Food inspection

Question 1

what was the 1906 Federal Meat Inspection Act (FMIA)

Answer 1

• 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

Question 2

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

Answer 2

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

states define what an approved source is

Question 3

what act is poultry covered by

Answer 3

1957 PPIA Poultry Products Inspection Act (not FMIA)

Question 4

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

Answer 4

federally inspected establishments

Question 5

management role of veterinary services in meat safety

Answer 5

policy development, risk assessment, standard setting, auditing

Question 6

Farm food safety programs role of veterinary services in meat safety

Answer 6

health of animals and hygienic rearing conditions

Question 7

role of veterinary services in meat inspection safety

Answer 7

direct inspection and supervision, HACCP

Question 8

USDA FSIS Public Health Veterinarians have what responsibilities

Answer 8

• 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

Question 9

Antemortem inspection of livestock

Answer 9

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

Question 10

Antemortem inspection procedures

Answer 10

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

Question 11

problems noted in animals at rest at antemortem inspection

Answer 11

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

Question 12

problems noted in animals in motion at antemortem inspection

Answer 12

lameness
non-ambulatory
ataxia
circling

Question 13

what is a disposition?

Answer 13

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)

Question 14

systemic metabolic conditions that result in the condemnation of animal

Answer 14

ketosis
parturient paresis

Question 15

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

Answer 15

diseases w/ significant human or animal costs

Question 16

1958 Humane Slaughter Act

Answer 16

• 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

Question 17

2 step process of slaughter

Answer 17

stunning
exsanguination

the exception is ritual (kosher, halal)

Question 18

Ritual slaughter

Answer 18

animals must be healthy and uninjured = no bolt gun

animals necks are cut

Question 19

4 methods of Stunning

Answer 19

CO2, electricity, captive bolt, firearms

Question 20

postmortem inspection disposition depends upon?

Answer 20

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

Question 21

what does adultered mean

Answer 21

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

Question 22

what does contaminated mean

Answer 22

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

Question 23

Postmortem Disposition of Edible Parts

Answer 23

Passed, Condemned, Hold, Restricted

Question 24

The postmortem inspection process for livestock involves what steps

Answer 24

head, viscera, carcass

Question 25

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

Answer 25

- 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

Question 26

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

Answer 26

lymphatic

Question 27

areas of head looked at in head inspection

Answer 27

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

Question 28

inspection of heart

Answer 28

cut into L ventricle - Pericardiditis, cysticercosis, endocarditis

Question 29

inspection of lungs

Answer 29

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

Question 30

inspection of liver

Answer 30

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

Question 31

Digestive tract inspection looks for

Answer 31

Parasites, icterus, should not be opened

Question 32

mesenteric lymph node inspection looks for

Answer 32

- TB, septicemia

Question 33

when can meat be passed w/ restrictions

Answer 33

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

Question 34

when is trimming permitted

Answer 34

when there is local involvement with diseases not transmissible to humans

Question 35

microbiological monitoring programs do what

Answer 35

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

Question 36

what is the goal of risk based meat inspection?

Answer 36

to reduce the burden of disease in the population

Question 37

Risk-based meat inspection

Answer 37

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