Lectures 4-6 Flashcards
What is PSS? What does it predispose animals to?
PSS is porcine stress syndrome- Depletion of glycogen in muslce. Manifests as dyspnea, reddening of skin, cyanosis, acidosis, muscle rigidity, collapse, and death. Survirors develop PSE or DFD
What is PSE characterized by?
High temp and decreased pH
What is DFD characterized by?
Reduced lactic acid production and high pH.
What does DFD stand for?
Dark firm and dry pork
What three characteristics do materials for buildings and equipment need to have in a food-handling facility?
- Impervious to chemicals or microorganisms
- Resistant to wear and tear and corrosion
- Ease of cleaning
What is a small tool sanitizer?
Maintains water at 180F (82C) so knives, hooks, and saws can be dipped and sanitized between uses
What is considered an acceptable fecal coliform count in water sources?
Less than 2.2 coliforms/100ml based on five 10ml samples
Define “offal” as it applies to red meat.
Edible parts of the animal other than muscle
Define “offal as it applies to poultry.
Offal denotes inedible parts of the bird
Which offal product is considered a serious health hazard because it is an excellent material for bacterial growth?
blood
What is “chitterlings”
Swine large intestine
How soon and at what temp does raw milk need to be cooled after milking?
Must be cooled to 45F or less within 2hrs and kept at that temp or less
What is the limit on bacteria for milk from an individual producer?
Not more than 100k/ml
Before pasteurization, what is the bacterial limit for milk mixed from multiple producers?
Not more than 300k/ml bacteria before pasteurization
What is the bacterial and coliform limit for Grade A pasteurized milk?
How does this differ from Grade A cultured products?
bacterial limits not to exceed 20k/ml and no more than 10 coliforms/ml.
Cultured products have no bacterial limit, but must not have >10 coliforms
What is different about the requirments for “manufacturing grade” vs Grade A milk?
Manufacturing grade cannot exceed 1M somatic cells/ml and cannot be used for fluid products.
What types of products can “manufacturing grade” milk be used for?
cheese, icecream mix, powdered milk, etc. Not for fluid products
What are psychotrophic organisms?
Psychotrophic organisms are bacteria that grow below 45F. Generally non-pathogenic, but can cause a variety of “off flavors”.
