
• Parasite list
• Protozoa
• Coccidiosis
• Histomonas meleagridis
• Hexamita meleagridis
• Trichomonas gallinarum
• Heterakis gallinarum
• Syngamus trachea
• Ascarids
• Capillaria
• Fleas
• Lice
• Mites
Section Four: Neoplasia
• Avian Leukosis
• Lymphoproliferative Disease of Turkeys
• Marek’s Disease
• Squaemous Cell Carcinoma
Section Five: Affections of Specific Parts
• Airsacs
• Body Cavity
• Caeca
• Cloacal Bursa
• Crop
• Droppings
• Feet
• Gizzard
• Head
• Heart
• Intestines
• Kidneys
• Legs
• Liver
• Lungs
• Ovaries
• Proventriculus
• Skin
• Spleen
• Trachea
Section Six: Disease and Cause
Section Seven: Conditions Encountered At Post Mortem Inspection In Abattoirs
• Airsacculitis
• Arthritis/Tenosynovitis
• Ascites/Oedema
• Bumblefoot
• Deep Pectoral Myopathy
• Emaciation/Cachexia
• Enteritis
• Fatty Liver
• Femoral Head Necrosis
• Focal Hepatic Necrosis
• Hepatitis
• Haematopoietic foci
• Jaundice
• Pendulous Crop
• Pericarditis
• Peritonitis/Perihepatitis
• Pododermatitis
• Ruptured Gastrocnemius Tendon
• Salpingitis
• Septicaemia/Toxaemia
• Skin Lesions
• Congenital Deformities
Section Eight: Processing Conditions
• Contamination
• Death Other Than Slaughter
• Dead On Arrival
• Machine Damage
• Overscald
• Thermal Distress
• Trauma
Section Nine: An Autopsy Procedure
Section Ten: Anatomy Aide Memoire

The full colour photographs make this an invaluable tool for all those for whom a knowledge of poultry anatomy, diseases and other conditions is required, including veterinary surgeons and meat inspectors within the abattoir, and also poultry producers who will be receiving condemnation data from these establishments.
Following the success of the first edition, this second edition has been extensively updated and augmented, to better reflect the requirements of its readers. The author has replaced a large number of the diagrams with labelled photographs and expanded the anatomy section to allow a clearer and better understanding of the subject.
The diseases of poultry section has also been updated and now includes photographs of some of the conditions following a basic introductory explanation of the disease process and the body's response. The Parasites section has also been improved by the addition of photographs.
Importantly, the author has added a guide to performing post mortem examinations on suspect birds.
As with the first edition, this book is designed to provide notes for students in poultry meat inspection and as a revision guide for other students for whom knowledge of poultry anatomy, diseases and other conditions is required, such as Environmental Health Officers, veterinary degree students, official veterinarians and anatomical pathology residents.

Author
Andy Grist is the Teaching Fellow in Veterinary Public Health at Bristol Vet School, the University of Bristol at Langford. He worked for the UK Governments Meat Hygiene Service for 10 years as a Meat Hygiene Inspector in red meat, white meat and Wild Game abattoirs and was awarded the 2006 MHS Merit Trophy for services to meat inspection.
At Langford he lectures on Meat Animal Pathology, Welfare at Slaughter and Parasitology to veterinary undergraduates, environmental health students and post graduates undertaking the Official Veterinarian course.
Including 2nd Editions, he has authored six books on Meat Inspection that have been very well received. He has also been awarded the Students’ Award for Outstanding Teaching (2018) and was voted “best in Bristol’ in 2016.