Exam 3

Question 1

What are some false claims about antibiotic use in animals

Answer 1

all AMD causes AMR, resistance must be caused by AMD exposure, all AMD exposure in animals are harmful to humans, all AMR is anthropogenic (caused by humans)

Question 2

stakeholders in antimicrobial resistance

Answer 2

emotion, culture, corporations, trade organizations, political gents domestic and global, fiscal and economic agents, biological systems

Question 3

what pathogens are most associated with multi-drug resistance?

Answer 3

campylobacter and salmonella

Question 4

does the use of antimicrobials in food animals contribute to resistance

Answer 4

based on graph answer is yes but overall complicated subject because all very interelated

Question 5

prophylactic use vs therapeutic use

Answer 5

prophylactic: not for treatment used for prevention
therapeutic: used to treat

prophylactic no longer allowed so tylosin that prevent liver abscess is an issue

Question 6

regulatory effects to control antimicrobial resistance

Answer 6

Guidance for Industry 209: outlines FDA position on phasing out growth promotion claims on medically important antimicrobial compounds

GfI 213: describes process for removing in-feed and in-water antimicrobials for subtherapeutic use (tylosin)

Vet feed directive: mechanism by which FDA will use to apply oversight of antimicrobial drugs used in animal feed

Question 7

Where to go from here with antimicrobial resistance?

Answer 7

elimination of use in animal production will not eliminate resistance, increase focus on understanding resistance and where genes come from, develop techniques for rapid pathogen identification, holistic & systematic approach

Question 8

what is HACCP?

Answer 8

hazard analysis critical control points, food safety designed to prevent, eliminate, or reduce biological chemical, and physical hazards from our food supply

Question 9

HACCP prinicple 1

Answer 9

Hazard Analysis: (of food from growing harvesting production distribution and consumption)
knowledge of hazards associated with a food product, its ingredients and the production process is needed in order to properly asses the hazards

Question 10

example of biological hazard

Answer 10

ecoli, salmonella, listeria, staph etc

Question 11

example of chemical hazard

Answer 11

acids, sanitizer, pesticides, lubricants, refrigerants

Question 12

example of physical hazard

Answer 12

metal, wood, glass, plastic etc

Question 13

HACCP principle #2

Answer 13

Identify CCP (critical control points to eliminate or control hazards that are sufficiently likely to occur and which have risks which are severe enough to warrant their control)
effective controls equate to prevention of hazards in the finished product

Question 14

examples of CCPs

Answer 14

cooking, thermal processing, chilling, metal detection, pH, water activity

Question 15

HACCP principle 3

Answer 15

Critical limits: a maximum or minimum vale to which biological, chemical, or physical parameter must be controlled at a CCP to reduce the hazard to an acceptable level

Question 16

examples of CLs

Answer 16

time, temp, pH, moisture, salt concentration, metal presence, water activity, titratable acid, physical dimensions, preservative concentration

Question 17

HACCP principle 4

Answer 17

Monitoring and measuring: planned sequence of observations or measurements to assess if CCP is under control, determine loss of control as it happens, trend control measures over time, provide WRITTEN DOCUMENTATION for verification

Question 18

HACCP Principle 5

Answer 18

corrective action: if there is a deviation from established critical limits corrective action plans must be in place to determine disposition of product, demonstrate that deviation was corrected, be approved by appropriate personnel

Question 19

HACCP principle 6

Answer 19

verification: initial validation, process review, document review, on-going verification (in house or 3rd party) training