A Colour Atlas of Pig Meat Inspection

Pig meat accounts for roughly one third of global meat consumption, and the demand for safe, responsibly produced pork continues to rise. Effective meat inspection is essential for protecting public health, ensuring animal welfare, and maintaining confidence in the food chain. This practical colour atlas provides a clear, highly visual guide to recognising conditions that render pig carcases or organs unfit for human consumption. Featuring real inspection photographs taken during official duties, it offers concise diagnostic explanations, likely causes and the corresponding health decisions required on the slaughter-line. Organised for rapid use in abattoirs, the atlas covers inspection techniques, systemic and organ specific findings, zoonotic and notifiable diseases, food safety risks, and the interpretation of slaughterhouse injuries as indicators of animal welfare. It also outlines upstream risks arising during farming, transport and in the lairage or holding pen before slaughter, to support accurate post- mortem judgement. Aligned with the World Health Organisation's food safety regulations and reflecting current UK legislative requirements, this compact, practical reference is an essential resource for official veterinarians, meat hygiene inspectors, abattoir workers, students, and anyone involved in safeguarding the pig meat supply.