Ante-Mortem Inspection (AMI) is a vital preliminary step in meat inspection, carried out by veterinary inspectors in abattoirs to ensure only healthy animals enter the food chain. It safeguards public health, promotes animal welfare, and enhances operational efficiency.

Purpose of AMI:

• Food Safety: Diseased animals that may transmit zoonoses or render meat unwholesome are identified before slaughter.
• Animal Welfare: Sick, injured, fatigued, or heavily pregnant animals are given humane treatment, including rest, emergency slaughter, or euthanasia.
• Epidemiological Surveillance: Monitoring diseases in livestock populations supports early detection and control measures.
• Operational Efficiency: Segregation of abnormal animals prevents contamination of healthy carcasses and ensures smooth post-mortem inspection.
• Identification Check: Verifies the authenticity and traceability of animals presented for slaughter.

Procedure:
AMI is performed in lairage pens within 24 hours before slaughter and immediately prior to killing. It includes:

• Observation at Rest: Detecting signs such as depression, abnormal posture, respiratory distress, or discharges.
• Observation in Motion: Animals are moved to assess gait, lameness, and neurological signs.
• Individual Examination: Suspected cases are subjected to detailed checks including palpation, temperature recording, and lymph node inspection.
• Review of Records: Health certificates and herd history are examined.

Categorization:

• Passed for Slaughter: Fit and healthy animals proceed.
• Suspect: Animals with mild or localized conditions undergo special slaughter or post-mortem focus.
• Condemned: Severely diseased, emaciated, pregnant, or zoonotic-risk animals are humanely euthanized and disposed of properly.

Through this systematic evaluation, AMI protects consumers, ensures humane handling of animals, and strengthens disease surveillance.