Publication: Instauración y consolidación de la inspección veterinaria de carnes en Madrid en la primera mitad del siglo XIX
Loading...
Official URL
Full text at PDC
Publication Date
2016-08-17
Authors
Advisors (or tutors)
Editors
Journal Title
Journal ISSN
Volume Title
Publisher
Universidad Complutense de Madrid
Citations
Exportar
Abstract
No cabe duda que mi inicial vinculación profesional y durante largos años, a la inspección veterinaria en mataderos ha influido de manera fundamental a la hora de elegir el tema de este trabajo de investigación. La peculiaridad de que los mataderos fueran los únicos establecimientos alimentarios donde a tiempo completo se encuentra destinado un veterinario de la administración, y por otra parte la responsabilidad que asume al tener que determinar la aptitud para el consumo de las carnes sacrificadas, para lo cual debe desplegar todos sus conocimientos profesionales, pronto atrajeron mi interés en conocer los orígenes y la evolución de esta importante faceta veterinaria. Autores bien conocidos en la historia de la veterinaria como Sanz Egaña, habían investigado de forma prolija la incorporación de los veterinarios a la inspección de mataderos, dejando bien claro dónde y cuándo se origino este aspecto veterinario. Este trabajo intenta tener en cuenta diversos factores que pudieron influir y contribuir a que los veterinarios se iniciaran en la inspección de alimentos, así como explicar las circunstancias en las que se produjo, con la finalidad de contextualizar el origen y las causas desde varios puntos de vista. De ese modo, abordamos el estudio del abastecimiento de alimentos en Madrid para el consumo de la población, como contexto social y económico. El abastecimiento de alimentos fue una responsabilidad municipal, y siempre una cuestión de difícil gestión, en la que el Ayuntamiento debía procurar evitar fraudes, defraudaciones fiscales y garantizar la cantidad y calidad de los alimentos abastecidos, adaptándose permanentemente a los cambios de la población madrileña. El Ayuntamiento de Madrid desarrolló un autentico cuerpo legislativo con el fin regular y normalizar el abasto de carnes, inicialmente en forma de “bandos de buen gobierno” y después a través de reglamentos...
There's no doubt that my initial, and long years lasting, professional connection to the slaughterhouses veterinary inspection, have mainly influenced my subject's choice for the present survey. The slaughterhouses peculiarity, being the only alimentary premises where there is a full-time public veterinary assigned, as well as the responsibility assumed by this one to determine the slaughtered meats consumption suitability, for which he must display all his professional skills, soon attracted my interest in the origin and evolution of this important veterinary facet. Well known authors in the veterinary history, like Sanz Egaña, had already investigated in a prolix manner the slaughterhouses veterinary inspection beginnings, making very clear where and when this veterinary aspect was originated. This work attempts to consider a variety of factors that could have influenced and contributed to the veterinarian initiation in the foodstuff inspection as well as to explain the circumstances in which this one was generated with the purpose of contextualizing its origin and causes from diverse points of view. Therefor we tackle the foodstuff supply for public consumption study in Madrid within a social and economic context. The foodstuff supply has always been both a municipal responsibility and a difficult management question, since the local Government had to try to avoid frauds, taxes defrauds and to guarantee the necessary amount and quality of supplied foods, permanently adapting itself to Madrid's population changes. To face the situation, Madrid Mayor's Office developed a real legislative body with the aim of regulating and normalizing de meats supply, initially in the manner of "good government manifestos" and, later, throughout regulations...
There's no doubt that my initial, and long years lasting, professional connection to the slaughterhouses veterinary inspection, have mainly influenced my subject's choice for the present survey. The slaughterhouses peculiarity, being the only alimentary premises where there is a full-time public veterinary assigned, as well as the responsibility assumed by this one to determine the slaughtered meats consumption suitability, for which he must display all his professional skills, soon attracted my interest in the origin and evolution of this important veterinary facet. Well known authors in the veterinary history, like Sanz Egaña, had already investigated in a prolix manner the slaughterhouses veterinary inspection beginnings, making very clear where and when this veterinary aspect was originated. This work attempts to consider a variety of factors that could have influenced and contributed to the veterinarian initiation in the foodstuff inspection as well as to explain the circumstances in which this one was generated with the purpose of contextualizing its origin and causes from diverse points of view. Therefor we tackle the foodstuff supply for public consumption study in Madrid within a social and economic context. The foodstuff supply has always been both a municipal responsibility and a difficult management question, since the local Government had to try to avoid frauds, taxes defrauds and to guarantee the necessary amount and quality of supplied foods, permanently adapting itself to Madrid's population changes. To face the situation, Madrid Mayor's Office developed a real legislative body with the aim of regulating and normalizing de meats supply, initially in the manner of "good government manifestos" and, later, throughout regulations...
Description
Tesis inédita de la Universidad Complutense de Madrid, Facultad de Veterinaria, Departamento de Medicina y Cirugía Animal, leída el 22-01-2016