quick revision weaknesses Flashcards

(74 cards)

1
Q

explain the process of PSE

A

acute stress
lactic acid build up
rapid acidification
low pH 5.3
= PSE, low water holding capacity and metallic taste, reduction

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2
Q

explain DFD

A

chronic stress
glycogen depletion
less glycogen to lactic acid
slow acidification
high pH 6.2
= DFD - high water holding capacity, soapy, oxidation

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3
Q

explain cold shortening

A

rapid chilling to reduce microbial growth, below 10 degrees before rigour mortis. less glycogen to lactic acid, tough meat

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4
Q

how to stop cold shortening

A

electrical stim within 1 hr - muscle contraction, faster pH fall, depletes ATP, induces early rigour, too much causes PSE

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5
Q

muscle tension decreasing hormones

A

calpains and cathepsins

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6
Q

inhibits calpins

A

calpastatin - brahmen cattle = tougher meat

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7
Q

inhibit cathepsins

A

cystatin

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8
Q

meat flavour

A

ageing - glutamic and inosinic acid

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9
Q

colour of meat

A

myoglobin. oxygenation = bright red, mletmyoglobin = brown

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10
Q

pale =

A

low pH

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11
Q

tenderness

A
  • shear force
  • myofibrillar fragmentation index
  • taste
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12
Q

boar taint

A

sex steroids in IM fat, urine odour

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13
Q

water activity

A

measure of how easy it is for water to become involved in chemical reaction

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14
Q

pschotrophs
pycrophiles
thermophiles

A

below 7 but optimum is 20-30
15 degrees and below
thermophiles above 45 - 55-65 ideal

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15
Q

D value, Z value

A

D value: The time required to kill 90% of bacterial population at a certain temp
Z value: Temperature change that is required to change D value by a factor of 10

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16
Q

food spoilage

A
  • chemical change
  • freezer burn
  • ripening
  • stailing
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17
Q

sausage fermentation process

A

Raw - with fat
Mincing - increase SA
Mixing - salt, nitrate- supresses gram negative flora - growth of streptococci, micrococci, pediococci, lactobacilli, fermented carbs- produce lactic acid - decrease water binding capacity of meat protein
Flora lactobacillus plantarum
Casings - pack
Fermentation - lactic acid bacteria convert ferm carb to lactic acid
Drying and ripening- reduce water content, flavouring compounds produced by breakdown of fat and protein

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18
Q

yogurt + antibiotics

A

culture not multiplying, pH won’t drop, yogurt won’t set

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19
Q

cheese making

A

Raw
Pasteurisation
Starter - lactococcus
Incubation - fermentation - lactic acid
Rennant - coagulation
Scalding
Cheddaring - stretch curd
Milling - salting, prevents further starter activity
Moulding
Ripening
Packaging

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20
Q

problems in cheese production

A

blowing, mould growth, bacteriophages attacking starter

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21
Q

3 class plan/ 2 class plan

A

2 class - measured by presence or absence test: C- is the presence of organism acceptable and to what level
3 class = same + measured by count or concentration test (M - max level of bacteria per gram)

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22
Q

poultry manure as fertiliser

A

c.botulism outbreak in sheep and cattle - high mortality

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23
Q

wood smoke

A

contains formaldehyde, phenol and methanol - antimicrobial activity

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24
Q

how many sample in outbreak investigation

A

100/target prevalence of pathogen in flock x3

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25
fish pain
nociception, brain anatomy and conscious recognition
26
shellfish bacteria
vibrio
27
bacteria causing contamination of normal water and mud
clostridium botulinum - chilling and salting to minimise risk
28
bacteria found in fish in high water temps
salmonella, contained with water effluents
29
mycobacteriosis in fish and people
- Fish = Multiple internal granulomas, mortalities, chronic presentation (fish tb) - Humans = Superficial skin lesions, lethargy - Often seen in people who handle fish = ‘fish handlers disease’
30
diphyllobacterium
fish tapeworm, cysts on intestines of fish, killed with normal cooking and freezing
31
anisakasis
- Nematode of fish - roundworm - Eating raw fish causes infection of human - Burrows to lining of GI - Wild fish only - Allergic and inflammation reaction Prevent - freeze at -20 for 24 hours or heat to 60
32
HACCP 3 levels
- strategic - food safety policy - tactical - putting into place procedures - operational - following government, business can implement own too
33
pre conditions to HACCP
Commitment - management Priniciples - food hygiene Research Validated analysis methods Occurance - data Acceptable level
34
principles of HACCP
Analysis - hazard CCP Limits - critical Monitoring - procedures Corrective Verification - procedures Documentation -record kepping established
35
preliminary steps HACCP
Assemble - HACCP team Distribution - and description of product Intentions - use of food Flow diagrams - describes process Verification - of flow diagram on site
36
prerequisites of HACCP
Production Facilities Control- of operations: water, recall procedures, GHP Maintenance - and sanitisation - clean and working, inspected daily, pest control Hygiene Transport Awareness - product for customers - know what they are buying - make informed choices Training
37
fungi commonly seen on healthy rabbits
encephalitzoon caniculi
38
leptospirosis spread how
urine of infected animals
39
FMD
apthavirus - picornavirus - vesicles/ulcers in mouth, on tongue and feet - lameness - fever markedly reduced production
40
rabies
- Caused by: lyssaviruses, european bat lyssavirus clinically indestiguishable from genotype 1 - Two forms: urban - dog, sylvatic - wild animals - Control: surveillance, biosecurity, culling, vaccination
41
zones in ND
- Protection zone- min 3km from infected premises, everything is tested - Surveillance zone- min of 10km from infected premises , start testing other farms Restricted zone- national movement ban across england
42
toxoplasma gondii
- Protozoan parasite causing toxoplasmosis - Diffinitive host cats - Intermediate: birds/rodents - Cats: consuming intermediate hosts harbouring tissue cysts/ blood transfusion/organ transplant/ transplacentally - Humans: Eating undercooked meat/ consuming food/water contaminated with cat faeces
43
roundworm dog
toxocara canis/cati
44
hookworm dog
ancylostoma caninum
45
whipworm dog
trichyris vulpis
46
tapeworm cat
taenia taniaformis
47
tapeworm dog
canine tenia species
48
cat scratch
bartonella henselae - bites from infected fleas, dirt, infected blood - fight
49
pet food contaminants
salmonella, e.coli, campylobacter
50
how does stunning improve meat keeping quality
drain maximal amount of blood
51
52
after stun
- Collapse - No rhythmic breathing - Fixed glazed expression - No corneal reflex - Relaxed jaw Tongue hanging out
53
min conc of CO2 at high conc
80%
54
harder - advantages of GAS stunning
reduced blood splash reduced PSE
55
how does scalding improve hygiene
gets rid of dirt
56
how does fast bleeding improve hygiene
bacteria can grow in left over blood
57
categories of dirtiness
- Cat 1- clean and dry - Cat 2- slightly dirty - Cat 3- dirty - Cat 4- very dirty Cat 5- filthy and wet
58
pig problems for FIP
mastitis and tail bites
59
other neuro conditions at AM
- Vestibular disease - Louping ill - Coenurus cerebral Listeria monocytogens
60
kosher
act of shechita - need a license
61
reasons for tail bites
- Thermal comfort - Food/water - Stocking density - Concomitant disease - Single animal or multiple animals doing it?
62
on bactoscan high coliform count
inadequate teat prep
63
psychotropic count high
poor bulk tank cleaning, inadequate cooling of milk/water contamination
64
thermoduric count
plant cleaning issue
65
stun to brain death in chickens
15 seconds
66
insuring good stun electro
- Water bath needs to be suppllied with sufficient current - Contact between the legs of the birds and shackle line Head must be completely immersed in the bath
67
odds ratio
- Odds of the disease in the exposed group vs with the odds of the disease in the unexposed group Commin in disease control studies
68
relative risk ratio
Comparison between risk of an outcome in the exposed group vs the unexposed group
69
minimise s.uberis
- Minimise poaching of gateways arounf water troughs - use bark/wood chip an Rotate access
70
active substances in honey
Methylgtyoxal - DNA replication METH IS IN MY DNA Bee defensin - punch holes into membranes DEFENSIVE PUNCH Melanoidins - sugars and amino acids MELON FLAVOURED SUGAR AND PROTEIN Jelleins - antimicrobials from royal jelly JELLY ON AN ANTIMICROBIAL PLATE
71
category 3 examples
- Over scaled - Liver lesions due to ascaris suum Fasciola hepatica
72
SRM requirements
- Cattle: tonsils, lass 4mm of SI, caecum, mesentry - Cattle Over 12 months: skull exculding mandible = including brain, eyes and spinal cord - Cattle over 30 months: vetebral column and dorsal root ganglia. Red strip on label and will have 5 or more permanent incisors erupted - Sheep under 1 year = nothing - Sheep over 12 months: skill including brain and eyes and spinal cord. Will have 1 permanent incisor Red stripe label on carcase = remove vertebral column
73
maximum residue limit
- Max concentration of a residue that is legally permitted or acceptable in or on a food To ensure the acceptable daily intake isn't exceeded
74
acceptable daily intake
- Estimate of the amount of a substance expressed on a bodyweight basis that can be ingested daily over a lifetime without appreciable risk to the consumer. - Estimated by dividing the no effect level by an uncertainty factor to allow for variables across different species No effect level: the maximum dose of a substance that can be consumed over a stated period without producing detectable ill effects