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Abbreviations Flashcards

(80 cards)

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1
Q

ABM

A

Assured British Meat

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2
Q

ABP

A

Animal by-products (regulations 2005)

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3
Q

ABS

A

Aitch Bone Suspension (improves lamb quality when hung)

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4
Q

CRD

A

Chronic Respiratory Disease, Salmonella, E Coli, Pasteurella septicaemia (ducks)

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5
Q

AMI

A

Ante-mortem inspection

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6
Q

AV

A

Authorised veterinarian

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7
Q

Aw

A

Water activity – water available not the water content of the food

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8
Q

Bone taint

A

putrefecation by psychotropic bacteria (clostridia) – deep spoilage

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9
Q

Brochothrix thermosphaticum

A

facultative anaerobic bacteria, dominant over 5C on pork and lamb
Also seen on high pH meat

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10
Q

BWD

A

Bacillary White Diarrhoea – Chickens – Salmonella Pullorum

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11
Q

CA

A

Competent authority

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12
Q

CAC

A

Codex Alimentarius Commission
A collection of internationally recognized standards, codes of practice, guidelines and other recommendations relating to foods, food production and food safety.

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13
Q

Cachexia

A

Wasting and poor health

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14
Q

CCP

A

Critical control points

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15
Q

CLA

A

Caseous lymphadenitis (sheep)

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16
Q

COSHH

A

Control of Substances Hazardous to Health (Regulations 2002)

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17
Q

Curing

A

adding sodium chloride, plus a source of nitric oxide (changes myoglobin to the nitroso form)

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18
Q

D Value

A

Decimal Reduction time – time required to destroy 90% of organisms or spores at a particular temperature – measure heat resistance

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19
Q

DFD

A

Dark Firm and Dry meat (Indicates a potential welfare problem prior to stunning and slaughter)

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20
Q

DOA

A

Dead on arrival

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21
Q

DWI

A

Drinking water inspectorate

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22
Q

EFSA

A

European food safety authority

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23
Q

Eh

A

Redox potential

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24
Q

Emaciation

A

Thinning with pathological change

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25
FAO
Food and agricultural organisation of the UN
26
FBO
Food business operator
27
FCI
Food chain information
28
Fevered carcass
Diffuse red to pink congested subcutaneous tissue
29
GHP/M
Good Hygiene Practice/Management
30
GMD
Green Muscle Disease (Oregon Disease) Ischaemic necrosis of the deep pectoral muscle in turkey breeders
31
Green strike
spoilage of meat, combination of H2S, myoglobin and oxygen  greening
32
GVS
Government Veterinary Service – split into DEFRA (Animal Health, FSA, VMD and VLA) + Home Office (Veterinary Inspectorate) + Local government + Scientific research and education + International Organisations (WHO, FAO, OIE, CAC)
33
HACCP
Hazard Analysis and Critical Control Points
34
Heat treatment
Pasteurisation, seeks to reduce numbers of a target pathogen by a theoretical factor of 10^7
35
HM
Health marking
36
HPA
Health protection agency
37
HVES
High voltage electrical stimulation
38
IB
Infectious Bronchitis (E Coli)
39
IBD
Infectious Bursal Disease (Gumboro disease) – broiler flocks -
40
ILT
Infectious Laryngo-Tracheitis – milder disease of birds URT
41
IM
Identification mark
42
IRR99
Ionising Radiations Regulations 1999
43
LISA
Longitudinal Integrated Food Safety Assurance
44
MAP
Modified atmosphere packaging
45
MRL
Maximum residue limits
46
MSM
Mechanically separated meat
47
NDFAS
National Dairy Farm Assured Scheme
48
Nisin
Added to cheese for preservation; from lactic acid bacteria and protects against gram positives and spore formers
49
NZCP
National Zoonosis Control Plan (Zoonosis Regulation EC 2160/2003)
50
Osteo-haemachromatosis
Bones of calves and pigs
51
OV
Official veterinarian
52
Overscald
if over 55 C in chickens  Discolouration, slimy skin, flesh has a cooked appearance >2mm deep
53
P2
Fat depth measurement, 6.5cm from mid-line in pigs
54
PIA
Poultry inspection assistant
55
Pluck
Red offal (oesophagus, trachea, lungs, heart, liver, spleen, diaphragm – spp dept)
56
PMI
Post mortem inspection
57
POP
Persistent Organic Pollutants
58
PRIMO
Pig Records (ID and movement) Order
59
PSE
Pale Soft and Exudative meat (decreased pH)
60
QRA
Quantitative Risk Assessment (not qualitative)
61
RIDDOR
Reporting of Injuries, Diseases and Dangerous Occurrences Regulations 1995 RTE – Ready To Eat (foods)
62
Salpingitis
infection of fallopian tubes
63
Setting
Term used to describe rigor after slaughter
64
SRM
Specified risk material
65
Steatosis
Fat inflammation
66
TQM
Total quality management
67
TVC
Total Viable Count | M and m = Upper unacceptable and lower acceptable limits
68
TS
Total seizure
69
Uneviscerated meat
leads to longer storage life due to integral skin
70
VIPER
Veterinary Instructions, Policies and Emergency Routines
71
VMD
Veterinary Medicines Directorate
72
VMP
Veterinary Medicinal Products
73
WACA
Wildlife and Countryside Act 1981
74
WASK
Welfare of Animals (Slaughter and Killing) 1995
75
WATO
Welfare of Animals Transport Order 2006
76
WOFA/WFAR
Welfare of Farmed Animals (England) Regulations 2007
77
Xanthosis
Dark brown discolouration of muscle
78
ZAP
Zoonosis action plan
79
FSA
Food standards agency | Non-ministerial government department
80
PAFF
A standing committee on plants, animals, food and feed

VPH (3 decks)

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