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Healthy Populations Exam 3 > Meat Hygiene > Flashcards

Meat Hygiene Flashcards

1
Q

Describe the purpose of USDA-FSIS:

A

Ensuring these products are safe, wholesome

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2
Q

Describe BQA:

A

The beef they buy is wholesome and delicious

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3
Q

What are the major points of the Federal Meat Inspection Act of 1906?

A
  1. Mandates antemortem inspection
  2. Mandates postmortem inspection of every carcass
  3. Sets sanitary standards for slaughterhouses and plants
  4. Authorizes continued monitoring and inspection within slaughterhouses and plants
  5. Prohibits the sale of adulterated or misbranded livestock meat
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4
Q

What is the first line of defense for animals in meat packing plants?

A

Antemortem inspections

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5
Q

What are some reasons for antemortem inspection?

A

-Remove diseased animals before slaughter
-Identify suspects better for more extensive postmortem
-Withhold animals with conditions that make them unfit for humans
-Cooperate with animal disease control agencies

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6
Q

What three outcomes can happen at antemortem inspection?

A

Passed for slaughter
US Suspect
US Condemned

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7
Q

What does an antemortem inspection include?

A
  1. Evaluation of pens
  2. Observation of animals at rest and in motion
  3. Check for humane handling
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8
Q

What is the first step to humane slaughter?

A

Render insensitive to pain (stun)

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9
Q

What are the different methods for stunning?

A

Captive bolt
Gunshot
Electronarcosis
CO2

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10
Q

What is electrocarnosis?

A

Electrical current through the brain

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11
Q

What is the second step for humane slaughter?

A

Shackled or hoisted by a hind limb and move down to next step

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12
Q

What is the third step for humane slaughter?

A

Exsanguination into thoracic cavity and sever carotids and jugulars

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13
Q

Hogs are commonly stunned with:

A

CO2 gas, electricity

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14
Q

After bleeding hogs, they are then:

A

CLEANED
Scalding water, dehairing

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15
Q

Hogs go into the cooler for ______ hours after slaughter

A

24

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16
Q

Cattle go into the cooler for ______ hours after slaughter

A

48

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17
Q

Sheep AND calves go into the cooler for _____ hours after slaughter

A

24

18
Q

Why do we remove the feet of sheep and cattle?

A

To eliminate fecal material from contaminating the rest of the carcass

19
Q

How are poultry stunned?

A

Electrified water
Can also used carbon dioxide or reduced atmospheric pressure

20
Q

What are the three possible outcome of postmortem inspection?

A

Passed
Retained for the PHV to specifically look at
Condemned

21
Q

What are the general methods used for detection of condemned animals?

A

Sight
Touch
Smell
Sound (carcass hit floor?)

22
Q

How much fecal material/ingesta/milk can be visible on a carcass?

A

ZERO.

23
Q

What portions of the head are examined after slaughter?

A

Eyes- SCC
Lymph nodes- checking for TB
Cheek muscles- cysticercosis, bruises, myositis, xanthosis
Tongue- lumpy jaw/woody tongue

24
Q

Which lymph nodes are inspected after slaughter?

A

Mandibular, parotid, lateral and medial retropharyngeal

25
Q

Which viscera are incised to examine both internal and external surfaces?

A

Lungs, lymph nodes, heart, bile duct

26
Q

Which viscera are only observed after slaughter?

A

Mesenteric LN, abdominal viscera (esophagus, spleen)

27
Q

Which structures are palpated after slaughter?

A

Rumen/reticular junction
Costal surfaces of lungs
Liver (All sides)

28
Q

What are some of the things you might find when inspecting pork carcasses?

A

Trichinosis
Kidneys
Boar odor
Hog cholera

29
Q

What are some of the things you might find when inspecting ruminant carcasses?

A

SCC
Lumpy jaw, woody tongue
Liver
TB

30
Q

What are the steps that the FSIS takes after rendering a carcass Condemned?

A

Identification
Custody
Separation
Destruction
Documentation

31
Q

What are the methods of destruction of a condemned carcass?

A

Rendering, incineration, denatured

32
Q

Which diseases can cause a carcass to be partially condemned?

A

TB (complicated)
Actinomyces
Cysticercus bovis (tapeworm cysts)

33
Q

What are the additional steps for poultry for processing?

A

After chilling
Tests for microorganisms on equipment and products including Salmonella
Cut, deboned
Packed, wrapped, inspected
Into chilling tunnel, labels applied

34
Q

What are “yield grades” of beef?

A

Amount of lean beef extracted from carcass
Grades 1-5 (highest amount of meat)

35
Q

What are “quality grades” of beef?

A

Maturity, firmness, texture, color, marbling
Prime, Choice, Select

36
Q

What are the grades of poultry?

A

A, B, C
A- best, C- don’t eat

37
Q

What are the “primal” cuts of a beef carcass?

A

Chuck, Rib, Loin, Round, Brisket, Plate, Flank, Shank

38
Q

What are the “sub primal” cuts of beef?

A

Flank steak
London broil
Ground beef

39
Q

Describe the process of state inspection:

A

-Must be at least equal to federal in terms of rules and rigor
-Cannot be sold across state lines

40
Q

Describe Custom-exempt inspection:

A

-Slaughter and process for exclusive use of animal owner
-Period risk-based inspection by USDA-FSIS or state
-Must comply with Meat and Poultry Inspection Acts and humane slaughter

41
Q

Describe retail-exempt inspection:

A

-Meat processor or farmer/butcher sell meat at storefront, direct to consumer, or restaurants
-Period risk-based inspection by USDA-FSIS or state/county authorities
-Livestock must be inspected by USDA or state agency within state

Healthy Populations Exam 3 (21 decks)

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