Food inspection Flashcards
what was the 1906 Federal Meat Inspection Act (FMIA)
- prohibited the sale of adulterated or misbranded livestock and derived products as food
- ensured livestock was slaughtered under sanitary condition
- required inspection of all meat sold from livestock
- meat processing plants under daily inspection
what inspection rules does meat from species other than cattle, pigs, sheep, goats, and equids fall under
generic rules of FDA that state all food sold commercially must come from an ‘approved source’
states define what an approved source is
what act is poultry covered by
1957 PPIA Poultry Products Inspection Act (not FMIA)
what are the only establishments allowed to produce products destined to enter interstate commerce or be exported to other countries
federally inspected establishments
management role of veterinary services in meat safety
policy development, risk assessment, standard setting, auditing
Farm food safety programs role of veterinary services in meat safety
health of animals and hygienic rearing conditions
role of veterinary services in meat inspection safety
direct inspection and supervision, HACCP
USDA FSIS Public Health Veterinarians have what responsibilities
- 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
- FSIS officials may suspend plant operations for violations of humane slaughter regulations
Antemortem inspection of livestock
inspection of live animals prior to slaughter
helps keep sick animals out of food chain
helos reduce contamination of abattoir (slaughterhouse)
Antemortem inspection procedures
- observe animals at rest and in motion
- determine if animal is normal or abnormal
problems noted in animals at rest at antemortem inspection
Fractures & downer animals
Labored breathing
Excessive excitability
Severe depression
Tumors, lumps and bumps
Cancer eye
Injection site reactions
problems noted in animals in motion at antemortem inspection
lameness
non-ambulatory
ataxia
circling
what is a disposition?
ultimate handling of the carcass or its parts according to current regulations
- passed for slaughter
- suspect animal (detailed postmortem inspection needed)
- condemned animal (Dead, Dying, Disabled or Diseased)
systemic metabolic conditions that result in the condemnation of animal
ketosis
parturient paresis
what kinds of diseases have to be reported by law when detected at slaughter
diseases w/ significant human or animal costs
1958 Humane Slaughter Act
- requires humane treatment and handling of food animals at slaughter plant, provide quick and effective death
- enforced by USDA FSIS
**protects all livestock except chickens
2 step process of slaughter
stunning
exsanguination
the exception is ritual (kosher, halal)
Ritual slaughter
animals must be healthy and uninjured = no bolt gun
animals necks are cut
4 methods of Stunning
CO2, electricity, captive bolt, firearms
postmortem inspection disposition depends upon?
the severity of disease, whether disease is reportable, level of zoonotic risk, and aesthetic value
what does adultered mean
Including an added, foreign or interior substance, that cannot be removed by trimming
what does contaminated mean
Having materials on the surface – dirty, stained, infected, etc. – that can be removed by trimming
Postmortem Disposition of Edible Parts
Passed, Condemned, Hold, Restricted
The postmortem inspection process for livestock involves what steps
head, viscera, carcass
when abnormalities are observed while performing post-mortem inspection, what has to be done
- If the disease or condition of the head, organ, or carcass is localized, trim the affected tissues and pass +/- restrictions
- if the disease or condition is generalized and affects the majority of the head, organ, or carcass retain it for veterinary disposition
what organ system is of primary importance in organoleptic detection of disease
lymphatic
areas of head looked at in head inspection
Masseter muscle
- 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
inspection of heart
cut into L ventricle
- Pericardiditis, cysticercosis, endocarditis
inspection of lungs
palpate and incise 3 mediastinal nodes and tracheobronchial nodes
- Pleuritis, pneumonia, TB in LNs
inspection of liver
hepatic nodes incised. Open bile ducts. Palpate all surfaces
- Ascarids, Liver flukes, abscesses, cirrhosis, hydatid cysts, fatty liver
Digestive tract inspection looks for
Parasites, icterus, should not be opened
mesenteric lymph node inspection looks for
- TB, septicemia
when can meat be passed w/ restrictions
when the risk is minor and can be mitigated by cooking, freezing, etc.
when is trimming permitted
when there is local involvement with diseases not transmissible to humans
microbiological monitoring programs do what
Culture for pathogenic microbes
Tests for antibiotic residues
Tests for pesticides
Confirm identity of meats in mixed products
what is the goal of risk based meat inspection?
to reduce the burden of disease in the population
Risk-based meat inspection
- Identify and evaluate foodborne disease risks
- Prioritize foodborne disease risks by their disease burden
- Target those risks with the greatest burden of disease - Develop risk management strategies, good hygienic practices, Inspection, HACCP, and other controls
- Aimed at reducing the burden of disease in the population - Measure effectiveness (disease burden) and adjust as needed
