EPI 1.0 Flashcards

Question

Head only electrical stunning how achieved, how long insensible, what animals used in, what needs to occur

Answer 1

- Electrodes placed either side of the head result in passage of an electrical wave from one side of the brain to the other, introducing an epileptiform seizures. ○ The period of insensibility is approx. 45 seconds - Generally used in small livestock (sheep, goats, pigs, calves) and poultry, rarely used in adult cattle - "sticking" must occur quickly after stunning to avoid return to sensibility ("stun to stick" interval)

Answer 2

- A mushroom head captive rapidly accelerates and decelerates the brain in the cranial cavity with the effect of causing massive stimulation and firing of neurons and thus insensibility - Often associated with this is general sub-dural haemorrhage - Commonly used in adult cattle, can also be used for sheep, goat and pigs - "sticking" must occur quickly after stunning to avoid return to sensibility ("stun to stick" interval)

Answer 3

1) The animal drops immediately and stays down 2) Uncoordinated hindleg movements - kicking 3) No corneal (blink) reflexes 4) Cessation of rhythmic breathing 5) No vocalisation 6) No rotation of the eye ball 7) No coordinated attempts to rise

Answer 4

- Currently used for pigs - Groups of pigs enter a chamber that is then filled with 80% to 90% CO2 in air (minimum 60% CO2) ○ Pigs lose consciousness within 30 seconds - Can be some struggling or excitement before loss of consciousness - Immediate slaughter then needed to ensure the animal does not recover - A variation of CO2, stunning is the controlled atmosphere chamber used for poultry (mixture of CO2, nitrogen, argon)

Answer 5

- This stun will result firstly in an epileptiform seizure and secondly fibrillation of the heart - This causes loss of heart functionality, general blood stasis and reduced oxygen supply to the brain - Generally used in small livestock (sheep and pigs), can be used in cattle

Answer 6

- General rule: the bolt should be aimed towards the brain stem - The captive bolt also results in percussive wave within the brain tissue increasing the disruption to normal nervous impulses - Used in cattle, goats and sheep - The signs of an effective stun are the same as those described for stunning with a non-penetrative captive bolt

Answer 7

- Animals should be slaughtered as quickly as possible after stunning, especially if a reversible stun has been applied - This will ensure that animals do not regain consciousness before they are rendered permanently insensible due to cerebral anoxia following 'sticking'

Answer 8

- Important to cut carotid and vertebral artery as supply to brain not the jugular vein as that is draining

Answer 9

1) Chest stick - all - Most effective method of bleeding -> thoracic stick at the level of the heart ○ Rapid initial blood loss and the shortest time to loss of brain function 2) Sheep and goats sticking can be performed by cutting the blood vessels at the throat ○ Don't have well developed vertebral artery so don't need to worry

Answer 10

1. Head-only electrical stun -> 45 seconds of insensibility - MAXIMUM TIME BETWEEN -> 35 seconds 2. Sever carotid arteries - insensibility after 10 seconds

Answer 11

1. Head-only electrical Stun - insensibility induced for 45 seconds 2. Sever carotid arteries - insensibility induced after 90 seconds - Would get a period of recovered sensibility -> POOR ANIMAL WELFARE ○ Need to do a chest stick to bleed out quickly

Answer 12

``` Chiller - Get everything within as soon as possible - To avoid microbiological contamination Outputs 1. Offal - edible and inedible 2. Hides and skins 3. Whole carcase sometimes 4. Fresh or frozen cuts ```

Answer 13

- Non slip floor - Protected from the environment - sprinkles to keep cool in summer - Curved races - naturally flow so don't need to use electrode prods - Minimal distractions - Move animals in small groups - Free access to water - Room to lie down - Keep animals of similar types and sizes together - Ante-mortem inspection of all animals by a veterinarian (AQIS) - Access to feed if held for a prolonged period - Facilities need to be easy to clean

Answer 14

- Important for achieving accurate placement of stunning devise and thus for achieving an effective stun 1. Conveyer restrainers - Pigs, sheep, cattle - For use with captive bolt or electrical stunning - Large plants as expensive so small plants not cost-effective 2. Stun boxes/crush restrainers - Cattle - For use with captive bolt stunning

Answer 15

- Narrow enough to prevent the animal from turning around - Non-slip flooring - possible solid false floor - Appropriate lighting - A head restrain may be used ○ Head restraint more important for non-penetrating captive bolt ○ Can use active or passive head restraint

Answer 16

1. Verification 2. Quality 3. Safety 4. Health promoting Other expectations 1. Safe process for personnel involves (on the farm through to point of sale) 2. Animal welfare requirements met along the production process ○ Consumers increasingly want and expect that the welfare of animals is guarded along the production process

Answer 17

1) Verification - The product needs to be consistent with what is on the label ○ Meat substitution racket in Australia in 1980s § Kangaroos and horse meat ended up in boxes of the ground beef exported to the USA § Significant damage to the industry in Australia ○ Origin 2) Quality - The product needs to have features desired by consumers ○ Tenderness ○ Juiciness ○ Colour ○ Flavour ○ Shelf-life

Answer 18

Safety - Consumers expect that they should be able to eat the meat knowing that it will not make them sick ○ No residues of antibiotics, hormones, anthelmintics, agriculture chemicals or pesticides ○ Not derived from a genetically modified animal and not 'contaminated' with GMOs (feed vaccines) 4) Health promoting - Customer expectations/perceptions regarding health effects can range from reasonable to bizarre - Nutritious and promote health - Low in fat - Associated with youth, physical attractiveness, fame

Answer 19

Animal welfare is linked to food quality and food safety 1. Minimise any physical damage (bruising or injury) 2. Minimise stress before or at slaughter

Answer 20

- From inappropriate handling and/or inappropriate facilities - Aesthetically unpleasant and unacceptable to consumer - Higher pH leads the meat to decompose and spoil more rapidly (bloody meat promotes that growth of contaminating bacteria) - Bruised meat is condemned

Answer 21

- Mostly considered a cosmetic defect but blood spots also have a higher pH (promotes bacterial growth) - Exact cause are poorly understood but it involves high blood pressure and/or weak blood vessels ○ Pre-slaughter stress of excitement ○ Some electrical stunning conditions ○ Long stun-to-stick intervals ○ Higher temperature To prevent . 1) Minimise pre-slaughter stress or excitement 2) Use optimal stunning conditions (optimise time, voltage for electrical stunning) 3) Minimise stun-to-stick intervals 4) Maximise efficient bleeding

Answer 22

- DCB generally arises from linger term stress before slaughter - Results in meat that is dark in colour, dry and sticky in texture, higher pH and has a reduced shelf life - Related to low glycogen levels in the muscle before slaughter

Answer 23

- After death, muscle glycogen is broken down (anaerobic glycolysis) producing lactic acid which lowers the pH of the meat - Poor nutrition (on-farm) will reduce muscle glycogen stores) - Stressed animals (before or during transport, or at the abattoir) will deplete muscle glycogen prior to slaughter - Less glycogen at slaughter = less lactic acid = higher pH Ideal pH range - 5.4 - 5.7

Answer 24

1) Provide adequate nutrition on farm ○ Feedlot cattle have higher levels of muscle glycogen ○ Grazing cattle should be put on good quality pasture at least 2-3 weeks before slaughter, or should receive supplementary feed 2) Avoid physical and psychological stress (farm to slaughter) ○ Good facilities, handling and procedures

Answer 25

- Arises from severe, acute stress just before slaughter in pigs - Accelerated rate of glycolysis just after slaughter while carcass temperatures remain high - Excessive lactic acid produced, resulting in a very low pH - Meat is pale, unattractive and has excessive 'drip loss' as the meat is cooled and stored - fluid dropping off - Primarily has food quality implications but the excessive 'drip loss' could promote microbial growth, so there are potential food safety implications too

Answer 26

1. Keep pigs cool in hot weather and chill meat quickly 2. Genetic selection of pigs that are not predisposed to PSE 3. Reduce stress at the abattoir 4. Co2 stunning

Answer 27

Ante-mortem inspection AIM: to ensure that only apparently healthy, physiologically normal animas are slaughtered for human consumption and that abnormal animals are separated and dealt with accordingly Post-mortem inspection AIM: to ensure that meat from animal is free from disease, wholesome and of no risk to human health - Routine post-mortem examination of a carcass is carried out on the slaughter floor - The carcass is passed, trimmed or condemned as appropriate Chilling AIM: to rapidly reduce surface and internal temperatures to prevent microbial proliferation Carcasses are chilled prior to further processes

Answer 28

- Product flow from dirty to clean - Product flow lines must not intersect or cross, no backtracking - Site environment free from contaminants - Separate access for animal drop off (dirty) and product pick up (clean) - drainage, airflow, surface must be clean - - Hand washbasins readily available - Taps must be operated by foot or knee - Adequate clean water supply, hot water, lighting

Answer 29

- Farm environment - Lifetime experiences of the animal - Transport to the abattoir - Slaughter process - Dressing of carcass - Storage of product by wholesaler - Transport of product - Storage and handling by retailer - Transport by end-user - Home storage - Cooking - Consumption

Answer 30

Hazard Analysis Critical Control Point - Science-based system of identifying, evaluating and controlling hazards which are significant for food safety - Based on a preventative approach - Most commonly applied to the food industry but can be applied to other activities too

Answer 31

1. Hazard analysis 2. Identify critical control points (CCPs) 3. Establish critical limits 4. Monitor the critical control points 5. Establish corrective action 6. Record keeping 7. Verification

Answer 32

1) Identify the hazards (biological, chemical or physical) that effect food quality and/or safety 2) Identify where in the production process the hazards arise 3) Identify preventative methods EXAMPLE Hazard: antibiotic residues in meat products Arises: on farm Preventative methods: appropriate and safe use of antibiotics

Answer 33

- Critical control points are steps at which control can be applied and a food safety hazard can be prevented, eliminated or reduced to an acceptable level Example: - Ensuring suitable period of time between administering the antibiotic and slaughtering the animal -> withholding period.

Answer 34

- Establish the operational boundaries of the critical point (the parameter you will measure to ensure that the CCP is under control - Simple measure Example: - The specified withholding period as it written on the product label

Answer 35

- Monitoring is a planned sequence of measurements or observations to ensure the process at that CCP is under control Example: - Monitor: Record treatment details and check the WHP/ESI has elapsed before stock are sent for slaughter

Answer 36

- Pre-plan what to do if monitoring indicates that there is a deviation from the critical limit Example - Corrective Action: Remove animal or product from processing ID and traceability is important for this

Answer 37

- Preparation and maintenance of a written HACCP plan - All records generated during the monitoring of each CCP - Records of any deviations from CL and the corrective actions taken Audited!!!!

Answer 38

- Verify that the HACCP plan is working - Can involve review of HACCP plans and records, and also sampling and analysis - Important but not the main step in the process - used to be the main step Example: - Testing of meat for antimicrobial residues (maximum residue limits - MRLs) - National Residue Survey (NRS)

Answer 39

- ESAM program (E. coli and Salmonella program) - Mandatory for all export abattoirs - Set number of carcasses randomly selected for swabbing (eg. 1 test per 1500 carcasses) ○ Very precise size and spots of the swabbing - Swabs sent to laboratory for testing and bacterial enumeration

Answer 40

diseases of humans in which the infectious agent is acquired from animals and for which animals are the reservoir of infection

Answer 41

1. Zoonoses that have infected the animal from which the food is produced - ZOONOTIC DISEASE 2. Infectious diseases that are present due to contamination, often during processing, from the environment or from human food handlers 3. Disease due to the presence of chemicals or toxins (natural toxins or contaminants from the environment)

Answer 42

Bacteria - salmonella Parasite - giardia virus - tick-borne encephalitis virus (not common)

Answer 43

Bacteria - staphylococcus aureus Parasites - giargia virus - enterovirus - fecal oral route

Answer 44

1) Shellfish poisoning: shellfish accumulate biotoxins through filter feeding - good at cleaning the environment ○ May be heat stable toxins - heat and still sick 2) Chemicals: antibiotic residues, pesticides, agricultural chemicals 3) Mycotoxins: toxins produced by moulds in animal feeds can remain in the food chain 4) Toxic metals: toxic metals can accumulate in animals living in a contaminated environment (mercury in fish)

Answer 45

1) campylobacter 2) E.coli 3) Toxoplasma

Answer 46

1) undercooked or raw eggs, meat, shellfish and unpasteurized dairy products 2) minced meat products (beef, chicken, pork) 3) food that are incorrectly stored, handled or transported

Answer 47

``` most contain raw eggs ○ Mayonnaise - homemade ○ Hollandaise sauce ○ Pork buns ○ Chocolate mouse ○ Tiramisu ○ Rough cookie dough ○ Rough milk - bathing in milk ○ Raw shellfish ○ Raw/undercooked chicken ```

Answer 48

- Modern methods of processing huge batches of meat mean that large volumes of meat can be contaminated - The mincing process exposes more of the meat to bacteria - Temperatures in the centre of a minced product can be insufficient during cooking

Answer 49

- Incorrect storage temperature allow bacteria to proliferate - Generally short term storage below 4 degrees is suitable - HOWEVER listeria can grow (slowly) at 4 degrees and so food are refrigerated for a prolonged period and then served cold are "high risk" ○ High risk foods for Listeria contamination include: § Pate § Soft cheeses § Cool meats § Cooked diced chicken

Answer 50

- Gastrointestinal symptoms - nausea, vomiting, stomach pain, diarrhoea, fever - Onset of symptoms can vary from 30min to several days Other symptoms - Meningitis (listeria monocytogenes) - Jaundice (hepatitis viruses) - Paralysis (paralytic shellfish poisoning) - Pregnancy miscarriage or birth defects (listeria monocytogenes) - Haemolytic-uremic syndrome - anaemia, acute kidney failure, thrombocytopenia

Answer 51

1) Chronic (Sterile) joint disease - Autoimmune conditions, including reactive arthritis and Reiter syndrome, following bacterial enteric infection 2) Guillian-Barre syndrome - Flaccid, ascending paralysis and autonomic nervous system dysfunction following campylobacter jejuni (autoimmune condition)

Answer 52

- More likely to suffer from food-borne disease - More likely to develop serious symptoms - More likely to have a prolonged period At risk - Pregnant women - Young children - Older people - Immunosuppressed people

Answer 53

salmonella doesn't cause as many cases as E.coli and campylobacter but higher death rate - 4 million cases of gastroenteritis - 30,000 hospitalizations - 76 deaths

Answer 54

○ Unsafe water for cleaning and processing food ○ Inappropriate and unsafe use of agriculture chemicals ○ Poor food processing and food storage infrastructure ○ Inadequate or poorly enforced regulatory standards ○ Poorly resourced health care systems to manage disease ○ High proportions of people with chronic health problems that can predispose to food-borne illness (malnutrition, HIV/AIDS)

Answer 55

420,000 deaths 2010 40% children under 5 norovirus and campylobacter

Answer 56

``` Group A diseases - more severe - immediately 1. botulism 2. cholera 3. hepatitis A Group B disease - within 3-5days 1. salmonellosis 2. listeriosis 3. campylobacterosis ```

Answer 57

PHESS - Public Health Events Surveillance System - Web based database - Standardised reporting functions - Stores and reports on: ○ Demographic data ○ Notified details ○ Notification type, method of diagnosis, illness profile ○ Risk factor information -> high risk population

Answer 58

``` Enables - Identification of at risk populations - Identification of outbreaks - Recognition of disease trends Informs - Community education and awareness - Development of guidelines for health professionals - Policy and planning documentation ```

Answer 59

``` Modes of transmission - Infected persons - Contaminated food - Infected animals - Contaminated Water or Environments Main foodborne pathogens - Salmonella - Campylobacter - Toxins (C. pergingens) - Norovirus ```

Answer 60

1) Point source outbreaks | 2) Cluster investigations

Answer 61

1. Usually linked to a common event - Easy to recognise and relatively easy to investigate - Usually conduct a cohort study to investigate them 2. Usually detected through informal means - Self-report from affected persons - Local government/DHS regions - Health care/infection control staff Schools/child care

Answer 62

- An unusual number of notifications of a particular organism either, in time or place and not at the outset of the investigation, associated with a point source ○ Often difficult to recognise and investigate ○ Usually conduct a case series investigation - may do a case-control study - Usually detected through formal means ○ Conduct surveillance ○ Some national investigations with OzFoodNet

Answer 63

1) Epidemiological 2) Environmental 3) Laboratory 4 steps 1) environmental investigation 2) epidemiological investigation 3) laboratory testing 4) trace-back of suppliers/food

Answer 64

- Inspect the premises and supervise a clean-up - Exclude staff who have been ill - Recommend change to practices or implement infection control measures as required - Review food process/records/audit reports - Supervise disposal of open and high risk foods After appropriate sampling

Answer 65

``` - Standard questionnaires ○ 3 day food history ○ Menu or food items/other risk factors - Cohort or case control study ○ Ill and not ill ```

Answer 66

3) Laboratory testing - Food samples and faecal specimens - Liaison with other jurisdictions (OzFoodNet) 4) Trace-back of suppliers/food Involve DEDJTER if on farm investigation required

Answer 67

1) Type of outbreak 2) Setting of outbreak 3) Timeliness of notification a. Recall bias b. Left over foods -> may throw out 4) Experience of investigators 5) Ability to do analytical studies 6) Traceability of suspected foodstuff

Answer 68

- Analytical studies test hypotheses - Evaluate the association between exposure and disease - Case definition - person, place and time ○ A person who ate at restaurant X between 5 and 11 april 2017 and had an onset of diarrhoea between 7 and 15 april - Two used in foodborne outbreak investigations 1) Cohort study - commonly used in point source outbreaks where the subjects are identified based on exposure status 2) Case-control study - commonly used for cluster investigations where subjects are identified based on case status

Answer 69

- Exposure known (single event) - restaurant - Assess risk of illness if exposed - Identify which food risk factors are associated with disease - Strength of association - relative risk (RR) ○ The risk of becoming ill if eaten X/ the risk of becoming ill if not eaten X

Answer 70

- Commonly used when the setting of exposure is unknown - Need an hypothesis and selection of control - Assess food risk factors in cases (ill) and controls (not ill) - Identify which food risk factors associated with disease - Strength of association - Odds ratio ○ The odds that one had eaten X if ill/ the odds that one had eaten X if not ill ○ A person who is ill is X times more likely to have eaten X than person who is not ill

Answer 71

1) Confidence internals ○ Range within which 95% of times the true value of the estimated association lies 2) P value ○ Probably that an association at least as strong as that observed might have arisen by chance alone 3) Statically significance depends on: ○ The magnitude of the difference between the groups ○ The number of people in the study 4) Bias and misclassification ○ Recall bias ○ Incorrect case/control ascertainment 5) Confounding ○ Food eaten together can often confound associations ○ Stratification to control 6) Multivariate analysis ○ Used in foodborne studies where cases eat similar items and multiple foods have statically significant associations with illness

Answer 72

- Recommendation to change practices - Clearance sampling - Ongoing monitoring of compliance - Closure of premises - Persecution - Review of auditor - Product recall - Policy development/changes - Education programs

Answer 73

- Major cause of egg related outbreaks outside of Australia - Infection of egg contents via trans-ovarian transmission is the most common route for S. enteritis ○ S. Enteritidis is not endemic in Australian egg layers - Most egg-related outbreaks in Australia due to S. typhimurium - much lower potential for trans-ovarian transmission - generally raw eggs - Contaminated surface of egg shell likely source of salmonella for most outbreaks

Answer 74

1) Case investigation - Recall of egg consumption for cases - Eggs as ingredients of foods - Recall of brand information on eggs - Time lapse between illness and notification impacts on products retained in household 2) Trace-back of eggs - Consumer cannot name brand/type of eggs used - Restaurants not keeping batch records of eggs - No packaging remaining - Distributor purchase eggs from a number of farms

Answer 75

To food premises - Avoid serving food containing raw eggs ○ Pasteurised egg alternative ○ Purchase commercial brands of prepared food - If choose to serve food containing raw eggs ○ Use clean, uncracked eggs ○ Store prepared food <5 degrees ○ Produce a fresh batch daily ○ Make small batches ○ Sanitize all equipment between use Consumers - Eating raw eggs or raw egg products can cause illness

EPI 1.0 Flashcards

(99 cards)