Food Protection Pt. 3 Flashcards
Responsibilities of in-plant personnel and public health vet in processing plants with regards to food safety
-antemortem/postmortem inspections
-carcass dispositions
-drug residue surveillance
-pathogen testing
-sanitary requirements
-HACCP application
public health vets are to designate as _____ any birds that on ante-mortem inspection do not clearly show but PHV suspects may have disease or condition that under 9 CFR part 381 may cause condemnation of part or the entire carcass on post-mortem inspection
U.S. Suspect
Key postmortem findings in birds that can indicate septicemia
-unusual dark red, pale, or blue skin/meat color
-drying out of skin indicating dehydration
-shrunken appearance indicating muscle wasting
-swollen/reddened kidneys
-hemorrhage/congestion/swelling of viscera
gross enlargement or mottling of a bird’s spleen or liver may indicate:
leukosis
signs of airsacculitis on post-mortem exam in birds
-exudate/cloudy air sacs
-yellow or pale exudate on the heart
signs of overscald in poultry carcass
breast muscle having a white or cooked appearance
signs of “woody breast” muscle abnormalities in poultry carcass
-swollen or firm breast muscles
-scattered pinpoint hemorrhages on surface of muscles
-thick gelatinous blood-stained fluid and deteriorated muscle tissue
signs of “woody breast” muscle abnormalities in poultry carcass
-swollen or firm breast muscles
-scattered pinpoint hemorrhages on surface of muscles
-thick gelatinous blood-stained fluid and deteriorated muscle tissue
What do Consumer Safety Inspectors do?
-perform online carcass inspection
-determine if carcasses are adulterated
-evaluate and monitor establishment process controls and verify that establishments follow good commercial practices
-conduct verification checks of carcass samples
-condemn carcasses that clearly exhibit condemnable conditions
criteria for poultry carcass condemnation
-TB
-skin lesions: air sacculitis, inflammatory process, parasites, tumors, generalized bruises, cadavers, excessive mutilation, excessive overscald, turkey osteomyelitis complex
the final responsibility for carcass disposition determinations rests with who?
PHV (public health veterinarian)
steps IPP follow when conducting livestock ante-mortem inspection
-inspect animal at rest and in motion, from both sides
-observe overall condition of animal, degree of alertness, mobility, and breathing
-presence of any unusual swellings or any other abnormalities
-pass for slaughter livestock that do not show signs of diseases or abnormalities and are fit for slaughter for human consumption
T/F: non-ambulatory disabled cattle are not eligible for slaughter
True
These animals must be examined and dispositioned by a PHV
T/F: only PHVs may condemn live animals
T
U.S. condemned tags are placed on what kinds of animals
-livestock that are dead or dying when offered for slaughter
-livestock plainly showing dz that would cause the PHV to condemn the carcass
-swine that have temp of 106F or higher or any cattle/sheep/goats having temp of 105F or higher
-animals in comatose or semi-comatose state
-all non-ambulatory disabled cattle
-clinical signs of nervous system disorders
IPP are to use ____ methods to detect diseases, abnormalities, and contamination of carcasses and parts.
organoleptic
sight: observing a disease lesion
feel: palpating
smell (ie. urine odor of uremia, odor of broken abscess, chemical odor)
possible outcomes of post-mortem inspection:
-U.S. inspected and passed (no issues)
-U.S. retained (retained for PHV disposition)
-U.S. condemned (can’t enter commerce)
4 types of restricted product treatments
- refrigeration
- heating
- cooking
- use in comminuted cooked meat food product
What should IPP do when they find viscera showing signs of abnormalities or diseases while performing post-mortem inspection?
-retain the viscera, head and carcass for veterinary disposition if disease or condition is generalized and affects the viscera, or when IPP have questions regarding dz conditions
-attach retain tags to carcasses
-verify the establishment trims the affected tissues if the dz or condition of the viscera is localized
what is “sawdust” and telangiectasis (conditions seen on the liver)
sawdust: pinkish-white to yellow-gray necrotic lesions on the liver
telangiectasis: liver has purple-red to bluish-black lesions
Key elements of the New Swine Inspection System (NSIS)
- use of designated “subject” and “U.S. Suspect” holding pens to hold swine identified by the establishment for further sorting/PHV disposition
-requiring establishment personnel to sort and remove unfit animals before FSIS conducts ante-mortem inspection and to identify and remove or mark any condemnable conditions or defects on carcasses before FSIS conducts post-mortem
-must have written procedures in HACCP systems
-must maintain records of total number of animals sorted and removed for ante/post-mortem sorting
-must immediately notify IPP if reportable or FAD found
-must maintain records that products resulting from their slaughter operations meet definition of a RTC pork product
If an establishment notifies IPP that they have identified an animal or carcass that they suspect has a reportable or FAD condition, the PHV is to follow instructions in ____
FSIS Directive 6000.1 (Responsibilities Related to FAD and Reportable Conditions)
what is a ratite
a flightless bird (ie. emu, ostrich, etc.)
T/F: establishments slaughtering or processing ratites for distribution into commerce as human food have been subject to the requirements of the Poultry Products Inspection Act (PPIA) and poultry regulations
T
basic components of a ratite ante-mortem inspection
-observe at rest and in motion
-observe overall condition, head/neck/eyes/beak/nostrils/legs/wings/body
-degree of alertness, mobility and breathing
-look for any unusual swellings or any other abnormalities
what ratites should be labeled as “U.S Suspect”?
-ratites that may have any disease condition requiring condemnation of all or part of the carcass and parts on post-mortem
-all seriously crippled and non-ambulatory ratites
what is FSIS Form 6150-1
identification tag- ante mortem
how should PHVs handle suspect ratites?
-perform additional exam
-id animal with U.S. suspect tag
-record the condition and number of birds affected on FSIS form 6150
-contact the Policy Development Division (PDD) who issues slaughter permit based on info provided
-follow instructions on FSIS Directive 6000.1 for ratites suspected of having a reportable/zoonotic dz
T/F: IPP are to be present during all slaughter operations, other than as described for emergency slaughter
T
if a carcass is emergency slaughtered but the PHV does not find any reason on exam for the emergency slaughter, what should they do with the carcass? (ratites)
condemn it
if a carcass is emergency slaughtered and the PHV finds evidence of sickness or disease requiring condemnation, what should the PHV do?
condemn the carcass
PHV approach to signs of airsacculitis found on ratite carcasses
-condemn carcasses with extensive involvement of the airsacs or with airsacculitis and systemic changes
-pass for food those carcasses from which the establishment can effectively remove and condemn affected tissues, including exudate and affected femoral bones/posterior airsacculitis
what is the pneumatic bone in ratites? (involved in respiratory cycle)
femur (therefore airsacculitis can spread to it)
T/F: ALL ratite kidneys should be condemned
T (they contain heavy metals)
ratites with the following should be condemned
-inflammation
-granuloma
-necrosis
-cirrhosis
-tumor
-cysts (one large or several small)
-abnormal pigment
-post-mortem changes
should ratite carcasses with parasites be condemned?
only when there is generalized infestation of parasites that are not trimmable
carcasses that have wounds infested with maggots should be segregated and sent to the lab for diagnostic confirmation
FSIS Directive 6000.1
Responsibilities Related to Foreign Animal Diseases and Reportable Conditions
what can cause abnormalities of the long bones in ratites?
-hormonal imbalance
-nutritional deficiency or excess
(not means for condemnation)
what can cause chalk-like deposits in the joints and pleura of ratites?
visceral gout
categories of process controls for salmonella testing in production establishments
Category 1 (consistent process control)
-establishments with positive Salmonella results at 50% or less of the performance standard in last 2 sample sets - BEST
Category 2T (variable process control but transitioning towards consistent process control)
-est. with pos Salmonella results at 50% or less of the performance standard in last sample set but >50% in the one before that
Category 2 (variable process control)
-have >50% but not exceeding the performance standard
Category 3 (highly variable process control)
- exceed the performance standard in most recently collected sample - WORST
Salmonella testing is required on raw and RTE samples
N/A
Listeria testing is required on RTE samples
N/A
E. coli O157:H7 testing is required on ground product
N/A
What is meant by a Salmonella subtype?
includes a sample isolate’s serotype, pulsed-field gel electrophoresis (PFGE) pattern, and antimicrobial resistance profile
What is the performance standard for positive Salmonella among young chickens?
7.5%
What is the performance standard for positive Salmonella among young turkeys ?
1.7%
T/F: poultry products diverted for pet food manufacture are not subject to FSIS sampling for Salmonella or Campylobacter
T
T/F: establishments are excluded from sampling when the establishment either processes all product in a product class into RTE product or moves all product from a product class to another official federally-inspected establishment for further processing into a RTE product
T
Performance standard for positive salmonella in ground beef
7.5%
What is the Listeria Rule?
Listeria monocytogenes (Lm) is a hazard that establishments producing post-lethality exposed RTE meat and poultry products must control through their HACCP plans or prevent in their processing environment through their Sanitation SOP or other prerequisite programs
what are the 2 most common causes of deficiencies in RTE establishments?
1) sanitation and HACCP non-compliances
2) Listeria Rule non-compliances
As of 2013, the FSIS now requires establishments to hold or control RTE products that FSIS has tested or that have passed over food contact surfaces that FSIS has tested pending results of FSIS Lm or Salmonella testing
N/A
What is a RTE product?
a meat or poultry product that is in a form that is edible without additional preparation to achieve food safety (ie has been cooked, dried, fermented, etc.)
- FSIS considers products in the Fully Cooked - Not Shelf Stable HACCP category to be RTE
FSIS considers a product to be post-lethality exposed if it is RTE and meets the following criteria:
- the product is exposed to the environment of the establishment after the lethality step
- the product doesn’t remain in a cooking bag and it comes in contact with food contact surfaces, brine, or other environmental conditions during cooling, processing, slicing, or packaging steps
FSIS considers a product to be non-post lethality exposed if:
-product is cooked in a bag and remains in the cooking bag until it leaves the establishment
-product is treated with a process (ie. high pressure processing) that achieves a full lethality in the product once it is in its final packaging
-product is hot filled at a temp sufficient to achieve full lethality of the product
T/F: FSIS does not sample NRTE products under the RTE sampling program
T
What does FSIS consider to be included in a sampled lot?
Product produced from “clean-up to clean-up” for RTE products
-usually produced on the same line/in the same room
If a RTE product or food contact surface tests positive for Lm, Salmonella, etc; is product from the tested lot or product that passed over the food contact surface considered adulterated?
Yes
If a product passes over a surface that tests positive for Listeria spp (not Lm), is the product considered adulterated?
No
And the establishment is NOT required to confirm whether the sample is positive for Lm; however they are required to take CAs
Listeria control measures (“alternatives”)
-post-lethality treatments
-use of antimicrobial agent or process to limit suppress growth of Lm
- proper sanitation
T/F: According to the Federal Meat Inspection Act, FSIS considers all raw non-intact beef and raw intact beef intended for use in raw non-intact product to be adulterated when it is contaminated with an adulterant including E. coli O157:H7
T
what toxin does O157:H7 E. coli produce
Shiga toxin
