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Public Health and Food Safety > Meat Industry & Slaughterhouses > Flashcards

Meat Industry & Slaughterhouses Flashcards

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1
Q

How do the USDA APHIS and FSIS work in the meat industry?

A

APHIS - animal health and welfare inspection/regulation

FSIS - meat inspection and regulation

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2
Q

What are the 3 major CCP at the slaughterhouse?

A
  1. receiving
  2. antemortem inspection - reject dying, diseased, disabled, and dead animals, and those within the drug withdrawal period
  3. postmortem inspection - reject whole carcasses with deformities or a part of the carcass with a localized abnormality
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3
Q

What requirements need to be met in the slaughterhouse to maintain meat hygiene? What happens if these are not met?

A
  • 20 GHP requirements
  • 12 HACCP requirements
  • 5 freedoms of animal welfare

inspector veterinarian has the power to stop operations of the slaughterhouse based on GHP, HACCP, and welfare terms

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4
Q

How is the animal movement in the meat industry described?

A

relay system - vets send and other vets receive

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5
Q

What happens after ruminants, poultry, and pigs are bled?

A

RUMINANTS - skinned, head and hooves removed

POULTRY - scalded, de-feathered

PIGS - scalded, hair and nails removed, singed

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6
Q

What HACCP step occurs at the trim and washing stage in the slaughterhouse?

A

decontaminated by spraying with high pressure water, stream, <5% acetic acid, lactic acid, chlorine, hydrogen peroxide, or inorganic acids

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7
Q

What do all animals need before they are able to be sent to slaughterhouses?

A

legal travel documents and health certificates

  • only legal and healthy ones are approved by vet inspectors and sent
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8
Q

How long are animals able to travel?

A

no travel without rest, food, and water for over 28 hours

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9
Q

How long are animals able to be held in liarage? What do inspectors do at this point?

A

maximum waiting time of 12 hours in the holding pen

antemortem inspection, health and immune handling verification

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10
Q

How soon must antemortem inspections be done by the time of arrival to the slaughterhouse?

A

only animals inspected within 24 hours and ruled out for the condemnation may pass into slaughter

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11
Q

What are the 2 categories of food animals based on free movement? Which ones are put into lairage?

A
  1. free moving - cattle, buffalo, bison, sheep, goats, camelids, deer, horses, pigs, ratites (flightless birds)
  2. animals in crates or containers - rabbits, domestic birds

lairage is needed only for free-moving animals

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12
Q

What inhumane handling during the transportation of animals is banned?

A
  • excessive beating or prodding
  • dragging
  • depriving of water and rest (28 hr rule)
  • overcrowding
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13
Q

What is the most common inhumane handling that occurs during unloading? How can this be avoided?

A

allowing animals to fall or jump from the vehicle

  • slope that’s as flat as possible
  • walls or railings
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14
Q

What inhumane handling during holding must be avoided?

A
  • leaving disabled animals exposed to adverse conditions while waiting for disposition
  • dragging
  • depriving food or water (24 hr)
  • overcrowding in lairage
  • unclean pens and ramps
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15
Q

How can we avoid unnecessarily depleting muscle glycogen reserves in animals during transportation?

A

ensure the animals are stress and injury free during operations prior to slaughter

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16
Q

What 2 guidelines indicate that there is a welfare problem in the unloading area?

A
  1. > 1% of the animals falling during unloading
  2. > 5% of animals unloaded using an electric prod
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17
Q

What are the 4 purposes if antemortem inspection? What does this identify?

A
  1. ensure animal welfare
  2. detect and report signs of OIE notifiable diseases
  3. remove or label condemned animals with 4Ds from the food chain
  4. remove any sign of a condition that might adversely affect humans

identified animals not fit for human consumption

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18
Q

What 8 diseases common in the slaughterhouse require to be notified to the OIE?

A
  1. tuberculosis
  2. actinobacillosis
  3. FMD
  4. anthrax
  5. rabies
  6. tetanus
  7. black quarter
  8. mastitis
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19
Q

What individuals conduct the antemortem inspections? What happens when they label animals showing signs of being sick as suspect?

A

USDA FSIS veterinarians

segregated from healthy animals for a more thorough inspection during processing procedures

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20
Q

What 10 things are inspected at the antemortem exam?

A
  1. owner and farm address
  2. animal identity (species, breed, age, sex, health, and treatment record)
  3. physiological parameters - TPR; fever, pulse abnormalities, labored breathing
  4. behavioral abnormalities - excitability, shaking, depression
  5. gait abnormalities - non-ambulatory, lameness
  6. posture abnormalities
  7. abnormal structure and conformation - lumpy jaw, cancer, wooden tongue, sores, lesions
  8. abnormal discharges
  9. abnormal eyes or gum colors - jaundice, anemia
  10. abnormal odor - urine, swine sexual odor
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21
Q

What are the normal animal temperature ranges for cattle, swine, sheep, and horses? When are they condemned at antemortem inspection?

A

CATTLE = 100.0 - 102.5 —> 105.0

SWINE = 100.5 - 104.0 —> 106.0

SHEEP = 102.0 - 104.0 —> 105.0

HORSE = 99.0 - 100.5 —> 105.0

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22
Q

What are the 3 possible decisions at antemortem inspection?

A
  1. passed for slaughter - fit for human consumption given that it also passes postmortem inspection
  2. held or suspected - further inspection necessary
  3. condemned or rejected - dead, dying, diseased, disabled, downer
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23
Q

How are animals condemned or rejected at slaughter commonly used?

A

used/salvaged for rendering for pet food

24
Q

What are the 5 steps to the humane slaughter of poultry? How does this compare for large animals?

A
  1. walk to slaughter respectfully
  2. shackle/hand birds
  3. stunning - 3 second electric current, 1.5-3 min exposure to 90% CO2
  4. sticking - cut through within 15 seconds of stunning
  5. bleed - 2-6 minutes for completeness

LARGE ANIMALS = hanging done after stunning

25
Q

What are the 3 types of animal stunning methods? What cultural/religious beliefs differ?

A
  1. mechanical - cattle are stunned with a penetrative captive bolt device
  2. electrical
  3. chemical - 80-90% CO2 in atmospheric air in a tunnel common in pig abattoirs

Halal, Jewish - allowed to slaughter as per their ritual and religion, commonly avoiding stunning

26
Q

How should the captive bolt device be used with different species and ages? What is the recommended site?

A

alter position and angle of stunning

center front of head between the eyes and the base of the horns/ears

27
Q

How are birds electrically stunned? How long should this be done in ducks, geese, and turkey? Remaning poultry?

A
  • hang birds on shackle/rail lines
  • immerse/dive them in electrified water bath

2 mins
1 min

28
Q

How are mammals electrically stunned? What follows?

A
  • apply electrodes on opposite side of the head so the electrical current spans the brain and allow the current to flow for at least 3 secs
  • immediately stick (cut throat) within 15 secs for all species
29
Q

What animals are commonly stunned using gas? How is this done?

A

poultry and pigs

animals are moved on conveyors through a tunnel for 90 second exposure to 80-90% heavier than air CO2 or argon in an open controlled atmonsphere stunning system (2-3 mins may kill the animal instead of stunning)

30
Q

In what 2 ways does gas stunning cause unconsciousness?

A
  1. displaces oxygen (<2%) - hypoxia
  2. rapidly decreases intracellular pH and cellular function through acute hypercapnia - CO2 alone or together with inert gases and supplemental oxygen
31
Q

What is sticking? When must it occur?

A

cutting the throat of stunned animals

within 15 seconds of being stunned before it becomes conscious and sensitive

32
Q

Where does the life and welfare of the animal end? How long does this occur?

A

hoisting/hanging and bleeding

2-6 minutes in a vertical position - brain starts to die within 15-20 seconds once its blood supply has been interrupted

33
Q

What 3 steps of the slaughter process are specifically done in pig and poultry? What 2 steps need to be done extremely carefully to avoid microbial contamination?

A
  1. scalding (de-hiding)
  2. de-hairing, de-feathering
  3. singing
  • skinning
  • evisceration
34
Q

How are pigs and poultry scalded?

A

immersed in a water bath

  • 0.5-3 min at 50-63 C for poultry
  • 0.5-3 min at 61-63 C for pigs
35
Q

Why must skinning be done carefully?

A

external part of the skin cannot touch the meat, or else it will contaminate it with hair, dirt, and skin commensals

36
Q

What is scalding? What is its purpose?

A

denaturing the proteins of the hair or feather follicle (breaks down muscles holding the feather)

  • eases feather removal fo automated plucking machines
37
Q

What are the 3 types of scalding approaches? In what birds are they used for? What results are obtained?

A
  1. SOFT/SEMI SCALDING - 50-53 C for 1-3 mins for young broilers and turkeys; outer layer of epidermis (waxy cuticle, yellow pigment) remains in tact
  2. MEDIUM/SUB SCALDING - 54-58 C for 1-2 mins for mature birds with tightly attached feathers; waxy cuticle removed, providing a more white skin
  3. HARD SCALDING - 60-63 C for 0.5-1.5 mins for waterfowl; waxy cuticle removed, providing a more white skin
38
Q

What is singeing?

A

scorching or burning hairs off of the body

39
Q

What is evisceration?

A

careful dissection of the abdominal midline to remove the entire contents of the abdominal cavity

40
Q

Where does most food contamination occur?

A

skinning and evisceration

41
Q

What is the electric saw used for?

A

longitudinally splitting carcass

42
Q

How are most carcasses washed?

A

high pressure spraying with chlorine

  • also: <5% acetic acid, lactic acid, hydrogen peroxide, or inorganic acids
43
Q

What are the 3 major CCPs used with poultry at abattoirs?

A
  1. scalding and mechanical plucking - removal of outer epidermal layer to serve as a more suitable substrate for bacterial attachment
  2. de-feathering - major site of cross-contamination by Campylobacter, Salmonella, E. coli, and Staph. aureus
  3. spray decontamination - physical, chemical
44
Q

What are the 4 basic techniques used in postmortem inspections?

A
  1. visual examination
  2. palpation
  3. incision examination
  4. rapid on-site laboratory test of pH, Trichinella larvae (microscopy of pepsin-digested pork carcass), TB granuloma (Ziehl-Neilsen stain), jaundice
45
Q

What 9 aspects are examined for on the carcass, organs, and blood during the postmortem exam?

A
  1. age and sex
  2. nutrition state
  3. local/general edema
  4. efficacy of bleeding
  5. swelling/deformity
  6. abnormal color
  7. odor
  8. condition of pleura or peritoneum
  9. signs of specific disease
46
Q

What 8 vital organs must be inspected on a postmortem exam? What 3 additional ones are included?

A
  1. lymph nodes
  2. muscle
  3. heart
  4. tongue
  5. cheek muscles
  6. lungs
  7. liver
  8. kidney

spleen, uterus, udder

47
Q

What 4 decisions do vet inspectors come to after performing a postmortem exam?

A
  1. carcass and organs accepted
  2. partial/local rejection - remaining is fit after trimming
  3. hold carcass for further testing
  4. rejection of whole carcass and organs
48
Q

What are the top 3 reasons for cattle organ condemnation?

A
  1. malignant lymphoma
  2. septicemia
  3. pneumonia
49
Q

Whole carcass rejection:

A
50
Q

What are the most common causes of partial organ condemnation?

A
  • abscesses
  • brusing
  • cysticercus bovis
  • liver fluke (Fasciola)
  • joint lesions (arthritis)
  • pneumonia/pleurisy
  • hydatid cyst
51
Q

How is the approval after postmortem exam confirmed? What happens after the exam?

A

official USDA-FSIS stamp for wholesomeness

transferred to chilling room for ripening, dry-aging, and wet-aging

52
Q

At what points in the slaughter process is it common for the welfare of cattle and pigs/poulty to be abused?

A

CATTLE - shackling, hoisting, and sticking of conscious animals

PIGS/POULTRY - scalding and bleeding of conscious animals

53
Q

What hygienic corrective measures are used for sticking, skinning, and evisceration to avoid contamination?

A

STICKING - clean and sterilize knife between each animal in hot water

SKINNING - avoid contact of a contaminated knife and outside of skin with carcass

EVISCERATION - tie esophagus and rectum

54
Q

What hygiene corrective measures are used for washing, storage, personnel, and waste/pest control to avoid contamination?

A

WASHING - use potable water

STORAGE - chill carcasses to avoid pathogen growth on the meat

PERSONNEL - train personnel about personal hygiene

W/P - manure composting and pest control

55
Q

What do vet inspectors do before allowing animals to enter a slaughterhouse?

A

inspect and ensure slaughterhouses meet GHP

Public Health and Food Safety (23 decks)

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