Veterinary Public Health Flashcards
(38 cards)
What is the RCVS definition of veterinary public health?
“ Veterinary Public Health encompasses the whole “Farm to Fork” area and includes aspects of husbandry of animals, their welfare and health at production and the slaughter stage…occupational zoonoses….”
What is the WHO definition of public health?
“the sum of all contributions to the physical, mental and social well-being of humans through an understanding and application of veterinary science”
The “farm to fork” concept includes what types of products?
Any product of animal origin: Meat Milk Eggs
What is the vets role in ftf?
Throughout the process vets are responsible for the health of the animals (mental and physical) and the pathology, microbiology and risk assessment of the food.
FBO + examples.
Food Business Operator Farmer, abattoir manager, cheese maker, butcher, supermarket.
Carcass dressing
Removal of the hide, appendages and viscera.
What current legislation exists to protect animals at slaughter?
WATOK - The Welfare of Animals at the Time of Killing (England) Regulations 2013 (new domestic legislation which will be made in 2013). 1099/2009 WASK - The Welfare of Animals (Slaughter or Killing) Regulations 1995 (existing domestic legislation) AWA - Animal Welfare Act 2006
Regulation 1099/2009 outlines this procedure for bleeding animals at the slaughterhouse.
“For simple stunning and slaughter without prior stunning, the two carotid arteries or vessels shall be systematically severed.”
Regulation 1099/2009 defines a slaughter house as….. +2 examples
“any establishment used for slaughtering terrestrial animals which falls within the scope of Regulation 853/2004” eg white meat slaughter houses or on-farm slaughter facilities.
Two circumstances not defined as slaughter horses by Reg 1099/2009
1) on-farm slaughter of less than 10,000 poultry and lagomorphs per year; 2)on-farm slaughter of poultry and lagomorphs where the number of animals slaughtered are over 10,000 but the farmer is a member of an appropriate assurance scheme and either dry plucks by hand or slaughters for less than 40 days per year, and the supply is local.
Regulation 1099/2009 defines a killing house as… +2 examples
Establishments where terrestrial animals are killed for commercial purposes other than for human consumption, including associated facilities for moving and lairaging animals. eg knackers yard or collection centres
Traceability records of animal products leaving the farm must include.. (x3)
Name and address of the businesses to which you supplied the products, nature and quantity of the products supplied, date on which the supplies left your farm.
What specific hygiene rules are made for poultry egg producers in the UK?
Eggs must be kept: Clean and dry, away from sources of strong odours, protected from shocks, out of direct sunshine.
Outline the schedules covered by WASK.
(x12)
- The licensing procedure for slaughtermen
- All aspects of slaughterhouses and knackers’ yards
- Animals awaiting slaughter or killing
- Restraining of animals
- Permitted methods of stunning or killing animals
- Requirements for bleeding or pithing animals.
- Gas mixtures for killing pigs, domestic fowls or turkeys.
- Slaughtering or killing of horses.
- Requirements for slaughtering for disease control.
- Requirements for killing mink and fox.
- Requirements for hatchery waste killing
- Relgious slaughter rules
Antemortem inspection of animals must be undertaken by who?
What do they check for?
Official or approved vetenarian appointed by the FSA.
- checking records, including food chain information
- examining the animals
- issuing the health certificate.
Name three traditional and three modern methods of meat preservation.
- Traditional - cooking, curing, drying, salting, smoking etc
- Modern - Irradiation, chemical, packaging (tinning)
What is the vets role in food microbiology?
Protect consumer health and secure food trade
Draw and describe the graph of microbial growth phases.
D value
D-value refers to decimal reduction time and is the time required at a certain temperature to kill 90% of the organisms being studied.
What is the D60 value of Salmonella, Campylobacter and E. faecalis?
What is meant by D60?
D60 is the D value at 60oC
- Salmonella - 3-6.5
- Campy - 0.2-0.4
- E. faec - 5-20
Z value
The z-value is a measure of the change of the D-value with varying temperature. Specifically, the increase in temperature required to decrease D to 1/10 of its previous value.
F value
The F value is the time in minutes at a specific temperature (usually 250ºF or 121.1ºC) necessary to kill a population of cells or spores
What are the intrinsic factors affecting microbial growth?
(x5 - briefly describe how each affects microbes)
- Antimicrobial factors - eg egg white proteins, shell and cuticle, milk proteins, nitrates and wood smoke compounds
- Water availability - aw, microbe dependent, affected by environment and processing
- Redox potential - +/- electrons, microbe and food dependent
- pH and buffering capability - affects transmembrane transport of nutrients, ATP synthesis, enzyme stability, growth and metabolism.
- Nutrients - Microbe dependent
What are the preferred nutrient conditions of fungi?
High sugar content
eg Fruit added to yoghurt
