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Food Inspection Flashcards

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1
Q

Objectives of meat inspection (7)

A

-Protect public health
Eliminate diseased and adulterated (contaminated) meat from food chain
-Create consumer confidence
-Prevent the sale of objectionable, undesirable or aesthetically unacceptable meat
-Prevent misrepresentation of products
-Surveillance for animal health problems (Slaughtered animals serve as sentinels for animal diseases with gross pathologic lesions )
- Improved access to international export markets

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2
Q

Federal meat inspection act

A

-prohibited the sale of adulterated or misbranded livestock and derived products as food
and ensured that livestock were slaughtered and processed under sanitary conditions
-Requires inspection of all meat sold from livestock (Defined as: cattle, sheep, swine, goats, equids)
-Meat processing plants under daily inspection -Inspection also of “meat products” production

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3
Q

Meat from farmed deer, elk, rabbits, alligators: does this fall under federal meat and inspection act?

A

No

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4
Q

Poultry is covered by what act

A

Poultry products inspection act

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5
Q

Meat from farmed deer, rabbits, alligators fall under what rules/organization

A

General rules by FDA
All food sold commercially must come from approved source

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6
Q

Poultry products inspection act

A

-Requires inspection of poultry and poultry products
-Poultry is defined as “any domesticated bird, whether live or dead”
-Inspection must ensure poultry is wholesome, not adulterated, and labeled properly

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7
Q

Egg products inspection act

A

Ensures that eggs and egg products are wholesome, otherwise not adulterated, and properly labeled and packaged to protect the health and welfare of consumers of these products

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8
Q

How is poultry defined

A

Any domesticated bird, whether live or dead

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9
Q

Federal vs state inspection

A

Federal - interstate or export
State - intrastate only

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10
Q

What kind of establishments can produce products that are destined to enter interstate commerce or for export to foreign countries

A

Federal

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11
Q

Which organization can visit importing country and review inspection procedure there

A

USDA

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12
Q

Can slaughter facilities conduct slaughter operations if FSIS inspection personnel are not present

A

No

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13
Q

Role of veterinary services in meat safety (4)

A

-Management : Policy development, risk assessment, standard setting, and auditing
-On Farm Food Safety Programs: Health of animals and hygienic rearing conditions (often developed with industry and audited by private practitioners)
-Meat inspection Programs: Direct inspection, supervision and auditing, HACCP etc
-Certification of animal products for international trade

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14
Q

Which veterinarian upholds the USDA-FSIS commitment to ensuring food safety

A

Public health veterinarian

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15
Q

5 Public health vet responsibilities: USDA-FSIS

A

-Conduct antemortem and postmortem inspection of meat and poultry products
-Conduct foreign animal disease surveillance
- Supervise and assist food inspectors on the inspection line to ensure compliance with federal regulations
- Conduct inspection of egg products
- Enforce federal meat and poultry inspection procedures, including animal welfare laws

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16
Q

Internships vs externships

A

Internships = paid
Externships= not paid

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17
Q

Adel A Malak scholarship

A

15,000 funding for each year in program

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18
Q

Slaughterhouse flow

A

Farm —-> transport to Lairage for ante Morten inspection —> slaughter via shun/shackle/bleed —> carcass dressing (remove heat, hide/hair hooves; evisceration; split carcass) with post Mortem inspection —> weigh grade —> chill

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19
Q

Lairage definition

A

Place where sheep/cattle can be rested during transit to abattoir

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20
Q

Abattoir =

A

Slaughterhouse

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21
Q

Antemortem inspection of livestock

A
  • Inspection of individual live animals prior to slaughter - Helps keep ill animals out of food chain
  • Many conditions can be noted antemortem that may not be readily apparent postmortem
  • Helps reduce contamination of abattoir/slaughterhouse
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22
Q

Antemortem inspection procedure (3/4)

A

-Observe animals at rest
-Observe animals in motion from one or both sides (varies by plant / supervisor)
-Determine if the animal is normal or abnormal
- Take temperature of animals as needed

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23
Q

Problems noted at antemortem inspection: animals at rest (8)

A

-Fractures & downer animals
- Labored breathing
-Excessive excitability
-Severe depression
- Tumors, lumps and bumps
-Cancer eye
-Injection site reactions
- Actinomycosis

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24
Q

Problems noted at antemortem inspection: animals in motion (4)

A

-Lameness
- Non-ambulatory
-Ataxia/incoordination
-Circling

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25
What does public health veterinarian make at inspection
Disposition
26
Disposition made by public health vet during inspection
-directed by criteria that are found in the Meat and Poultry Inspection Regulations -Professional issue: “made with dispatch, confidence and consistency” -Consumer considered first, but never so stringent to cause unnecessary waste -Must be defensible, as in a clinical setting
27
Subject to inspection: definition
Animal is brought by plant operator, subject to passing inspection Seller is only paid for those parts passing inspection
28
Disposition: definition
Ultimate handling of a carcass or its parts according to current regulations
29
Passed for slaughter definition
Determined to be fit for human food
30
Suspect animal definition
Animal suspected of having disease or conditions that would make part or all of the carcass unfit for food Detailed postmortem inspection needed!!
31
Condemned animal definition
Clearly exhibits disease or conditions that make them unfit for human food Must be destroyed and not slaughtered for food Dead, dying, disabled or diseased livestock
32
If animal has: History of recent illness or medication OR Signs indicative of localized disease condition They are (suspect, passed, or condemned?)
Suspect
33
Conditions that result in condemnation (6)
Dead Dying Diseased Disabled Systemic infection Systemic metabolic conditions = ketosis, parturient paresis
34
Humane methods of slaughter act
- requires the humane treatment and handling of food animals at the slaughter plant while also providing a quick and effective death - Enforced by the USDA Food Safety and Inspection Service (FSIS) -HMSA protects all livestock except poultry
35
Which agency enforces humane methods of slaughter act
USDA-FSIS
36
Does the humane methods of slaughter act protect poultry
No
37
2 step process of slaughter
Stunning Exsanguination
38
What is the one exception to humane slaughter process
Ritual = kosher, halal
39
Handling and slaughter of livestock directive
Livestock have to be rendered insensible to pain before being shackled, hoisted or cut
40
Ritual slaughter
-Under Jewish and Islamic law, animals for slaughter must be healthy and uninjured at the time of death, which rules out driving a bolt into the brain - Animal’s neck is severed with a surgically sharp knife, severing it’s major arteries causing a massive drop in blood pressure -The cut itself stuns the animal Then it dies of exsanguination
41
4 approved methods of stunning: humane slaughter
Carbon dioxide Electricity Captive bolt Firearms
42
Postmortem inspection
-ASAP after carcass dressing -Consumer safety is the first priority -Only meat fit for consumption is passed - Prevention of unnecessary waste - Account for all parts -Disease surveillance is also important - Disposition depends upon severity of disease, whether disease is reportable, level of zoonotic risk, and aesthetic value
43
4 methods for postmortem inspection
Sight – observing a disease lesion (abscess, tumor) Feel – palpating (feeling an abnormal lump in tissues, feeling abnormal firmness in an organ) Smell – Smelling the urine odor of uremia, smelling the contents of a broken abscess) Hearing – Listening to a carcass fall off the line onto the floor
44
Adultered definition (carcass)
Including an added, foreign or interior substance, that can’t be removed by trimming
45
Contaminated definition (carcass)
Having materials on the surface (dirty, stained, infected) that can be removed by trimming
46
4 possible outcomes of disposing of edible parts
Passed Condemned Hold Restricted
47
Restricted: postmortem disposal of edible parts
Can be used for human food with restriction Only if heated, cooked, refrigerated for several days or added to fragmented product
48
Can condemned carcasses be used for human food
No
49
Condemned carcasses must be destroyed by what processes (2)
Rendering Incineration
50
What term describes animal/carcass that is acceptable for use as human food
Passed
51
3 steps of postmortem inspection for livestock
Head inspection Viscera inspection Carcass inspection
52
2 actions that must take place if abnormalities are observed while performing postmortem inspection
1. If the disease or condition of the head, organ, or carcass is localized, trim the affected tissues and pass +/- restrictions 2. If the disease or condition is generalized and affects the majority of the head, organ, or carcass retain it for veterinary disposition
53
Which organ is most important for disease detection
Lymph nodes/lymphatics
54
Head inspection: postmortem
-Head: Masseter muscle – slice (Cysticercosis, Eosinophilic myositis) -Lymph nodes – incised: Parotid, mandibular, medial retropharyngeal, lateral retropharyngeal ; Swelling, abscesses, TB, caseous lymphadenitis -Tongue – palpate: Wooden tongue (Actinobacillosis), eosinophilic myositis Also: Lump jaw (Actimomycosis), Cancer eye
55
Viscera inspection: postmortem
-Digestive tract: Parasites, icterus, should not be opened -Mesenteric lymph nodes incised: TB, septicemia - Palpate rumino-reticular junction: Hardware -Observe all other organs: Icterus, peritonitis, adhesions
56
Carcass inspection: postmortem
-Observe back, sides, pleura, peritoneum, cut surfaces of carcass, and neck muscles: Contamination, masses/swellings, bruises, injuries, discoloration, peritonitis, pleuritis, arthritis - Palpate internal iliac and superficial inguinal or supramammary lymph nodes: Septicemia, mastitis, TB, abscesses -Observe and palpate kidneys: Nephritis, Embryonal nephroma, Hydronephrosis, parasites, boar taint -Observe and palpate the diaphrag
57
General rules for condemnation
-Systemic disease -Generally unfit for food if carcass contains -Infectious agent or toxins - Morbid tissue - Discolored tissue - Abnormalities involving several organs - Inflammation, degeneration, neoplasia - Evidence of abnormal systemic physiological states (fever, ketosis, etc.)
58
When is carcass trimming permitted
-when there is local involvement with diseases not transmissible to humans - Affected parts removed and discarded - The remainder may be passed, with or without restrictions, depending upon the disease process
59
When can meat be passed with restrictions
When risk is minor and can be mitigated by cooking, freezing
60
Labels: inspectors have to mark (3)
-Inspected and Passed (meats) - Inspected for Wholesomeness (poultry) - Inspected and Condemned
61
Microbial monitoring in USDA facilities (4 things that are monitored)
-Culture for pathogenic microbes -Tests for antibiotic residues - Tests for pesticides - Confirm identity of meats in mixed products
62
Traditional meat inspection
-Sensory or organoleptic (sight, smell and touch) inspection of all carcasses -However, sensory/Organoleptic inspection: Can’t detect microbial pathogens that pose the greatest risk; Doesn’t target or reduce microbial pathogens
63
Goal of risk based meat inspection
Reduce burden of disease in population
64
Risk based meat inspection (3)
1. Identify and evaluate foodborne disease risks: Prioritize foodborne disease risks by their disease burden; Target those risks with the greatest burden of disease 2. Develop risk management strategies - Good hygienic practices, Inspection, HACCP and other controls; Aimed at reducing the burden of disease in the population 3. Measure effectiveness (disease burden) and adjust as needed

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