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Public health (year 4) > Post-mortem inspection > Flashcards

Post-mortem inspection Flashcards

1
Q

what is post mortem inspection used for?

A

animal welfare/health and public health

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2
Q

what measure are in place to reduce chemical hazards?

A

FCI
random testing of residues
inspection of facilities, equipment and procedures

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3
Q

who carries out random residue testing of meat?

A

FSA

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4
Q

what measures are in place to reduce biological hazards?

A

ante-mortem exams
post-mortem exams
pest control
worker hygiene
health certificates

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5
Q

what measures are taken to reduce physical hazards?

A

inspection of facilities, equipment and procedures
pest control
worker hygiene
health certificates

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6
Q

who are the on site FSA team?

A

official veterinarian
meat hygiene inspectors

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7
Q

what is the responsibility of the official veterinarian?

A

audit FBO responsibilities
welfare investigations/enforcement
report notifiable disease to APHA
inspect ante/post-mortem

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8
Q

what are some FBO procedures that are audited by the OV?

A

good hygiene practices - maintenance of facilities, cross contamination, storage, separation, disposal
HACCP
testing requirements
animal identification
SRM handling

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9
Q

when can a carcass be washed?

A

after post-mortem inspection once considered clean (depends on species - pigs washed after scald tank)

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10
Q

how do we know if something is fit for human consumption?

A

has a health/identification mark

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11
Q

what does a health mark contain?

A

country and individual number

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12
Q

when does a health mark need to be applied to a red meat carcass in the slaughterhouse?

A

half, quarter, sixths

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13
Q

when are identification marks found on meat?

A

packaging and smaller parts of meat

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14
Q

where should a health mark be placed?

A

on packaging so it is broken when the package is opened

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15
Q

when would a health mark be withheld at slaughter?

A

failure of ante/post-mortem inspection
loss of traceability
presence of SRM
contamination or gross pathology
suspected residue contaminants
water supply found to be contaminated
improper inspection facilities

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16
Q

what is the temperature requirement for chilling red meat?

A

7

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17
Q

what is the temperature requirement for chilling white meat?

A

4

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18
Q

what is the temperature requirement for chilling offal?

A

3

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19
Q

what is the temperature requirement for freezing meat?

A

-20

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20
Q

what is laboratory testing of meats used for?

A

monitoring/control of zoonosis
TSE
unauthorised substances/products

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21
Q

what samples need to be taken for bovine TSE testing?

A

brainstem

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22
Q

what samples need to be taken for ovine/caprine TSE testing?

A

brainstem and cerebellum

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23
Q

what is the SRM of cattle of all ages?

A

tonsils, last four metres of SI, caecum, mesentery

24
Q

what is the SRM of cattle over 12 months of age?

A

skull (excluding mandible) including eyes, brain and spinal cord

25
Q

what is the SRM of cattle over 30 months old?

A
26
Q

what is the SRM of sheep under 12 months old?

A

none

27
Q

what is the SRM of sheep over 12 months old?

A

skull including brain, eyes and spinal cord

28
Q

how long does a keeper have to correct any discrepancies of traceability?

A

48 hours

29
Q

when are the things to assess when determining if meat is fit for human consumption?

A

C - change
H - humans
O - organs
R - repercussions
D - disease status

30
Q

if there is a high suspicion of a notifiable disease what needs to be done?

A

stop entry of animals
stop slaughter
isolate suspects

31
Q

what are some notifiable disease of when animals shouldn’t enter the food chain?

A

anthrax
swine fever

32
Q

what post-mortem lesions are seen on animals with anthrax?

A

spleen enlarged/dark, extensive petechiae, blood clots, dark blood

33
Q

what are some notifiable disease that if an animal has it can still enter the food chain?

A

bovine brucellosis
TB
enzootic bovine leukosis

34
Q

why are animals with bovine brucellosis still allowed in the food chain?

A

short life in muscles due to lactic acid

35
Q

when is meat from an animal with bovine brucellosis deemed fit for consumption?

A

no lesions even if reacts to test

36
Q

what is an example of a notifiable disease that is notifiable because of animal health/welfare rather than public health?

A

warble fly

37
Q

what are the statutory ways of inspecting meat?

A

visual, palpation, incision

38
Q

what is the preferred way of inspecting meat? and why?

A

visual inspection
less chance of contamination

39
Q

what are the assessment aims of meat inspection?

A

assess - pathology, presence of SRM, contamination, gross pathology, evidence of residues

40
Q

what is the minimal statutory inspection of the head, tongue and throat of bovines over 8 months old?

A

incision of retropharyngeal lymph nodes and external masseters

40
Q

what is the minimal statutory inspection of the head, tongue and throat of bovines over 8 months old?

A

incision of retropharyngeal lymph nodes and 2 incisions of external masseters

41
Q

what is the minimal statutory inspection of the neck and thoracic organs of bovines over 8 months old?

A

incision of bronchial and mediastinal lymph nodes

42
Q

what are some of the things that can be assessed on a carcass to determine if it is fir for human consumption?

A

symmetry, state of nutrition, bruising, local/general oedema, bleeding, joint/bone/muscle swelling, age/sex, colour, peritoneum condition

43
Q

how can treating pork carcasses effect whether the carcass is fit for human consumption?

A

freezing at length (depending on temperature) can be an alternative for testing for Trichinella spiralis

44
Q

how can Trichinella spiralis be inactivated?

A

freezing or cooking

45
Q

what parasites can cold treatment be used as an alternative to testing red meat?

A

Cysticercus bovis
Trichinella spiralis

46
Q

what are some further actions taken to make red meat fit for human consumption?

A

trimming contaminants (SRM…)
removal of affected part (localised lesion)
leaving carcass for 24 hours to see if odour persists

47
Q

what mnemonic can be used to determine if meat is fit for human consumption?

A

C - change
H - humans
O - organs
R - repercussions
D - disease status

48
Q

what are some general conditions that render a carcass unfit for human consumption?

A

septicaemia, pyramid, jaundice, emaciation, toxaemia, viraemia, malignant tumours

49
Q

how will the carcass smell if there is a uraemia?

A

like urine (urea)

50
Q

how will a carcass smell if there is a ketosis?

A

sweet

51
Q

what are the two forms of sporadic bovine lymphosarcoma?

A

multicentric
thymic

52
Q

what age cattle if sporadic bovine lymphosarcoma mainly seen in?

A

6 months to 2 years old

53
Q

what type of neoplasm deems the meat unfit for human consumption?

A

malignant

54
Q

what is hydrocachexia?

A

severe emaciation

Public health (year 4) (12 decks)

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