Livestock and Food International

Livestock and Food International provides veterinary consulting services to exporters, brokers, producers, suppliers, consumers and government agencies in the following areas:

  • Plant management, regulations, hygiene, sanitation and operational practices
  • Beef cattle, dairy and small stock farm management
  • Meat Inspection including the disposition of the animals after antemortem and postmortem examinations
  • Good Agricultural Practices (GAP)
  • Good Manufacturing Practices (GMP)
  • Hazard Analysis and Critical Control Points in abattoirs and other processing establishments

Dr. Drago , has over 40 years of veterinary experience working for the Canadian government and has published numerous textbooks which are available for purchase on this website. For more information, please email .

Colour Atlas of Lymphoreticular Tissues in Food Animals

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Preface

In my work as a veterinary educator, I have observed a large gap in the medical knowledge of anatomy and pathology of the lymphatic system of food animals. The goal of this book is to enhance the understanding of the lymphoreticular tissues' anatomy and pathology in food animals.

This 102 page work is a collection of 115 factual gross anatomical and pathological illustrations of carcass lymph nodes and spleens in different species of food animals as seen in abattoir settings.

The position, drainage area and destination of the lymph vessels are also described.

Some lymph node lesions are supported with histological and microbiological findings. The final disposition of carcasses is described in some cases.

Veterinarians and inspectors working in meat inspection will be able to better understand the unique structure and relationship between lymph node and spleen in different animal species. Consequently, they will be able to perform more accurate postmortem dispositions on food animal organs and carcasses. Students of veterinary medicine will benefit by using this book as an essential educational material for their course requirements on the anatomy and pathology of lymphoreticular tissue in food animals.

The majority of gross anatomical illustrations in this work were selected from beef animals between 1.5 and 2.5 years of age that were slaughtered in Ontario abattoirs. Other ruminants include calves, cows, lambs, and sheep. Equine species are also presented.

Contents

  • Section 1. Lymphatic circulation and drainage in cattle
  • Section 2. Lymphoreticular tissues inspection in food animals
  • Section 3. Lymphoreticular tissues pathology in food animals
  • Appendix 1. Recommended Final judgement Joint FAO/WHO Food Standard programme
  • Appendix 2. Excerpts from Canadian meat hygiene manual of procedures

Ordering Information

Orders can be placed directly from Amazon at amazon.com/Dr.-Drago-Herenda/e/B01DICC6DA.

For more information, please email .

Colour Atlas of Food Animal and Chicken Anatomy

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Preface

In my work as a veterinarian with the Government of Canada, I have observed a lack of meaningful medical knowledge of the anatomy of food animals and chickens within personnel engaged in meat hygiene and inspection. This book, "Colour Atlas of Food Animal and Chicken Anatomy", is intended to furnish veterinarians, meat inspectors and students of veterinary medicine with more in-depth anatomical knowledge of different organ systems, leading to more accurate postmortem dispositions of food animal organs and carcasses.

This 186 page book is a collection of 246 factual anatomical illustrations of different species of food animals and chickens as seen in abattoir settings.

The majority of gross anatomical illustrations in this book were selected from beef animals between 1.5 and 2.5 years of age that were slaughtered in Ontario abattoirs. Other ruminants included calves, cows, lambs, sheep, bison and elks. Porcine and equine species are also presented in this work.

Contents

  1. Cardiovascular system
  2. Respiratory system
  3. Lymphatic system
  4. Digestive system and teeth
  5. Endocrine system and pancreas
  6. Liver and biliary system
  7. Musculoskeletal system and salivary glands
  8. Nervous system and organs of special sense
  9. Male reproductive system
  10. Female reproductive system
  11. Urinary system
  12. The chicken

Ordering Information

Orders can be placed directly from Amazon at amazon.com/Dr.-Drago-Herenda/e/B01DICC6DA.

For more information, please email .

Colour Atlas on Specific Risk Material (SRM): Removal at the Abattoir

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Preface

The first chapter of this 60 page colour manual on Bovine Spongiform Encephalopathy (BSE) features the disease transmission, epidemiology, diagnosis, zoonotic risk and BSE surveillance levels established by the Canadian Food Inspection Agency (CFIA).

The second chapter contains 54 colour illustrations of Specific Risk Material (SRM), removal and control at the abattoir.

This work is intended for personnel engaged in meat inspection and the agro-food business, students of veterinary medicine, agricultural colleges and livestock producers.

Essential educational material about BSE and SRM removal at the abattoir is presented in this book. The illustrations were selected from beef animals between 1.5 and 2.5 years of age that were slaughtered in Ontario abattoirs.

Contents

Chapter 1. Bovine Spongiform Encephalopathy (BSE), "Mad Cow Disease"

Chapter 2. Specific Risk Material (SRM) & its Control at the Abattoir

  • "Downer" animals
  • Stunning of cattle
  • Identification of cattle
  • Examination of teeth
  • Brain, trigeminal nerve and eyes
  • Removal of tonsils
  • Removal of spinal cord
  • Marking of animals over 30 months (OTM)
  • Dorsal root ganglia
  • Segregation of ileum

Ordering Information

Orders can be placed directly from Amazon at amazon.com/Dr.-Drago-Herenda/e/B01DICC6DA.

For more information, please email .

Colour Atlas of Sheep and Goat Pathology and Meat Inspection

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Preface

The purpose of this book, "Colour Atlas of Sheep and Goat Pathology and Meat Inspection", is to facilitate the interpretation of sheep and goat pathology and the final disposition of the carcasses at the abattoir level, thereby benefiting all personnel engaged in sheep and goat production and inspection.

This 128 page work is a collection of 241 factual clinical and pathological illustrations of sheep and goat conditions and diseases found during meat inspection procedures in the abattoir. Material presented in this work was collected for teaching purposes as a part of a broader study of sheep and goat pathology in Canada.

Veterinarians and inspectors working in meat inspection will benefit from this work, as decisions have to be made quickly based solely on visual appraisal, usually without the clinical history of the animal. All clinical and gross anatomical illustrations were selected from sheep and goats that were slaughtered in Ontario abattoirs.

Contents

  • CHAPTER 1. General Pathological Conditions
  • CHAPTER 2. Cardiovascular and Respiratory system
  • CHAPTER 3. Digestive system and Liver
  • CHAPTER 4. Mineral deposits and Pigments
  • CHAPTER 5. Musculosketetal system
  • CHAPTER 6. Neoplasm
  • CHAPTER 7. Organs of special sense
  • CHAPTER 8. Urinary and Reproductive system
  • CHAPTER 9. Diseases and miscellaneous conditions
  • CHAPTER 10. Foreign Animal Diseases
  • CHAPTER 11. Protozoan and Parasitic Diseases

Ordering Information

Orders can be placed directly from Amazon at amazon.com/Dr.-Drago-Herenda/e/B01DICC6DA.

For more information, please email .

Colour Atlas of Pig Pathology and Meat Inspection

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Preface

The purpose of this book, "Colour Atlas of Pig Pathology and Meat Inspection", is to enhance the interpretation of pig pathology and to assist with the evaluation and disposition of animal carcasses at the abattoir level.

This 142 page work is a collection of 245 factual clinical and pathological illustrations of pig conditions and diseases found during meat inspection procedures in the abattoir. The book is presented in 12 chapters categorized by body systems. Diseases and miscellaneous conditions are presented in separate chapters.

Text is included for all significant conditions and diseases. The majority of the text is presented as real case material in order to be helpful with the final disposition of a carcass.

This book is intended for veterinarians and meat inspectors, veterinary practitioners, and students of veterinary medicine in agricultural and animal science colleges. All clinical and gross anatomical illustrations in this atlas were selected from pigs that were slaughtered in Ontario abattoirs.

Contents

  • CHAPTER 1. General Pathological Conditions
  • CHAPTER 2. Cardiovascular and Respiratory System
  • CHAPTER 3. Digestive System
  • CHAPTER 4. Liver
  • CHAPTER 5. Musculoskeletal System
  • CHAPTER 6. Mineral Deposits and Pigments
  • CHAPTER 7. Neoplasm
  • CHAPTER 8. Urinary System
  • CHAPTER 9. Reproductive System
  • CHAPTER 10. Skin and Appendages
  • CHAPTER 11. Specific Diseases of Pigs and Miscellaneous Conditions
  • CHAPTER 12. Parasitic Diseases

Ordering Information

Orders can be placed directly from Amazon at amazon.com/Dr.-Drago-Herenda/e/B01DICC6DA.

For more information, please email .

Colour Atlas of Cattle Pathology and Meat Inspection

Front Cover Back Cover

Preface

This work contains information needed for diagnosing pathological conditions and the disposition of carcasses for human consumption. The atlas is presented in 15 chapters and contains 904 colour illustrations of cattle diseases and conditions. Eleven chapters are described according to the body system and the other four include parasitic diseases, diseases specific to cattle, neoplasms, and meat hazards. Descriptive text is included for all significant conditions and diseases.

Complete postmortem findings, and in some cases histological and bacteriological findings with dispositions are challenges for veterinarians and inspectors engaged in cattle inspection. This book describes factual dispositions of significant cases done by the author who has performed thousands of antemortem and postmortem examinations of animals and animal carcasses. In any classic HACCP program, the first control point (CCP) for all food is “the safety of the raw product received”. In the case of raw meat, this first CCP is the acceptable condition of the animal, and the animal carcass. The only intervention is antemortem and postmortem inspection performed by a qualified and well trained veterinary inspector or qualified meat inspector.

Contents

  • CHAPTER 1. General Pathological Conditions
  • CHAPTER 2. Circulatory System
  • CHAPTER 3. Respiratory System
  • CHAPTER 4. Digestive System
  • CHAPTER 5. Liver and Biliary System
  • CHAPTER 6. Endocrine System
  • CHAPTER 7. Mineral Deposits and Pigments
  • CHAPTER 8. Musculoskeletal System
  • CHAPTER 9. Reproductive System
  • CHAPTER 10. Urinary System
  • CHAPTER 11. Nervous System and Eye Diseases
  • CHAPTER 12. Parasitic Diseases
  • CHAPTER 13. Specific Diseases of Cattle
    • Diseases Caused by Bacteria
    • Diseases Caused by Fungi
    • Diseases Caused by Rickettsia and Mycoplasma spp.
    • Diseases Caused by Viruses
    • Diseases Caused by Protozoa
  • CHAPTER 14. Neoplasms / Tumors
  • CHAPTER 15. Hazards of Meat

Ordering Information

Orders can be placed directly from Amazon at amazon.com/Dr.-Drago-Herenda/e/B01DICC6DA.

For more information, please email .

Colour Atlas of Poultry Pathology and Meat Inspection

Front Cover Back Cover

Preface

This book, “Colour Atlas of Poultry Pathology and Meat Inspection”, is a collection of illustrations of pathology found at the time of antemortem and postmortem examinations of poultry. In total there are 524 illustrations in 15 chapters. 11 chapters are grouped in systems according to the most significant lesions found in these systems. The last four chapters include poultry neoplasms, hazards of meat, diseases of ratites, rabbit pathology and meat inspection.

This work offers a North American perspective of poultry diseases and conditions found in abattoirs.

The majority of illustrations of poultry pathology in this book have been selected from 6-8 week old broiler chickens slaughtered in Ontario abattoirs. Other species of poultry include fowl, turkey, ducks and geese. In some cases post mortem lesions are supported by histological and bacteriological examinations.

This book will provide all personnel engaged in meat inspection, including veterinarians and inspectors of both the provincial and federal governments in Canada, with ongoing reference of poultry and rabbit pathology and diseases. In most cases, two colour illustrations appear on one page in order to better project a visual image of the displayed lesions for inspectional staff. With this way of presentation, inspectional staff will be able to better associate the displayed color text lesions with actual lesions on the postmortem examination. More emphasis has been placed on the disposition of bird carcasses. This work will assist the inspectional staff to better diagnose pathological lesions of poultry, and consequently to perform more accurate postmortem dispositions of bird carcasses and viscera.

Veterinarians in large animal and poultry practices and students of veterinary and agricultural colleges will benefit from the use of this high-quality educational and reference tool for daily work activity and course requirements.

Contents

  • CHAPTER 1. General Pathological conditions
  • CHAPTER 2. Circulatory System
  • CHAPTER 3. Respiratory System
  • CHAPTER 4. Hemic and Lymphoid System
  • CHAPTER 5. Digestive System
  • CHAPTER 6. Liver and Biliary System
  • CHAPTER 7. Musculoskeletal System
  • CHAPTER 8. Integumentary System and Pigments
  • CHAPTER 9. Urinary and Reproductive System
  • CHAPTER 10. Parasitic Diseases and Conditions
  • CHAPTER 11. Neoplasms/Tumors
  • CHAPTER 12. Specific Diseases of Poultry
    • Diseases Caused by Fungi
    • Diseases Caused by Bacteria
    • Diseases Caused by Viruses
  • CHAPTER 13. Hazards of Meat
  • CHAPTER 14. Common Diseases of Ratites
  • CHAPTER 15. Specific Diseases of Poultry
    • Diseases Caused by Bacteria
    • Diseases Caused by Viruses
    • Diseases Caused by Helminths
    • Diseases Caused by Protozoa

Ordering Information

Orders can be placed directly from Amazon at amazon.com/Dr.-Drago-Herenda/e/B01DICC6DA.

For more information, please email .

Colour Atlas of Livestock at the Farm, Fair and Abattoir

Front Cover Back Cover

Preface

This book, "Colour Atlas of Livestock at the Farm, Fair and Abattoir", includes 565 factual photographs of food animals in farms, exhibitions, stockyards and abattoirs in 6 chapters (many illustrations were taken at the Royal Winter Fair in Toronto, Canada).

Carcass grading of the RWF champions including Angus, Charolais, Hereford, Limousine, Simmental, Main Anjou, Durham and Galloway breeds is described in detail, as well as grade classification of animal carcasses prior to and after April 5, 1992 (beef carcass grading regulations were revised on April 5, 1992).

Detailed descriptions of the most common breeds of the livestock and beef carcass grading are also presented.

This work is beneficial to all personnel engaged in livestock development including students of agricultural and animal science colleges, livestock and cattle producers, and members of 4H clubs.

Contents

  • CHAPTER 1. Pig Farm and Pig Breeds
    • Grand champion Duroc boar
    • Landrace hog
    • Hampshire hog
    • Lacombe hog
    • Yorkshire
    • The wild boars
  • CHAPTER 2. Breeds of dairy cows, sheep and goat
    • Holstein cow
    • Guernsey show
    • Ayrshire cow
    • Highland cattle
    • Swiss brown cow
    • Jersey cow show
    • Texas Longhorn heifer
    • Murray Grey heifers
    • Blonde D’Equitaine
    • Sheep
    • Shropshire ram
    • Suffolk sheep
    • North Country Cheviots, ewe and ram
    • Hampshire sheep
    • Polled Dorset sheep
    • Oxford sheep
    • Southdown sheep
    • Goats
    • Angora goat
    • Nubian goat
    • Nubian goat
    • Toggenburg goat
    • Saanen goat
  • CHAPTER 3. Grading beef in Canada
    • Cattle graded before April 1992
    • Cattle graded after April 1992
    • Marbling chart used in Canada and USA
    • Grading lower grade carcasses
  • Chapter 4. Beef farm and beef breeds
    • Beef research station
    • Bison
    • Charolais cattle
    • Hereford cattle
    • Chianina
    • Aberdeen Angus
    • Limousine cattle
    • Simmental cattle
    • Shorthorn
  • CHAPTER 5. Meat cuts
    • Provini veal
    • Grain fed calves
    • Beef cuts
    • Goat carcass
    • Lamb Carcass
  • CHAPTER 6. Meat inspection at the beef abattoir
    • Antemortem inspection of cattle, elks and goat
    • Postmortem inspection of the head, viscera and carcass

Acknowledgement

The author wishes to thank:

Gary Hasson, Regional Standards Supervisor, Ontario, for his review and valuable comments concerning the grading of carcasses as presented in Chapters 3 and 4.

The United States Department of Agriculture for illustrations 3-11A,B,C,D,E.

The Lacombe Research Centre in Alberta, Operated Agriculture and Agri-Food Canada for illustrations 5-2B-8, 5-12-39.

Ordering Information

Orders can be placed directly from Amazon at amazon.com/Dr.-Drago-Herenda/e/B01DICC6DA.

For more information, please email .

About the Author

Author

Dr. Drago joined Agriculture Canada in 1969 where he worked as a Veterinarian for the Canadian government for over 40 years.

Based on his extensive fieldwork and research, Dr. is widely published and has received national and international recognition for his educational material.

In 1988, Dr. was enrolled in a two year graduate program in Pathology and Veterinary Immunology at the Ontario Veterinary College, Guelph, Ontario. In 1990 he also attended a Poultry Comparative Pathology course at the Ontario Veterinary College.

In 1994, Dr. received the Outstanding Achievement Award for authorship of educational material and the Merit Award for Outstanding Contribution and Dedication in the Field of Meat Inspection in 1995.

His achievements culminated with the completion of his books, "Food Animal Pathology and Meat Hygiene", "Poultry Diseases and Meat Hygiene", "Manual on Meat Inspection for the Developing Countries", "Colour Atlas on Specific Risk Material (SRM): Removal at the Abattoir", "Colour Atlas of Lymphoreticular Tissues in Food Animals", "Colour Atlas of Food Animal & Chicken Anatomy", “Colour Atlas of Sheep Pathology & Meat Inspection” and “Colour Atlas of Pig Pathology & Meat Inspection".

Acknowledgement

The author wishes to thank his daughter, Vanessa , for without her the publication of these books would not have been possible.

Vanessa's patience and professionalism in proofreading, editing, layout and design, writing, computer support and office management took a series of thoughts, ideas and dreams and nurtured them to the professional textbooks presented on this website.