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Food Hygiene Boom > FH II Lab 2 > Flashcards

FH II Lab 2 Flashcards

1
Q

Role of packaging

A

Protect:
• Product from the environment (oC, RH, sunlight)
• Environment from the product (odor, fluid..)

Keep:
Quality for given shelf life
modified atmosphere, mix of CO2 and N2
vacuum packaging

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2
Q

Types of packaging material

A

Abbreviations on bottle:
PP: Polypropylene
PET: Polyethylene Terephthalate PS: Polystyrene

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3
Q

Select packaging material (FCM)

A

Migration: from plastic to product
• BPA from PC (policarbonate)
• Gold lack acidic low pH products

Penetration: from product to packaging
• Discoloration (mineral water with peach flavor) • Smell (soft drinks, Fanta – orange)

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4
Q

Role of food labelling

A
  • To provide consumer with adequate information
  • To avoid consumer confusion
  • Changes in shopping habits (e-commerce, the importance of nutrients, vitamins, minerals)
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5
Q

The skeletal muscle and the closely attached edible tissues (fat, connective tissue, blood) of food producing animalsorEvery part of the animal’s body from which food can be produced

A

Define meat

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6
Q

PIGS CRIBSColour (scarlet red)pHSpecific smellGlossyInelasticIncomplete bleedingInterwoven w CT and fatBody conditionRot Stuffiness

A

Organoleptic properties of meat

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7
Q

MaturationSpecies, breed, age, gender, body partFeedSlaughtering process

A

Influences of organoleptic properties of meat

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8
Q

Glycogen (pH 7.6) b/d to Lactic Acid (pH 5.5)

A

pH change in meat caused by

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9
Q

Nitrazine yellowBromothymol blueElectric pH meterIndicator paper

A

Measuring pH

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10
Q

Purple red

A

Colour of myoglobin

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11
Q

scarlet red

A

Colour of oxymyoglobin

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12
Q

brown red

A

Colou of methimoglobin

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13
Q

yellow

A

Colour of sulfmyoglobin

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14
Q

green

A

Colour of cholemyoglobin

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15
Q

oxymyoglobin

A

Colour with high O2

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16
Q

metmyoglobin

A

Colour with low O2

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17
Q

deoxymyoglobin

A

Colour with no O2

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18
Q

– Lipochromatosis (Carotenoids +)– Lipofuscin-like pigments (Unsaturated fatty acids +) – Icterus / Jaundice: Pathological

A

Yellow coloured meat caused by

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19
Q

Melanin (lungs), porphyrins (ribs)

A

Black coloured meat caused by

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20
Q

Alcohol ether-Jaundice: BR dissolves in alcoholCarotenoids: dissolves both in ether

A

Yellow discolouration examination

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21
Q

Organoleptic judgement- boiling and roasting

A

Test smell

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22
Q

• Alimentary (e.g. fishmeal, moldy feed)• Boar taint (androstenone, skatole)• Antemortem (disease, metabolic disorder – Lab examination)• Postmortem (acquired from the environment)

A

Abnormal smell

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23
Q

hemoglobin infiltration of the meat

A

Incomplete bleeding results in

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24
Q

– Slaughtering technology– Disorder of the circulatory / nervous system – Toxicosis– Infection– Stress

A

Reasong for incomplete bleeding

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25
Reder test (Löffler reagent – Methylene blue)
Determination of incomplete bleeding
26
Bacterial decomposition of nitrogenous compounds
Rot: cause of it?
27
increases it
Rot effect on pH
28
biogenic amines, indole, skatole, H2S, NH3, CO2
Rot effect on protein
29
volatile fatty acids, palmitic acid
Rot effect on fat
30
NH3 presence (Eber’s test, Nessler’s test)
Detection of rot
31
PAM CAPPseudomonas, Proteus, Achromobacter, Micrococcus, Alcaligenes spp.Anareobic: deep inside the large muscles Clostridium spp. > Gas production
Rot: microorganisms
32
Enzimatic degradation of nitrogenous compoundsHydrogen-sulfide (H2S) production
Stuffiness
33
Acidic / neutral pH
Stuffiness effect on pH
34
Lead acetate/Lead nitrate test
Detection of stuffiness
35
Grau & Hamm: filter paper press method
Consistency: compressibility
36
– Sensory judgment– Enzymatic digestion– Warner-Bratzler shear force test
Tenderness, texture
37
• Proteins: actin, myosin, sarcoplasma proteins • Dissolvedsalts• pH
Liquid-holding capacity
38
– Grau & Hamm method: 0,3g meat + filter paper (5 mins)– Liquid leakage method: measuring drip loss – Drying method
Liquid holding capacity: determination
39
indicator paper
Experiments: pH
40
Bunsen burner, pot
Experiments: cooking test
41
Loeffler reagent (methylene blue)
Experiments: Reders test
42
glass tube, NH3
Experiments: Ebers test
43
Nessler's reagent, NH3
Experiments: Nessler test
44
Grau-Hamm
Experiments: Liquid holding capacity
45
Grau-Hamm filter-paper press method
Experiments: Consistence
46
hygiene of foodstuffs
Reg. No. 852/2004/EC
47
hygiene rules for food of animal origin
853/2004/EC
48
official controls on products of animal origin intended for human consumption
854/2004/EC
49
individual or group slaughter of healthy animals
Normal, routine slaughter
50
suspected infection or disease; separated in terms of space and time
Separate slaughter
51
urgent bleeding of any injured but healthy animal (e.g. after accident)
Emergency slaughter
52
Inspection of the animals in the farm
ANTE MORTEM I
53
Inspection of the animals in the slaughterhouse
ANTE MORTEM II
54
Meat inspection after slaughtering
POST MORTEM
55
Ante-mortem 1 & 2PMHygiene during slaughteringLab testing (bact, paras, chem)
Integrative meat inspection
56
Documentation (AM 1)Inspect vehicle (AM 2)Doc. check, decisions re animals (AM 2)Health mark, trichinella test (PM)
Tasks of the vet
57
Health certificateFood Chain InformationAnimal Passports (ENAR)
AM inspection: documentation at the farm
58
- the farm - the occurrence of diseases that may affect the meat safety, - the health status of the animals (in the herd of origin and at the region level), - the medical or other treatments, - previous meat inspection reports (repeatedly high frequency of pathological lesions) - monitoring results (zoonoses and residues)
FCI gives information about
59
1. Health certificates2. Food chain information3. Animal passports4. Documentation of the transport vehicle (randomly)
Control of documentation at the slaughterhouse
60
1. check for symptoms and lesions: contagious or zoonotic animal diseases, wounds, infections… 2. animal welfare 3. food hygiene factors (cleanliness) 4. signs of given medication - monitor animals in place and in movement (lameness)
Ante mortem II. inspection
61
After the control of the documentation and the ante mortem examination the state vet can1. Permit routine, unconditional slaughter2. Permit the slaughter with the detainment of the meat, max. 24 hours (if the documentation is incomplete)3. Ban the slaughter until further measure4. Order separate slaughter and detained storage5. Order separate killing (no bleeding)
Decisions concerning live animals
62
- find any pathological sign (emaciation, oedema, colour changes, abscesses, bruises…) - provide information for the judgment of the meat. - determine acute/chronic, local/gener, prim/seco
Post mortem inspection: Aim
63
VisualPalpIncision (risk of cross contamination)OlfactionTrichinella spp detection
PM techniques
64
- direct detection of first-stage larvae in striated muscle using tissue digestion. - pooled sample: positive or uncertain result→ a large sample is taken from each animal and tested in smaller batches until an individual positive animal is identified - Cannot leave the carcass until negative result
Detection of Trichinella
65
FFHCTraceability (slaughterhouse)Multiple stamps (multiple pieces of carcass)Poultry: apply to packaging
Health mark
66
SRM's, TSE materials, parts of carcassesInedibleManureWastewater
By-products

Food Hygiene Boom (16 decks)

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