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PHFS Exam 3 > Hygiene in Meat industry and Slaughterhouses > Flashcards

Hygiene in Meat industry and Slaughterhouses Flashcards

1
Q

what does USDA APHIS regulate and inspect

A
  • animal health and welfare
  • farms and ranches
  • animals
  • food animal veterinarians
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2
Q

what does USDA FSIS regulate and inspect

A
  • food animal veterinarians
  • abattoirs
  • processing plants
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3
Q

steps from farm to slaughterhouse

A
  • birth
  • growing
  • fattening
  • finishing
  • inspecting on farm
  • transporting
  • arriving or unloading within abattoir
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4
Q

steps from arrival to death

A
  • arriving
  • reception (lairage)
  • fasting 12-24 hours and resting
  • antemortem inspection
  • walking into slaughterhouse
  • stunning
  • hanging/hoisting
  • cutting throat
  • bleeding
  • death
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5
Q

types of stunning

A
  • mechanical
  • chemical
  • electrical
  • no stunning (religious purposes)
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6
Q

steps opening the body after death in pigs

A
  • scalding
  • dehairing
  • singeing
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7
Q

steps opening the body after death in poultry

A
  • scalding
  • defeathering
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8
Q

steps opening the body after death in large animals

A
  • deskinning
  • cutting head, hooves, tail
  • washing
  • opening brisket
  • tying/sealing rectum (bunging)
  • eviscerating
  • removing fecal spots by trimming or steam vacuum
  • washing offal and separating carcass longitudinally by saw removing spinal cord, penis, prepuce
  • post mortem inspection
  • rinsing of carcass and chemical spraying for decontamination
  • carcass weighing, grading, marking
  • quartering
  • USDA stampp
  • chilling
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9
Q

steps from chilling to packing and delivery

A
  • chilling
  • cutting per consumers demand
  • packing
  • labeling
  • transportation
  • delivering to market
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10
Q

37 requirements for meat hygiene

A
  • 20 GHP requirements
  • 12 HACCP requirements
  • 5 freedoms of animal welfare
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11
Q

methods of carcass decontamination (HACCP)

A
  • physical - high pressure water or steam
  • chemical - <5% acetic acid, lactic acid, chlorine, hydrogen peroxides, inorganic acids
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12
Q

what temperature should carcass and offal be chilled to

A
  • carcass - < 7 C
  • offal - < 3 C
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13
Q

4D animals

A
  • dead
  • dying
  • disabled
  • diseased
    (5th D - dirty)
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14
Q

what animals are selected to travel from farm to abattoir and by whom

A

vet selects only healthy and fit animals

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15
Q

transportation 28 hour law

A
  • no travel without rest, food, or water for over 28 hours
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16
Q

lairage 12 hour law

A
  • maximum waiting time without food in holding pen
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17
Q

ante mortem health inspection 24 hour rule

A
  • only inspected animal within 24 hours pass to slaughter
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18
Q

categories of food animals based on free movement

A
  • free moving animals - cattle, buffalo, bison, sheep, goats, camelids, deer, horses, pigs, ratites (ostrich, emu, kiwi)
  • animals in crates or containers - rabbits, domestic birds
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19
Q

which category of food animals based on movement is a lairage needed

A

free moving animals only

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20
Q

inhumane handling during transport

A
  • excessive beating or prodding
  • dragging
  • depriving water
  • depriving rest during transportation
  • overcrowding during transportation
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21
Q

inhumane handling during unloading

A
  • depriving unloading facility (allowing animals to fall)
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22
Q

inhumane handling during holding in liarage

A
  • leaving disabled animals exposed to adverse conditions
  • dragging
  • depriving water
  • depriving food over 24 hours
  • over crowding
  • unclean pens and ramps
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23
Q

industry guidelines that determine if there is a welfare problem in unloading area

A
  • > 1% of animals fall during unloading
  • > 5% of animals unloaded using electric prod
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24
Q

4 purposes of antemortem inspection

A
  • ensure animal welfare
  • detect and report notifiable diseases to WOAH
  • remove or label condemned 4D animals
  • remove any sign of any conditions that might adversely affect humans (food safety and zoonotic diseases)
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25
what does antemortem inspection identify
animals not fit for human consumption
26
what is inspected during antemortem inspection
- owner and farm address - animal identity (species, breed age, sex, health and treatment record to remove 5D animals) - physiological parameters - temperature (fever), respiratory (labored breathing), pulse - behavior - excessive excitability, shaking, depression - gait - non ambulatory, lameness - posture - structure and conformation - lumpy jaw, cancer eye, wooden tongue, sores, lesions - discharge - rectal, nasal, oral, ocular - eye and gum color - anemia, jaundice - odor - urine (uremia), sexual odor of swine
27
temperature that gets animals condemned
- cattle - 105 - swine - 106 - sheep - 105 - horses - 105
28
three decisions based on antemortem inspection
- passed for slaughter - held or suspected - condemned or rejected
29
how is stunning of poultry different than large animals
- poultry are hung then stunned - large animals are stunned then hung
30
the shackling law
1-2 minutes hanging
31
the stunning law
3 seconds electric current 1.5-3 minutes exposure to 90% CO2
32
the sticking law
15 second interval between stunning to sticking
33
bleeding rule
2-6 minutes for compete bleeding
34
three types of animal stunning
- mechanical - captive bolt - electric - chemical - 80-90% CO2
35
mechanical stunning location
center of front head on "X" formed by eyes and base of horns
36
electric stunning for birds
- hang birds - immerse in electrified water bath
37
electric stunning in large animals
- electrode on opposite sides of head - allow current to flow through brain for at least 3 seconds - immediately stick throat within 15 seconds
38
gas stunning
- 90 seconds exposure to 80-90% CO2 for poultry and pigs - unconsciousness due to hypoxia to asphyxia
39
how does gas stunning produce unconsciousness
- displacing air and oxygen to produce O2 levels <2% - rapidly induce decreased intracellular pH and cellular function through acute hypercapnea
40
stunning to sticking interval
15 seconds
41
hoisting, hanging, and bleeding rule
2-6 minutes bleeding rule in vertical position
42
sequential slaughter processes
- scalding (pig and poultry) - dehairing (pig), defeathering (poultry) - singeing (pig and poultry) skinning for large animals (critical step) - eviscerating (critical step) - USDA post mortem inspection (at least 8 vital organs) - carcass splitting - carcass quartering - carcass weighing and grading - meat chilling
43
why is skinning important
can contaminate meat with hair, dirt, skin commensals
44
scalding law for pigs and poultry
immersing in water bath of 50-63 C for 3 minutes
45
three types of scalding methods
- soft scalding (semi scalding) - medium scalding (sub scalding) - hard scalding
46
soft scalding (semi scalding)
- 50-53 C - 1-3 minutes - young broilers and turkeys - outer layer of epidermis (waxy cuticle) remains intact
47
medium scalding ( sub scalding )
- 54-58 C - 1-2 minutes - mature birds (feathers more tightly attached) - waxy cuticle removed - whiter looking skin most preferred by US consumers
48
hard scalding
- 60-63 C - 0.5-1.5 minutes - waterfowl (ducks, geese) - waxy cuticle removed - whiter looking skin most preferred by US consumers
49
what happens after scalding in pigs and poultry
- dehairing (singeing) - defeathering
50
evisceration
remove entire contents of abdominal cavity
51
where does most food contamination occur
skinning and eviscerating
52
carcass washing by
high pressure spraying with available chlorine
53
pathogens that can contaminate poultry during defeathering
campylobacter salmonella E coli staph aureus
54
4 basic traditional techniques of post mortem inspection
- visual examination - palpation for examination - multiple incision for examination - rapid onsite lab tests
55
what kinds of rapid on site lab tests are done in post mortem inspection
- measurement of pH - such as pale soft exudate (PSE) and dark firm dry (DFD) mean - trichinella larvae - microscopy of pepsin digested pork carcass - TB granuloma - Ziehl-nielsen staining granulomatous lesion sample from lymph nodes or organs heat-fed on slides and stained - jaundice test - fatty tissue boiling
56
in post mortem examination, each tissue examined for
- age, sex, state of nutrition - local or general edema - efficacy of bleeding - swelling or deformities - abnormal color, abnormal odor - condition of pleura and peritoneum - signs of specific diseases - other abnormalities
57
the 8 vital organs that must be examined post mortem
- lymph nodes - muscle - heart - tongue - cheek muscle - lungs - liver - kidney (others include - spleen, uterus, udder)
58
4 broad decision types by vet during post mortem inspection
- all carcass and organs fit - partial/local rejection (remaining fit after trimming) - hold carcass until further testing done - reject - whole carcass, offal, and organs are unfit
59
main condemnation reasons for cattle (study Jan 2005 - Dec 2014)
- malignant lymphoma - septicemia - pneumonia
60
types of ripening of carcass
- dry aging - wet aging - proposed stepwise aging (dry then wet aging)
61
the inspector veterinarian should always inspect ...
- before allowing animals move form farms to abattoir, whether animals meet the standard - before allowing animals to enter slaughter, whether slaughterhouses and animals meet the standard - before allowing carcasses move to market, whether carcasses meet the standard - whether animals are abused and handled inhumanely

PHFS Exam 3 (5 decks)

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