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Public Health > Lecture 15- Food inspection > Flashcards

Lecture 15- Food inspection Flashcards

1
Q

Why do we perform meat inspections

A

Protect public health, eliminate diseased meat, create consumer confidence, prevent sale of unacceptable meat, prevent misinterpretation of products, surveillance for animal health problems, improved access to international export markets

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2
Q

What is the federal meat inspection act (FMIA)

A

1906- act that prohibited the sale of adulterated or misbranded livestock and derived products and ensures that livestock were slaughtered and processed under sanitary conditions

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3
Q

Poultry products inspection act (PPIA)

A

Requires inspection of poultry and products

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4
Q

Egg products inspection act

A

Ensures that eggs and egg products are wholesome and not adulterated and properly labeled and packaged

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5
Q

What is the role of veterinary services in USDA-FSIS in meat safety

A

Management- policy development, risk assessment, standard setting, auditing

On farm food safety programs

Meat inspection programs, certification of animal products for international trade

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6
Q

What establishments can product products for interstate commerce and export to foreign countries

A

Federally inspected

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7
Q

Who needs to be present for slaughter operations

A

FSIS inspection personnel

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8
Q

What are the responsibilities of USDA FSIS public health veterinarians

A

Conduct antemortem and postmortem inspection of meat and poultry, conduct foreign animal disease surveillance, supervise and assist food inspectors, conduct inspection of egg products, enforce federal meat and poultry inspection procedures, including animal welfare laws

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9
Q

What is the inspection of livestock procedure

A

Observe animals at rest, observe animals in motion from one or both sides, determine if animal is normal or abnormal

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10
Q

What are some problems noted at antemortem inspection for animals at rest

A

Fractures and downer animals, labored breathing, excessive excitability, severe depression, tumors, lumps, cancer eye, injection site reactions, actinomycosis

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11
Q

What are some problems noted in antemortem inspection of animals in motion

A

Lameness, non-ambulatory, ataxia/incoordination, circling

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12
Q

What does disposition mean

A

Refers to ultimate handling of carcass or its parts according to current regulations

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13
Q

What does it mean to be passed for slaughter

A

Determined to be fit for human food

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14
Q

What does it mean to be suspect animal

A

Animal suspected of having disease or conditions that would make it unfit for food, detailed postmortem inspection needed

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15
Q

What does it mean to be a condemned animal

A

Clearly exhibit diseases that make them unfit for human food. Must be destroyed

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16
Q

What are the 4 D’s and other conditions that result in condemnation

A

Dead, dying, diseased, disabled

Systemic infections, systemic metabolic conditions

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17
Q

What is the humane methods of slaughter act

A

Requires humane treatment and handling of food animals at the slaughter plant while also providing a quick and effective death

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18
Q

Who enforces the humane methods of slaughter act

A

USDA FSIS

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19
Q

Humane slaughter of livestock

A

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

20
Q

What are the two steps of slaughter

A

Stunning and exsanguination

21
Q

Ritual slaughter (Kosher, halal)

A

Under Jewish and Islamic law animals for slaughter must be health and uninsured at time of death which rules out driving a bolt into the brain

Animals neck is severed with a surgically sharp knife

22
Q

What are the four methods of stunning

A

Carbon dioxide, electricity, captive bolt, firearms

23
Q

What are the general methods for postmortem inspection

A

Sight, feel, smell, hearing

24
Q

What does it mean to be adulterated

A

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

25
Q

What does it mean to be contaminated

A

Having materials on surface-dirty, stained infected that can be removed by trimming

26
Q

What does it mean for animal parts to be restricted

A

Can be used for human food with restrictions, only if heated, cooked, refrigerated for several days or added to a comminuted product

27
Q

What are the steps of postmortem inspection

A

Head inspection, viscera inspection, carcass inspection

28
Q

What are the following actions that must take place if there are abnormalities in postmortem inspection

A

If disease or condition is localized then trim affected tissues but if generalized then dispose of it

29
Q

What is involve din the head inspection post mortem

A

Masster muscle, lymph nodes, and tongue

30
Q

Massester muscle in head inspection

A

Slice and check for cysticerocosis and eosinophilic myositis

31
Q

Lymph nodes in head inspection

A

Incised, check for swelling, abscess, TB, caseous lymohadentis

32
Q

Tongue inspection

A

Palpate for wooden tongue, eosinophilic myositis

33
Q

What is involved in viscera inspection

A

Heart, lungs, liver, digestive tract, mesenteric lymph nodes, rumino-reticular junction

34
Q

Heart inspection post mortem

A

Cut into left ventricle- check for pericarditis, cysticerocosis and endocarditis

35
Q

Lung inspection post mortem

A

Palpate and incise 3 mediastinal nodes and trachobronchial nodes

Check for pleurisies, pneumonia, TB

36
Q

Liver inspection post mortem

A

Hepatic nodes incised, open bile ducts

Check for ascarids, liver flukes, abscesses, cirrhosis, hydatid cysts, fatty liver

37
Q

Digestive track post mortem inspection

A

Check for parasites, icterus, should not be opened

38
Q

Mesenteric lymph nodes post mortem inspection

A

Incised check for TB and septicemia

39
Q

Why palpate the Rumino-reticular junction

A

Check for hardware

40
Q

What does the carcass inspection include

A

Observe back, sides, pleura, peritoneum, neck muscles, palpate internal iliac and superficial inguinal or supramammary lymph nodes, observe and palpate kidneys, observe and palpate diaphragm

41
Q

What makes carcass generally unfit for food

A

Infectious agent or toxins, morbid tissue, discolored tissue, abnormalities involving several organs, systemic state

42
Q

When is trimming permitted

A

When there is a local involvement with diseases not transmissible to humans, meat can be passed with restrictions when risk is minor and can be mitigated by cooking, freezing

43
Q

Residue and microbiological monitoring

A

Monitoring program in place in USDA inspected facilities which includes, culture for pathogenic microbes, testing for antibiotic residues, test for pesticides, confirm identity of meats

44
Q

What is the purpose of residue/microbiological monitoring

A

Quality control, confirm sanitation and check for adulterants in meat

45
Q

What is the goal of risk meat inspection

A

Reduce burden of disease in population

  1. Identify and evaluate foodborne disease risks
  2. Develop risk management strategies
  3. Measure effectiveness and adjust

Public Health (25 decks)

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