ANFF topic 4 part 2 Flashcards
1
Q
What are the categories of non-dry feeds?
A
- wet feeds
- moist feeds
2
Q
Describe both types of non-dry feeds.
A
Wet feeds
- consists of ground fresh/frozen fish, fish-processing waste and/or acid-preserved hydrolysed fish waste
- animal flesh
- usually used by farmers who make feed on farm site, aka farm needs
Moist feeds
- freshly pelletized feeds which are not dried
3
Q
What forms are wet and moist feeds usually in?
A
- non-formed chunks
- pastes
- cake
- dough-balls
4
Q
What are the two forms of dry feeds?
A
- mash/meal
- pellets: floating, sinking, slow sinking
5
Q
Describe dry feeds.
A
- dry mixes contain fish meal, cooked starch, vitamin, mineral premixes and alginate binder
- the bulk of the feed used in intensive fish farming is commercially produced dry feed
- dry feeds can be broadly divided into compressed, expanded and extruded pellet types
6
Q
How are sizes of pellets categorized?
A
- grow-out feeds/macro feeds: more than 1.5 mm diameter or crumble size; used in full-scale culture
- microfeeds: less than 1.5 mm size
7
Q
Describe the categorization of pellets based on the feed manufacturing process.
A
Extruded pellets
- produced using an extruder
- two-types
- type 1: grow out extruded pellets are produced in a single-screw extruder
- type 2: micro feeds are produced in twin-screw extruders
8
Q
What are hazards in feed manufacturing?
A
- each hazard is associated with particular sources and routes of contamination and exposure in feed making process and handling
9
Q
List some products that are at high risk of contamination.
A
- compound/complete feeds
- grains and oilseeds (whole and meals)
- fruit and vegetable products
- forage (grasses, hay, silage)
- minerals (trace elements and binders)
- animal by-products (meat, bone meal and fats)
- aquatic products (fishmeal, shellfish, seaweed and krill)
- fermentation/biomass and dried products
- viable microbes
- silage additives
10
Q
What are some chemical substances (contamination) that may be found in animal feeds?
A
- Dioxins
- dioxins, dibenzofurans, dioxin-like PCBs
- could be inherent to a product (e.g. clay minerals: dioxin absorbed by clay)
- could be introduced during processing (e.g. lime in citrus pulp)
- could be contaminated fuels used in the drying of feed products
- could be from contaminated forage crops that are grown in the vicinity of certain industrial processes (e.g. incinerators: one of the point sources of dioxins; absorbed by the crops as they grow) - Mycotoxins: Aflatoxin B1
- toxin produced by fungi
- feeds most susceptible to aflatoxin are: cereals (esp maize), cottonseed, peanut, copra (dried coconut kernels), palm kernel, rice bran
11
Q
What are some primary sources of microbiological hazards and name some examples of microbiological substances that cause contamination?
A
- contaminated pasture land, forages and animal & vegetable protein meals fed directly to animals
- brucella, salmonella and endoparasites
12
Q
How does brucella cause contamination?
A
- the placenta of infected animals contain high levels of Brucella micro-org.
- infected ruminants may deliver/abort offspring in fields where grazing takes place or on pastures that is harvested and used for animal feed
- contaminated forage is then fed to milking animals and the micro-organisms may be excreted in their milk
- if milk is not pasteurized prior to consumption by humans, it is a risk to food safety
13
Q
How does salmonella cause contamination?
A
- infection in animals has a direct impact on transmission to humans via food of animal origin
- mostly contaminated feed
- meat, eggs
14
Q
How do endoparasites cause contamination?
A
- e.g. Echinococcus, Toxoplasma gondii, Cisticerus, Trichinella: pose a risk to human health
- ingestive stages can contaminate animal feeds
- colonize/infect farm animals
- pose a threat to human health if infected or contaminated products are ingested
15
Q
How to minimize contamination (general)?
A
- feed and feed ingredients should be obtained and maintained in a stable condition
- protect ingredients during production, handling, storage and transport from: pests, chemical, physical and microbiological contaminants and objectionable substances
- feeds should be in good condition and meet accepted quality standards: Good agricultural practices (GAPs), Good manufacturing practices (GMPs) and Hazard Analysis and Critical Control Point (HACCP)
16
Q
How can the plant minimize contamination?
A
- internal design and layout of establishments should permit good hygiene practices; protection against cross-contamination
- activities should be adequately separated by physical or other effective means where cross-contamination may result
- personnel hygiene facilities should be available to ensure that an appropriate degree of personal hygiene is maintained (washbasins, supply of hot and cold water, suitably controlled temperature water)
- adequate number of toilets of an appropriate hygienic design with hand wash basins in close proximity (provide soap, paper towels, other suitable means of drying hands); adequate changing facilities and facilities to wash/disinfect hands in product handling areas
17
Q
How can personal hygiene minimize contamination?
A
- people known or suspected to be suffering from or to be a carrier of a disease or illness likely to be transmitted through feed, should not be allowed to enter any process area
- feed handlers should maintain personal cleanliness and wear: suitable protective clothing, head covering, safety footwear
18
Q
What are some sanitation programs?
A
- remove residues and dirt that may be a source of contamination
- documented and ensure that processing, storage and handling facilities are cleaned in a manner that is sufficient to maintain feed safety at all times
- cleaning and disinfection programmes should be monitored for their suitability and effectiveness
- only food compatible cleaning and disinfectant/sanitising agents should be allowed to come into contact with feed products
