Meat Hygiene Flashcards
Explain the step-by-step process of the Pre-and-post harvest process steps at farm,
slaughterhouse, and meat package delivery to market.
Meat hygiene Fulfill at least 37 specific requirements at
meat establishments to keep the meat hygiene. Describe what these 37 requirements are.
What is the animal movement system?
Facilities and rooms are required to establish an ________
and their inspection by inspector veterinarians
abattoir
The pre-slaughter aspect of animal welfare, food safety,
humane animal handling, and travel tracking systems
1. Respect the rules of travel (i. e. have legal travel documents for the animal origin and destiny
2. Train persons engaged in animal handling at all stages: loading, transporting, unloading
3. Follow the animals throughout all the transit pathways to ensure humane handling
4. Ensure the five freedoms of animal welfare during the pre-slaughter phases along all chains
Describe the pre-slaughter process conducted by veterinarians.
What are the two broad categories of food animals based on free movement as per OIE
Two types of animals during moving them to the abattoir
1. free moving animals during loading, unloading, and entering abattoir
➢ cattle
➢ buffalo
➢ bison
➢ sheep
➢ goats
➢ camelids
➢ deer
➢ horses
➢ pigs
➢ Ratites= flightless birds e. . ostrich, emu, kiwi
2. animals in crates or containers
➢ rabbits
➢ domestic birds
_________ is needed only for free moving animal
Lairage
Definition: A place where sheep or cattle may be rested during transit to a market or abattoir.
Describe the pre-slaughter aspect of animal welfare and food safety from unloading animals to tethering and tying them.
Industry guidelines advise that if:
✓ >____% of animals fall during unloading or
✓ > 5% of animals are unloaded using an ______ ______ there is a welfare problem in the unloading area
Industry guidelines advise that if:
✓ >1% of animals fall during unloading or
✓ > 5% of animals are unloaded using an electric prod there is a welfare problem in the unloading area
Describe the Step-by-step flow of
animals through a
slaughterhouse
What are the 4 purposes of ante mortem inspection?
Ante mortem inspection identifies animals unfit for human consumption.
The four Aim of AM inspection by USDA-FSIS veterinarians (n = ~8000 vets) is to determine:
1. Ensure animal welfare
2. Detect and report any sign of OIE notifiable diseases (animal health) USDA APHIS |
Reportable Diseases in the USA – 2018 Annual Report
✓ tuberculosis, actinobacillosis, FMD, anthrax, rabies, tetanus, black quarter, mastitis, etc.
3. Remove or “label condemned” animals with 4Ds from food supply chain
4. Remove any sign of any condition that might adversely affect humans (food safety and
zoonotic diseases)
Animals showing signs of being sick are labelled “suspect” ➢ are __________ from healthy animals for more thorough ________ during processing procedures
Animals showing signs of being sick are labelled “suspect” ➢ are segregated from healthy animals for more thorough inspection during processing procedures
What do you inspect during the ante-mortem process?
A veterinarian will condemn an animal unfit for human consumption if its body temperature is?
- Cattle
- Swine
- Sheep
- Horses
- 105
- 106
- 105
- 105
What are the Three possible decision during ante mortem inspection?
What are the Ante-mortem & post-mortem conditions/symptoms of
significance that makes animals unfit for meat?
How is animal welfare respected in the abattoir immediately before bleeding for meat safety?
What are the Three types of animal stunning methods as per US laws passed in 1958?
Stunning using _____ ____ method for different animal species
captive bolt
✓ The ________- and ________ of stunning vary for different species & age
✓ the most recommended site is _______ of front head on an “X” formed between the ______ and the ____ of the horns.
a. Cattle
b. Horse: the same as ______ (center of front head)
c. Sheep and goat: the same as ____
d. Swine: the same as _____
➢ Diagram (dots) 1, 3, 5, 7, & 9 show proper site
➢ Diagram (arrows) 2, 4, 6, 8, & 10 show angle of shooting
✓ The position and angle of stunning vary for different species & age
✓ the most recommended site is center of front head on an “X”
formed between the eyes and the base of the horns.
a. Cattle
b. Horse: the same as cattle (center of front head)
c. Sheep and goat: the same as cattle
d. Swine: the same as cattle
➢ Diagram (dots) 1, 3, 5, 7, & 9 show proper site
➢ Diagram (arrows) 2, 4, 6, 8, & 10 show angle of shooting
Describe electric stunning in birds.
. Electric stunning for birds
* hang birds on shuckle/rail lines to automatically immerse/dive them in electrified water bath to stun.
* The time between shuckling & stunning should be short to avoid pain & suffering from hanging
➢ maximum of 2 minutes for duck, geese, & turkey
➢ 1 minute for the remaining poultry
Describe electric stunning in mammals.
- Site of electric stunning for mammals:
➢ Apply the electrodes on opposite sides of the head so the electric current spans the brain
* Allow the current to flow through the brain at least for 3 seconds
➢ then immediately do throat/neck cutting (sticking) within 15 seconds for all species
* The amount of electric current & voltage needed varies with different animal species
Describe the process of using gas or argon for stunning.
What is the stunning-to-sticking interval?
What is the bleeding rule?
Vets regulate abattoir and meat hygiene, slaughter processes, pass only safe meat to market, & condemn unfit meat
Describe the sequential slaughter process.
Skinning of ruminants and equines …BE CAREFUL!
The external part of the skin should not touch the meat as it
can contaminate meat with hair, dirt, and skin commensals
Skinning (de-hiding) for large animals,
scalding & de-hairing for pig, and
scalding & de-feathering for poultry
water bath of
50-63C for 1-3 min
Scalding Law:
* immersing in water bath of 50-63C for 3 min
for pigs & poultry
What are the Three types of scalding approaches?
What happens after scalding?
After scalding, removing hair from the skin of pigs and
de-feathering (plucking) poultry
Evisceration
✓ Carefully dissect the abdominal midline to remove the entire
contents of the abdominal cavity
✓ Be carful not to contaminate the carcass because from your
✓ bacteriology,
✓ mycology,
✓ virology, and
✓ parasitology courses you know that digestive tract is a
home for diverse microorganisms
Most food contaminations are occurred at skinning
& evisceration stage from skin & GIT tract
Longitudinally splitting carcass using electric
saw
Carcass washing by organic acids or chlorine
Carcass is washed by:
✓ high pressure spraying (19 kg/cm2) with available chlorine- 50-100ppm
(< 5% acetic acid, lactic acid, chlorine, hydrogen peroxides or inorganic acids)
Describe how abattoirs process poultry meat.
Describe how the veterinarian conducts their most mortem inspection.
Which vital organs does the USDA recommend veterinarian examine post mortem?
What are the Four broad decision types by vet
during post-mortem inspection?
What are the Reasons of cattle organ condemnation in the
USA?
Some of the abnormalities/lesions causing total or partial
organ condemnation during Post-mortem inspection
Welfare of animals are often abused (red color highlighted stages above) in that:
1. Shackling, hoisting, and sticking may be done wrongly on conscious animal
2. Scalding (immersing in warm water bath) may be done on conscious birds & pig
What are the Unhygienic practices noticed in abattoir
that affect meat hygiene and safety?
