Meat Inspection 2

Question 1

Post- mortem Organoleptic Inspection

Answer 1

Sight
Feel
Smell
Hearing

Question 2

Importance of Lymph nodes ?

Answer 2

primary importance of organoleptic detection
function as filters for dz
early visible affected tissues

Egs TB, abscess, caseos lymphadenitis

Question 3

Post mortem inspection process

Answer 3

inspection of the
Head
Viscera
Carcass

All parts must be identified and associated when abnormalities are observed

Question 4

Head Inspection

Answer 4

masseter muscle - slice
(cysticercosis, Eosinophilic myositis)

Lymph nodes - incised
parotid, mandibular, medial & lateral retropharyngeal

Tongue- palpate
         Wooden tongue (actinobacillosis) 
Jaw
         Lumpy jaw (actinomycosis)
Cancer eye

Question 5

Viscera inspection

Answer 5

Heart - sit left ventricle

Lungs- palpate and incise
3 mediastinal nodes and tracheobronchial nodes

Liver- haptic nodes incised
open bile ducts
palpate all surface

Digestive tract
Mesenteric Lymph nodes incised
Palpate rumino-reticular junction

Question 6

carcass Inspection

Answer 6

observe
back, sides, pleura, peritoneum, cut surfaces of carcass,
and neck muscles

palpate
internal iliac & superficial inguinal / suprammammary LN

observe and palpate kidneys and diaphram

Question 7

Cattle and SRM

Answer 7

Specific risk materials = inedible
based upon risk of BSE transmission to humans

tonsils and distal ileum (all ages)
> 30 months
brain, skull, eyes,
trigeminal ganglia, spinal cord, dorsal root of ganglia

Question 8

Rules for condemnation

Answer 8

Systemic disease
unfit for food purpose 
    infectious agents/ toxins
    tissue discoloration
    morbid tissue

Question 9

Carcass trimming and Restrictions

Answer 9

trimming permitted when local involvement of disease not transmissible to humans
affected parts removed and discarded
remainder is passed
* if risk is minor & mitigated by cooking, freezing, ..etc

Question 10

Restrictions applied

Answer 10

Refrigeration moderate cysticercosis

Heating (140 F internal temp) cysticercosis

Cooking (170 F for at least 30 minutes)

Comminuted cooked products - sexual odor (boar meat)

Question 11

Liver conditions

Answer 11

condemned for human food if :
abscess, fasciolosis, cirrhosis, contamination, and hydatid cyst

parasitic scar may pass by trimming

fatty liver is ok

Question 12

TB conditions

Answer 12

TB reactors require extended postmortem exam
USDA lab in Iowa

entire carcass condemned if lesions are
active, extensive, or multiple tissues

Passed with restriction of COOKING if
trim localized lesions
cattle TB reactors but free of lesions

Question 13

Taenia spp Conditions

Answer 13

Taenia saginata
localized lesions trimmed
refrigeration or cooking required
Extensive lesions condemed

Taenia solium
condemn carcass
(rare pass if trimmed and cooking required)

Question 14

Trichinalla spiralis

Answer 14

Condemn

assume all pork is infectious

Question 15

Neoplasia conditions

Answer 15

Epithelioma (SCC) leads postmortem condemnation cause

localized: condemn head and tongue only
extensive: condemn entire carcass

Malignant neoplasia = Condemn
lymphoma, adenocarcinoma, melanoma

Embryonal nephroma - benign, swine
trim affected part

Question 16

other Common findings

Answer 16

Pigmentation changes/ discoloration

  - ictertus = condemn
  - pass melanosis, xanthosis if not excessive 

Bruises and skin conditions

 - local trim
 - assoc. with systemic = condemn 

Emaciation = condemn

Question 17

PPIA

Answer 17

Poultry Products Inspection Act 
     requires inspection of poultry and poultry products 
          wholesome
          not adulterated 
          labeled properly

Question 18

PPIA exemptions

Answer 18

Slaughter and processing personal use
Retail dealers
only cut up chicken carcasses into parts and sell
Farmer raising < 1000 poultry / year
slighter and sell directly to consumers
small processors (restaurant)
intrastate sale <20,000 / year
slaughter and process (not raise birds)

Question 19

Transporting Poultry

Answer 19

crates (up to 20 boilers/ crate)
susceptible to
suffocation, freeze/ death, overheat

Transport increased fecal excretion of Salmonella
(chickens and turkeys)

Question 20

Ante mortem inspection of poultry?

Answer 20

FSIS
poultry inspected as lots 
viewed in coops
     before/ after truck unloaded
     entry of slaughter 

DoA birds = condemned

Question 21

Poultry processing

Answer 21

only healthy birds processed
feathers and feet separate from clean birds
careful removing GI tract
Eviscerated carcass chilled ASAP
hygiene important

Question 22

Poultry Process steps

Answer 22

1. live poultry hung by legs
2. stunning by electricity
   3 throat cut (machine)
3. Scalded to remove feather
   must stop moving/breathing/bleeding before reached

Question 23

Scalding temperatures

Answer 23

mild scald (123- 130 F) epidermis retained 
       chilled products

hard scald (138- 140 F) epidermis removed
      used in final product to be frozen

Question 24

What immediately follows scalding

Answer 24

Plucking

Question 25

Bad commercial products

Answer 25

bird die before slaughter 
bruising or injury
bird not bled out, still breathing when scalded
carcass over scalded
visible contamination of carcass

Question 26

Further processing

Answer 26

1. Head and feet removed / discarded
   (feet may be sold as food)
2. Evisceration
   pull intestinal tract out
3. Veterinary inspection required before further processing
4. edible vs unedilbe
   giblets (heart, liver, gizzard) clean and chilled for food
   suction
5. spray/ wash carcass
6. Carcass immediately chilled

Question 27

suction during poultry processing removes what?

Answer 27

Lungs and kidneys

Question 28

rPoultry specific diseases

Answer 28

Chlamydia psittaci (chlamydiosis)

mycobacterium avium (TB) = condemn

Leukosis complex (mareks) = condemn

airsacculitis = condemn if extensive

Question 29

Postmortem changes of chlamydiosis?

Answer 29

lung congestion
cardiac enlargement
fibrinous exudates