Lecture 23 10/17/24 Flashcards
What is raw milk?
milk that has not been pasteurized to kill harmful, disease-causing germs
What is pasteurization?
process of heating milk to 161 deg. F for 15 seconds to kill harmful bacteria
Which organization is responsible for the safety of milk and milk products?
FDA
What is the primary tool for regulation and monitoring of the production and sale of Grade A milk?
US Public Health Service - Grade A Pasteurized Milk Ordinance
What is tested for in all raw milk?
beta-lactam antibiotics
Which organization oversees Manufacturing Grade Milk?
USDA
What are the standards for Grade A raw milk?
-milk from an individual producer cannot have more than 100,000 bacteria per ml and 750,000 somatic cells per ml
-mixed milk from multiple producers cannot have more than 300,000 bacteria per ml
-must not have detectable antibiotic residues
-must be cooled to below 45 deg. F within 2 hours of milking
What are the standards for Grade A pasteurized milk and milk products?
-bacterial limits may not exceed 20,000 per ml
-coliforms may not exceed 10 per ml
What are the standards for Manufacturing/Grade B raw milk?
-milk from an individual producer may not have more than 1 million bacteria per ml
-mixed milk from multiple producers may not have more than 3 million bacteria per ml
-must not have detectable antibiotic residues
-can only be used for cheese, powdered milk, and similar products
What are the inspection standards for Grade A?
-“voluntary” program
-adhere to pasteurized milk ordinance
-prescriptive, higher standards
-farm inspection 2 times a year
-plant inspection 4 times a year
-required for yogurt and fluid milk
What are the inspection standards for Grade B?
-USDA guidelines for milk for manufacturing
-more lenient standards
-farm inspection 1 time a year
-plant inspection 2 times a year
-products such as cheese, butter, and ice cream
What are the standards for Grade A pasteurized cultured products?
-no limit on total bacterial count
-coliforms not to exceed 10 per ml
What are the key points of drug storage?
-lactating drugs should be kept separate from non-lactating drugs
-other chemicals and drugs should not be kept in the milkhouse
What are the key points of drug residue prevention?
-drug mix ups should be avoided at all costs
-drugs should clearly be identified
What are the drug labelling categories based on AMDUCA?
-prescription
-over-the-counter
-extra label
What are the common causes of milk residues?
-not identifying treated cows/not having records
-not segregating treated cows
-using common milking equipment/vacuums for treated and healthy cows
-failure to observe milk discard times on drug labels
What are the characteristics of filtration/clarification?
-raw milk is pumped under pressure through a filter
-removes visible dirt and foreign particles
-does NOT remove leukocytes or bacteria
What is separation?
use of centrifugal forces to separate lighter cream from the milk serum
What is standardization?
re-mixing of skim milk and cream to achieve exact butter fat content of a product
What are the three parts of the pasteurization process?
-regeneration unit
-pasteurization unit
-holding tubes
What is high temperature short time pasteurization?
161 deg. F for 15 seconds; 16-21 day shelf life
What is ultra high temperature pasteurization?
280 deg. F for 2 seconds; shelf life of 2-3 months
What are the characteristics of the flow diversion valve?
-measures temperature of milk
-diverts milk to raw milk tank if temp. is below acceptable
-milk goes through the process again
What is homogenization?
atomization of milk under high pressure to break the globules down to smaller size
Why is homogenization done?
-milk will not separate
-milk tastes richer
-milk is more digestible
What is the purpose of deaeration/vacuumization?
-expels gases and malodorous volatile substances
-used to remove “feed” flavor and undesirable odors
What are the characteristics of refrigeration?
-milk must be reduced to below 40 deg. F as soon as possible after pasteurization
-shelf life depends on temp and time of pasteurization
Which important milk pathogens are killed by pasteurization?
-Coxiella burnetti (standard setting)
-Mycobacterium spp./TB
-Listeria monocytogenes
-Salmonella spp.
-Campylobacter jejuni
-Yersenia enterocolitica
-E. coli O157:H7
-Brucella spp.
What are the characteristics of antemortem poultry inspection?
-occurs in batteries, on a lot basis
-Humane Methods of Slaughter Act does not apply; good commercial practices used
-inspection must occur on day of slaughter
-focus is on off-line inspection and condemnation
-overall condition of birds is assessed
-deads are condemned on antemortem
Which non-disease factors must be considered when assessing poultry?
-season
-heat
-humidity
-freezing rain
-distance hauled to plant
-number of birds per coop
-time withdrawn from feed and water
What are the giblets?
-heart
-liver
-gizzard
-sometimes neck
What is the disposition for TB postmortem in poultry?
condemned carcasses
How does TB appear in poultry carcasses?
miliary nodules that are not calcified
What is the disposition for leukosis postmortem in poultry?
-trim affected parts
-unaffected parts may be inspected and passed
-condemned if metastasis occurred or body condition was affected
What is the disposition for septicemia and toxemia postmortem in poultry?
condemnation
What is the disposition for synovitis postmortem in poultry?
condemnation due to systemic involvement and/or septicemia and toxemia changes
What is the disposition for tumors postmortem in poultry?
whole carcass condemned
What is the disposition for bruises postmortem in poultry?
-badly bruised parts removed and condemned
-rest of carcass can be passed if bruised portion can be fully removed
What is the disposition for cadavers postmortem in poultry?
condemned
What is the disposition for contamination postmortem in poultry?
-whole carcass condemned if contamination occurs on any part
-plants may NOT wash off contamination
What is the disposition for overscald postmortem in poultry?
-condemned
-remained in scalding vat too long
What is the disposition for airsacculitis postmortem in poultry?
condemned
What are the components of the laying hen repro tract?
-ovary
-infundibulum
-magnum
-isthmus
-uterus/shell gland
-vagina
-cloaca
-large intestine
Why is it important that the laying hen repro tract moves via peristalsis?
potential for contamination and substances being sucked in
What occurs in the magnum?
addition of the protein/albumin layer
What occurs in the isthmus?
inner and outer shell membranes develop around the albumin
What occurs in the uterus?
-thin white is secreted
-calcium carbonate is deposited
-cuticle is secreted
What is the function of the vagina?
-holds the completely formed egg
-allows exterior of shell to dry and harden prior to egg release
Why does blood staining occur in eggs?
ovary is well perfused
What is the disposition for eggs with foreign bodies?
condemned
What is the disposition for eggs with multiple yolks?
NOT condemned
What is the disposition for eggs with bloodspots or blood rings?
condemned
What is the disposition for eggs with shell cracks and/or mold?
condemned
What are the standards for backyard poultry and egg handling?
-PPIA provides guidelines
-municipalities in charge of ordinances
-roosters often not allowed
-direct sales allowed if under 1000 birds
-dirty eggs can be buffed clean
-eggs should be gathered and refrigerated promptly
-processing exempt if for personal use or direct sale
