PUBLIC REVIEW DRAFT DRAFT UGANDA 
STANDAR D 
  DUS DARS  1217 
First  Edition  
2022 -mm-dd 
 
 Reference number  
DUS DARS 1217 : 2022  
 
© UNBS 2022  
   
Ante -mortem, post -mortem inspection and quality evaluation of 
poultry  
 
 PUBLIC REVIEW DRAFTDUS DARS  1217 : 2022  
ii                © UNBS  2022  - All rights reserved  
 Compliance with this standard does not, of itself confer immunity from legal obligations  
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsib le for its correct application  
© UNBS 2022  
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior  written 
permission from UNBS.  
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  PUBLIC REVIEW DRAFTDUS DARS  1217: 2022  
© UNBS  2022  - All rights reserved                 iii National foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade, Industry and 
Cooperatives established under Cap 327, of t he Laws of Uganda, as amended. UNBS is mandated to co -
ordinate the elaboration of standards and is  
(a) a member of International Organisati on for Standardisation (ISO);   
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standard s; and  
(c) the National Enquiry Poin t on TBT Agreement of the World Trade Organisation (WTO).  
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a given field or area and consists of represent atives of 
consumers, traders, academicians, manufacturers, government and other stakeholders.  
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the com ments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
This Draft Uganda Standard , DUS DARS 1217 :2022 , Ante-mortem, post -mortem inspection and quality 
evaluation of poultry , is identical with and is being reproduced from an African  Standard , DARS 1217:2022 , 
Ante-mortem, post -mortem inspection and quality evaluation of poultry , and is proposed for adoption as a 
Uganda Standard.  
The committee responsible for this document is Technical Committee UNBS/  TC 214, Poultry and poultry 
products . 
Wherever the words, “African  Standard " appear, they shou ld be replaced by "Uganda Standard ". 
  
 
   AFRICAN 
STANDARD  DARS  
1217 
First Edition 2022 
 
 Reference No. DARS 1217:2022(E) 
ICS 67.120.30  
 
 
© ARSO 20 22 
 
 
 
 
 
 
 
 
 
 
 
Ante -mortem and post -mortem inspection of poultry — Code of 
practice  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 DARS  1217:2022 
ii © ARSO 20 22 — All rights reserved   
Table of contents  
 
1 Scope  ................................ ................................ ................................ ................................ .............  1 
2 Normative references  ................................ ................................ ................................ .....................  1 
3 Terms and Definitions  ................................ ................................ ................................ ....................  1 
4 Duties of slaughter person and packers  ................................ ................................ .........................  2 
5 General duties and instructions to meat inspectors  ................................ ................................ ....... 3 
6 Ante-mortem inspection  ................................ ................................ ................................ .................  4 
7 Post-mortem inspection  ................................ ................................ ................................ ..................  4 
Annex A (normative)  Procedure for the disinfection of the dressing plants  ................................ .........  10 
Bibliography  ................................ ................................ ................................ ................................ ..........  12 
 
  DARS 1 217:2022 
© ARSO 20 22 — All rights reserved  iii Foreword  
 
The African Organization for Standardization (ARS O) is an African intergovernmental organization 
established by the United Nations Economic Commission for Africa (UNECA) and the Organization of 
African Unity (AU)  in 1977 . One of the fundamental mandates of ARSO is to develop and harmoniz e 
African Standards (ARS) for the purpose of enhancing Africa’s internal trading capacity, increase 
Africa’s product and service competitivene ss globally and uplift the welfare of African communities. The 
work of preparing African  Standards is normally carried out through ARSO  technical committees. Each 
Member State  interested in a subject for which a technical committee has been established has the 
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(RECs), governmental and non -governmental  organizations , in liaison with ARSO , also take part in the 
work.  
 
ARSO  Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.  
 
The main task of technical committees is to prepare ARSO  Standards. Draft ARSO  Standards adopted 
by the technical committees are circulated to the member bodies for voting. Publication as an ARSO  
Standard requires approval by at least 75 % of the member bodies casting a vote.  
 
Attention is drawn to the possibility that some of the e lements of this document may be the subject of 
patent rights. ARSO  shall not be held responsible for identifying any or all such patent rights.  
 
This African Standard was prepared by ARSO/TC 07, Meat, poultry, eggs and related products . 
 
 
 
 
 
© African Organisation for Standardisation  2022 — All rights reserved* 
 
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International House 3rd Floor  
P. O. Box 57363 — 00200 City Square  
NAIROBI, KENYA  
 
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E-mail: arso@arso -oran.org  
Web: www.arso -oran.org  
  
                                                 
* © 2022 ARSO — All rights of exploitation reserved worldwide for African Member States’ NSBs.  DARS  1217:2022 
iv © ARSO 20 22 — All rights reserved   
Copyright notice  
 
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Requests for permission to reproduce this document for the purpose of selling it should be 
addressed as shown below or to ARSO’s member body in the country of the requester:  
 
 
© African Organisation for Standardisation 20 22 — All rights reserved  
 
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International House 3rd Floor  
P.O. Box 57363 — 00200 City Square  
NAIROBI, KENYA  
 
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  DARS 1 217:2022 
© ARSO 20 22 — All rights reserved  v Introduction  
 
Proper ante -mortem  inspection of all poultry is essential to ensure that they are not affected with any 
disease or other condition which may render the flesh unwholesome. Post -mortem inspection is 
essential to detect poultry which may be diseased and thereby rendered unfit for human consumption. 
The elaboration of this standard is intended to fulfil the need for a uniform procedure for the region.  
 DARS 1 217:2022 
© ARSO 20 22 — All rights reserved  1  
Ante -mortem and post -mortem inspection of poultry — Code of 
practice  
 
 
1 Scope  
 
This African Standard specifies the procedure for the ante -mortem and post -mortem inspection of 
poultry . 
 
2 Normative references  
 
The following referenced documents are indispensable for the application of this document. For dated 
references, only the edition cited applies. For undated references, the latest edition of the referenced 
document (including any amendments) applies.  
 
ARS 1219 , Poultry Glossary of terms  
 
CAC/RCP 58, Code  of hygienic practice for meat — General principles of food hygiene  
 
3 Terms and Definitions  
 
For the purpose of this standard the following definitions shall apply:  
 
3.1 
carcass  
that part of the body of the poultry left after it has been slaughtered, bled, defeathered and eviscerated . 
 
3.2 
condemned  
carcasses, parts or organs so marked unfit for human consumption meant to be destroyed or rendered 
unfit for food purposes . 
 
3.3 
dressing plant  
 Authorized  buildi ng, premise or place used in connection with business of holding, slaughtering, 
dressing and chilling poultry intended for human consumption . 
 
3.4 
local authority  
local area which is a municipality, municipal board or municipal corporation; a cantonment, t he 
cantonment authority; a notified area; the notified committee; and such authority of any other local area 
as may be prescribed by the Central or State Government . 
 
3.5 
meat  
flesh and other edible parts of a bird intended for human consumption . 
 
3.6 
meat  inspector  
qualified veterinarian. In his /her absence, the medical officer of health or any other qualified officer 
vested with the power to inspect and examine poultry and meat intended for human consumption . 
 
3.7 
medical officer of health  
duly qualified medical officer with post -graduate qualification in public health  
 
3.8 
AFRICAN STANDARD  DARS 1 217:2022 
2 © ARSO 20 22 — All rights reserved  packer  
person who eviscerates, chills and packs the poultry . 
 
3.9 
poultry  
includes chicken, duck, turkey,  goose,  guinea fowl and quail  
 
3.10 
slaughter hall  
 actual place in the dressing  plant where poultry is slaughtered  
 
3.11 
slaughter person  
person who slaughters poultry  
 
3.12 
veterinarian  
duly qualified veterinarian appointed or employed to act in the capacity  
 
4 Duties of slaughter person  and packers  
 
4.1 For effectively carrying out the provisions of this standard it is necessary that slaughtermen and 
packers should be trained personnel and shall be licensed. They shall be free from communicable 
diseases and must undergo periodic medical check -up. 
 
4.2 slaughter person  and packers shall be regularly protected against small pox and enteric group 
of diseases by suitable vaccination.  
 
4.3  Packers shall not hold the dressing/flaying knives in their mouths or stick them into carcasses 
during operations. Suita ble scabbard should be provided for keeping knives when not in use.  
 
4.4  slaughter person  and the packers should wear Personal Protective Equipment  which can easily 
be cleaned.  
 
Note : Where  disposable  PPEs  are used,  they should  be properly  disposed  at the end of the work 
session.  
. 
 
4.5 Evidence of disease in a carcass shall not be modified or obliterated by washing, rubbing, 
stripping or in any other manner, except under the direct supervision of the meat inspector and in 
accordance with his instructions.  
 
4.6 In no case shall the intestines and glands be stripped, except by or under the direction of the 
meat inspector, and in any such case in which immediate stripping is necessary to preserve the 
marketability of the carcass, the organs shall not be entir ely detached from the carcass until the same 
have been examined by the meat inspector and he has authorized detachment.  
 
4.7 Notification of the intention to slaughter poultry for emergency reasons shall be forwarded to 
the competent authority , and so far as practicable, all such poultry shall be examined at the time of 
slaughter. If not so examined, the carcass, with the whole of the viscera and all parts thereof attached 
thereto, shall be detained until examined by the meat inspector.  
 
4.7.1  In case where  such poultry is examined at the time of slaughter, the meat inspector may require 
the carcass, the whole of the viscera and all parts thereof, unless obviously unfit for food, to be detained 
for 24 h in cold storage thereafter to enable a later inspection . 
 
4.7.2  All carcasses of such poultry as may subsequently be passed fit for human consumption shall 
be ribbed or quartered before being released.  
 DARS 1 217:2022 
© ARSO 20 22 — All rights reserved  3 4.8 Any instrument that has been used on a tuberculous carcass or parts thereof, or on a carcass 
presenting lesions of other disease or suspected of being diseased, shall not be used again until it ha s, 
been disinfected for half an hour in  boiling  water containing 3 percent, by weight, of sodium carbonate, 
or sterilized by any other suitable means accepted for b acteriological sterilization. No cloth shall be 
used for wiping the carcasses.  
 
4.9 [Where the carcass has not been examined by the meat inspector at the time of slaughter, the 
whole of the viscera and parts and organs thereof shall be kept, pending inspec tion, in such a way as 
to enable them to be identified, by labelling or otherwise, with the carcass from which they have been 
removed. ] 
 
4.10 No carcass or part thereof shall be removed, or so placed as to prevent its ready identification, 
except with the authority of the meat inspector. . 
 
4.11 The feathers and inedible offals shall be removed, from dressing plant as early as possible and 
should not be allowed to be piled up  so as to prevent cross contamination . 
 
5 General duties and instructions to meat inspectors  
 
5.1 The meat inspector shall enforce generally the regulations and provisions made in regard to 
the working of the dressing plant, which, inter alia, shall include:  
 
a) to attend the dressing plant during the hours fixed;  
 
b) to carry out the a nte-mortem inspection of poultry according to the procedure laid down in Clause 
5; 
 
c) to carry out the post -mortem inspection according to the procedure laid down in 6;  
 
d) to keep a record of the number and kinds of poultry slaughtered along with the num ber and kinds 
of carcass and parts and organs condemned on account of different diseases;  
 
e) at the close of each day's work, to see that the dressing plants under him /her are thoroughly 
cleaned and disinfected according to the procedure specified in Anne x A and the condemned 
parts and organs duly destroyed and the offal removed to such places as may be appointed by 
the local authority; and  
 
f) to supervise handling and transportation of meat to reduce contamination. To periodically inspect 
the dressing pl ants for proper lighting, ventilation, drainage, water supply, fly  proofing, cleanliness 
of floors, walls and implements and lairage accommodation.  
 
5.2 The carcasses and viscera of all poultry slaughtered should be inspected. This examination 
shall be methodical and as complete as possible in all cases. All carcasses inspected and passed as 
fit for human consumption shall be clearly stamped in several places giving the date of inspection and 
the initials of the meat inspector.  
 
5.3 [Stamping ink  — A sol ution containing 1 to 2 percent of (food grade)  fuchsine in acetic acid 
may be used. The (food grade) fuchsine is dissolved in just enough (food grade)  acetic acid to bring 
about the solution and then glycerine is added to make up the required quantity. Al ternatively, stamping 
ink prepared according to the following formula may be used:  
 
Methyl violet  35 g 
Cane sugar  450 g  
Ethyl alcohol  1 363 ml  
Water  1 636 ml  
 
The sugar is dissolved in water, the alcohol then added and finally the methyl violet. The solution is 
stirred and allowed to stand for 12 h before use. ] 
 DARS 1 217:2022 
4 © ARSO 20 22 — All rights reserved  5.4 The meat inspector shall use knives, wipes and instruments kept specially for examining 
carcasses and parts thereof. The meat inspector shall use personal protective equipment  while 
inspe cting.  
 
5.4.1  Knives and other instruments  should be cleansed and properly disinfected at the end of each 
working shift. Knives and other instruments  that have been used for cutting or examining any diseased 
organ, gland or tissue, shall not be used again for any purpose until they have been disinfected in boiling 
water or other suitable disinfectant  immediately after usage .  
 
5.5 The carcass of poultry that is free from disease, and the carcasses and organs which are well 
nourished, shall be passed as fit for human consumption.  
 
5.6 When all glands and other parts unfit for human food have been removed from a carcass under 
the supervision of the meat inspector and condemned, the carcass freed from these shall be passed as 
fit for human consumption.  
 
5.7 If any abnormality is detected in any part of a carcass or in any organ, the whole carcass and 
all organs thereof shall be examined for evidence of any repetition of the local condition, or modification 
of the same in other parts, according to the procedure o utlined in Clause 7.  
 
6 Ante -mortem inspection  
 
6.1 The poultry shall be subjected to ante -mortem inspection prior to slaughter. The ante -mortem 
inspection shall be made on the day of the slaughter.  
 
6.2 The birds showing any clinical evidence of a disease  or condition that would result in 
condemnation of the carcass on post -mortem examination should be tagged as condemned. Such birds 
shall be segregated from the other poultry and held for separate slaughter, evisceration, and post -
mortem inspection.  
 
6.3 During inspection, the following details shall be noted:  
 
a) Evidence of cruelty to poultry by overcrowding and suffocation, exposure to extremes of 
temperature and transport over long distances without feed and water;  
 
b) Disease symptoms which may affect the general health of the poultry or deprecate the meat;  
 
c) Presence of scheduled infectious and contagious diseases or symptoms which may suggest that 
such disease is developing; and  
 
d) Species, sex, age and body temperature.  
 
6.4 Condemned poultry, if not already dead, shall be killed in the casualty room only and shall not 
be conveyed into any department of the establishment used for edible products.  
 
7 Post -mortem inspection  
 
The instructions given in 7.1 and 7.2 indicate the order and the method of i nspection of all carcasses. 
As far as possible, the post -mortem inspection shall be conducted in the conditions simulating natural 
light.  
 
7.1 The body cavity of every bird shall be opened and the liver, spleen, proventriculus, crop and 
intestines shall be  drawn out through the transverse incision, in such a way that the organs should be 
still connected to the body.  
 
7.2 Every bird shall be subjected to outer and inner inspection.  
 
7.2.1  Outer inspection  — The outer inspection shall be carried out on the do rsal, lateral and ventral 
surfaces of the body, as well as the head, tail, wings and legs.  
 DARS 1 217:2022 
© ARSO 20 22 — All rights reserved  5 7.2.1.1  Attention shall be specially directed towards the diseases like eczymatous diseases, wounds, 
lesions, staining, inadequate bleeding, haemorrhages in skin or  in sub -cutaneons tissue or musculature, 
heavy contamination of intestinal contents, emaciation, fractures, muscular atrophy, presternal bursitis, 
joint and tendon sheath inflammation, abscesses and tumours; and conditions, which should determine 
segregati on or condemnation of the bird.  
 
7.2.1.2  The organs should be inspected for inflammatory processes or other pathological conditions 
which are occasionally seen on the surface of the crop due to the reasons like perforation by foreign 
body, etc.  
 
7.2.1.3  The connective tissue and the musculature on the medial surface of the thigh should be 
inspected by exposing by an incision. These should be scrutinized for major haemorrhages in the 
musculature, inflammatory -like changes in the connective tissue (abscesses are common at this site), 
or contamination through faecal matter or bile. Such contaminated birds shall be segregated, since, it 
shall not be possible to remove such intestinal contents in the subsequent spin -chilling treatment.  
 
7.2.2  Inner inspection  — The inner inspection shall be carried out on the other abdominal and 
thoracic organs together with serous membranes and air sacs. Careful examination for an abnormal 
odour; or a collection of blood, exudate or transudate in the body cavity should also b e carried out.  
 
7.2.3  Instructions regarding the action to be taken in the event of various diseases of broilers  
— Except otherwise recommended, the entire carcasses and all the parts and organs of broilers 
affected with any of the diseases given in 7.2.3. 1 to 7.2.3.16, shall be disposed of as given in 7.3.  
 
7.2.3.1  Chronic respiratory disease (inflammation of air sacs)  
 
a) Acute inflammation of air sacs, or a serous to sero -mucous deposit on serous membrane and 
organs of body cavity, In addition, the broil ers may also have a sickly odour; and  
 
b) If the disease is of an acute nature, characterized by fibrinous pericarditis, fibrinous perihepatitis 
and fibrinous sero -sacculitis, or in emaciated birds the disease has resulted in collection of pus 
in air sacs,  on the serous membranes or on the surface of the organs (peritonitis), the carcass 
shall be condemned totally. The carcass may be passed after adequate cleaning where the acute 
symptoms of inflammation have disappeared, and where the disease present is in  the form of 
healed (fibrous) pericarditis, fibrous deposits of connective tissues on the serous membranes, 
thickened membranes in air sacs, etc.  
 
7.2.3.2  Salpingitis  — When oviduct is filled with a more or less viscid mass of pus. There may be other 
compl ications in the form of perisalpingitis and peritonitis.  
 
7.2.3.3  Inflammation of joint and tendon sheath  
 
a) A greater or smaller swelling of the joints is observed -namely the hock and toe joints and of the 
tendon sheaths as well of the burse presternalis  in infectious synovitis. The cause of the disease 
is most often an infectious agent which belongs to the PPLO -group, but the disease can also be 
due to bacterial infections ( Salmonella , Staphylococci  and others): and  
 
b) Condemn totally in acute cases and  in chronic cases where the disease has given rise to 
emaciation or the collection of a greyish, reddish or purulent fluid in the serous cavities. Where 
the disease appears only in the form of a thickening of the joints or of the tendon sheath and 
where no  abnormal collection of fluid is found in the synovial space, the carcass may be passed 
after the affected parts have been condemned, provided that the bird is well nourished.  
 
7.2.3.4  Neurolymphomatosis  
 
a) Nerve lesions and muscular atrophy are found occ asionally in broilers as compared to the 
conditions found in fully grown birds. The predominant symptom is lymphoma formation in the 
ovary, while cell infiltration in other organs are more rare phenomena;  
 
b) Where the patho -anatomical lesions are pronounc ed or macroscopically recognizable cell 
infiltrations in organs, the birds should be totally condemned.  
 DARS 1 217:2022 
6 © ARSO 20 22 — All rights reserved  7.2.3.5  Leukemia (visceral form)  — In broilers, leukemia is met as cell infiltration in the various 
organs.  
 
7.2.3.6  Tumours  
 
a) In case of local, non-malignant tumours in the skin, the carcass may be passed after suitable 
removal of the affected portion; and  
 
b) In the case of tumour formation in organs, musculature (lymphoma), etc, the entire carcass shall 
be condemned.  
 
7.2.3.7  Enlerilis (includin g coccidiosis ) 
 
a) Coccidiosis  of the appendix and small intestine is common. In coccidiosis  of the appendix, 
occasionally a local or diffuse peritonitis is observed as the result of perforation in the abdominal 
cavity; and  
 
b) In acute cases, with swollen  and congested intestine as well as in chronic cases with diarrhoea, 
peritonitis, emaciation or abnormal odour from the carcass, the entire carcass should be 
condemned. Otherwise, the carcass may be passed in chronic cases after the organs have been 
condem ned. 
 
7.2.3.8  Hepatitis  — Blackhead, an infective necrotising inflammation of the liver and appendix caused 
by Histomonas meleagridis  and occurring particularly in turkeys is, however, occasionally seen in 
broilers. The entire carcass shall, however, be co ndemned.  
 
7.2.3.9  Presternal bursitis  — In chronic cases, where only a slight thickening of the skin or of the wall 
of the bursa is found, the carcass may be accepted. In cases where the inflammation has spread to the 
surroundings and gives rise to pronoun ced changes in the subcutaneous tissue or the musculature 
(possibly in the formation of abscesses) the carcass shall be totally condemned. Otherwise, the carcass 
may be passed after the affected parts have been condemned.  
 
7.2.3.10 Abscesses  
 
a) Occasional  abscess format.ion on the medial aspect of the thigh, where the subcutaneous tissue 
is also usually the site of extensive inflammatory -like changes; and  
 
b) In abscess format.ion in the above region or at other sit.es, the question whether the carcass 
should be totally condemned or whether the carcass should be approved after adequate cleaning 
must depend on the nature and degree of patho -anatomical changes found.  
 
7.2.3.11 Haemorrhages  
 
a) The haemorrhagic syndrome may be seen in particular in the case of sulpha poisoning. Sulpha 
poisoned chickens are bile -stained. There are haemorrhages in the musculature (the breast), 
liver, heart and intestines. There may be haemorrhagic contents in the a ppendix (must not be 
confused with coccidiosis ). Alterations may be observed in the intestine and in the proventriculus. 
Lifting of the horn layer in the gizzard on account of haemorrhagic effusions is typical in nulpha -
poisnning. Finally, it might he ment ioned that necrosis is occasionally found in the lungs; and  
 
b) Totally condemned. In case of haemorrhage into the body cavity, where the condition has given 
rise to wide -spread staining of organs and serous membranes, the whole carcass should be 
condemned . In traumatically produced haemorrhages as a result of fracture, rough treatment in 
catching the fowl or in slaughtering, the whole carcass should be condemned or the carcass 
should be passed after adequate cleaning, according to circumstances.  
 
7.2.3.12 Abnormal staining  — In staining, as a result of disease or inadequate bleeding out, the entire 
carcass should be condemned.  
 
7.2.3.13 Abnormal odour  DARS 1 217:2022 
© ARSO 20 22 — All rights reserved  7  
a) This is most often the case of chickens which smell of fish or cod liver oil, or of chickens which 
have  been contaminated with the contents of a non -resorbed yolk -sac which has broken during 
the removal of the organs. The yellowish, butter -like mass has often a penetrating smell of a 'foul 
dish-cloth'; and  
 
b) The entire carcass shall be condemned.  
 
7.2.3. 14 Emaciation  
 
7.2.3.15 Contamination  — Severely contaminated birds which cannot be cleaned shall be totally 
condemned.  
 
7.2.3.16 Tearing, wounds, other lesions, etc  
 
a) If the broiler has been subjected to severe tearing during the machine treatment, the entire 
carcass should be condemned. Where the tearing has been of a minor extent, the bird can be 
accepted after removing the damaged parts;  
 
b) In the case of wounds or other lesions and the like, the carcass shall be condemned totally or in 
part, dependi ng on the nature and character of the damage; and  
 
c) It should be noted that the liver should always be condemned when it has been subjected to 
severe tearing, as effective and satisfactory cleaning cannot be carried out. Likewise, the liver 
should be con demned when it is the site of staining or has a strongly impaired texture.  
 
7.2.4  Instructions regarding the action to be taken in event of various diseases of fowl  — 
Except otherwise recommended, the entire carcasses and all the parts and organs of fowl affected with 
any of the diseases given in 7.2.4.1 to 7.2.4.13 shall be disposed of as given in 7.3.  
 
7.2.4.1  Tuberculosis  
 
a) Tuberculous lesions in the liver are s harply defined and can usually be readily enucleated, but 
they are not gritty on section, for calcification of avial lesions rarely occurs. The liver is markedly 
enlarged. Enlargement of the liver is also seen in leukemia, and in this affection the organ m ay 
at times show soft, grey areas of leukemic infiltration, but these foci may be distinguished from 
tuberculosis by the fact that they are less sharply delimited from the healthy tissue. The lesions 
in the spleen are similar to those in the liver and are easily enucleated but usually protrude from 
the surface of the spleen. Nodules may also be seen beneath the serous coat of the intestines. It 
is possible that the bone marrow is the seat of tuberculous lesions as frequently as the liver. 
Tuberculosis of th e thymus gland occurs as a result of haematogenous spread but is only found 
in about 25 percent of cases of generalized tuberculosis and then usually in the advanced cases; 
and 
 
b) The carcass shall be condemned.  
 
7.2.4.2  Coli granuloma  
 
a) This is a tuber culosis -like disease, which appears in the form of nodule formations in the appendix 
and in the duodenum. In addition, there occasionally occur nodules in the liver, spleen, lungs and 
kidneys. This is caused by E. coli, and  
 
b) If the disease appears only in the form of quite few nodules in the intest.ine, the bird can be 
passed after the intestinal canal and liver condemned, provided other conditions permit this. If 
the disease is wide -spread throughout the bird, the whole carcass should be condemned.  
 
7.2.4.3 Leukemia  
 
7.2.4.4  Neurolymphomatosis  
 DARS 1 217:2022 
8 © ARSO 20 22 — All rights reserved  7.2.4.5  Salpingitis  — In acute cases and in chronic cases where the disease has given rise to the 
oviduct filled with large mass of pus as well as in case of complications (peritonitis) or in emaciation, 
the carca ss should be totally condemned. In mild cases where the disease is of a chronic nature the 
carcass may be passed after satisfactory cleaning.  
 
7.2.4.6  Peritonitis  
 
7.2.4.7  Tumours  
 
a) The wall of the oviduct is often the site of a larger or smaller non -malignant tumour (leiomyoma); 
and 
 
b) The carcass may be passed after the removal of the oviduct. With regard to the judgement in 
other forms of tumours, proceed as in 7.2.3.6.  
 
7.2.4.8  Ascites  
 
a) In tumour formation in the body cavities, chronic hepatitis and other disease, the body cavity is 
often the site of ascites; and  
 
b) The whole carcass shall be condemned.  
 
7.2.4.9  Fowl pox  
 
a) This is caused by a filterable virus and occurs in one of the three types, or in combination, namely, 
(1) skin type, (2) mo uth type, and (3) oculo -nasal type; and  
 
b) There is considerable systemic disturbance in types 2 and 3, so that affected carcasses may be 
sufficiently fevered to justify condemnation. Carcasses which are slightly affected in good bodily 
condition and prop erly bled, may be passed for food purposes after removal of the affected parts.  
 
7.2.4.10 Fowl cholera  
 
a) This is a highly contagious, septicaemic disease caused by Pasteurella oviseptica . There may be 
reddening and congestion of the skin over the breast and abdomen of birds dying of the peracute 
disease, birds being usually in good condition and often in lay. Post -mortem examination reveals 
extensive pneumonia with marked petechial haemorrhages in epicardium, while the internal 
organs are intensively cong ested and the liver exhibits minute areas of necrosis. In other cases 
there may be evidence of a severe haemorrhagic enteritis; and  
 
b) The carcass shall be condemned.  
 
7.2.4.11 Fowl pest  
 
a) Fowl pest, includes the disease known as fowl plague and Newcast le disease, both being virus 
infections and responsible for rapid and heavy mortality. Lesions in affected birds take the form 
of collections of mucus in the nasel and buccal cavities and a few petechial haemorrhages may 
be seen on the lining membrane of t he proventriculus on the pericardium, heart muscle and 
gizzard fat; and  
 
b) The whole carcass shall be condemned.  
 
7.2.4.12 Emaciation  
 
7.2.4.13 Haemorrhages, abnormal staining and odour, etc  — Proceed as in the case of broilers (see 
7.2.3.11, 7.2.3.12, and 7.2.3.13).  
 
7.3 Disposal of condemned carcass and parts  
 DARS 1 217:2022 
© ARSO 20 22 — All rights reserved  9 7.3.1  All the condemned carcasses or parts of carcasses should be disposed of by one of the 
methods given from 7.3.1.1 to 7.3.1.5.  
 
7.3.1.1  Steam treatment  — This may be accomplished by processing the condemned product in a 
pressure tank under at least 3 kg/cm2 of steam pressure or thorough cooking in a kettle or vat, and 
processing for a sufficient time to effectively destroy the prod uct for human food purposes and preclude 
dissemination of disease through consumption by  poultry . Tanks and equipment used for this purpose 
or for rendering or preparing inedible products shall be in rooms or separate from those used for the 
preparation of  edible products.  
 
7.3.1.2  Incineration or complete destruction by burning.  
 
7.3.1.3  Chemical denaturing, which shall be accomplished by the liberal application of crude carbolic 
acid, or kerosene or fuel oil, or any phenolic disinfectant which shall he us ed at least as a 2 percent 
emulsion or solution, to all carcasses and parts thereof.  
 
7.3.1.4  Feathers may be effectively converted into proteinaceous feather meal and/or for stuffing into 
mattresses after processing.  
 
7.3.1.5  Heads and feet may be convert ed into meals for stock feeding.  
  DARS 1 217:2022 
10 © ARSO 20 22 — All rights reserved  Annex A  
(normative)  
 
Procedure for the disinfection of the dressing plants  
 
 
 
A.1 Chemical disinfection  
 
The following chemicals are used as disinfectants.  
 
A.1.1  Quicklime  — freshly slaked.  
 
A.1.2  Lime -water  — in concentrations of 1: 3 or 1: 20.  
 
A.1.3  Chloride of lime (CaOCI 2) (bleaching powder)  — to be used suspended in water in 
concentrations of 1: 3 or 1: 20.  
 
A.1.4  Concentrated chloride of lime  — soluble in water and containing 70 percent active chlorine; 
to be used in concentrations of 2.5 or 7 percent (w/v) in water.  
 
A.1.5  Chloramine -T (CH 3.C6H4.SO 2NClNa.3H 2O) (Sodium p -toluene sulphonchloramide)  — 
containing 22 percent active chlorine; to be  used in concentration of 2.5 or 7 percent.  
 
A.1.6  Solution of cresol (CH 3.C6H4.OH)  — stabilized by soap and diluted with water to a 
concentration of 2.5 percent (w/v).  
 
A.1.7  Cresol -sulphuric acid mixture  — a mixture of two parts of crude cresol and one p art of 
sulphuric acid diluted with water to a concentration of 3 percent.  
 
A.1.8  Phenol (C 6H5OH) — crude phenol diluted with water to a concentration of 3 percent.  
 
A.1.9  Corrosive sublimate (mercuric chloride) (HGCl 2) — one percent (w/v) aqueous solution.  As 
this is poisonous, it should be neutralized after 24 h by a 0.5 percent (w/v) solution of potassium sulphide 
(K2S). 
 
A.1.10  Formalin  — one percent (w/v) aqueous solution.  
 
A.1.11  Quaternary ammonium compounds  
 
A.2 Efficacy of disinfectants  
 
A.2.1  The e fficacy of a disinfectant depends upon the resistance of the contaminating agents which 
may be divided into the following two groups:  
 
a) Those which are easily destroyed together with those which do not leave the animal body. In 
these cases, a simple cleansing of walls, floors, doors and tools with limewater (1: 20) or with a 
suspension of bleaching powder (1: 20) suffices. For metal parts, an aqueous solution of cresol 
or phenol is preferable.  
 
b) Those which are not easily destroyed and which are com municable to other  poultry , for example, 
the agents responsible for fowl cholera and fowl pox.  
 
In these cases, manure, straw, etc, should be burned, burned or disinfected by storage for a long period 
and in some cases, mixed with slaked lime. Liquids, suc h as blood and water, should be disinfected 
with a 30 -percent suspension of chloride of lime. For walls, floors, instruments, etc, most of the 
disinfectants mentioned above may be used. Metal tools or instruments should be sterilized by heat if 
possible; o therwise, a solution of cresol or phenol is quite effective. This solution may also be used for 
wooden tools, rubber boots, etc.  DARS 1 217:2022 
© ARSO 20 22 — All rights reserved  11  
A.8 Other means of disinfection  
 
Steam, dry heat and burning are also very effective. Instruments, tools, etc, may be disinfec ted by 
immersion in boiling water for 15 min. A 3 -percent solution of washing soda (sodium carbonate) or soap 
is useful for this purpose. Hooks, handles, covers, etc, should be scrubbed in boiling water or solution 
or washing soda.  
 
 
   DARS 1 217:2022 
12 © ARSO 20 22 — All rights reserved  Bibliography  
 
 
Working Group to identify and acknowledge useful literature used in the preparation of this standard.  
 
 
 DARS  1217:2022 
© ARSO 20 22 — All rights reserved