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Public Health > Food Inspection > Flashcards

Food Inspection Flashcards

1
Q

Objectives of meat inspection (7)

A

-Protect public health
Eliminate diseased and adulterated (contaminated) meat from food chain
-Create consumer confidence
-Prevent the sale of objectionable, undesirable or aesthetically unacceptable meat
-Prevent misrepresentation of products
-Surveillance for animal health problems (Slaughtered animals serve as sentinels for animal diseases with gross pathologic lesions )
- Improved access to international export markets

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2
Q

Federal meat inspection act

A

-prohibited the sale of adulterated or misbranded livestock and derived products as food
and ensured that livestock were slaughtered and processed under sanitary conditions
-Requires inspection of all meat sold from livestock (Defined as: cattle, sheep, swine, goats, equids)
-Meat processing plants under daily inspection -Inspection also of “meat products” production

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3
Q

Meat from farmed deer, elk, rabbits, alligators: does this fall under federal meat and inspection act?

A

No

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4
Q

Poultry is covered by what act

A

Poultry products inspection act

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5
Q

Meat from farmed deer, rabbits, alligators fall under what rules/organization

A

General rules by FDA
All food sold commercially must come from approved source

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6
Q

Poultry products inspection act

A

-Requires inspection of poultry and poultry products
-Poultry is defined as “any domesticated bird, whether live or dead”
-Inspection must ensure poultry is wholesome, not adulterated, and labeled properly

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7
Q

Egg products inspection act

A

Ensures that eggs and egg products are wholesome, otherwise not adulterated, and properly labeled and packaged to protect the health and welfare of consumers of these products

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8
Q

How is poultry defined

A

Any domesticated bird, whether live or dead

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9
Q

Federal vs state inspection

A

Federal - interstate or export
State - intrastate only

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10
Q

What kind of establishments can produce products that are destined to enter interstate commerce or for export to foreign countries

A

Federal

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11
Q

Which organization can visit importing country and review inspection procedure there

A

USDA

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12
Q

Can slaughter facilities conduct slaughter operations if FSIS inspection personnel are not present

A

No

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13
Q

Role of veterinary services in meat safety (4)

A

-Management : Policy development, risk assessment, standard setting, and auditing
-On Farm Food Safety Programs: Health of animals and hygienic rearing conditions (often developed with industry and audited by private practitioners)
-Meat inspection Programs: Direct inspection, supervision and auditing, HACCP etc
-Certification of animal products for international trade

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14
Q

Which veterinarian upholds the USDA-FSIS commitment to ensuring food safety

A

Public health veterinarian

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15
Q

5 Public health vet responsibilities: USDA-FSIS

A

-Conduct antemortem and postmortem inspection of meat and poultry products
-Conduct foreign animal disease surveillance
- Supervise and assist food inspectors on the inspection line to ensure compliance with federal regulations
- Conduct inspection of egg products
- Enforce federal meat and poultry inspection procedures, including animal welfare laws

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16
Q

Internships vs externships

A

Internships = paid
Externships= not paid

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17
Q

Adel A Malak scholarship

A

15,000 funding for each year in program

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18
Q

Slaughterhouse flow

A

Farm —-> transport to Lairage for ante Morten inspection —> slaughter via shun/shackle/bleed —> carcass dressing (remove heat, hide/hair hooves; evisceration; split carcass) with post Mortem inspection —> weigh grade —> chill

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19
Q

Lairage definition

A

Place where sheep/cattle can be rested during transit to abattoir

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20
Q

Abattoir =

A

Slaughterhouse

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21
Q

Antemortem inspection of livestock

A
  • Inspection of individual live animals prior to slaughter - Helps keep ill animals out of food chain
  • Many conditions can be noted antemortem that may not be readily apparent postmortem
  • Helps reduce contamination of abattoir/slaughterhouse
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22
Q

Antemortem inspection procedure (3/4)

A

-Observe animals at rest
-Observe animals in motion from one or both sides (varies by plant / supervisor)
-Determine if the animal is normal or abnormal
- Take temperature of animals as needed

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23
Q

Problems noted at antemortem inspection: animals at rest (8)

A

-Fractures & downer animals
- Labored breathing
-Excessive excitability
-Severe depression
- Tumors, lumps and bumps
-Cancer eye
-Injection site reactions
- Actinomycosis

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24
Q

Problems noted at antemortem inspection: animals in motion (4)

A

-Lameness
- Non-ambulatory
-Ataxia/incoordination
-Circling

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25
Q

What does public health veterinarian make at inspection

A

Disposition

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26
Q

Disposition made by public health vet during inspection

A

-directed by criteria that are found in the Meat and Poultry Inspection Regulations
-Professional issue: “made with dispatch, confidence and consistency”
-Consumer considered first, but never so stringent to cause unnecessary waste
-Must be defensible, as in a clinical setting

27
Q

Subject to inspection: definition

A

Animal is brought by plant operator, subject to passing inspection
Seller is only paid for those parts passing inspection

28
Q

Disposition: definition

A

Ultimate handling of a carcass or its parts according to current regulations

29
Q

Passed for slaughter definition

A

Determined to be fit for human food

30
Q

Suspect animal definition

A

Animal suspected of having disease or conditions that would make part or all of the carcass unfit for food
Detailed postmortem inspection needed!!

31
Q

Condemned animal definition

A

Clearly exhibits disease or conditions that make them unfit for human food
Must be destroyed and not slaughtered for food
Dead, dying, disabled or diseased livestock

32
Q

If animal has:
History of recent illness or medication
OR
Signs indicative of localized disease condition
They are (suspect, passed, or condemned?)

A

Suspect

33
Q

Conditions that result in condemnation (6)

A

Dead
Dying
Diseased
Disabled
Systemic infection
Systemic metabolic conditions = ketosis, parturient paresis

34
Q

Humane methods of slaughter act

A
  • requires the humane treatment and handling of food
    animals at the slaughter plant while also providing a quick and effective death
  • Enforced by the USDA Food Safety and Inspection Service (FSIS)
    -HMSA protects all livestock except poultry
35
Q

Which agency enforces humane methods of slaughter act

A

USDA-FSIS

36
Q

Does the humane methods of slaughter act protect poultry

A

No

37
Q

2 step process of slaughter

A

Stunning
Exsanguination

38
Q

What is the one exception to humane slaughter process

A

Ritual = kosher, halal

39
Q

Handling and slaughter of livestock directive

A

Livestock have to be rendered insensible to pain before being shackled, hoisted or cut

40
Q

Ritual slaughter

A

-Under Jewish and Islamic law, animals for slaughter must be healthy and uninjured at the time of death, which rules out driving a bolt into the brain
- Animal’s neck is severed with a surgically sharp knife, severing it’s major arteries causing a massive drop in blood pressure
-The cut itself stuns the animal Then it dies of exsanguination

41
Q

4 approved methods of stunning: humane slaughter

A

Carbon dioxide
Electricity
Captive bolt
Firearms

42
Q

Postmortem inspection

A

-ASAP after carcass dressing
-Consumer safety is the first priority
-Only meat fit for consumption is passed
- Prevention of unnecessary waste
- Account for all parts
-Disease surveillance is also important
- Disposition depends upon severity of disease, whether disease is reportable, level of zoonotic risk, and aesthetic value

43
Q

4 methods for postmortem inspection

A

Sight – observing a disease lesion (abscess, tumor)
Feel – palpating (feeling an abnormal lump in tissues, feeling abnormal firmness in an organ)
Smell – Smelling the urine odor of uremia, smelling the contents of a broken abscess)
Hearing – Listening to a carcass fall off the line onto the floor

44
Q

Adultered definition (carcass)

A

Including an added, foreign or interior substance, that can’t be removed by trimming

45
Q

Contaminated definition (carcass)

A

Having materials on the surface (dirty, stained, infected) that can be removed by trimming

46
Q

4 possible outcomes of disposing of edible parts

A

Passed
Condemned
Hold
Restricted

47
Q

Restricted: postmortem disposal of edible parts

A

Can be used for human food with restriction
Only if heated, cooked, refrigerated for several days or added to fragmented product

48
Q

Can condemned carcasses be used for human food

A

No

49
Q

Condemned carcasses must be destroyed by what processes (2)

A

Rendering
Incineration

50
Q

What term describes animal/carcass that is acceptable for use as human food

A

Passed

51
Q

3 steps of postmortem inspection for livestock

A

Head inspection
Viscera inspection
Carcass inspection

52
Q

2 actions that must take place if abnormalities are observed while performing postmortem inspection

A
  1. If the disease or condition of the head, organ, or carcass is localized, trim the affected tissues and pass +/- restrictions
  2. If the disease or condition is generalized and affects the majority of the head, organ, or carcass retain it for veterinary disposition
53
Q

Which organ is most important for disease detection

A

Lymph nodes/lymphatics

54
Q

Head inspection: postmortem

A

-Head: Masseter muscle – slice (Cysticercosis, Eosinophilic myositis)
-Lymph nodes – incised: Parotid, mandibular, medial retropharyngeal, lateral retropharyngeal ; Swelling, abscesses, TB, caseous lymphadenitis
-Tongue – palpate: Wooden tongue (Actinobacillosis), eosinophilic myositis
Also: Lump jaw (Actimomycosis), Cancer eye

55
Q

Viscera inspection: postmortem

A

-Digestive tract: Parasites, icterus, should not be opened
-Mesenteric lymph nodes incised: TB, septicemia - Palpate rumino-reticular junction: Hardware
-Observe all other organs: Icterus, peritonitis, adhesions

56
Q

Carcass inspection: postmortem

A

-Observe back, sides, pleura, peritoneum, cut surfaces of carcass, and neck muscles: Contamination, masses/swellings, bruises, injuries, discoloration, peritonitis, pleuritis, arthritis
- Palpate internal iliac and superficial inguinal or supramammary lymph nodes: Septicemia, mastitis, TB, abscesses
-Observe and palpate kidneys: Nephritis, Embryonal nephroma, Hydronephrosis, parasites, boar taint -Observe and palpate the diaphrag

57
Q

General rules for condemnation

A

-Systemic disease
-Generally unfit for food if carcass contains
-Infectious agent or toxins
- Morbid tissue
- Discolored tissue
- Abnormalities involving several organs
- Inflammation, degeneration, neoplasia
- Evidence of abnormal systemic physiological states (fever, ketosis, etc.)

58
Q

When is carcass trimming permitted

A

-when there is local involvement with diseases not transmissible to humans
- Affected parts removed and discarded
- The remainder may be passed, with or without restrictions, depending upon the disease process

59
Q

When can meat be passed with restrictions

A

When risk is minor and can be mitigated by cooking, freezing

60
Q

Labels: inspectors have to mark (3)

A

-Inspected and Passed (meats)
- Inspected for Wholesomeness (poultry)
- Inspected and Condemned

61
Q

Microbial monitoring in USDA facilities (4 things that are monitored)

A

-Culture for pathogenic microbes
-Tests for antibiotic residues
- Tests for pesticides
- Confirm identity of meats in mixed products

62
Q

Traditional meat inspection

A

-Sensory or organoleptic (sight, smell and touch) inspection of all carcasses
-However, sensory/Organoleptic inspection: Can’t detect microbial pathogens that pose the greatest risk; Doesn’t target or reduce microbial pathogens

63
Q

Goal of risk based meat inspection

A

Reduce burden of disease in population

64
Q

Risk based meat inspection (3)

A
  1. Identify and evaluate foodborne disease risks: Prioritize foodborne disease risks by their disease burden; Target those risks with the greatest burden of disease
  2. Develop risk management strategies - Good hygienic practices, Inspection, HACCP and other controls; Aimed at reducing the burden of disease in the population
  3. Measure effectiveness (disease burden) and adjust as needed

Public Health (11 decks)

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