Exam 3 - Antimicrobial Issues Meat

Question 1

what bacteria are common microbial problems in meat

Answer 1

clostridium perfringens
salmonella
campylobacter
listeria
E.coli
Streptococcus
Bacillus
Shigella
Brucella
Mycobacterium

Question 2

what bacterial toxins are common microbial problems in meat

Answer 2

Clostridium botulinum
Staph

Question 3

what Rickettsia are common microbial problems in meat

Answer 3

Coxiella

Question 4

what parasites are common microbial problems in meat

Answer 4

Trichinella, Taenia, Echinococcus, Toxoplasma, Cryptosporidium, Giardia

Question 5

what other toxins are common microbial problems in meat

Answer 5

fungal toxins

Question 6

What are the potential sources of microbial contamination of meat and milk?

Answer 6

Milk - teat skin, equipment, environment, mastitis, milk borne pathogens, contaminants

Meat - vascular distribution from stunning, bleeding and systemic infections & meat surfaces from cutting, processing, storage, distrbution, hides/feet/feces/viscera, equipment/hands/clothing, air/water/walls/doors

Question 7

What are the similarities and the differences between bacteria that cause spoilage versus human disease?

Answer 7

spoilage bacteria - odor, flavor, color, appearance; affects the quality

pathogenic bacteria - cause dz; affects safety

Question 8

What is the role of temperature in minimizing microbial food safety risks? What temperatures do we attempt to achieve, and why?

Answer 8

danger zone 40-140 degrees F

Question 9

microbial load (4)

Answer 9

lag phase
log growth/exponential growth
stationary
death phase

Question 10

common microbial hazards from food

Answer 10

Clostridium botulinum
Staphylococcus aureus
Clostridium perfringens
Salmonella
Campylobacter
Listeria
E.coli

Question 11

Clostridium botulinum

Answer 11

seafood, low acid, canned, toxin heat labile, organism heat resistant

Question 12

Staphylococcus aureus

Answer 12

handling
organism heat labile, toxin heat resistant

Question 13

Clostridium perfringens

Answer 13

fresh meat
spores heat resistant
refrigerate

Question 14

Salmonella

Answer 14

contamination at processing
heat sensitive
some foodborne

Question 15

Campylobacter

Answer 15

poultry primarily
poor growth < 40 F
80% foodborne

Question 16

Listeria

Answer 16

low temp
meat, milk, poultry
dryness, salt, acidic
all foodborne

Question 17

E.coli

Answer 17

O157:H7
STEC

Question 18

What different tests are used to verify meat safety regarding microbial contamination?

Answer 18

standard plate counts - # live, viable organisms
total coliform count - intestinal tract organisms, fecal contamination
E.coli Count - thermotolerant, fecal contamination

Question 19

What factors influence the effectiveness of testing to verify the wholesomeness of food products regarding microbial contamination?

Answer 19

1. frequency at which contamination occurs
2. amounts of products tested
3. sensitivity of sampling protocol and pathogen of concern
4. sensitivity of lab testing methods

Question 20

What pathogens are less common, but the consequences of infection are more severe?

Answer 20

Clostridium botulinum
Listeria

Question 21

when is E.coli STEC sampled

Answer 21

fresh ground beef

Question 22

when is Listeria sampled

Answer 22

ready to eat meat and poultry

Question 23

residue tolerance for drugs

Answer 23

FDA

Question 24

residue tolerance for pesticides

Answer 24

EPA

Question 25

monitors and enforces residue tolerance limits for meat products

Answer 25

FSIS

Question 26

resides are monitored at ______

Answer 26

harvest/slaughter or at milk processing plant

Question 27

residues are controlled/prevented _______

Answer 27

during production phase

Question 28

define antibiotics

Answer 28

substances naturally produced by one microorganism and have abillity to kill or inhibit growth/multiplication of bacteria

Question 29

define antimicrobials

Answer 29

kill microorganisms or keep them from multiplying or growing - includes antibiotics, antifungals, antivirals, antiparasitics etc.

Question 30

antimicrobial uses

Answer 30

therapeutic - infection ongoing prophylactic - anticipated infection metaphylaxis - infection underway growth promotion

Question 31

two issues with antimicrobials and food producing animals

Answer 31

1. residues 2. resistance (AMR)

Question 32

prevention of chemical residues

Answer 32

many processes on farm - critical control points, quality assurance, and testing of milk meat checked at harvesting/processing via population sampling (# animals) and individual enforcement by FSIS vet

Question 33

origin of antimicrobial resistance

Answer 33

Fleming with use of penicillin in 1945

Question 34

how is AMR promoted

Answer 34

use of antimicrobials due to human and vet use

Question 35

how is AMR limited

Answer 35

prevent disease occurrence (husbandry, housing, nutrition, immunity) improved AM drug use (rational > overuse) reducing AM use (more selective)

Question 36

describe AMR

Answer 36

naturally occuring AM do not cause mutations or sudden development of resistance function of nature of pathogen and mechanism of drug action

Question 37

primary problems of AMR

Answer 37

indiscriminate use in humans human to human transfer of infectious agents

Question 38

secondary problems of AMR

Answer 38

use in food animals

Question 39

how to select AM

Answer 39

mechanism of actions solubility site of infection spectrum of drug agent susceptibility other drug effects regulations

Question 40

what is TSE

Answer 40

transmissible spongiform encephalopathies prion protein in brain/neural tissue transferred by consumption of tissue

Question 41

BSE

Answer 41

bovine spongiform encephalopathies transferred through contaminated feed in the UK

Question 42

what changes followed BSE

Answer 42

1. method of stunning - no air injecting captive bolt because distributed neural tissue into vasculature 2. ruminant feed - no meat/bone meal 3. removal of specific risk materials at slaughter 4. surveillance - targeted/random 5. rendering process changes