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Food Hygiene Boom > FH II Lab 2 > Flashcards

FH II Lab 2 Flashcards

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1
Q

Role of packaging

A

Protect:
• Product from the environment (oC, RH, sunlight)
• Environment from the product (odor, fluid..)

Keep:
Quality for given shelf life
modified atmosphere, mix of CO2 and N2
vacuum packaging

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2
Q

Types of packaging material

A

Abbreviations on bottle:
PP: Polypropylene
PET: Polyethylene Terephthalate PS: Polystyrene

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3
Q

Select packaging material (FCM)

A

Migration: from plastic to product
• BPA from PC (policarbonate)
• Gold lack acidic low pH products

Penetration: from product to packaging
• Discoloration (mineral water with peach flavor) • Smell (soft drinks, Fanta – orange)

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4
Q

Role of food labelling

A
  • To provide consumer with adequate information
  • To avoid consumer confusion
  • Changes in shopping habits (e-commerce, the importance of nutrients, vitamins, minerals)
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5
Q

The skeletal muscle and the closely attached edible tissues (fat, connective tissue, blood) of food producing animalsorEvery part of the animal’s body from which food can be produced

A

Define meat

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6
Q

PIGS CRIBSColour (scarlet red)pHSpecific smellGlossyInelasticIncomplete bleedingInterwoven w CT and fatBody conditionRot Stuffiness

A

Organoleptic properties of meat

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7
Q

MaturationSpecies, breed, age, gender, body partFeedSlaughtering process

A

Influences of organoleptic properties of meat

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8
Q

Glycogen (pH 7.6) b/d to Lactic Acid (pH 5.5)

A

pH change in meat caused by

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9
Q

Nitrazine yellowBromothymol blueElectric pH meterIndicator paper

A

Measuring pH

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10
Q

Purple red

A

Colour of myoglobin

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11
Q

scarlet red

A

Colour of oxymyoglobin

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12
Q

brown red

A

Colou of methimoglobin

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13
Q

yellow

A

Colour of sulfmyoglobin

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14
Q

green

A

Colour of cholemyoglobin

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15
Q

oxymyoglobin

A

Colour with high O2

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16
Q

metmyoglobin

A

Colour with low O2

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17
Q

deoxymyoglobin

A

Colour with no O2

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18
Q

– Lipochromatosis (Carotenoids +)– Lipofuscin-like pigments (Unsaturated fatty acids +) – Icterus / Jaundice: Pathological

A

Yellow coloured meat caused by

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19
Q

Melanin (lungs), porphyrins (ribs)

A

Black coloured meat caused by

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20
Q

Alcohol ether-Jaundice: BR dissolves in alcoholCarotenoids: dissolves both in ether

A

Yellow discolouration examination

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21
Q

Organoleptic judgement- boiling and roasting

A

Test smell

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22
Q

• Alimentary (e.g. fishmeal, moldy feed)• Boar taint (androstenone, skatole)• Antemortem (disease, metabolic disorder – Lab examination)• Postmortem (acquired from the environment)

A

Abnormal smell

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23
Q

hemoglobin infiltration of the meat

A

Incomplete bleeding results in

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24
Q

– Slaughtering technology– Disorder of the circulatory / nervous system – Toxicosis– Infection– Stress

A

Reasong for incomplete bleeding

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25
Q

Reder test (Löffler reagent – Methylene blue)

A

Determination of incomplete bleeding

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26
Q

Bacterial decomposition of nitrogenous compounds

A

Rot: cause of it?

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27
Q

increases it

A

Rot effect on pH

28
Q

biogenic amines, indole, skatole, H2S, NH3, CO2

A

Rot effect on protein

29
Q

volatile fatty acids, palmitic acid

A

Rot effect on fat

30
Q

NH3 presence (Eber’s test, Nessler’s test)

A

Detection of rot

31
Q

PAM CAPPseudomonas, Proteus, Achromobacter, Micrococcus, Alcaligenes spp.Anareobic: deep inside the large muscles Clostridium spp. > Gas production

A

Rot: microorganisms

32
Q

Enzimatic degradation of nitrogenous compoundsHydrogen-sulfide (H2S) production

A

Stuffiness

33
Q

Acidic / neutral pH

A

Stuffiness effect on pH

34
Q

Lead acetate/Lead nitrate test

A

Detection of stuffiness

35
Q

Grau & Hamm: filter paper press method

A

Consistency: compressibility

36
Q

– Sensory judgment– Enzymatic digestion– Warner-Bratzler shear force test

A

Tenderness, texture

37
Q

• Proteins: actin, myosin, sarcoplasma proteins • Dissolvedsalts• pH

A

Liquid-holding capacity

38
Q

– Grau & Hamm method: 0,3g meat + filter paper (5 mins)– Liquid leakage method: measuring drip loss – Drying method

A

Liquid holding capacity: determination

39
Q

indicator paper

A

Experiments: pH

40
Q

Bunsen burner, pot

A

Experiments: cooking test

41
Q

Loeffler reagent (methylene blue)

A

Experiments: Reders test

42
Q

glass tube, NH3

A

Experiments: Ebers test

43
Q

Nessler’s reagent, NH3

A

Experiments: Nessler test

44
Q

Grau-Hamm

A

Experiments: Liquid holding capacity

45
Q

Grau-Hamm filter-paper press method

A

Experiments: Consistence

46
Q

hygiene of foodstuffs

A

Reg. No. 852/2004/EC

47
Q

hygiene rules for food of animal origin

A

853/2004/EC

48
Q

official controls on products of animal origin intended for human consumption

A

854/2004/EC

49
Q

individual or group slaughter of healthy animals

A

Normal, routine slaughter

50
Q

suspected infection or disease; separated in terms of space and time

A

Separate slaughter

51
Q

urgent bleeding of any injured but healthy animal (e.g. after accident)

A

Emergency slaughter

52
Q

Inspection of the animals in the farm

A

ANTE MORTEM I

53
Q

Inspection of the animals in the slaughterhouse

A

ANTE MORTEM II

54
Q

Meat inspection after slaughtering

A

POST MORTEM

55
Q

Ante-mortem 1 & 2PMHygiene during slaughteringLab testing (bact, paras, chem)

A

Integrative meat inspection

56
Q

Documentation (AM 1)Inspect vehicle (AM 2)Doc. check, decisions re animals (AM 2)Health mark, trichinella test (PM)

A

Tasks of the vet

57
Q

Health certificateFood Chain InformationAnimal Passports (ENAR)

A

AM inspection: documentation at the farm

58
Q
  • the farm - the occurrence of diseases that may affect the meat safety, - the health status of the animals (in the herd of origin and at the region level), - the medical or other treatments, - previous meat inspection reports (repeatedly high frequency of pathological lesions) - monitoring results (zoonoses and residues)
A

FCI gives information about

59
Q
  1. Health certificates2. Food chain information3. Animal passports4. Documentation of the transport vehicle (randomly)
A

Control of documentation at the slaughterhouse

60
Q
  1. check for symptoms and lesions: contagious or zoonotic animal diseases, wounds, infections… 2. animal welfare 3. food hygiene factors (cleanliness) 4. signs of given medication - monitor animals in place and in movement (lameness)
A

Ante mortem II. inspection

61
Q

After the control of the documentation and the ante mortem examination the state vet can1. Permit routine, unconditional slaughter2. Permit the slaughter with the detainment of the meat, max. 24 hours (if the documentation is incomplete)3. Ban the slaughter until further measure4. Order separate slaughter and detained storage5. Order separate killing (no bleeding)

A

Decisions concerning live animals

62
Q
  • find any pathological sign (emaciation, oedema, colour changes, abscesses, bruises…) - provide information for the judgment of the meat. - determine acute/chronic, local/gener, prim/seco
A

Post mortem inspection: Aim

63
Q

VisualPalpIncision (risk of cross contamination)OlfactionTrichinella spp detection

A

PM techniques

64
Q
  • direct detection of first-stage larvae in striated muscle using tissue digestion. - pooled sample: positive or uncertain result→ a large sample is taken from each animal and tested in smaller batches until an individual positive animal is identified - Cannot leave the carcass until negative result
A

Detection of Trichinella

65
Q

FFHCTraceability (slaughterhouse)Multiple stamps (multiple pieces of carcass)Poultry: apply to packaging

A

Health mark

66
Q

SRM’s, TSE materials, parts of carcassesInedibleManureWastewater

A

By-products

Food Hygiene Boom (16 decks)

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