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PUBLIC HEALTH > Food inspection > Flashcards

Food inspection Flashcards

1
Q

what was the 1906 Federal Meat Inspection Act (FMIA)

A
  • prohibited the sale of adulterated or misbranded livestock and derived products as food
  • ensured livestock was slaughtered under sanitary condition
  • required inspection of all meat sold from livestock
  • meat processing plants under daily inspection
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2
Q

what inspection rules does meat from species other than cattle, pigs, sheep, goats, and equids fall under

A

generic rules of FDA that state all food sold commercially must come from an ‘approved source’

states define what an approved source is

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3
Q

what act is poultry covered by

A

1957 PPIA Poultry Products Inspection Act (not FMIA)

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4
Q

what are the only establishments allowed to produce products destined to enter interstate commerce or be exported to other countries

A

federally inspected establishments

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5
Q

management role of veterinary services in meat safety

A

policy development, risk assessment, standard setting, auditing

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6
Q

Farm food safety programs role of veterinary services in meat safety

A

health of animals and hygienic rearing conditions

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7
Q

role of veterinary services in meat inspection safety

A

direct inspection and supervision, HACCP

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8
Q

USDA FSIS Public Health Veterinarians have what responsibilities

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
  • FSIS officials may suspend plant operations for violations of humane slaughter regulations
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9
Q

Antemortem inspection of livestock

A

inspection of live animals prior to slaughter
helps keep sick animals out of food chain
helos reduce contamination of abattoir (slaughterhouse)

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10
Q

Antemortem inspection procedures

A
  • observe animals at rest and in motion
  • determine if animal is normal or abnormal
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11
Q

problems noted in animals at rest at antemortem inspection

A

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

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12
Q

problems noted in animals in motion at antemortem inspection

A

lameness
non-ambulatory
ataxia
circling

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13
Q

what is a disposition?

A

ultimate handling of the carcass or its parts according to current regulations

  • passed for slaughter
  • suspect animal (detailed postmortem inspection needed)
  • condemned animal (Dead, Dying, Disabled or Diseased)
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14
Q

systemic metabolic conditions that result in the condemnation of animal

A

ketosis
parturient paresis

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15
Q

what kinds of diseases have to be reported by law when detected at slaughter

A

diseases w/ significant human or animal costs

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16
Q

1958 Humane Slaughter Act

A
  • requires humane treatment and handling of food animals at slaughter plant, provide quick and effective death
  • enforced by USDA FSIS

**protects all livestock except chickens

17
Q

2 step process of slaughter

A

stunning
exsanguination

the exception is ritual (kosher, halal)

18
Q

Ritual slaughter

A

animals must be healthy and uninjured = no bolt gun

animals necks are cut

19
Q

4 methods of Stunning

A

CO2, electricity, captive bolt, firearms

20
Q

postmortem inspection disposition depends upon?

A

the severity of disease, whether disease is reportable, level of zoonotic risk, and aesthetic value

21
Q

what does adultered mean

A

Including an added, foreign or interior substance, that cannot be removed by trimming

22
Q

what does contaminated mean

A

Having materials on the surface – dirty, stained, infected, etc. – that can be removed by trimming

23
Q

Postmortem Disposition of Edible Parts

A

Passed, Condemned, Hold, Restricted

24
Q

The postmortem inspection process for livestock involves what steps

A

head, viscera, carcass

25
Q

when abnormalities are observed while performing post-mortem inspection, what has to be done

A
  • If the disease or condition of the head, organ, or carcass is localized, trim the affected tissues and pass +/- restrictions
  • if the disease or condition is generalized and affects the majority of the head, organ, or carcass retain it for veterinary disposition
26
Q

what organ system is of primary importance in organoleptic detection of disease

A

lymphatic

27
Q

areas of head looked at in head inspection

A

Masseter muscle
- 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

28
Q

inspection of heart

A

cut into L ventricle
- Pericardiditis, cysticercosis, endocarditis

29
Q

inspection of lungs

A

palpate and incise 3 mediastinal nodes and tracheobronchial nodes
- Pleuritis, pneumonia, TB in LNs

30
Q

inspection of liver

A

hepatic nodes incised. Open bile ducts. Palpate all surfaces
- Ascarids, Liver flukes, abscesses, cirrhosis, hydatid cysts, fatty liver

31
Q

Digestive tract inspection looks for

A

Parasites, icterus, should not be opened

32
Q

mesenteric lymph node inspection looks for

A
  • TB, septicemia
33
Q

when can meat be passed w/ restrictions

A

when the risk is minor and can be mitigated by cooking, freezing, etc.

34
Q

when is trimming permitted

A

when there is local involvement with diseases not transmissible to humans

35
Q

microbiological monitoring programs do what

A

Culture for pathogenic microbes
Tests for antibiotic residues
Tests for pesticides
Confirm identity of meats in mixed products

36
Q

what is the goal of risk based meat inspection?

A

to reduce the burden of disease in the population

37
Q

Risk-based meat inspection

A
  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

PUBLIC HEALTH (18 decks)

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