Meat Hygiene

Question 1

Question 2

Explain the step-by-step process of the Pre-and-post harvest process steps at farm,
slaughterhouse, and meat package delivery to market.

Answer 2

Question 3

Meat hygiene Fulfill at least 37 specific requirements at
meat establishments to keep the meat hygiene. Describe what these 37 requirements are.

Answer 3

Question 4

What is the animal movement system?

Answer 4

Question 5

Facilities and rooms are required to establish an ________
and their inspection by inspector veterinarians

Answer 5

abattoir

Question 6

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

Question 7

Describe the pre-slaughter process conducted by veterinarians.

Answer 7

Question 8

What are the two broad categories of food animals based on free movement as per OIE

Answer 8

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

Question 9

_________ is needed only for free moving animal

Answer 9

Lairage

Definition: A place where sheep or cattle may be rested during transit to a market or abattoir.

Question 10

Describe the pre-slaughter aspect of animal welfare and food safety from unloading animals to tethering and tying them.

Answer 10

Question 11

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

Answer 11

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

Question 12

Describe the Step-by-step flow of
animals through a
slaughterhouse

Answer 12

Question 13

What are the 4 purposes of ante mortem inspection?

Answer 13

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)

Question 14

Animals showing signs of being sick are labelled “suspect” ➢ are __________ from healthy animals for more thorough ________ during processing procedures

Answer 14

Animals showing signs of being sick are labelled “suspect” ➢ are segregated from healthy animals for more thorough inspection during processing procedures

Question 15

What do you inspect during the ante-mortem process?

Answer 15

Question 16

Question 17

A veterinarian will condemn an animal unfit for human consumption if its body temperature is?

1. Cattle
2. Swine
3. Sheep
4. Horses

Answer 17

1. 105
2. 106
3. 105
4. 105

Question 18

What are the Three possible decision during ante mortem inspection?

Answer 18

Question 19

What are the Ante-mortem & post-mortem conditions/symptoms of
significance that makes animals unfit for meat?

Answer 19

Question 20

How is animal welfare respected in the abattoir immediately before bleeding for meat safety?

Answer 20

Question 21

What are the Three types of animal stunning methods as per US laws passed in 1958?

Answer 21

Question 22

Stunning using _____ ____ method for different animal species

Answer 22

captive bolt

Question 23

✓ 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

Answer 23

✓ 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

Question 24

Describe electric stunning in birds.

Answer 24

. 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

Question 25

Describe electric stunning in mammals.

Answer 25

2. 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

Question 26

Describe the process of using gas or argon for stunning.

Answer 26

Question 27

What is the stunning-to-sticking interval?

Answer 27

Question 28

What is the bleeding rule?

Answer 28

Question 29

Vets regulate abattoir and meat hygiene, slaughter processes, pass only safe meat to market, & condemn unfit meat

Question 30

Describe the sequential slaughter process.

Answer 30

Question 31

Answer 31

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 50-63C for 1-3 min

Question 32

Answer 32

Scalding Law: * immersing in water bath of 50-63C for 3 min for pigs & poultry

Question 33

What are the Three types of scalding approaches?

Answer 33

Question 34

What happens after scalding?

Answer 34

After scalding, removing hair from the skin of pigs and de-feathering (plucking) poultry

Question 35

Question 36

Answer 36

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

Question 37

Answer 37

Longitudinally splitting carcass using electric saw

Question 38

Answer 38

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)

Question 39

Describe how abattoirs process poultry meat.

Answer 39

Question 40

Describe how the veterinarian conducts their most mortem inspection.

Answer 40

Question 41

Which vital organs does the USDA recommend veterinarian examine post mortem?

Answer 41

Question 42

What are the Four broad decision types by vet during post-mortem inspection?

Answer 42

Question 43

What are the Reasons of cattle organ condemnation in the USA?

Answer 43

Question 44

Question 45

Some of the abnormalities/lesions causing total or partial organ condemnation during Post-mortem inspection

Answer 45

Question 46

Answer 46

Question 47

Answer 47

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

Question 48

Question 49

What are the Unhygienic practices noticed in abattoir that affect meat hygiene and safety?

Answer 49

Question 50