Transport, Antemortem Inspection and Slaughter Flashcards Preview

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Flashcards in Transport, Antemortem Inspection and Slaughter Deck (45)
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1
Q

FMIA

A

Federal Meat Inspection Act

2
Q

FMIA requires…

A

inspection of all meat sold from livestock
(cattle, sheep, swine, goats, equids)
Foods must be: sanitary, free of pathogens, not adulterated, properly labeled

3
Q

federal inspection=

A

interstate or export

4
Q

state inspection=

A

intrastate ONLY

5
Q

foreign imports into the US

A

must have standard equivalent to US law or demonstrating equivalent risk
USDA can visit importing country and review inspection procedures

6
Q

FMIA exceptions:

A

Slaughter of your own animals for consumption by self, family, guests – NOT for $$!
Retail dealers / stores that do not slaughter, with >75% of sales to retail customers
Individual who purchases meat or meat products outside the United States for his/her own consumption – not to exceed fifty pounds

7
Q

meat from other species

A

do not fall under FMIA rules

poultry covered by PPIA

8
Q

PPIA

A

poultry products inspection agency

9
Q

stress associated with transport

A
Expensive! Loss of meat quality, injuries to
animals, animals may be condemned
Weight loss ..shrink
Pigs are very vulnerable to suffocation
Bruising –especially sheep and pigs
Immune stress / microbial shedding
10
Q

2 effects of stress on meat

A

Dark Firm Dry (DFD)
– PRE‐MORTEM depletion of muscle glycogen
2. Pale Soft Exudative (PSE)
– POSTMORTEM depletion of muscle glycogen

11
Q

normal post slaughter changes

A

Well fed un‐stressed animals should have a lot of glycogen in muscle before slaughter
After slaughter metabolism continues in muscle cells
Glycogen is converted to lactic acid which lowers the pH of muscle and tenderizes the meat

12
Q

DFD

A

Dark Firm Dry
Chronic Stress prior to slaughter + adrenaline= pre‐mortem glycogen depletion in muscles
reduction in lactic acid causes high pH

13
Q

reducing DFD

A

Ensure adequate muscle glycogen
Reduce glycogen consumption (reduce stress)
Manage implants (cattle)

14
Q

PSE

A

Pale Soft Exudative
High stress pre‐slaughter (acute)
Rapid postmortem intracellular glycolysis causes accumulation of lactic acid
condemned at inspection

15
Q

PSS

A

porcine stress syndrome

16
Q

True/False: there is heritable susceptibility to PSE

A

True: Recessive gene = malignant hyperthermia response to stress; affects survival and meat

17
Q

antemortem inspection of livestock

A

Inspection of individual live animals prior to slaughter
Helps keep ill animals out of food chain
Helps reduce contamination of abattoir

18
Q

inspection pricedure

A

Observe animals at rest
Observe animals in motion from one or both sides (varies by plant / supervisor)
Determine if animal is normal or abnormal
Suspect & condemned tagged as such!

19
Q

Public Health Veterinarian

A

Makes a DISPOSITION at inspection

20
Q

“subject”

A

Cow is bought by Slaughter Plant is “subject” to passing inspection at slaughter

21
Q

“suspect”

A

Public Health Vet’s disposition at antemortem inspection is “suspect”

  • history of recent illness
  • signs indicative of localized disease condition
22
Q

condemmed

A

signs indicative of generalized disease condition

23
Q

conditions resulting in condemnation

A
  • 4 D’s (dead, dying, diseased, disabled)
  • systemic infection
  • systemic metabolic conditions
  • when you can hold animal for possible recovery
24
Q

downer cattle

A

FSIS prohibits the slaughter of cattle that are not able to stand or walk
have a high probability of being infected with BSE

25
Q

regulatory diseases

A

M. bovis

Brucellosis

26
Q

reportable diseases

A

Meat inspection provides an additional opportunity for surveillance of animal diseases
Reportable / notifiable diseases must, by law, be reported when detected at slaughter

27
Q

slaughter is a 2 step process

A

stunning

exsanguination

28
Q

humane slaughter

A

Livestock must be rendered insensible to pain before being shackled, hoisted, or cut

29
Q

exception to humane slaughter

A
ritual slaughter (kosher, halal) 
-only for the stun before sticking part of the law
30
Q

Kosher and Halal

A

Under Jewish and Islamic law, animals for slaughter must be healthy and uninjured at the time of death, which rules out driving a bolt into the brain

31
Q

4 approved methods of stunnin

A

carbon dioxide
electricity
captive bolt
firearms

32
Q

electricity

A

Cattle (rare), calves, sheep, goats, swine
Electrical current through brain sufficient to generate an epileptic seizure/stun animal
Excessive amperage may cause petechial
hemorrhages

33
Q

carbon dioxide

A

Swine, sheep, and calves
Must be sufficient to induce proper surgical anesthesia with minimum excitement
Can be used for depopulation of pigs and
chickens

34
Q

captive bolt

A

Cattle, sheep, goats, swine
penetrating and non penetrating
proper restraint and placement

35
Q

gunshot

A

Cattle, calves, sheep, goats, swine
head and brain not suitable for food
aim correctly

36
Q

effective captive bolt

A
animal immediately collapses 
rigid with extended followed by involuntary kicking 
eyes central and fixed 
no corneal reflex
no rhythmic breathing 
heart beat continues for some time
37
Q

after stunning

A

rapidly moved to sticking

exsanguination typically used for killing

38
Q

true/false: FSIS inspectors do have the right to immediately halt all slaughter at a plant in cases of “egregious” violations

A

TRUE

39
Q

shackling

A

hang animal before sticking

increases volume of blood loss

40
Q

sticking

A

cut all veins in neck
brain death in 15-20 seconds
50% of total blood volume loss

41
Q

chest sticking (pigs)

A

cut vessels where they arise from the heart

may be faster than throat cutting

42
Q

what is the most common source of meat contamination

A

dressing: soil on hide, rumen contents, feces, etc

43
Q

dressing carcass

A
skinned/dehided/ dehaired 
head removed
eviscerated
shrouded (cattle only) 
chilled
44
Q

cattle dressing

A
skinning is mechanical 
head removal 
evisceration
carcass is washed out with high pressure water 
shrouded (removed after 24hr chill)
45
Q

swine dressing

A

carcass is washed
dehairing (hide left on/ hair removed)
head separation, evisceration, and cooling follow (generally by hand)