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Food technology 4 Flashcards

1
Q

Outline welfare in fish production

A
  • No inherent factors in fish farming that result in inevitable poor welfare
  • Only where poorly run
  • 6 key stressors in aquaculture environment
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2
Q

What are the 6 key stressors in aquaculture?

A
  • Water quality
  • Crowding
  • handling
  • Disturbance
  • Nutrition
  • Hierarchy
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3
Q

How may water quality lead to stress in farmed fish?

A

Contaminated water can make it hard to breathe

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4
Q

How may crowding lead to stress in farmed fish?

A

Intense crowding can result in cannibalism

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5
Q

How may handling lead to stress in farmed fish?

A

Invasive handling results in stress and poor health

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6
Q

How may nutrition lead to stress in farmed fish?

A

Nutritional deficiencies can weaken the immune system and affect development e.g. spinal deformities

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7
Q

How may hierarchy lead to stress in farmed fish?

A

If unable to form a stable social hierarchy e.g. due to frequent mixing, can result in cannibalism

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8
Q

How is maximum survival and maintenance of healthy fish stocks primarily achieved?

A
  • Good husbandry and health management practices and policies
  • Reduce exposure to pathogens and risk of health challenges
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9
Q

How can diseases be prevented in fish?

A
  • Vaccination at early stages of development
  • Medicinal treatment in some instances to maximise survival
  • However for several diseases no effective vaccines are currently available
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10
Q

List the common salmon diseases

A
  • Sea lice
  • Pancreas Disease (PD)
  • Salmonid Rickettsial Septicaemia (SRS)
  • Infectious Pancreatic Necrosis (IPN virus)
  • Heart and Skeletal Muscle inflammation (HSM)
  • Infectious Salmon Anaemia (ISA)
  • Gill Disease (GD)
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11
Q

Outline sea lice

A
  • Several species
  • Sea water
  • Can cause lesions, secondary bacterial infections
  • Controlled through good husbandry, management, use of cleaner fish
  • Where necessary, licensed medicines
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12
Q

Outline Pancreas Disease in salmon

A
  • Salmonid Alphavirus (present in Europe)
  • Contagious
  • Reduces appetite, causes muscle and pancreas lesions, lethargy, elevated mortality
  • Seawater
  • Affects Atlantic salmon and Rainbow trout
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13
Q

Outline the control of Pancreas disease

A
  • Management and mitigation practices

- Vaccination where PD presents risk, provides some additional level of protection

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14
Q

Outline Salmonid Rickettsial Septicaemia

A
  • Intracellular bacteria
  • Mainly Chile, also Norway, Ireland, UK
  • Lethargy, appetite loss, elevated mortality
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15
Q

Outline the control of Salmonid Rickettsial Septicaemia

A
  • Vaccination

- Licensed antibiotics

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16
Q

Outline Infectious Pancreatic Necrosis in salmon

A
  • Widely reported
  • Contagious
  • Mortality if not properly managed
  • Atlantic salmon fry, smolts and larger fish post-transfer affected
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17
Q

Outline the control of Infectious Pancreatic Necrosis

A
  • Vaccination
  • Optimise husbandry and biosecurity
  • Selection of IPN resistant fish
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18
Q

Outline Heart and Skeletal Muscle Inflammation in salmon

A
  • Norway and Scotland
  • Reduced appetite, abnormal behaviour
  • But low mortality
  • generally affects fish in first year in seawater
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19
Q

Outline the control of Heart and Skeletal Muscle Inflammation

A

Good husbandry and management practices

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20
Q

Outline Infectious Salmon Anaemia (ISA)

A
  • Virus
  • Contagious
  • Causes lethargy, anaemia and significant mortality in seawater with poor management
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21
Q

Outline the control of ISA

A
  • Vaccines in high risk areas
  • Culling or harvesting of affected fish
  • Other biosecurity and mitigation measures
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22
Q

Outline Gill Disease in salmon

A
  • Any gill condition occurring in seawater
  • Changes caused by different infectious agents e.g. amoeba, virus, bacteria
  • Also environmental factors e.g. algae, jelly-fish blooms
  • Little known about cause and to what extend infectious or environmental factors are primary or secondary to cause of disease
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23
Q

List environmental impacts associated with aquaculture

A
  • Water abstraction
  • Suspended solids/organic loading
  • Reduced O2
  • Nitrogenous waste products
  • Chemicals/drugs
  • Spread of enzootic pathogens
  • introduction/movement of alien species
  • Genetic contamination
  • Water quality and density
  • Sea lice
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24
Q

Outline water abstraction by fish production

A

depending on production size and size, large proportions of water may be extracted from natural sources

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25
Q

Outline how fish production increases suspended solids/organic loading

A

Water returning to natural water systems will contain higher proportions of organic matter

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26
Q

Outline how fish production affects the presence of nitrogenous waste products in water

A

Large populations of fish can result in higher levels of nitrogen in water and eutrophication

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27
Q

Outline the effects of fish production on the presence of chemicals/drugs in water

A

Residues of drugs/chemicals used in fish farming could be present in water ad contaminate the environment

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28
Q

Outline how fish production may lead to the spread of enzootic pathogens

A
  • Possibility that having increased fish population in area may favour the spread of enzootic diseases
  • No strong evidence supporting this except for sea lice
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29
Q

Outline the effects of fish production with regards to alien species

A
  • Large scale movement of animals between countries into non-native area
  • Higher risk of spreading fish diseases globally
  • Introduction of new diseases
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30
Q

Outline the effects of fish production on genetic contamination

A

Evidence of reduced genetic variability in salmon due to interbreeding between farmed and wild salmon

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31
Q

Outline why water quality and density must be controlled in fish production

A
  • Most important factors are dissolved oxygen (DO), dissolved solids and ammonia
  • DO required to support metabolism
  • Main excretory products are ammonia and CO2
  • Ammonia toxic to fish
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32
Q

Outline how water quality is controlled in fish production

A
  • Mechanical aerators, air lines, liquid oxygen systems to maintain DO
  • Higher water temp increases metabolism and thus DO requirement and increases excretion
  • pH increase leads to increase in free ammonia
  • Water flow is key to reducing waste products in water (14.42-21L/min/tonne recommended)
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33
Q

Describe sea lice

A
  • Lepeophtheirus salmonis
  • Ubiquitous crustacean macroparasite
  • Directly transmitted through planktonic larvae
  • £300 million/year
  • Fish farming associated with pathogen amplification
  • Concerns on long and short term impacts on wild stocks as may also be pathogenic to wild fish under natural conditions
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34
Q

Outline the mitigation of environmental impacts of fish production

A
  • Careful water use and controls on water discharged to inland waters
  • Prevent escapees
  • Appropriate pathogen control and prevention, and post-outbreak management
  • Control of fish introduction (use of sterile stock - triploids)
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35
Q

Outline the controls on water discharged to inland waters from fish production

A
  • Settlement statiosn to reduce organic loading

- Followed by water treatment and oxygenation

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36
Q

What are some environmental benefits of controlled hunting?

A
  • Pest control (pigeons)

- Population control (deer)

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37
Q

What are some national economic benefits of controlled hunting?

A
  • Shooters spend £2.5 billion each year on goods and services
  • Shooting supports equivalent of 74, 000 full time jobs
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38
Q

What are the main products of wild game?

A
  • Velvet antler
  • Leather
  • Feathers
  • Meat
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39
Q

List the legislation that applies to all game meat

A
  • Regulation EC 178/2002
  • Regulation EC 852/2004
  • Regulation EC 853/2004 section IV of annex III
  • Regulation 2073/2005
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40
Q

What is covered by Regulation EC 178/2002?

A

General food law requirements, including traceability of food, feed and food producing animals

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41
Q

What is covered by Regulation EC 852/2004 regarding wild game?

A

Sets general hygiene rules applying to ALL food businesses

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42
Q

What is covered by Regulation EC 853/2004 regarding wild game?

A
  • Additional hygiene rules to businesses producing food of animal origin
  • Section IV of annex III covers wild game in approve game handling establishments (AGHEs)
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43
Q

What is covered by Regulation EC 2073/2005 regarding wild game?

A

Microbiological criteria for foodstuffs

44
Q

What are domestic ungulates?

A

Domestic bovine, porcine, ovine and caprine animals and domestic solipeds

45
Q

What are lagomorphoes?

A

Rabbits, hares and rodents

46
Q

What is meant by wild game?

A
  • Wild ungulates and lagomorphs, and other land mammals hunted for human consumption
  • Defined as wild game under applicable law in member state concerned
  • Wild birds hunted for human consumption
  • Includes mammals living enclosed territory under conditions of freedom similar to those of wild game
47
Q

What is small wild game?

A

Wild game birds and lagomorphs living freely in the wild

48
Q

What is large wild game?

A

Wild land mammals living freely in the wild, that do not fall within definition of small wild game

49
Q

What is meant by park game?

A

Refers to deer herds that roam freely in protected park lands, fall into wild game definition as are not farmed

50
Q

What is required before the shooting of wild game?

A
  • Stalking
  • Hunter must observe game and note abnormalities
  • Assess: level of alertness, carriage of head, limbs, general condition and quality of movement
51
Q

Where can wild meat be processed?

A
  • Only Authorised Game Handling Establishments (AGHEs)
52
Q

Who performs the AMI of wild game?

A
  • No official AMI

- Declaration from hunter required with large game

53
Q

Who performs the PMI of wild game?

A
  • Large: OV or MHI in AGHE, or trained hunter in the field if sold directly to establishments e.g. pub
  • Small: only performed on 50 carcasses or 5% of animals per submitted batch if taken to AGHE, otherwise trained hunter (but no declaration needed)
54
Q

What are the legal requirements where small quantities of wild game are supplied to the final consumer/retailer?

A
  • Not all legislation applies as are not a food business
  • Still responsible for safe meat
  • No vet inspection, local authority only
55
Q

What are the legal requirements where are supplying game in fur or feather to an AGHE?

A
  • Are a food business
  • Need to be registered with local authroty and comply with regulations
  • No vet inspection needed, but need Trained Person Declaration
56
Q

What are the legal requirements where are larder owner or transporter of game meat in fur or feather to an AGHE?

A
  • Comply with hygiene requirements regarding transport
  • Registered with Local Authority
  • Ensure trained declaration available to FBO at AGHE
57
Q

What are the legal requirements if you shoot and cook game and supply to the final consumer?

A
  • Inform LA
  • Comply with hygiene requirements
  • Have HACCP based system in place
58
Q

What are the legal requirements if the main business is preparation of game meat from brought in carcasses which then sell onward to wholesale and retail consumers?

A
  • Are a food business
  • Contact FSA to obtain AGHE license instead of registering with LA
  • Comply with hygiene regulations and HACCP based system in place
  • Only accept large game that has been examined by Trained Hunter
59
Q

What is meant by a Trained Hunter?

A
  • Someone with sufficient knowledge of pathology of wild game and production and handling of wild game meat after hunting to undertake initial examination of wild game on the spot
  • Does not have to be the hunter
  • training provided by Lantra, National Gamekeepers Organisation (NGO)
  • Qualified professionals e.g. vets, doctors, Environmental Health Officers or Meat Inspectors will automatically be qualified as Trained Persons
60
Q

What must be included in the inspection by a trained person?

A
  • Examination of body, and in case of large wild game, any viscera removed
  • If unexpectedly unavailable, all viscera except intestines and stomach must accompany the body
61
Q

What must be included on the Trained Person/Hunter Declaration?

A
  • Date, time and place of killing
  • Must state: non suspicion of enviromental contamination, no abnormal behaviour before killing, no abnormal characteristics found during examination
  • Numbered with individual licence number, carcass identification
  • Attached to carcass or clearly correlated to relevant carcass
62
Q

What are the declaration requirements for small wild game?

A
  • NO declaration required
  • If abnormal behaviour, characteristic or environmental contamination suspected, must report to competent authority
  • Recommended that information attached as label to trays in which small wild game is sent to AGHE
63
Q

What are the requirements regarding the viscera of feral wild boar?

A
  • Susceptible to Trichinellosis
  • Head (not tusks) and diaphragm must accompany body in all cases
  • OV at AGHE will ensure Trichinella testing is completed
64
Q

What are the requirements regarding the viscera of wild game deer?

A
  • With declaration, body need not be accompanies by head or viscera
  • Without, head (except antlers and horns), heart, lungs and liver but not stomach and intestines, must accompany the body
65
Q

Outline the steps in processing of wild game once in the AGHE

A
  • Prevent cross-contamination by separation either in time or space of operations carried out on different species
  • Separate facilities for reception and storage of unskinned carcasses of farmed game slaughtered at farm and wild game
  • Ensure all pre-requisites for building, equipment, personnel and raw material re hygiene must be in place
  • Inspection team required
66
Q

Outline the AGHE specific requirements

A
  • Separation of skinned/unskinned carcasses
  • Separation of large/small wild game
  • ABP do not need staining, no SRM
  • Receive daily inspections by MHI, monthly by OV or when required
67
Q

What are the temperature requirements for the storage of wild game?

A
  • 7degreesC large game
  • 4degreesC small game
  • 3degreesC offal
68
Q

What are the general requirements regarding the processing of wild game?

A
  • All hygiene pre-requisites and temperature requirements met
  • HACCP in place
  • Traceable
  • Audited by vet from FSA
69
Q

What are the advantages of farmed game over wild?

A
  • Meat keeps its organoleptic wild-game qualities regardless of of food
  • Available all year round, not just hunting season
70
Q

What is meant by farmed game birds?

A

Means farmed birds, including birds not considered domestic but which are farmed as domestic animals with the exception of ratites

71
Q

What is meant by farmed game?

A

Farmed ratities and farmed land mammals other than those referred to as domestic ungulates

72
Q

What are ratites?

A

Flightless birds e.g. ostriches, rhea, casowari, kiwis

73
Q

Compare the AMI and PMI of farmed game species and correlating domestic species

A
  • If farmed and killed at abattoir, is same as red meat
  • AMI by OV, PMI by OV or MHI
  • If farmed and killed on farm: AMI by AV or OV, PMI by OV or MHI at approved abattoir
74
Q

Compare the FCI requirements for farmed game and wild game

A
  • FCI required for farmed game animals
  • If killed at farm, this is called “Health Certificate”
  • Not required for wild game
75
Q

Describe the dressing of wild game

A
  • Bled immediately after shooting
  • Tie oesophagus
  • Free anus by cutting in full circle
  • Sticking not routinely conducted in wild game and head/neck shot deer = retained blood in carcass
76
Q

What is examined in the hunter inspection of wild game?

A
  • Age, sex, nutritional state, bruising/haemorrhage, indications of faecal contamination or decomposition, local or general oedema, efficiency of bleeding, abnormality of bones/joints/musculature
  • Abnormalities of consistency or colour, condition of pleura and peritoneum
  • Signs indicating presence of veterinary drug residues or poisoning
  • Signs of disease
77
Q

What organs are examined in wild game PMI?

A
  • Spleen
  • Liver
  • Lungs
  • Heart
  • Kidneys
  • Reproductive organs
  • Head
  • Feet
  • Whole carcass
78
Q

Describe the PMI inspection of hte spleen

A
  • Examine surface and size
  • Possible diseases: anthrax ifenlarged AND very dark, animal also bleeding from some or all of its natural orifices
  • Enlarged spleen may be result of seasonal changes of past infection
79
Q

Describe the wild game PMI inspection of the liver

A
  • Examine ortal lymph nodes, surface and substance

- Diseases: liver fluke, TB, hepatitis, Cysticercus tenuicollis, Hydatid cyst, fatty change, tumour, abscesses

80
Q

Describe the wild game PMI inspection of the lungs

A
  • Examine right and left bronchial lymph nodes
  • Examine mediastinal lymph nodes
  • Examine and palpate lungs
  • Diseases: pneumonia, pleurisy, TB, hydatid cysts, lung worms, tumours, abscesses
81
Q

Describe the wild game PMI inspection of the heart

A
  • Open pericardium and examine heart muscle

- Diseases: pericarditis, septic pericarditis, cysts

82
Q

Describe the wild game PMI inspection of the kidneys

A
  • Expose and examine external surface

- Diseases: hydronephrosis, nephritis, cysts

83
Q

Describe the wild game PMI inspection of reproductive organs

A
  • Examine male and female reproductive tract

- Diseases: tumours, abscesses, retained foeti

84
Q

Describe the wild game PMI of the head

A
  • Examine lips and tongue (FMD)
  • Examine jaw bones (actinomycosis)
  • Examine retropharyngeal and submaxillary lymph nodes (B, abscesses, actinobacillosis)
85
Q

Describe the wild game PMI of the feet

A
  • Examine between the cleats of feet

- FMD

86
Q

Describe the wild game PMI of the whole carcass

A
  • Examine internal surfaces

- Abscesses, TB, bruising (extensive and severe), oedema, pyrexia, emaciation (pathological) and uraemia

87
Q

Where are Warble Flies notifiable?

A
  • In Scotland only

- Affect cattle, deer and horses but is not a notifiable disease in deer

88
Q

What are the consequences of identification of warble flies, or liver fluke in deer?

A
  • Partial rejection of affected area/organ

- Unless jaundice is present with liver fluke (complete rejection)

89
Q

What are the guidelines regarding the consumption of road kill?

A
  • Not allowed to enter the human food chain
  • Animal health status unknown
  • Significant contamination
90
Q

What are the notifiable diseases of wild boar?

A
  • FMD
  • Classical and African Swine fever
  • Anthrax
  • Swine vesicular disease
  • Teschen disease
  • Vesicular stomatitis
  • Aujeszky’s disease
  • TB
91
Q

What are the notifiable diseases in deer?

A
  • Bovine TB
  • Bluetongue
  • Epizootic haemorrhagc virus disease
  • Brucellosis
  • Anthrax
  • Chronic Wasting Disease
92
Q

Describe tuberculosis in deer

A
  • Mostly foundin carcass and visceral lymph nodes
  • May also be in lungs and kidneys
  • Purulent material in affected LNs
  • Casefied lesions less common
  • In roe deer, TB lesions may calcify in the lungs, spleen and liver, easily confused with Avian TB (common in deer)
93
Q

Describe the steps following suspicion of FMD in wild game

A
  • Trained hunter notifies local divisional Veterinary manager (DVM)
  • If still attached to in-fur carcass, FSA stagff may inspect mouth, gums and tongue for presence of blister and/or ulcers if brought to abattoir
94
Q

Describe the steps following suspicion of anthrax in AGHE

A
  • Check declaration from trained hunter for abnormal haemorrhages detected during gralloching
  • OV to check spleen for signs of congestion, splenomegaly
  • OV to check red offal for signs of abnormal congesting/extended haemorrhages
  • Has never been reported in any species of deer in UK
95
Q

Outline the risk and control against Lyme disease when dealing with wild game carcasses

A
  • Maintain all GHP when dressing carcass in field or elsewhere
  • Transmitted by Ixodes ricinus
  • Common in deer
96
Q

Where are wild game carcasses stored?

A

Larder/collection centre

97
Q

What are the functions of wild game larders?

A
  • Initial cooling of carcass
  • Provide temporary storage to handle wild game carcasses under hygienic conditions prior to dispatch to the GHE or similar establishment
98
Q

What is required in wild game larders?

A
  • Hygiene
  • Separation of in-fur/feather and skinned carcasses, and eviscerated/un-eviscerated
  • Ventilation
  • Traceability
  • Inspections by LA
99
Q

Outline small game handling

A
  • Hung up or allow air circulation to allow heat to disperse as quickly as possible to bring to 4degreesC
  • Game carts allow air flow around product, protect from contamination, pests and weather
  • Product transferred to larder in timely manner to avoid deterioration
100
Q

Outline the transport of small wild game

A
  • Vehicles should be designed, constructed and maintained to enable game to be transported in hygienic conditions and minimise risk of deterioration of product
  • Regulated by local authority
101
Q

Outline the requirements of small game larders

A
  • Refrigerated
  • Adequate hanging space for numbers expected
  • pest and rodent proofing
  • Traceability system to identify day and location of shoot
  • If no chill facilities available, procedures in place to transport product for processing within reasonable timescale
102
Q

Outline the requirements for dry plucking

A
  • Remove diseases/damaged birds prior to plucking
  • Avoid breaking skin on birds during plucking
  • Provide appropriate supervision and use trained/experienced staff
  • Separation of plucked/unplucked birds
  • Provide adequate handwashing facilities in actual defeathering area
  • All staff wash hands at regular intervals during working period
  • PPE and clean selves at regular intervals during working period
  • Premises in good condition and proofed against pests
103
Q

Outline some PMI findings in small wild game

A
  • Signs of decomposition (greening/wet appearance under feathers)
  • Fungal growth on surface of carcasses
  • Fly strike
  • Contamination
  • Damage (foreign bodies may be from hunting or not)
  • Abnormal odour
  • Abnormalities of joints (partial rejection)
  • Oedema, ascites
  • Emaciation
  • Generalised presence of tumours or abscesses
104
Q

Outline some PMI findings of wild game birds

A
  • Bumblefoot
  • Coccidiosis
  • Septicaemia
  • Histomoniasis (black head, enlarged caecae, typical liver lesions)
  • Fleas, lice, mites
  • Avian TB in eviscerated birds
  • Trauma
105
Q

What are the notifiable diseases of small wild game?

A
  • None in lagomorphs
  • Birds: Newcastle disease, HPAI, LPAIH5 and H7, paramyxovirus in pigeons
  • where 5 or more wild birds dead in same location, report to APHA
106
Q

Outline the zoonotic risk from small wild game

A
  • Risk from handled carcasses and diseased offal of lagomorphs
  • Mainly vector transmitted diseases e.g. Q fever, Lyme disease, Salmonella, Campylobacter
107
Q

What are the marking requirements for game meat ready for sale?

A
  • Oval Health mark applied on deer and wild boar carcasses

- Oval identification mark applied to packaging on small game

VPH (14 decks)

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