Facts Flashcards
1
Q
offal
A
liver, lung, viscera, head, tongue
2
Q
preferred beef lean maturity
A
level A - young due to lean/tender, less bone ossification
3
Q
preferred marbling
A
MAB or SLAB
4
Q
least common, more severe
A
C. botulism
Listeria
5
Q
milk borne pathogens
A
TB, Brucella, Coxiella
6
Q
milk contaminants
A
E.coli
Salmonella
Campy
Listeria
7
Q
what phase do we target for microbials
A
log/exponential phase
8
Q
microbial inhibitors
A
nitrates
9
Q
salmonella vs E.coli and Listeria
A
salmonella common
E.coli and Listeria performance standard of 0
E.coli sampled in fresh ground beef
Listerial sampled in ready to eat meat
10
Q
illnesses/millions
A
leafy vegetables
11
Q
death/hundred
A
poultry
