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FA2 Public Health and Epidemiology > Lecture 22 Part 2 10/15/24 > Flashcards

Lecture 22 Part 2 10/15/24 Flashcards

1
Q

What are the characteristics of a post-mortem inspection?

A

-process of inspecting parts of animal after slaughter
-takes into account all steps from stunning to chilling
-prevents unwholesome, adulterated, and misbranded items from entering commerce

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2
Q

What does adulterated mean in terms of meat?

A

-contains poisonous substances, pesticides, or chemicals
-prepared under unsanitary conditions

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3
Q

What does misbranded mean in terms of meat?

A

applies to any carcass or carcass part, meat, or meat product whose labeling is false or misleading in any way

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4
Q

What does the visual portion of the postmortem exam look for?

A

-lesions
-swelling
-discoloration
-hemorrhage

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5
Q

What does the olfactory portion of the postmortem exam look for?

A

-necrotic tissue
-uremia
-ketosis
-other inedible compounds

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6
Q

What can palpation help to locate on postmortem exam?

A

-abnormal tissue beneath the surface
-normal-appearing tissues with pathologic changes

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7
Q

Why are incisions made on postmortem exam?

A

to expose underlying pathologic changes not visible on the surface

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8
Q

What are the considerations taken into account when determining wholesomeness of an animal?

A

-normal vs. abnormal tissue
-localized vs. generalized disease
-conditions affecting physiologic functions
-conditions injurious to consumer health

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9
Q

What are the considerations taken into account when determining consumer acceptability?

A

-nutritional value
-aesthetic appearance

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10
Q

How are abnormal tissues handled?

A

-minor lesions may be trimmed out
-diseased tissue must be discarded
-remaining tissues may be passed

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11
Q

How can localized lesions cause systemic effects?

A

-parasitism or excessively worn teeth can cause emaciation
-obstructive urolithiasis can cause uremia
-hepatic cirrhosis can cause icterus

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12
Q

Which conditions in animals could be injurious to consumer health?

A

-infectious/toxic harmful agents
-biological hazards
-chemical hazards

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13
Q

What are the factors that determine the building materials for food-handling facilities?

A

-imperviousness to chemicals and microorganisms
-resistance to wear and tear and corrosion
-ease of cleaning

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14
Q

What are the overall dispositions of postmortem exams?

A

-passed: eligible to receive mark of inspection
-retained: retained for veterinary disposition
-condemned: no mark of inspection, does not enter commerce

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15
Q

What are the methods for destroying inedible/condemned products?

A

-hashing/cutting into small pieces
-rendering
-incineration
-denaturing
-de-characterization with dyes

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16
Q

What is offal in different meat industries?

A

red meat: edible parts of animal besides muscle
poultry: inedible parts of the bird

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17
Q

What are the characteristics of liver?

A

-commonly processed offal product
-involves removal of gall bladder, hepatic and portal lymph nodes, and excess fat

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18
Q

What are the characteristics of beef and pork hearts?

A

-ventricle walls are incised and inspected visually on kill floor
-examined by palpation during offal inspection

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19
Q

What are the characteristics of beef and pork tongues?

A

-tonsillar tissue inspected and removed before offal inspection
-visual observation of ulcers and lacerations
-palpation to detect abnormalities
-tongue worms and abscesses are important to consider

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20
Q

What are the characteristics of head muscle?

A

-muscle from cheek and poll areas is salvaged
-offal inspection allows for examination of lesions such as cysticercosis and eosinophilic myositis

21
Q

What is important to note about kidneys?

A

they are saved for food but condemned if any lesions are noted

22
Q

What is important to note about lungs?

A

-consumed in some areas as sausage stuffing
-trachea, aorta, and pulmonary vessels are removed

23
Q

What is the use of spleen, pancreas, and thymus?

A

used in sausage manufacturing after surface fat is trimmed

24
Q

What is the use of testes?

A

suitable for sauté or frying after epididymis is trimmed

25
Q

What is the use of udders?

A

used in manufactured meat products in some countries after sliced and washed of milk

26
Q

What is the use of uteri?

A

collected and poached, boiled, dried, or smoked

27
Q

What is the use of blood?

A

-production of blood sausage
-excellent medium for bacterial growth

28
Q

What are the characteristics of tripe?

A

-includes rumen and reticulum
-some areas will include omasum and abomasum

29
Q

What are the characteristics of chitterlings?

A

-swine large intestine
-preparation includes removal of fecal contents, splitting, washing, cleaning, and chilling

30
Q

Which generalized infectious conditions are immediately condemned?

A

-septicemia
-pyemia
-toxemia

31
Q

What are the characteristics of tuberculosis reactors?

A

-can be passed for cooking only if they are free of lesions
-localized lesions lead to condemnation of organ only; rest of body is passed for cooking only
-extensive lesions or lymph node involvement leads to condemnation of carcass

32
Q

What are the characteristics of arthritis?

A

-affected joints are trimmed off
-rest of carcass passes unrestricted
-condemned when systemic changes are present

33
Q

What are the characteristics of actinobacillosis and actinomycosis?

A

-condemned if systemic involvement
-affected part or organ condemned if local

34
Q

What are the characteristics of cysticercosis/beef measles?

A

-heart and masseter muscles are inspected throughly
-carcass can be passed for freezing
-carcass is condemned if there are more than 4 cysts
-cysts are destroyed by freezing

35
Q

What are the characteristics of swine taeniasis?

A

-carcass can be passed for cooking only if less than four cysts are present
-carcass is condemned if there are more than four cysts

36
Q

What are the characteristics of liver abscess?

A

-common condition in feedlot cattle
-liver is condemned for human food
-liver can be trimmed and used for animal food

37
Q

What are the characteristics of liver flukes?

A

condemned for aesthetic reasons

38
Q

What are the characteristics of “white spotty” liver?

A

-due to migration of Ascaris suum
-liver and lung damaged from migration
-liver and lung condemned for aesthetics
-possible bile duct occlusion; check carcass for icterus

39
Q

What are the characteristics of bovine spongiform encephalopathy?

A

-chronic progressive degenerative disease affecting CNS of cattle
-no treatment; affected cattle die
-produces spongiform changes in the brain
-prohibited to slaughter and consume specified risk material

40
Q

What is the disposition of emaciation and asphyxia?

A

carcass is condemned for both conditions

41
Q

What is the disposition of icterus?

A

carcass is condemned

42
Q

What is the disposition of melanosis?

A

-can be trimmed and rest of carcass passed for food if minimal
-condemned if excessive

43
Q

What is the disposition of bruises?

A

may be trimmed out and rest of normal tissue is passed for food

44
Q

What are the characteristics of porcine stress syndrome?

A

-depletion of glycogen reserves in muscle
-can get pale, soft, exudative pork (PSE)
-can get dark, firm, dry pork (DFD)

45
Q

How does PSE differ from DFD in porcine stress syndrome?

A

-PSE is due to high temp. and decreased pH
-DFD is due to reduced lactic acid production and increased pH

46
Q

What is the disposition for strong sexual odor?

A

pass restricted due to incorporation of smell into products

47
Q

What are the characteristics of chemical residues?

A

-not obvious on examination
-suspected carcasses are retained for lab analysis

48
Q

What is the disposition for muscular hemorrhage?

A

-safe for human use with affected areas trimmed
-discard carcass if extensive

49
Q

What are the characteristics of eosinophilic myositis?

A

-discolored muscle
-green color that may fade to gray/white once exposed to air
-unfit for human food due to appearance

FA2 Public Health and Epidemiology (41 decks)

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