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Public Health and Epi > Lecture 22 PM Inspection Basics > Flashcards

Lecture 22 PM Inspection Basics Flashcards

1
Q

What is the post-mortem inspection of livestock and poultry process?

A

Refers to process of inspecting the parts of the
animal after it has been slaughtered
* Take into account all steps from stunning to
chilling

Starts after AM till the very end

Prevent Unwholesome, Adulterated and
Misbranded items from entering commerce

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2
Q

PM Livestock is guided by

A

FMIA section 604

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3
Q

PM Poultry is guided by

A

PPIA section 455(b)

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4
Q

PM Inspection ensures what?

A

“Adulterated shall apply to any carcass, part thereof, meat or meat food
product under one or more circumstances (for example: if it contains
poisonous substances, pesticides, or chemicals; or if it has been prepared
under insanitary conditions).”
* Prevent Unwholesome-Unfit for human consumption

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5
Q

Misbranded meads what?

A

This term applies to any carcass, part thereof, meat or meat
food product whose labeling is false or mis- leading in any particular way

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6
Q

The PM visual exam includes:

A

lesions, swelling, discoloration, hemorrhage

Look at lymph nodes

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7
Q

Olfactory examination includes

A

necrotic tissue, uremia, ketosis, other inedible compounds

EX: Hepatic abscess in bovine caused by Fusobacterium

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8
Q

Palpation includes:

A

Abnormal tissue beneath
the surface

Normal appearing tissues
with pathologic changes

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9
Q

Incision durion PM allows for

A

Exposure of underlying
pathologic changes

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10
Q

What are some general considerations in PM inspections?

A
  1. Wholesomeness
  2. Consumer acceptability
    a. Nutritional value
    b. Aesthetic appearance
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11
Q

What are the disposition principles for wholesomeness?

A

a. Normal vs. abnormal tissue
b. Localized vs. generalized
c. Conditions affecting physiologic functions
d. Conditions injurious to consumer health

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12
Q

What makes something normal vs abnormal tissue?

A
  • Minor lesions (bruises) may be
    trimmed without further
    consideration
  • Diseased tissue must be
    discarded
  • Remaining tissues may be
    passed
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13
Q

Localized means??

A

No changes to
general health

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14
Q

Generalized means

A

Loss of health,
often with lymphatic or
circulatory involvement

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15
Q

What conditions affect physiologic functions?

A

Primary lesion may be localized yet have effects on other body parts
* Parasitism or excessively worn teeth → emaciation
* Obstructive urolithiasis → uremia
* Hepatic cirrhosis → icterus

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16
Q

What conditions are injurious to consumer health?

A

Infectious, toxic, or otherwise harmful
agents present in carcass?
* Biological hazards
* Chemical hazards

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17
Q

What are the disposition principles for consumer acceptability?

A

Nutritional value
* Bovine and hog tongues may be
sold easily whereas tongues from
sheep and goat are not

Aesthetic appearance
* Not all disposition relates to public
health

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18
Q

What are the Characteristics
for building materials or
equipment in a food
-handling facility?

A
  1. Imperviousness to
    chemicals and
    microorganisms
  2. Resistance to wear
    and tear and corrosion
  3. Ease of cleaning
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19
Q

What are the three possible PM disposition outcomes?

A
  • Passed-Eligible to receive a mark of inspection
  • Retained-Must be retained for
    veterinary disposition
  • Condemned-No mark of
    inspection, does not enter
    commerce
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20
Q

What are the actions on a retained product?

A

Must be placed in lockable room or container
The key retained under the sole control of the inspector

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21
Q

What are the methods used to destroy inedible or condemned products?

A
  1. Hashing
  2. Rendering
  3. Incineration
  4. Denaturing
  5. De-characterization
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22
Q

What is Offal?

A
  • In red meat, edible parts of the animal other than the muscle
  • In poultry, inedible parts of the bird

Liver:
* One of the commonly processed offal products
* Involves removal of gall bladder, hepatic and portal lymph nodes, and excess fat

Beef and pork hearts:
* The ventricle walls are incised and inspected visually on the kill floor
* Examined by palpation during offal inspection

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23
Q

Offal inspection of beef tongue and pork tongues:

A
  • Before offal inspection, tonsillar tissue should be inspected and removed
  • Inspection includes visual observation of ulcers and lacerations as well as
    palpation to detect abnormalities
  • Tongue worms and abscesses are important considerations when examining
    pork tongues
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24
Q

Inspection of Head muscles:

A
  • In cattle, muscle from the cheek and poll areas often is salvaged
  • Offal inspection allows for second opportunity to examine for lesions such as
    cysticercosis and eosinophilic myositis
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25
Q

Is beef tail saved?

A

Yes, routinely by most plants

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26
Q

Are kidneys saved?

A

saved for food but condemned if lesions are present

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27
Q

Are lungs saved?

A

Consumed in some parts of the
world, mainly as sausage stuffing
* The trachea, aorta, and pulmonary
artery and vein are removed

28
Q

Are the spleen, pancreas, and thymus save?

A

Trimmed to remove any surface fat and are primarily used in sausage manufacture

29
Q

Testes saved?

A

Are usually suitable for sauté or frying in some countries
* Epididymis is trimmed off

30
Q

Udders?

A
  • Used in manufactured meat products in some countries
  • Sliced and washed to remove milk
31
Q

Uteri?

A

Uteri from nongravid **pigs **are collected and usually poached or boiled or they
may be dried and smoked

32
Q

What about blood?

A

Used to produce blood sausage in certain areas of the world

33
Q

Blood is considered a significant health hazard because?

A

Blood is an excellent medium for bacterial growth

34
Q

What is tripe?

A

Includes the rumen (blanket) and reticulum (honeycomb)
* In some areas, the omasum (bible) and abomasum (reed or vell) are also
popular

35
Q

What is chitterlings and how is it processed?

A

swine large intestine
Processing involves removal of fecal contents (stripping), splitting, washing,
cleaning and chilling

36
Q

What is considered the inedible offal?

A

Inedible offal is all other parts of the animal that are not saved for distribution to consumers

Adulterated, uninspected, or not intended for use as human food. Some examples of inedible materials from cattle include hair, pizzles, hooves, stomachs and intestines with contents and lungs

Edible and inedible offal varies from establishment to establishment.

Byproducts – Edible byproducts may include items derived from the viscera, head,
tail, etc. (e.g., pigs knuckles).

37
Q

What are the generalized infectious conditions that condemn animals PM?

A

Pathologic conditions of bacterial etiology or viral etiology–> TB, arthritis, actinobacillosism actinomycosis, bovine taeniasis

Septicemia
pyemia
toxcemia

38
Q

IF animal has TB reactors or is free of lesions ar PM then it is

A

passed only for cooking

39
Q

If animal has localized TB lesions then

A
  • Primary organ is condemned and the rest of the
    carcass passed for cooking
40
Q

If animal has extensive TB lesions or in LN that drain several organs

A

e.g., inguinal or popliteal
lymph node,
* the entire carcass is condemned

41
Q

If animal has arthritis then

A

Affected joints are trimmed off and the rest
of the carcass passed unrestricted

42
Q

Athritic animal is only condemned if

A

systematic changes
are present

43
Q

Actinobacillosis and Actinomycosis animals

A

If there is no systemic involvement, the affect
part or organ only need be condemned

44
Q

Animals with Bovine taeniasis (aka cysticercosis or beef measles) must have

A

Heart and masseter muscles are
inspected thoroughly

45
Q

If animal has Cysticercosis or beef measles and <4 cysts are present then

A

the carcass must be passed for
freezing

46
Q

If animal has Cysticercosis or beef measles and excessive (>4 cysts) infestation is
present

A

the carcass must be condemned

47
Q

In swine taeniasis the only difference is that if <4 lesions of taeniasis (Cysticercus cellulosae) are present

A

the carcass must be passed for cooking only

48
Q

In cystercercosis or beef measles the cysts have to be destroyed by:

A

Freezing:
- bone-in carcasses at -10ºC (15ºF) or less for at least 10 days
(or -18ºC [0ºF] for 3 days)
* Deboned meat at -10ºC (15ºF) or less for at least 20 days.

The cysts are also destroyed when meat is heated to 60ºC (140ºF) but this means of control cannot be regulated as effectively as freezing

49
Q

Liver abscesses are common conditions of?

A

Feedlot cattle and 10% of liver condemnations

Condemned for human food
but some can be trimmed and used in animal food

50
Q

Liver flukes are

A

Condemned for aesthetic reasons

51
Q

“White spotty” Liver is due to

A
  • migration of Ascaris suum
  • Damage liver and lung during migration
  • Condemned due to aesthetics
  • Possible bile duct occlusion
  • Check for icterus
52
Q

What is Bovine Spongiform Encephalopathy (BSE)?

A
  • Chronic progressive degenerative disease affecting the central nervous system of cattle.
53
Q

How is BSE treated?

A

No treatment and affected cattle die. BSE is classified as a transmissible spongiform
encephalopathy (TSE). Produce spongiform changes in the brain
* The causative agent for BSE has not been determined -“slow virus” or a “virino” VS “prion”

54
Q
A
55
Q

In BSE they prohibit what?

A

slaughter of Non ambulatory disabled “Downer’ cattle and the consumption of
Specified Risk Material
* Older Cattle-tonsils and distal ileum
* 30 months of age and younger-The skull, eyes, brain, and trigeminal ganglia
The vertebral column, spinal cord and dorsal root ganglia (DRG)

56
Q

What are PM generalized noninfectious conditions?

A

Emacition –> condemned
Asphyxia –> condemned
Pigmentary conditions:
- Icterus –> condemned
- melanosis–> can be trimmed and the carcass passed for food if few but condemmed if excessive

57
Q

Miscellaneous noninfectious conditions

Bruises

A

may be trimmed out and the remaining normal tissue passed for food

58
Q

Miscellaneous noninfectious conditions

Porcine Stress Syndrome

A

depletion of glycogen reserves in muscle
- Pale, soft, exudative pork (PSE)
- Dark, firm, dry pork (DFD)

59
Q

In Porcine Stress Syndrome what is the difference between PSE and DFD?

A

PSE: high temp, decreases in pH
DFD: reduced lactic acid production and high pH

60
Q

Miscellaneous noninfectious conditions

Strong sexual odor

A

May be incorporated in a comminuted producted such as sausage (pass restricted)

61
Q

Miscellaneous noninfectious conditions

Chemical residues

A

Not obvious at PM exam
Suspected carcass is retained for subsequent lab analysis

62
Q

What is muscular hemorrhage?

A

aka “Blood splash”, “Slaughter Hemorrhage”

Blood splash, most common with electrical stunning but not with CO2 or electrical slaughter

Disposition:
- Safe for human use (trim affected areas,
and/or grind to hide)
* Discard carcass if extensive

63
Q

What is eosinophilic myositis?

A
  • Discolored muscle (clusters of eosinophils)
  • Green color may fade to gray or white once
    exposed to air
  • Unfit for human food due to offensive
    appearance
64
Q

Summary

  • Localized lesions can be trimmed if
A

no secondary systems are affected
by the initial assault

65
Q

Summary

Generalized conditions usually result in

A

condemnation of carcass

66
Q

Summary

Well-circumscribed benign neoplasia may be (blank) or the affected organ (blank) however a carcass with malignant neoplasia must be (blank).

A

trimmed, condemned, condemned

67
Q

Summary

Types of restricted
product treatment

A
  • Refrigeration
  • Heating
  • Cooking
  • Use in comminuted
    cooked meat food
    product

Public Health and Epi (5 decks)

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