Lecture 15- Food inspection Flashcards
Why do we perform meat inspections
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
What is the federal meat inspection act (FMIA)
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
Poultry products inspection act (PPIA)
Requires inspection of poultry and products
Egg products inspection act
Ensures that eggs and egg products are wholesome and not adulterated and properly labeled and packaged
What is the role of veterinary services in USDA-FSIS in meat safety
Management- policy development, risk assessment, standard setting, auditing
On farm food safety programs
Meat inspection programs, certification of animal products for international trade
What establishments can product products for interstate commerce and export to foreign countries
Federally inspected
Who needs to be present for slaughter operations
FSIS inspection personnel
What are the responsibilities of USDA FSIS public health veterinarians
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
What is the inspection of livestock procedure
Observe animals at rest, observe animals in motion from one or both sides, determine if animal is normal or abnormal
What are some problems noted at antemortem inspection for animals at rest
Fractures and downer animals, labored breathing, excessive excitability, severe depression, tumors, lumps, cancer eye, injection site reactions, actinomycosis
What are some problems noted in antemortem inspection of animals in motion
Lameness, non-ambulatory, ataxia/incoordination, circling
What does disposition mean
Refers to ultimate handling of carcass or its parts according to current regulations
What does it mean to be passed for slaughter
Determined to be fit for human food
What does it mean to be suspect animal
Animal suspected of having disease or conditions that would make it unfit for food, detailed postmortem inspection needed
What does it mean to be a condemned animal
Clearly exhibit diseases that make them unfit for human food. Must be destroyed
What are the 4 D’s and other conditions that result in condemnation
Dead, dying, diseased, disabled
Systemic infections, systemic metabolic conditions
What is the humane methods of slaughter act
Requires humane treatment and handling of food animals at the slaughter plant while also providing a quick and effective death
Who enforces the humane methods of slaughter act
USDA FSIS
Humane slaughter of livestock
Livestock must be rendered insensible to pain before being shackled, hoisted or cut
What are the two steps of slaughter
Stunning and exsanguination
Ritual slaughter (Kosher, halal)
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
What are the four methods of stunning
Carbon dioxide, electricity, captive bolt, firearms
What are the general methods for postmortem inspection
Sight, feel, smell, hearing
What does it mean to be adulterated
Including an added foreign or interior substance that can’t be removed by trimming
What does it mean to be contaminated
Having materials on surface-dirty, stained infected that can be removed by trimming
What does it mean for animal parts to be restricted
Can be used for human food with restrictions, only if heated, cooked, refrigerated for several days or added to a comminuted product
What are the steps of postmortem inspection
Head inspection, viscera inspection, carcass inspection
What are the following actions that must take place if there are abnormalities in postmortem inspection
If disease or condition is localized then trim affected tissues but if generalized then dispose of it
What is involve din the head inspection post mortem
Masster muscle, lymph nodes, and tongue
Massester muscle in head inspection
Slice and check for cysticerocosis and eosinophilic myositis
Lymph nodes in head inspection
Incised, check for swelling, abscess, TB, caseous lymohadentis
Tongue inspection
Palpate for wooden tongue, eosinophilic myositis
What is involved in viscera inspection
Heart, lungs, liver, digestive tract, mesenteric lymph nodes, rumino-reticular junction
Heart inspection post mortem
Cut into left ventricle- check for pericarditis, cysticerocosis and endocarditis
Lung inspection post mortem
Palpate and incise 3 mediastinal nodes and trachobronchial nodes
Check for pleurisies, pneumonia, TB
Liver inspection post mortem
Hepatic nodes incised, open bile ducts
Check for ascarids, liver flukes, abscesses, cirrhosis, hydatid cysts, fatty liver
Digestive track post mortem inspection
Check for parasites, icterus, should not be opened
Mesenteric lymph nodes post mortem inspection
Incised check for TB and septicemia
Why palpate the Rumino-reticular junction
Check for hardware
What does the carcass inspection include
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
What makes carcass generally unfit for food
Infectious agent or toxins, morbid tissue, discolored tissue, abnormalities involving several organs, systemic state
When is trimming permitted
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
Residue and microbiological monitoring
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
What is the purpose of residue/microbiological monitoring
Quality control, confirm sanitation and check for adulterants in meat
What is the goal of risk meat inspection
Reduce burden of disease in population
- Identify and evaluate foodborne disease risks
- Develop risk management strategies
- Measure effectiveness and adjust
