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food animal > Exam 3 - Antimicrobial Issues Meat > Flashcards

Exam 3 - Antimicrobial Issues Meat Flashcards

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1
Q

what bacteria are common microbial problems in meat

A

clostridium perfringens
salmonella
campylobacter
listeria
E.coli
Streptococcus
Bacillus
Shigella
Brucella
Mycobacterium

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2
Q

what bacterial toxins are common microbial problems in meat

A

Clostridium botulinum
Staph

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3
Q

what Rickettsia are common microbial problems in meat

A

Coxiella

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4
Q

what parasites are common microbial problems in meat

A

Trichinella, Taenia, Echinococcus, Toxoplasma, Cryptosporidium, Giardia

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5
Q

what other toxins are common microbial problems in meat

A

fungal toxins

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6
Q

What are the potential sources of microbial contamination of meat and milk?

A

Milk - teat skin, equipment, environment, mastitis, milk borne pathogens, contaminants

Meat - vascular distribution from stunning, bleeding and systemic infections & meat surfaces from cutting, processing, storage, distrbution, hides/feet/feces/viscera, equipment/hands/clothing, air/water/walls/doors

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7
Q

What are the similarities and the differences between bacteria that cause spoilage versus human disease?

A

spoilage bacteria - odor, flavor, color, appearance; affects the quality

pathogenic bacteria - cause dz; affects safety

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8
Q

What is the role of temperature in minimizing microbial food safety risks? What temperatures do we attempt to achieve, and why?

A

danger zone 40-140 degrees F

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9
Q

microbial load (4)

A

lag phase
log growth/exponential growth
stationary
death phase

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10
Q

common microbial hazards from food

A

Clostridium botulinum
Staphylococcus aureus
Clostridium perfringens
Salmonella
Campylobacter
Listeria
E.coli

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11
Q

Clostridium botulinum

A

seafood, low acid, canned, toxin heat labile, organism heat resistant

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12
Q

Staphylococcus aureus

A

handling
organism heat labile, toxin heat resistant

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13
Q

Clostridium perfringens

A

fresh meat
spores heat resistant
refrigerate

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14
Q

Salmonella

A

contamination at processing
heat sensitive
some foodborne

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15
Q

Campylobacter

A

poultry primarily
poor growth < 40 F
80% foodborne

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16
Q

Listeria

A

low temp
meat, milk, poultry
dryness, salt, acidic
all foodborne

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17
Q

E.coli

A

O157:H7
STEC

18
Q

What different tests are used to verify meat safety regarding microbial contamination?

A

standard plate counts - # live, viable organisms
total coliform count - intestinal tract organisms, fecal contamination
E.coli Count - thermotolerant, fecal contamination

19
Q

What factors influence the effectiveness of testing to verify the wholesomeness of food products regarding microbial contamination?

A
  1. frequency at which contamination occurs
  2. amounts of products tested
  3. sensitivity of sampling protocol and pathogen of concern
  4. sensitivity of lab testing methods
20
Q

What pathogens are less common, but the consequences of infection are more severe?

A

Clostridium botulinum
Listeria

21
Q

when is E.coli STEC sampled

A

fresh ground beef

22
Q

when is Listeria sampled

A

ready to eat meat and poultry

23
Q

residue tolerance for drugs

A

FDA

24
Q

residue tolerance for pesticides

A

EPA

25
Q

monitors and enforces residue tolerance limits for meat products

A

FSIS

26
Q

resides are monitored at ______

A

harvest/slaughter or at milk processing plant

27
Q

residues are controlled/prevented _______

A

during production phase

28
Q

define antibiotics

A

substances naturally produced by one microorganism and have abillity to kill or inhibit growth/multiplication of bacteria

29
Q

define antimicrobials

A

kill microorganisms or keep them from multiplying or growing - includes antibiotics, antifungals, antivirals, antiparasitics etc.

30
Q

antimicrobial uses

A

therapeutic - infection ongoing
prophylactic - anticipated infection
metaphylaxis - infection underway
growth promotion

31
Q

two issues with antimicrobials and food producing animals

A
  1. residues
  2. resistance (AMR)
32
Q

prevention of chemical residues

A

many processes on farm - critical control points, quality assurance, and testing of milk
meat checked at harvesting/processing via population sampling (# animals) and individual enforcement by FSIS vet

33
Q

origin of antimicrobial resistance

A

Fleming with use of penicillin in 1945

34
Q

how is AMR promoted

A

use of antimicrobials due to human and vet use

35
Q

how is AMR limited

A

prevent disease occurrence (husbandry, housing, nutrition, immunity)
improved AM drug use (rational > overuse)
reducing AM use (more selective)

36
Q

describe AMR

A

naturally occuring
AM do not cause mutations or sudden development of resistance
function of nature of pathogen and mechanism of drug action

37
Q

primary problems of AMR

A

indiscriminate use in humans
human to human transfer of infectious agents

38
Q

secondary problems of AMR

A

use in food animals

39
Q

how to select AM

A

mechanism of actions
solubility
site of infection
spectrum of drug
agent susceptibility
other drug effects
regulations

40
Q

what is TSE

A

transmissible spongiform encephalopathies
prion protein in brain/neural tissue
transferred by consumption of tissue

41
Q

BSE

A

bovine spongiform encephalopathies
transferred through contaminated feed
in the UK

42
Q

what changes followed BSE

A
  1. method of stunning - no air injecting captive bolt because distributed neural tissue into vasculature
  2. ruminant feed - no meat/bone meal
  3. removal of specific risk materials at slaughter
  4. surveillance - targeted/random
  5. rendering process changes

food animal (11 decks)

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