Exam 1 Questions Flashcards
Define meat
a skeletal muscle and associated tissues derived from mammals as well as avian and aquatic species
Understand trends in meat consumption by protein over the past 40 years
We have been eating more chicken cause it’s cheaper. Pork consumption has been the same. Beef consumption was up for a little bit but then went down cause of prices.
What protein are we eating the most? Why?
Chick cause it’s cheaper
What impact did COVID have on the percentage of food that went toward restaurants & food service?
packaging because processing plants
Why was there a temporary retail meat shortage during the start of the COVID pandemic in the US
Plants shut down, not being able to process things, can’t shift production from food service? to retail because of equipment limitation
What have food processors done to mitigate COVID risks?
Plastic walls, individual breakrooms, changing break times - all trying to lower COVID risk
What is the value of animal-sourced foods in the developing world?
Very bio-available
If microbial pathogens are identified on the surface of a carcass, where did they probably originate?
Probably from the intestine, or contamination from the person
What is the primary daily function of federal meat inspection personnel in all facilities?
Checking “safety” by following your HACCP plan
What is required to be on an FSIS meat label
1.Conduct Hazard Analysis
2. Determine critical control points
3.establish critical limits
4. establish monitoring procedures
5. establish corrective actions
6. establish verification procedures
7. establish record keeping & documentation procedures
What are SSOP & SOP’s?
SSOP = Sanitary Standard Operating Procedures
SOP = Standard Operating Procedures
What are GMPs?
Good Manufacturing Procedures (hairnets, washing hands etc)
What does a properly applied and documented HACCP plan ensure for all kinds of meat processing facilities?
It ensures food safety, and that the product is wholesome but does not guarantee zero risk
What is the primary purpose of ante-mortem inspection?
Inspectors check before - looking for mad cow disease etc. Looking to mark the animals and condemn them before they go into the plant
What is the purpose of postmortem inspection relative to animal health and public/human health?
Inspectors check after - looking for diseases that are transmissible to humans. EX: liver flukes and parasites
What are the two critical control points all facilities are required to have for slaughter?
Critical control points - hurdles that the HACCP plan has to address
1. Protect the food supply
2. Minimize risks
What are examples of a multiple food safety hurdle system?
Cooking the product, chilling the product, changing the pH, drying the product, and using GMPS, SSOP and SOPs
*What does the term adulterant mean relative to FSIS? What will happen if FSIS declares Salmonella an adulterant in ground beef?
Adulterant = no meat product shall contain any substance that would render it injurious to health
What is ritual slaughter and what is unique about it from a USDA regulatory perspective?
Halal and Kosher - they can’t feel any pain (not stunned)
What is the difference between a microbial pathogen and spoilage bacteria?
Microbial = gets people sick
Spoilage = looks nasty (green) and smells bad
*Describe how microbial infection results in food-borne illness.
microbes produces a toxin, which when ingested by the host (human), triggers sickness
*Describe how microbial intoxication results in food-borne illness.
organism is ingested by the host, then grows and by its presence it disrupts the normal functioning of the system
*Describe how a microbial enterotoxin results in food-borne illness.
Organism grows in the GI tract
and produces toxins
Which subsets of the population are most susceptible to food-borne illness?
Young children, elderly, and pregnant women
Staphylococcus aureus
Everywhere, the biggest area of concern Is food that is not properly chilled, intoxication
Listeria monocytogenes
Pre-cooked, ready-to-eat products, infection
E Coli 0157:H7
Ground beef, enterotoxin
Salmonella
Chicken but everywhere, infection
Clostridium Perfringens
Gravy, food that’s been temperature-abused, anaerobic state, enterotoxin
Campylobacter
Chicken, only chicken, infection
How does ambient temperature affect microbial growth? What is log and lag phase microbial growth?
Identify the danger zone for microbial growth?
Danger zone = 40-140F degrees
What is the mode of transmission for a viral food-borne illness & trichina?
Trichina - came from garbage-eating pigs, has lowered because more knowledgeable now and have changed what pigs eat, etc
What is the most likely pathogen culprit if you become sick from eating raw oysters?
Vibrio
List and briefly describe three traits that make meat an ideal medium for microbial growth compared with other perishable foods like vegetables and produce
is high in moisture (70% water), rich in protein (18-20% protein), pH (~5.6)
Define the different cooking methods for meat cuts
Dry cookery - tender cuts of meat (tenderske loin)
Moisture cookery - stew, cooks more inside. It’s more for tough meat
Why would we prefer to use dry cooking?
Nice sear and it’s quicker
Explain what influences what cooking methods should be applied to different cuts
Tough meat = moisture cooking
Soft meat = dry cooking (just putting on a pan)
Explain the three main challenges that are associated with cell-cultured meat
- who should regulate it
- if consumers want it
- expensive (requires a lot of money)
