Ветеринарно-санитарная экспертиза английский язык. Учебное пособие

Рецензенты:

доктор педагогических наук, доцент Л.Н. Талалова; кандидат филологических наук, доцент И.В. Шведова

Авторский коллектив:

Е.А. Нотина, И.А. Быкова, В.М. Бяхова, В.Э. Улюмджиева, И.Ф. Лихачева

В39 Ветеринарно-санитарная экспертиза : английский язык : учебное пособие / Е. А. Нотина, И. А. Быкова, В. М. Бяхова, В. Э. Улюмджиева, И. Ф. Лихачева. –

Москва: РУДН, 2019. – 128 с. : ил.

ISBN 978-5-209-08863-9

Цель учебного пособия – научить практическому владению английским языком в области профессиональной коммуникации, развить навыки говорения и аудирования, устного и письменного перевода специальной литературы с английского языка на русский по направлению «Ветеринарно-санитарная экспертиза».

Предтекстовые и послетекстовые упражнения позволяют закрепить основной лексический материал урока. Упражнения на словосочетаемость, синонимику и антонимику способствуют усвоению вводимого материала, использованию его как речевого образца для контроля понимания нового текста.

Наличие большого количества лексических и грамматических упражнений позволяет использовать их как для устной работы в аудитории, так и для выполнения письменных домашних заданий. Упражнения расположены по степени нарастания трудностей и рассчитаны на привитие прочных знаний лексики и грамматики, а также на развитие навыков сознательного использования приобретенных знаний в устной речи.

Предназначено для обучения студентов-бакалавров и магистров направления «Вете- ринарно-санитарная экспертиза» в рамках программы «Иностранный язык», реализуемой в Аграрно-технологическом институте Российского университета дружбы народов.

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MEAT INSPECTION PROCEDURES

I. VOCABULARY

Nouns:

•Information – _____________________________________

•Disease – ________________________________________

•Judgеment – _____________________________________

•Pesticide – _______________________________________

•Slaughter – ______________________________________

•Suspect – ________________________________________

•Livestock – ______________________________________

•Abnormality – ____________________________________

•Gait – ___________________________________________

•Behaviour – ______________________________________

•Bruising – _______________________________________

•Cleanliness – _____________________________________

•Signature – _______________________________________

•Posture – ________________________________________

•Odor – __________________________________________

•Colour – _________________________________________

Verbs:

•Manifest – _______________________________________

•Refer – __________________________________________

•Breathe – ________________________________________

•Check – _________________________________________

•Carry out – _______________________________________

•Associate – ______________________________________

•Handle –_________________________________________

•Observe – _______________________________________

•Segregate – ______________________________________

•Detect –_________________________________________

•Correlate – ______________________________________

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•Provide – ________________________________________

•Determine –______________________________________

•Coordinate –______________________________________

•Involve –________________________________________

•Differentiate –____________________________________

Adjectives and adverbs:

•Diagnostic –______________________________________

•Systematic – ______________________________________

•Acute – __________________________________________

•Chronic – ________________________________________

•Lymphatic – ______________________________________

•Subacute – _______________________________________

•Necrotic – _______________________________________

•Fibrotic – ________________________________________

•Peracute –________________________________________

•Necessary –_______________________________________

•stink weed – ______________________________________

•routine –_________________________________________

Other parts of speech:

•above – __________________________________________

•beneath –_________________________________________

•not only – ________________________________________

•in order to – ______________________________________

II. УПОТРЕБЛЕНИЕ ГЛАГОЛОВ SCREEN, ENSURE, IDENTIFY,

REQUIRE, CLASSIFY

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III. PRETEXT EXERCISES AND REVISION OF GRAMMAR

Конструкция there is/are, the verb to be.

1. Fill in the gaps with the correct form of the verb to be. Translate the sentences into Russian.

1)There___ some abnormalities in behavior of animals which __ manifested by one or more signs.

2)When an animal __ unable to stand up it is named a "downer".

3)An abnormal odour__ difficult to detect on usual A/M examination.

4)In a localized condition a lesion __ restricted by the animal defense mechanisms to a certain area or organ.

5)Where there __ a risk of Cycticercus cellulose being present, the outer muscles of mystification, the abdominal and diaphragmatic muscles and the root of the tongue of all pigs should be incised and the blade of the tongue viewed and palpated.

6)It __ important to differentiate between a localized or a generalized condition in the judgement of an animal carcass.

7)There __ different types of odour being possible to observe in animals: abscessive, medical, stink weed or an acetone.

Основные формы английского глагола.

2. Use the correct form of the verb in the brackets, find the words determining the usage of tense.

1) In establishments slaughtering at the upper end of the range, certain factors (become) critical in allowing adequate inspection to be performed with the allocated staff.

2)Traditionally, inspection techniques for the presence of gross lesions or flaws such as bruises or broken bones (satisfy) public health objectives.

3)EFSA (publish) several opinions on meat ingestion procedures and (provide) advice on inspecting the mart of various animal species for tuberculosis.

4)The scientific outputs on meat inspection (be grouped) by species or groups of species.

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5)Red meat (refer) to the meat taken from mammals, white meat (refer) to the meat taken from fowl.

6)The slaughter of livestock (involve) three distinct stages: preslaughter and handling, stunning and slaughtering.

7)Recent research (show) meat inspection practices in most developing countries (be) becoming a major source of microbes, parasites and heavy metals.

8)Spread hogs and animals affected with extensive bruising or fractures (require) emergency slaughter.

IV. TEXT

The objectives of meat inspection programme are twofold:

a)To ensure that only apparently healthy, physiologically normal animals are slaughtered for human consumption and that abnormal animals are separated and dealt with accordingly.

b)To ensure that meat from animals is free from disease, wholesome and of no risk to human health.

These objectives are achieved by antemortem and postmortem inspection procedures and by hygienic dressing with minimum contamination. Whenever appropriate the Hazard Analysis Critical Control Point (HACCP) principles should be used: The inspection procedures should be appropriate to the spectrum and prevalence of diseases and defects present in the particular class of livestock being inspected using the principles of risk assessment.

ANTEMORTEM AND POST MORTEM INSPECTION OF

FOOD ANIMALS GENERAL PRINCIPLES

Antemortem Inspection

Some of the major objectives of antemortem inspection are as follows:

•to screen all animals destined to slaughter.

•to ensure that animals are properly rested and that proper clinical information, which will assist in the disease diagnosis and judgement, is obtained.

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