Colloquium Flashcards
1
Q
The technological process of pig fattening is performed at the temperature
A
58-65 ° C
2
Q
In the slaughterhouse processing of small ruminants, the thoracic organs remain in anatomical contact with the liver and are left hang over the sternum
A
TRUE
3
Q
Cooling of poultry carcasses in cold water (spin chiller technique) is
A
Forbidden
4
Q
Describe the procedure and purpose of performing a cooking test
A
Put 10-12 g of minced meat (0.5 x 0.5 cm) in Erlenmeyer flask, pour over 100 ml of cold water and cover with a watch glass, heat gently on a flame and determine the odor (vapor) of each minute at 10-15 cm distance from the flask itself (heating 5 min, cooking 5 min, cooling 10 min), we evaluate the color and smell of the broth and thus determine the freshness of the meat
5
Q
In the process of determining the pH of meat, a value of 5.9 was determined. This indicates to us that the meat sample is
A
Fresh
6
Q
Microbiological criteria for surface swabs are determined
A
Type of surface to be sampled (wood, metal, plastic, etc
7
Q
For microbiological examination, samples should
A
Freeze immediately after sampling - it’s incorrect
8
Q
Circle incorrectly: In ungulates
A
Masticatory muscles are incised
9
Q
When sending poultry to a slaughterhouse, is an individual travel document issued for poultry?
A
FALSE
10
Q
The CO2 concentration for stunning pigs must be at least
A
80%
11
Q
Describe the examination of the esophagus, and when it is necessary to incise it?
A
- The esophagus is examined only by inspection and, if necessary, it is incised in case of suspicion of pathology process / infectious disease (such as suspicion or finding of jaundice)
- when examining the abdominal organs, it is also palpated
12
Q
In the process of determining the freshness of meat with Nessler’s reagent in fresh samples of meat colors solution varies from
A
a. Does not change
13
Q
In the benzidine procedure for determining the bleeding of meat in well-bled samples develops light blue color. Why?
A
Because there is less hemoglobin that reacts with benzidine
14
Q
Sampling areas of pig carcasses according to EU regulations for the determination of enterobacteria are:
A
Head (cheek), thigh, middle thigh, abdomen
15
Q
How to prepare the basic dilution for microbiological examination of a food sample (describe the procedure)
A
a food sample of at least 10 g or 10 ml is taken and 90 ml of the preparation solution is added, dilution or ratio of food and solution 1: 9
16
Q
Slaughterhouses must have sanitation equipment supplied with at least hot water:
A
82 ° C (or 83 ° C depending on what is offered)
17
Q
All bovine animals must be searched for BSE
A
- Showing signs of central nervous system disorders regardless of age
- All bovine animals originating in Romania, Bulgaria and third countries over 24 and 30 months of age
- Older than 48 months
18
Q
Describe the anatomical position (location) where the stunning gun is placed when stunning cattle?
A
- The front part (top) rests on the frontal bone at the intersection of the diagonals that connect the opposite outer eye angle and horn base
- Aim down the spine
19
Q
The septum cordis of cattle is incised due to the finding of developmental stages (larvae, eggs) of tapeworm;
A
Cysticercus bovis
20
Q
List at least 3 meat freshness assessment procedures
A
- Physical (determination of meat pH and meat depletion and determination of the amount of excreted meat extract)
- Chemical (determination of ammonia and hydrogen sulfide)
- Biological (bacteriological examination and microbiological examination-cultural)
- Histological procedures
21
Q
The “drip loss” procedure determined a loss of meat juice of 6%. This means that the meat is
A
- Exudative
- each loss of meat juice> or = 5% means that the meat is watery
22
Q
The following is added to Kundrat agar to prove antimicrobial drug residues
A
Bacillus stearothermophylus
23
Q
Area of individual sampling from which the swab is taken from the carcass of slaughtered bovine animals amounts to
A
- 100 cm2
- it is taken from 4 places (neck, chest, loins, croup) so that it is at least 400 cm2 in total
24
Q
NH3 methods
A
- enumerate according to Schonberg and Voljferc, and there is also a microdiffusion procedure for determining ammonia according to Schmidt
- Schonberg: put a piece of meat in a porcelain bowl, pour Nessler’s reagent, protein breakdown = color changes: yellow → smaller amounts of NH3, orange → larger amounts of NH3
- Voljferc: 2 test tubes, pipette 1 ml of meat extract into the first, 1 ml of distilled water into the second, pipette the Nessler’s reagent (drop by drop, up to a maximum of 10 drops) until the color changes depletion and occurrence of sediments, interpretation of results
25
Ph of rotten meat
> 6.4
26
To determine the pH of colors (circle)
- nitrazine-colorimetric
- and the indicator can also be paper-colorimetric
27
At stinky ripening, the meat is
- Unusable
- depending on the changes, if they are more pronounced unusable, ie if the changes do not disappear by ventilation; if they disappear, they can be processed
28
Maximum amount of meat in artificial digestion
100 g
29
How do we stun poultry?
Electric current (immersion of the beak / head in the electrolyte, in a water bath, exposure at least 4 seconds) or CO2, non-penetrating wedge
30
What is PCA agar used for?
- substrate for estimating or monitoring the growth / number of bacteria / microorganisms in the sample
- is not a selective medium
- to determine the total number of aerophilic mesophilic bacteria
31
What are the physical properties of meat extract?
color, clarity and amount of filtration
32
Does stress affect meat quality and how?
- poor meat quality
- meat can be pale, soft and exudative- PSEqweSAS
- or dark, firm and dry- DFD
33
How do the carcasses of sheep and goats differ?
- By tail and horns
- This is not written anywhere, but since the head remains tied to the torso, I guess that's it
- How can we determine the freshness of lard?
organoleptic search: color, odor, taste, lubricity, structure
- objective criteria of freshness: peroxide number, acid number and degree of acidity
- determination of fat rancidity-Kreiss reaction
- search with neutral redness
34
Define by-products
whole carcass and carcasses of animals or parts of animals, or products of animal origin, which are not intended for human consumption, including ova, embryos and semen
35
Kundrat test is positive for antibiotics if the zone is ... how many mm?
10 mm
36
Determination of ammonia according to Schonberg - which reagent do we use?
Nessler
37
What do we use in our slaughterhouses to stun cattle?
Mechanical and electrical
38
After how long is the animal stunned?
Current / up to 300 ms
39
When slaughtering poultry, what follows after stunning and bleeding?
Plucking of feathers
40
Surface rot - is the meat usable for processing?
It is, subject to sanitary treatment, pruning to a depth of 1.5-2 cm, and washing with clean water and ventilation
41
After evisceration?
Cutting carcasses
42
How can cattle be stunned?
Mechanical and electrical
43
List the lymph nodes that must be examined in pigs:
- lnn.mandibulares, lnn.mandibulares accesorii
- And in sows supramammary lymph node
44
Examination of cattle lungs on the slaughter line
- Visual examination and palpation, and incision and examination of the lymph nodes of the lungs
- incision is not necessary if the lungs are excluded from human consumption
45
Signs of good stupor (stunning)?
- The animal collapses immediately after the impact and does not try to get up
- The body and muscles of the animal become rigid (relaxed) immediately after impact
- The normal rhythm of inhalation is temporarily stopped
- Eyelids are open, eyes look straight ahead without rolling
46
Sensory examination is?
- Examine, measure, analyze and interpret the characteristics of food and other things that perceived by the senses (visual, olfactory, auditory, kinesthetic)
- as far as food is concerned: visual assessment: color, appearance and consistency
- touch: structure
- sense of smell: essential and volatile substances
- taste: water soluble
47
Purple color when searching for pH indicates?
Meat pH 6.7-6.8 → rotten meat
48
Place of sampling for artificial digestion in boars?
Sample from the root of the omentum, at the transition from the muscular to the tendon part
49
Cattle liver examination?
- Bovine <6 weeks: visual inspection and palpation of the liver and lnn.portales, incision as needed liver and lymph nodes
- cattle> 6 weeks: visual inspection and palpation of the liver and lnn.portales, incision on the visceral sides and at the base of the caudal lobe to examine the bile ducts
50
What do we stun pigs with?
- CO2
- Electric current
51
Which muscles do we cut in cysticercosis?
- Masticatory muscles: m.masseter, m.pterygoideus
- cut the septum cordis + palpation of the tongue, esophagus, inspection of other visible muscles (esophagus, etc.) and, if necessary, theirs notching
52
Ante mortem examination is performed:
Before slaughter processing
53
List the lymph nodes that are incised on the head of cattle. (Incised on the head of cattle older than 6 weeks):
- lnn mandibulares
- lnn retropharingeales
- lnn parotidei
54
Mammary lymph nodes in sows are incised
Obligatory (On the carcasses of pigs are cut lnn. mandibulares te, additionally, lnn. supramammarici in sow.)
55
List the technological phases of the slaughterhouse processing line of pigs that belong to the clean part.
- Clean part: evisceration, dissection, finishing
- Unclean part- stunning, bleeding, scaling and depilation, burning the surface, cleaning hull surfaces
56
The water content of meat is determined by
- Filter paper and compressor
- Judging the appearance of exudative meat is carried out using sensory testing, filter paper, meat compression and planimetry, measuring initial pH and pH 45 minutes after bleeding and by measuring meat juice loss
- benzidine procedure is used to assess meat bleeding, and nitrazine is used for meat pH assessment
57
Indicators of deterioration are (intruder discharges):
- Enterobacteria
- E. coli
- Enterobacteriaceae and E. coli are listed as indicators of hygiene along with coliform bacteria and S.aureus and B.cereus
58
How many samples are taken for laboratory testing? Explain why
- The sample is taken in two copies: analysis and superanalysis, and the third sample goes at the request of the party, samples are taken from the top, middle and bottom of the packaging unit (this is from a sample sample)
- the sample must be representative for the consignment or for the production batch, when the sample is composed from only one unit, then the sample and the search result refer to only one unit, and which is used when sampling at a retail or public catering system, when the sample is taken consists of several units, then the result is related to each unit of the sample (taken from lot). This method of sampling is used during sampling in production, wholesale and pri import; the minimum sample volume is 500 mg or 500 ml; In case a series of test specimens presence of salmonella shows unsatisfactory results (> number of positive samples from permitted), the competent authority may request re-sampling as provided procedures. (this is from the second sample sample)
59
How is cattle killed?
- Stunning gun
- Electric current
60
Which lymph nodes are incised in the lungs of cattle?
- lnn. bronchales (bronchial lymph nodes)
- lnn. mediastinales (mediastinal lymph nodes)
61
In pigs lnn. mandibulares incised:
Obligatory
62
In pigs, the liver is examined
- Visual inspection, palpation and incision
- all abdominal and thoracic organs, except the kidneys, are marked and examined after evisceration by inspection, palpation and incision.
63
In the evisceration phase in the slaughterhouse processing of pigs, (circle correct answers):
- Opens the pelvis, abdominal and thoracic cavities and removes all organs together except the remaining kidney
- The tongue is extracted separately
64
At the poultry slaughterhouse processing line after stunning and bleeding, the following follows
- Ruffling and plucking feathers
65
The basic dilution is (2 correct answers):
- 10 g of sample + 90 ml of saline peptone water
- The ratio of the sample to the selected diluent is 1: 9
66
List the methods of sampling from the surface of carcasses to determine microbiological purity
- Destructive method - by drilling the tissue of the cut surface 5cm2, 2 mm thick and the cut method - scalpel, tweezers, metal stencil (10,20,25 cm)
- Non-destructive method - wipe, print and rinse
67
Is it necessary to boil meat in water to make meat extract?
No
68
How do we measure pH?
a. determination of pH directly in meat:
i. Colorimetric- indicator paper
ii. Colorimetric – nitrazine
b. determination of pH in meat extract:
i. Colorimetric- indicator paper
ii. Electrochemical pH meter
69
What freedoms do we violate in the slaughter process?
freedom from pain, injury and illness and freedom from fear and suffering
70
What is used to determine H2S?
- 10% lead (II) acetate solution is used as reagents and solvents
- for accessories we use an Erlenmeyer flask with a stopper, a strip of filter paper and scissors and tweezers
- procedure: weigh a piece of meat (1-2 g) into an Erlenmeyer flask; immerse the filter paper strip in 10% lead acetate solution and make sure that the filter paper does not touch the meat; close the flask with a stopper and leave for 15 min
- If there is no change in the color of the filter paper - there are no h2s in the meat; if the color is light gray – smaller the amount of h2s in meat; if it is dark gray - a larger amount of h2s in the meat
71
Degree of unconsciousness in intoxication?
- the shorter procedure of 300 ms is considered to be the instantaneous onset of unconsciousness (in such a short the process of stunning animals is not aware of the whole process)
- the stunned animal is in a temporary state of unconsciousness and a potential return is possible
- consciousness, must be bled before there is any possibility of regaining consciousness
72
What is the difference in male and female bovine carcasses at slaughter?
- male animals: open inguinal canal, clustered scrotal adipose tissue, radix penis shaped seal, cross-section of m.gracilis in the shape of a triangle or rhombus, the angle of the sciatic bone almost right with pronounced t.pubicom
- female animals: closed inguinal canal, has or does not have a udder (remains in the heifer), remains of lig.latum uteri-a, cross-section of m.gracilis bean-shaped, angle of sciatic bone almost extended, t.pubicum is pronounced, after Part 2 it disappears
73
Transport of animals
- animal welfare during transport includes conditions for the protection of animals during transport
- no one must transport animals or allow them to be transported in a way that could provoke injuries or unnecessary animal suffering
- it is forbidden to transport an animal if it is not fit for the planned trip
- Animals must be transported in conditions that prevent injury or unnecessary animal suffering
- means of transport, containers and their equipment must be designed, manufactured, maintained by them must be managed in such a way as to: avoid any injury and suffering and to ensure the safety of the animal, animals must be protected from adverse weather changes, animals must be able to it must be cleaned and the area must be able to be disinfected, the escape of the animal must be prevented, it must be possible quality of air flow, food, water, enough light to prevent the animal from slipping by floor surface, to allow enough space for the animal to be inspected…
74
Rest before slaughter
- accommodation in the depot - keeping animals in stables, stables, covered areas or open areas used by slaughterhouses for the purpose of providing any necessary care (water, food, rest) before slaughter
- stress factors, some of which we cannot have a big impact on, can be reduced by rest animals after transport, in the slaughterhouse depot. Animals that have experienced transport stress allowing longer rest in the clonic depot can significantly affect meat quality.
- Generally, we spend the rest before slaughter to reduce the products of stress because it affects the quality meat, and this rest is one way to reduce stress in animals before slaughter, because they are often under stress after transport
75
Which lymph nodes do we examine on the head of cattle older than 6 weeks, how do we examine them, what else do we examine on the heads of cattle?
- examination of the head begins with a visual inspection - whether the head is properly processed, whether it is in completely removed skin and horns, whether washed (closed foramen occipitale and opening of the place intoxication), marked and symmetrical (inflammation, hematomas, abscesses, tumors). All non-physiological changes should be palpated and removed by excision
- the lymph nodes that we incise are in question no. 2
76
Stress
- the goal is to handle animals calmly and under control so as to enable as little stress as possible
- safety zone- a zone in which an animal feels safe away from another animal or man; in stressful situations the animal safety zone increases, while in animals accustomed to physical manipulation it decreases over time
- balance point- allows us to manage the animal without physical contact and is located in shoulder area
- transport is the most common place of stress for animals -they have to go to depots to rest before slaughter
- Depot-animals that will not be slaughtered immediately upon arrival have water enabled, those alive. Which will be slaughtered 12 hours after arrival have food and water (stress at inadequate depots)
- ACUTE STRESS- adrenaline, noradrenaline, cortico.- short drop in glycogen before slaughter, fast glycolysis, lactic acid production, pH drop, color loss, consistency, binding ability water- BMW MEAT
- CHRONIC STRESS- cortico.-long-term drop in glycogen, reduced amount of lactic acid which leads to its production post mortem, pH grows- TST MEAT
77
Prohibition of slaughter
- if the animal is not properly marked
- if the animal does not have the necessary documents
- if the animal does not have a certificate
- if no pre-slaughter inspection report has been submitted
- if the animal is in the last third of pregnancy or if less than 8 days have passed since birth
- if the animals have been properly vaccinated against rabies but 14 days have not passed since the vaccine
- if the animal is tired, upset or injured
- if the animal is dirty
- if the animal has received some medicines or other substances and not enough time has passed for the animal to recover excreted from the body
- if the animal has been receiving hormonal preparations and the withdrawal period has not passed
- if the animal is from an area where the presence of biological waste is not monitored, or radionuclide
- if the animal suffers from an infectious disease (listeriosis, measles, swine fever)
- if it is infested with parasites
78
List all diseases of organs and organic conditions in which forced slaughter is approached
- forced slaughter is done when sepsis is suspected, so the meat is sent for bacteriological tests
- organic diseases- contusions, wounds, bruises, burns (all listed only in case of sepsis),
- animal general disorders, traumatic pericarditis, equine colic, paralytic myoglobinuria, jaundice, puerperal paresis, acute hope, inflammation of the joints, superficial purulent wounds, inflammation of the udder, acute poisoning, blood diseases (anemia, hydremia, leukemia…) …… I can't find anything else without the assessment of the disease in the prez is all unclear, perhaps even the contamination of the meat with war poisons
79
Skinniness
- meat is declared unfit for human consumption if the animal is exhausted and thin
- organs normal, no adipose tissue, flesh is firm and dark red, used for meat dough, change in organoleptic properties-unusable, thinness due to disease (cachexia), muscles watery, atrophic, grayish red in color
80
BMW meat and what was it called before?
- BMW- pale, soft and watery flesh -> the consequence of acute stress is in question befor
- is still called PSE meat (pale, soft, exudative)
81
Qualitative methods?
- qualitative microbiological examination and immuno-enzymatic tests (ELISA)
82
Meat spoilage indicators
- total number of aerobic psychrotrophic microorganisms, LAB (lactic acid bacteria), yeasts and mold, sulfite-reducing clostridia
83
Which agar is used for the total number of bacteria?
PCA agar (Plate Count Agar) is used for the total number of microorganisms in meat
84
Methods for determining microbiological purity?
- wipe, imprint, rinse (this is for sampling from various surfaces, for sampling from meat is stated in the question before)
85
Benzidine test
- used to assess meat bleeding
- reagents and solvents: hydrogen peroxide, benzidine
- accessories: porcelain bowl, knife or scissors, tweezers
- procedure: put a piece of pea-sized meat in a porcelain bowl, pour 1 mL of benzidine and add 1 drop of hydrogen peroxide; after 1 min interpretation -> if the flesh is dark blue it is poorly bled, if it is light blue the flesh is well bled
86
Sahli method (determination of hemoglobin)
- reagents: sodium hydroxide
- accessories: lab. cup, burner, knife, scissors, scale, test tube, funnel, filter paper
- procedure: chop the meat well, weigh 10 g of the minced sample and place in the lab. cup, pour with 50 mL sodium hydroxide, bring to the boil, cool and filter, pour the filtrate into the comparator cuvette, determine the color intensity using a disc, divide the value on the disc by 20 to obtain the contents hemoglobin expressed in degrees Sahli
- if the result of interpretation is 2-4 degrees per Sahli, the meat is well bled
87
PH of mature meat
- 5.8 - 6.2 (fresh ripe meat)
- 6.2-6.4 (meat of suspicious freshness)
- > 6.4 (spoiled meat)
88
Microbiological examination for residues:
Qualitative screening
89
Auxiliary procedures for meat freshness (list)
- physical procedures (examination of meat extract with regard to color, clarity and amount of filtration, determination of the amount of excreted meat exudate, determination of meat pH and meat extract)
- chemical processes (determination of ammonia, determination of hydrogen sulfide)
- biological procedures (bacterioscopic examination, cultural (microbiological examination))
- histological procedures
90
Describe the procedure for determining the total number of bacteria
- Label the tubes with the number of decimal dilutions from left to right.
- Mark petri dishes: initials and group, AB (total number), dilutions (10-5 2x and 10-4 2x), date.
- Light the burner! Work within 30 cm of the burner - sterile conditions.
- Using scissors and tweezers, take 10 g of the sample from the depth of the meat in a stomach bag (tare the scales).
- Then add 90 ml of FO to the bag: basic dilution (10-1).
- Homogenize the sample in the stomacher.
- Sterilely inject 9 ml of FO into each tube (using a 10 ml pipette).
- Take 1 ml of 10-1 dilution (1 ml pipette) and pour into the 1st tube (10-2 dilution).
- Homogenize the contents of test tube 10-2 with a new sterile pipette (by pulling and by discharging the contents 4-5 times) and transfer 1 ml to the next tube (10-3).
- Homogenize the sample with a new pipette and transfer 1 ml to a new tube.
- Repeat the procedure until the last tube (dilution 10-5).
- Take the last remaining psoriasis and homogenize the sample in the test tube marked 10-5, and take 1 ml and transfer to a petri dish marked with 10-5.
- Using the same pipette, take 1 ml from a dilution of 10-4 and transfer to the marked petri dishes.
n. Pour the contents of the petri dish with 15 ml of PCA agar cooled to 45-48 ° C.
- Cover the petri dish.
- Homogenize the inoculum with nutrient medium in light circular motions to the left and to right (petri dish is on the table - make sure the agar does not cross the lid).
- Wait for the agar to solidify and invert the petri dishes.
- Incubate at 30 ° C for 72 h.
91
The following is used to determine H2S:
10% lead acetate solution
92
We measure the pH of meat
pH-meter
93
Unconsciousness during intoxication must be (2 answers correct):
- Currently
- Shorter than 300 ms -a shorter procedure of 300 ms is considered instantaneous onset of unconsciousness
94
How do we determine the sex on the halves of cattle?
According to the cross-sectional angle of the sciatic bone, the cross-section of the gluteus muscle, the open inguinal canal
95
List the causes of food poisoning
- pathogenic microorganisms, microbiological toxins, chemicals, plant or animal toxins
- most often it is bacterial food poisoning (or bacterial toxins)
- there are specific bacteria that produce endotoxins and exotoxins in the food or organism of the consumer and there are non-specific bacteria in which poisoning occurs facultatively or as a consequence biochemical activities of bacteria in the formation of some other specific substances
96
Hence the name botulinum, what is needed to cause food poisoning?
- botulism is food poisoning that contains toxins of the bacterium C.botulinum (so I guess the name botulinum came from bacteria).
- the biggest potential source is vegetables and fruits used for winter crops with a small or moderate addition acid
- bacteria is anaerobic, so canned food and vacuum-packed food are very common sources bacteria (great caution is placed against inflated cans because of what the gas has caused bacteria or its toxins)
- I assume that inappropriate food manipulation that is risky for this infection is the most common cause of poisoning
97
Sarcocystosis (is seen better in some animal species by examination of post mortem tissue changes orsomething like that)
the only thing written in the presentation is that changes in the form of gray, round or oblong dots are larger in sheep
98
98. Containers for by-products of category 1 shall be marked:
- Black
- for by-products of category 2-> yellow color
- for by-products of category 3-> green color with high content of blue color
