Principles of meat inspection

Question 1

At what part of the slaughter process is meat classed to be fit or unfit for human consumption?

Answer 1

Post-mortem exam

Question 2

At what part of the slaughter process is meat classed to be fit or unfit for slaughter?

Answer 2

Ante-mortem exam

Question 3

Residue sampling is part of which scheme?

Answer 3

National Surveillance Scheme

Question 4

When are meat inspection stamps/health marks applied?

Answer 4

After ante and post-mortem inspection

If fit for human consumption

Question 5

Who applies meat inspection stamps/health marks?

Answer 5

Official vet

Or someone under the responsibility of an OV

Question 6

Are there minimum/maximum sizes for meat inspection stamps/health marks?

Answer 6

No - as long as legible

Question 7

At what temperature must red-meat be kept in the abattoir?

Answer 7

7 degrees C

Question 8

At what temperature must white-meat be kept in the abattoir?

Answer 8

4 degrees C

Question 9

At what temperature must offal be kept at in the abattoir?

Answer 9

3 degrees C

Question 10

At what temperature must freezers be kept at in the abattoir?

Answer 10

-20 degrees C

Question 11

What parts of the body should be tested for TSEs in cattle and sheep?

Answer 11

Cattle - brainstem only

Sheep - brainstem AND cerebellum

Question 12

What parts of cattle (of all ages) are classed as specified risk material?

Answer 12

Tonsils
Last 4m of SI
Caecum
Mesentery

Question 13

What parts of cattle over 12 months old are classed as specified risk material

Answer 13

All ages - tonsils, last 4m of SI, caecum, mesentery
PLUS
Skull (excluding mandible), brain, eyes, spinal cord

Question 14

If here are discrepancies on traceability, how long does the keeper have to correct this before the animal is killed and disposed of?

Answer 14

48 hours

24 hrs is for FCI

Question 15

If a notifiable disease is suspected by an OV, what must happen in the slaughter house?

Answer 15

Stop everything!

No animal entry, no slaughter, isolate suspects and potentially contaminated carcasses

Question 16

If an animal carcass is suspected to have a notifiable disease but tests prove it is negative, what happens to the meat?

Answer 16

Released

Question 17

If an animal carcass is suspected to have a notifiable disease and it tests positive, what must be done?

Answer 17

Notify APHA
Disposal of meat
Clean and disinfection
Premise may be rested for some period

Question 18

What agent causes Anthrax?

Answer 18

Bacillus anthracis

Question 19

What PM lesions would you expect to see on a carcass with Anthrax?

Answer 19

Blood changes:
Severely dark and enlarged spleen
Extensive petechiae
Blood clots, dark blood

Question 20

Classical swine fever is caused by what type of virus?

Answer 20

Pestivirus

Question 21

What are the acute signs of classical swine fever?

Answer 21

Fever, depression, anorexia, loss of appetite
Petechiae in skin
LNs almost black
abortion in pregnant sows
Cyanosis
V+, D+
CNS signs (depends on virulence strain)
Up to 100% mortality

Question 22

What are the subacute and chronic signs of Classical swine fever?

Answer 22

Weight loss
Intermittent pyrexia
Respiratory signs
Chronic skin and intestinal ulcers
Arthritis

Question 23

If anthrax or swine fever is suspected at ante-mortem exam, what should happen?

Answer 23

Animal should not enter slaughter line

Notify OV immediately

Question 24

What agent causes Bovine brucellosis?

Answer 24

Brucella abortus

Question 25

What are the clinical signs of bovine brucellosis in cows?

Answer 25

Abortion in LATE pregnancy Oedematous placenta and feotus Hygromas on knees/stifle/hock

Question 26

Hygromas over the knee in cattle are associated with which abortion agent?

Answer 26

Brucella abortus | Bovine brucellosis

Question 27

If a cow has tested positive or inconclusive for bovine brucellosis, can it be slaughtered?

Answer 27

Yes - but must be done separately (udder, genital tract and blood unfit for consumption) Use hooks to handle uterus and udder

Question 28

If a cow has lesions that indicate ACUTE bovine brucellosis, is the meat fit or unfit for human consumption?

Answer 28

Unfit

Question 29

If a cow has no lesions but tests positive/inconclusvie for Brucella abortus, is the meat fit or unfit for human consumption?

Answer 29

Only udder, genital tract and blood unfit

Question 30

If animal has lesions that indicate bovine TB, is it fit or unfit for human consumption?

Answer 30

If one lesion - affected area unfit, rest of animal fit | If multiple lesions - unfit for human consumption

Question 31

What age of cattle are typically affected by enzootic bovine leukosis (EBL)?

Answer 31

> 3 yrs

Question 32

How is enzootic bovine leukosis (EBL) transmitted?

Answer 32

Via colostrum, milk | Or transfer of infected lymph nodes (e.g. by fomites - dehorning)

Question 33

What are the clinical signs of enzootic bovine leukosis?

Answer 33

Disseminated tumours GI disturbances Weight loss, anorexia, weakness, fever, fall in milk production Dyspnoea Bulging eyes, Partial paralysis of HLs (spinal cord tumours) Death within months

Question 34

How many persistently infected cases of enzootic bovine leukosis are required for an investigation to be carried out by the veterinary officer?

Answer 34

Over 3 PI cases | carcase and offal do NOT need to be detained pending results

Question 35

Meat fitness decisions are based on the CHORD abbreviation. What does this stand for?

Answer 35

``` Change Human Organ Repercussions Disease status ```