Lecture 21 10/15/24 Flashcards
Which factors lead to the demand for federal meat inspection?
-commercialization of meat products
-loss of troops to food poisoning in the Spanish American War
-Upton Sinclair’s The Jungle
-reports of committees on food safety
-export restrictions
Why did foreign countries have export restrictions of U.S. meat products prior to federal inspection?
-poor sanitation
-trichinosis, tuberculosis, and contagious pleuropneumonia found in U.S. livestock
What are the characteristics of the Federal Meat Inspection Act of 1906?
-goal was uniform safety standards for meat production and distribution throughout the country
-only applied to meat sold across state lines or exported
What are the characteristics of the Poultry Products Inspection Act of 1957?
provided for inspection of poultry destined for interstate/export commerce and poultry from foreign sources
What are the characteristics of the Humane Slaughter Act of 1958?
-handling in connection with slaughter must occur humanely
-animals must be insensible to pain before death
-includes transportation and holding prior to slaughter
-livestock must always have access to water
-livestock must have access to feed if held for over 24 hours
-animals in transit must be rested every 28 hours
-ramps, driveways, and pens should support safe movement and protect against injury
What are the methods of humane slaughter?
-captive bolt
-gunshot
-electrical stunning
-electrical slaughter
-carbon dioxide slaughter
-kosher slaughter
What are the signs of effective stunning?
-animal collapses
-no rhythmic breathing
-fixed, glazed expression in eyes
-no corneal reflex
-relaxed jaw
-tongue hanging out of mouth
What are the visible signs of the tonic phase of stunning?
-animal collapses
-body becomes rigid
-no rhythmic breathing
-head raised
-hind legs flexed into body
What are the visible signs of the clonic phase of stunning?
-involuntary kicking or paddling
-relaxation
What are the visible signs of the recovery phase of stunning?
-resumption of normal, rhythmic breathing
-response to painful stimuli
-visually aware
What is non-penetrating captive bolt?
-blunt trauma with a percussive instrument
-disrupts blood supply and electrical activity to the brain
What is penetrating captive bolt?
-piercing trauma
-projectile goes into brain
What is important to know when using gunshot for slaughter?
most parts of the head are contaminated with bullet fragments and must be condemned
What are the characteristics of electrical stunning?
-disrupts transmission of electrical stimuli to the brain
-leads to blood splashing
What is blood splashing?
disruption of the musculature that leads to hemorrhage; aesthetic issue
How does electrical slaughter/deep stunning differ from electrical stunning?
it reduces or eliminates blood splashing
What are the characteristics of carbon dioxide slaughter?
-CO2 is heavier than O2; cuts O2 supply to brain
-asphyxiation by CO2 approved only for swine
-prevents blood splashing
What is the main component of kosher and halal slaughter?
delivering one quick blow that severs the carotid arteries
What are the characteristics of the Wholesome Meat Act of 1967?
-all meat sold in the US had to be inspected
-increased inspection of imported meat products
What is the Curtis Amendment to the Wholesome Meat Act?
allowed for custom slaughtered meat to be marked “not for sale” but used by the owner of the carcass
What are the characteristics of the Wholesome Poultry Products Act of 1968?
-covers the inspection of all sold poultry and poultry products
-allows exemptions for small establishments and small processing plants
What are the characteristics of the Humane Methods of Slaughter Act of 1978?
-all plants must employ only humane methods of slaughter and handling in preparation for slaughter
-prohibits importation of meat from animals not handled/slaughtered humanely
What are the exemptions to the Humane Methods of Slaughter Act?
-poultry does not require individual inspection, only batch
-ritual slaughter in accordance with religious faith
What is Hazard Analysis Critical Control Point/HACCP?
food safety system designed to reduce, prevent, or eliminate food safety hazards in the production process
What are the seven steps of an HACCP system?
-ID hazards
-establish critical control point
-set critical limit
-develop corrective actions
-set monitoring system
-keep records
-validate process
What is a sanitation standard operating procedure?
-set of procedures that seek to maintain sanitary operations and have a monitoring system in place
What is included in a sanitation standard operating procedure?
-preparing the carcass/parts in a sanitary manner that meets applicable regulatory requirements
-ensuring that equipment and utensils used to prepare the carcass/parts are sanitary
-ensuring conditions in the establishment are sanitary
