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PHFS Exam 3 > Hygiene in Meat industry and Slaughterhouses > Flashcards

Hygiene in Meat industry and Slaughterhouses Flashcards

1
Q

what does USDA APHIS regulate and inspect

A
  • animal health and welfare
  • farms and ranches
  • animals
  • food animal veterinarians
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2
Q

what does USDA FSIS regulate and inspect

A
  • food animal veterinarians
  • abattoirs
  • processing plants
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3
Q

steps from farm to slaughterhouse

A
  • birth
  • growing
  • fattening
  • finishing
  • inspecting on farm
  • transporting
  • arriving or unloading within abattoir
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4
Q

steps from arrival to death

A
  • arriving
  • reception (lairage)
  • fasting 12-24 hours and resting
  • antemortem inspection
  • walking into slaughterhouse
  • stunning
  • hanging/hoisting
  • cutting throat
  • bleeding
  • death
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5
Q

types of stunning

A
  • mechanical
  • chemical
  • electrical
  • no stunning (religious purposes)
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6
Q

steps opening the body after death in pigs

A
  • scalding
  • dehairing
  • singeing
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7
Q

steps opening the body after death in poultry

A
  • scalding
  • defeathering
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8
Q

steps opening the body after death in large animals

A
  • deskinning
  • cutting head, hooves, tail
  • washing
  • opening brisket
  • tying/sealing rectum (bunging)
  • eviscerating
  • removing fecal spots by trimming or steam vacuum
  • washing offal and separating carcass longitudinally by saw removing spinal cord, penis, prepuce
  • post mortem inspection
  • rinsing of carcass and chemical spraying for decontamination
  • carcass weighing, grading, marking
  • quartering
  • USDA stampp
  • chilling
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9
Q

steps from chilling to packing and delivery

A
  • chilling
  • cutting per consumers demand
  • packing
  • labeling
  • transportation
  • delivering to market
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10
Q

37 requirements for meat hygiene

A
  • 20 GHP requirements
  • 12 HACCP requirements
  • 5 freedoms of animal welfare
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11
Q

methods of carcass decontamination (HACCP)

A
  • physical - high pressure water or steam
  • chemical - <5% acetic acid, lactic acid, chlorine, hydrogen peroxides, inorganic acids
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12
Q

what temperature should carcass and offal be chilled to

A
  • carcass - < 7 C
  • offal - < 3 C
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13
Q

4D animals

A
  • dead
  • dying
  • disabled
  • diseased
    (5th D - dirty)
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14
Q

what animals are selected to travel from farm to abattoir and by whom

A

vet selects only healthy and fit animals

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15
Q

transportation 28 hour law

A
  • no travel without rest, food, or water for over 28 hours
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16
Q

lairage 12 hour law

A
  • maximum waiting time without food in holding pen
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17
Q

ante mortem health inspection 24 hour rule

A
  • only inspected animal within 24 hours pass to slaughter
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18
Q

categories of food animals based on free movement

A
  • free moving animals - cattle, buffalo, bison, sheep, goats, camelids, deer, horses, pigs, ratites (ostrich, emu, kiwi)
  • animals in crates or containers - rabbits, domestic birds
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19
Q

which category of food animals based on movement is a lairage needed

A

free moving animals only

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20
Q

inhumane handling during transport

A
  • excessive beating or prodding
  • dragging
  • depriving water
  • depriving rest during transportation
  • overcrowding during transportation
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21
Q

inhumane handling during unloading

A
  • depriving unloading facility (allowing animals to fall)
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22
Q

inhumane handling during holding in liarage

A
  • leaving disabled animals exposed to adverse conditions
  • dragging
  • depriving water
  • depriving food over 24 hours
  • over crowding
  • unclean pens and ramps
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23
Q

industry guidelines that determine if there is a welfare problem in unloading area

A
  • > 1% of animals fall during unloading
  • > 5% of animals unloaded using electric prod
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24
Q

4 purposes of antemortem inspection

A
  • ensure animal welfare
  • detect and report notifiable diseases to WOAH
  • remove or label condemned 4D animals
  • remove any sign of any conditions that might adversely affect humans (food safety and zoonotic diseases)
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25
Q

what does antemortem inspection identify

A

animals not fit for human consumption

26
Q

what is inspected during antemortem inspection

A
  • owner and farm address
  • animal identity (species, breed age, sex, health and treatment record to remove 5D animals)
  • physiological parameters - temperature (fever), respiratory (labored breathing), pulse
  • behavior - excessive excitability, shaking, depression
  • gait - non ambulatory, lameness
  • posture
  • structure and conformation - lumpy jaw, cancer eye, wooden tongue, sores, lesions
  • discharge - rectal, nasal, oral, ocular
  • eye and gum color - anemia, jaundice
  • odor - urine (uremia), sexual odor of swine
27
Q

temperature that gets animals condemned

A
  • cattle - 105
  • swine - 106
  • sheep - 105
  • horses - 105
28
Q

three decisions based on antemortem inspection

A
  • passed for slaughter
  • held or suspected
  • condemned or rejected
29
Q

how is stunning of poultry different than large animals

A
  • poultry are hung then stunned
  • large animals are stunned then hung
30
Q

the shackling law

A

1-2 minutes hanging

31
Q

the stunning law

A

3 seconds electric current
1.5-3 minutes exposure to 90% CO2

32
Q

the sticking law

A

15 second interval between stunning to sticking

33
Q

bleeding rule

A

2-6 minutes for compete bleeding

34
Q

three types of animal stunning

A
  • mechanical - captive bolt
  • electric
  • chemical - 80-90% CO2
35
Q

mechanical stunning location

A

center of front head on “X” formed by eyes and base of horns

36
Q

electric stunning for birds

A
  • hang birds
  • immerse in electrified water bath
37
Q

electric stunning in large animals

A
  • electrode on opposite sides of head
  • allow current to flow through brain for at least 3 seconds
  • immediately stick throat within 15 seconds
38
Q

gas stunning

A
  • 90 seconds exposure to 80-90% CO2 for poultry and pigs
  • unconsciousness due to hypoxia to asphyxia
39
Q

how does gas stunning produce unconsciousness

A
  • displacing air and oxygen to produce O2 levels <2%
  • rapidly induce decreased intracellular pH and cellular function through acute hypercapnea
40
Q

stunning to sticking interval

A

15 seconds

41
Q

hoisting, hanging, and bleeding rule

A

2-6 minutes bleeding rule in vertical position

42
Q

sequential slaughter processes

A
  • scalding (pig and poultry)
  • dehairing (pig), defeathering (poultry)
  • singeing (pig and poultry)
    skinning for large animals (critical step)
  • eviscerating (critical step)
  • USDA post mortem inspection (at least 8 vital organs)
  • carcass splitting
  • carcass quartering
  • carcass weighing and grading
  • meat chilling
43
Q

why is skinning important

A

can contaminate meat with hair, dirt, skin commensals

44
Q

scalding law for pigs and poultry

A

immersing in water bath of 50-63 C for 3 minutes

45
Q

three types of scalding methods

A
  • soft scalding (semi scalding)
  • medium scalding (sub scalding)
  • hard scalding
46
Q

soft scalding (semi scalding)

A
  • 50-53 C
  • 1-3 minutes
  • young broilers and turkeys
  • outer layer of epidermis (waxy cuticle) remains intact
47
Q

medium scalding ( sub scalding )

A
  • 54-58 C
  • 1-2 minutes
  • mature birds (feathers more tightly attached)
  • waxy cuticle removed
  • whiter looking skin most preferred by US consumers
48
Q

hard scalding

A
  • 60-63 C
  • 0.5-1.5 minutes
  • waterfowl (ducks, geese)
  • waxy cuticle removed
  • whiter looking skin most preferred by US consumers
49
Q

what happens after scalding in pigs and poultry

A
  • dehairing (singeing)
  • defeathering
50
Q

evisceration

A

remove entire contents of abdominal cavity

51
Q

where does most food contamination occur

A

skinning and eviscerating

52
Q

carcass washing by

A

high pressure spraying with available chlorine

53
Q

pathogens that can contaminate poultry during defeathering

A

campylobacter
salmonella
E coli
staph aureus

54
Q

4 basic traditional techniques of post mortem inspection

A
  • visual examination
  • palpation for examination
  • multiple incision for examination
  • rapid onsite lab tests
55
Q

what kinds of rapid on site lab tests are done in post mortem inspection

A
  • measurement of pH - such as pale soft exudate (PSE) and dark firm dry (DFD) mean
  • trichinella larvae - microscopy of pepsin digested pork carcass
  • TB granuloma - Ziehl-nielsen staining granulomatous lesion sample from lymph nodes or organs heat-fed on slides and stained
  • jaundice test - fatty tissue boiling
56
Q

in post mortem examination, each tissue examined for

A
  • age, sex, state of nutrition
  • local or general edema
  • efficacy of bleeding
  • swelling or deformities
  • abnormal color, abnormal odor
  • condition of pleura and peritoneum
  • signs of specific diseases
  • other abnormalities
57
Q

the 8 vital organs that must be examined post mortem

A
  • lymph nodes
  • muscle
  • heart
  • tongue
  • cheek muscle
  • lungs
  • liver
  • kidney
    (others include - spleen, uterus, udder)
58
Q

4 broad decision types by vet during post mortem inspection

A
  • all carcass and organs fit
  • partial/local rejection (remaining fit after trimming)
  • hold carcass until further testing done
  • reject - whole carcass, offal, and organs are unfit
59
Q

main condemnation reasons for cattle (study Jan 2005 - Dec 2014)

A
  • malignant lymphoma
  • septicemia
  • pneumonia
60
Q

types of ripening of carcass

A
  • dry aging
  • wet aging
  • proposed stepwise aging (dry then wet aging)
61
Q

the inspector veterinarian should always inspect …

A
  • before allowing animals move form farms to abattoir, whether animals meet the standard
  • before allowing animals to enter slaughter, whether slaughterhouses and animals meet the standard
  • before allowing carcasses move to market, whether carcasses meet the standard
  • whether animals are abused and handled inhumanely

PHFS Exam 3 (5 decks)

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