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RUSVM Epi Summer 17 > Meat inspection (1-3) > Flashcards

Meat inspection (1-3) Flashcards

1
Q

What is the traditional meat inspection?

A

Sensory/organoleptic inspection (sight, smell, touch)

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2
Q

What can NOT be detected on the traditional meat inspection?

A

microbial pathogens

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3
Q

T/F: There are meat and poultry inspection acts mandating traditional meat inspections be performed

A

TRUE

The inspector is required to physically examine all carcasses

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4
Q

What is the goal of risk based meat inspections?

A

To reduce the burden of dz in the population

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5
Q

Which approach is currently applied to meat inspections?

A

Risk based

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6
Q

What are the steps of the risk based meat inspections?

A
  1. ID and evaluate foodborne dz risks
  2. Develop risk management strategies
  3. Measure effectiveness (Dz burden) and adjust as needed?
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7
Q

How are foodborne dz risks prioritized and targeted?

A

Prioritized by their dz burden

Target those risks with the greatest burden of dz

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8
Q

What are examples of risk management strategies applied to risk based meat inspection?

A

Good hygienic practices, inspection, HACCP, and other controls

*aimed at reducing the burden of dz in a population

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9
Q

In order to reduce the burden of dz caused by a pathogen, you must target the ______

A

Vehicle

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10
Q

What are 5 food control components for meat safety?

A
  1. food law and regulations
  2. control management
  3. Inspection services
  4. Laboratory services
  5. Information, Education, Communication, and Training
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11
Q

What entities are involved in Control Management for meat safety?

A
  1. USDA-FISIS (Veterinary services)
  2. State Departments of Health/Agriculture (***for intra-state products)

These also are responsible for inspection services

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12
Q

What are the roles of the veterinary services of the USDA-FSIS in meat safety?

A
  1. management: policy development, risk assessment, standard setting and auditing
  2. On farm food safety programs: health of animals and hygienic rearing conditions
  3. Meat inspection programs: direct inspection, supervision and auditing, HACCP etc
  4. Certification of animals products for international trade
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13
Q

What are four objectives of meat inspection?

A

Protect public health
Consumer confidence
Surveillance for animal health problems
Improved access to international export markets

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14
Q

What does FEDERAL meat inspection do?

A
  1. ensures that animals used for food products are free of foodborne pathogens
  2. Clearly label foods that pass inspection
  3. Minimize contamination during processing
  4. Monitor for drug residues and pathogens
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15
Q

What are some labeling requirements associated with meat inspection?

A
  1. everything must be labeled: carcasses, parts of carcasses, or containers/pots etc containing meat
  2. labels must be readily visible - they may be stamps, paper labels or tags
  3. Inspectors will mark: inspected and passed (for meats), Inspected for wholesomeness (poultry), or inspected and condemned
  4. Labeling must refelt the presence of any chemical additives to the meat
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16
Q

USDA inspection legends are ______ for meats and poultry.

_______ ink is used on carcasses for visibility

A

Circular
Purple

  • the number in the stamp is unique to the processing plant
  • Poultry - plant number is preceded with a P
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17
Q

USDA inspection legend for egg products is a _______ shape

A

Shield

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18
Q

What chemical additives may you see on a meat label? Why are they added to the meat?

A

Polyphosphates: used to maintain water holding properties

Nitrates/Nitrites: preserves red color of meat. Also bacteriostatic at levels greater than 40ppm

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19
Q

USDA inspected facilities have residue/microbiological monitoring programs in place that include what kinds of testing?

A

Culture for pathogenic microbes
Tests for antibiotic residues
Tests for pesticides
To confirm identity of meats in mixed products

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20
Q

What is the purpose of Residue and microbio testing in USDA inspected facilities?

A

Quality control
Confirm sanitation
Check for adulterants in the meat

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21
Q

Hazard Analysis and Critical Control Point (HACCP) is a system created to do what?

A

Prevent contamination of food during processing

  • ID places in the process of making foods where hazards can occur
  • ID those hazards
  • implement procedures to prevent them
  • measure to ensure effectiveness
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22
Q

When did HACCP become mandatory for meats and seafood?

A

after 1996 when the rule was published. Implemented by 2000

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23
Q

T/F: HACCP is an option for most other foods (besides meats and seafood)

A

TRUE

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24
Q

HACCP is required for meat, seafood, and _____ processing facilities

A

juice

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25
Q

T/F: HACCP can apply to a limited number of steps in the food production chain

A

FALSE

can apply to almost any

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26
Q

What are the 7 steps of HACCP?

A
  1. analyze hazards
  2. ID critical control points
  3. establish preventative measures with critical limits for each point
  4. Establish procedures to monitor the critical control points
  5. Establish corrective actions to be taken
  6. Establish procedures to verify that system is working
  7. Establish effective record keeping to document the HACCP system
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27
Q

From where does E.coli O157:H7 enter meat plants?

What is this an example of in the HACCP steps?

A

In the cattle GI tract

This is an ex of analyzing hazards

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28
Q

E.coli O157:H7 has potential exposure hazard at the point where cattle GIT is removed from the carcass within the meat plant.

What is this an example of in the HACCP steps?

A

Step 2. Identifying critical points in the process where the potential hazard can be controlled

*these are points at which intervention is feasible and likely to significantly diminish or eliminate risk

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29
Q

Cooking and refrigerating meat, would fall under what step in the HACCP system?

A

step 3. Establishing preventative measures
(preventative steps taken that can be measured for evaluation purposes)

Ex: establishing limits for the minimum cooking temp and time required to reduce or eliminate microbes

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30
Q

Performing a culture of a carcass post processing, for E.coli, would be an example of which step in the HACCP system?

A

Step 6. Verifying the system is working

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31
Q

T/F: The more critical point steps that are identified and modified for prevention, will increase chances for a successful HACCP system

A

FALSE

Many people make mistakes in identifying the steps in critical control points - making too many steps - which will lead to more mistakes and failures

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32
Q

The federal meat inspection act (FMIA) requires inspection of all meat sold from _________.

A

Livestock

Includes: cattle, sheep, swine, goats, equids

*foods must be sanitary, free of pathogens, not adulterated, and properly labeled

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33
Q

What level of inspection must meat undergo if it is intended to sell between states or be exported?

A

Federal inspection

state inspection is required for intrastate only

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34
Q

What are the regulations placed on meats that are imported into the US?

A

Foreign importers must have standards equivalent to US law or demonstrate equivalent risk (USDA can visit the importing country to evaluate inspection process there)

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35
Q

What are exceptions for FMIA?

A

If you slaughter your own animals for your own consumption - no profit

Retail dealers/stores that do not slaughter, with greater than 75% sales to retail customers

Individuals who purchase meat or meat products outside the US for their own consumption (not exceeding 50lbs)

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36
Q

T/F: Meat from species other than livestock, do not fall under FMIA rules

A

TRUE

deer, elk, rabbits, alligator etc

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37
Q

Meat from species other than livestock fall under generic rules by the FDA - stating all food sold commercially must be from an approved source. Who approves the source?

A

Each state decided how to define “approved source”. - Regulations will vary state to state

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38
Q

Is poultry covered by the FMIA?

A

No

Poultry is covered by the PPIA

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39
Q

What livestock animals are vulnerable to suffocation when being transported?

A

Pigs

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40
Q

What animals are most commonly bruised during transportation?

A

Sheep and pigs

Bruised tissue can be trimmed from the carcass, if extensive the entire carcass is condemned

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41
Q

What animals have the most pronounced “shrinkage” due to transport? What is the pathogenesis of the process?

A

Most pronounced in pigs (then sheep> cattle)

weight loss or shrink: breakdown of fatty and muscular tissue, loss of water holding capacity of tissue

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42
Q

T/F: Microbial shedding is typically not increased due to transportation stress in livestock

A

FALSE

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43
Q

What are two specific transportation stress effects on meat?

A
  1. Dark firm dry (DFD): occurs in all livestock, but most commonly in cattle. = PRE mortem depletion of muscle glycogen
  2. Pale Soft Exudative (PSE): can occur in all livestock, but most commonly in swine. = POST mortem depletion of muscle glycogen
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44
Q

What is the glycogen metabolism activity in the muscle postmortem?

A

*in well fed, un-stressed animals, they will have a lot of glycogen stored in the muscle before slaughter..

After slaughter: metabolism continues in the muscle cells. Glycogen is converted to lactic acid which lowers the pH of muscle and tenderizes the meat

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45
Q

What is the cause for DFD meat?

A

Chronic stress prior to slaughter combined with adrenaline –> will cause a glycogen depletion in muscles.
The reduction in lactic acid causes HIGH pH. Muscle fibers will become swollen and tightly packed (firmer consistency and dark color)

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46
Q

T/F: Typically DFD will affect an entire carcass

A

False

not all the carcass is affected. The carcass will be downgraded and passed for human consumption

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47
Q

What methods can help reduce dark firm dry meat?

A

Ensure adequate muscle glycogen (proper feeding prior to transport, food/water q12 in transport etc)

Reduce glycogen consumption (reduce stress)

Manage implants (in cattle)

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48
Q

When is it more common to see DFD meat?

A

In the summer due to the heat

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49
Q

What is the pathological process that occurs to cause pale soft exudative pork?

A

Rapid postmortem intracellular glycolysis causes accumulation of lactic acid. Low muscle pH and body heat denature myofiber proteins. Proteins will lose water-binding ability –> making the meat moist and exudative

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50
Q

When is PSE meat more common?

A

In warm weather months

*more heat = more damage

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51
Q

Is PSE condemned or downgraded?

A

CONDEMNED

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52
Q

Is PSE in swine usually an acute or chronic process?

A

Acute. Due to high stress pre-slaughter

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53
Q

T/F: There is a heritable susceptibility to PSE

A

TRUE

There is a recessive gene = encodes for the malignant hyperthermia response to stress (this affects the survival of the pig and meat)

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54
Q

T/F: There is not genetic testing available for PSE in breeding stock

A

FALSE

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55
Q

Can pigs without the PSE gene develop stress related pork quality problems?

A

YES

*usually the condition is less severe and will require higher stress

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56
Q

T/F: Slaughter plants that fall under the FMIA require animals to be examined and inspected on the day of, and before, slaughter

A

TRUE

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57
Q

What are the benefits to inspecting individual live animals prior to slaughter?

A

Helps keep ill animals out of the food chain

Helps reduce contamination of the abattoir

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58
Q

What is the antemortem inspection procedure?

A

Observe animals at rest, observed them in motion, Determine if an animal is normal or abnormal (take temp prn), Suspect and condemned animals must be ear tagged as such

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59
Q

What happens to animals that a tagged suspect or condemned during the antemortem inspection?

A

suspect are segregated for careful postmortem

Condemned = NOT FOOD

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60
Q

What problems may be noted in animals at rest during the antemortem inspection?

A 
Fractures and downer animals
Labored breathing
Excessive excitability
Severe depression
Tumors/lumps/bumps
Cancer (eye)
Injection site reactions
Actinomycosis
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61
Q

What problems may be noted in animals in motion during the antemortem inspection?

A

lameness
non-ambulatory
ataxia/incoordination
circling

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62
Q

Who performs the antemortem inspection?

A

Public heath veterinarian (PVH)

The PVH will make a disposition of animals at inspection, directed by criteria that are found in the meat and poultry inspection regulations

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63
Q

What does the term subject to inspection mean?

A

Animal is bought by plant operator, subject to passing inspection. Seller is only paid for those parts passing inspection

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64
Q

What does the term disposition mean? (in context of the antemortem inspection)

A

Refers to the ultimate handling of a carcass or its parts according to current regulations

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65
Q

What does the term suspect animal mean? (in context of the antemortem inspection)

A

Animal suspected of having dzs or conditions that would make part or all of the carcass unfit for food. A detailed PM inspection is needed

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66
Q

If an animal is passed for slaughter, that means it is fit for _______

A

human food

67
Q

Can squamous cell carcinoma of the eye be a condemning factor for cattle? Why or why not?

A

The animal will be condemned at postmortem if SCC spread outside the orbit

68
Q

What are the “4 D’s” that result in condemnation of livestock?

A

Dead
Dying
Diseased
Disabled

69
Q

Why is the slaughtering of downer cattle prohibited according to the FSIS?

A

They have a high probability of being infected with BSE prions

70
Q

Animals that react to the TB skin test are branded T on the left hip. Are all cattle branded T condemned?

A

No. These animals will be SUSPECT and require extra PM examination

71
Q

What happens if a cow branded T on the left hip does in fact, have TB?

A

TB infected tissues will be removed, and the remainder may be passed for COOKING ONLY

72
Q

What/where are animals branded with if they are positive for brucellosis?

A

B on the left hip

73
Q

Cattle who are positive for brucellosis must be sent for slaughter within ______ days

A

15

74
Q

T/F: Meat from pigs and cattle positive for brucellosis is considered safe

A

TRUE

75
Q

What happens to goat positive for brucella melitensis?

A

They are destroyed (not slaughtered for meat)

76
Q

Meat inspection provides an additional opportunity for _____ of animal diseases

A

Surveillance

77
Q

What does the human handling and slaughter of livestock directive state?

A

Livestock must be rendered insensible to pain before being shackled, hoisted, or cut

78
Q

Slaughter is a two step process. What are they?

A

Stunning
Exsanguination

*only exception is ritual slaughter (kosher, halal)

79
Q

How is ritual slaughter performed?

A

The animals neck is severe with a surgically sharp knife, severing it’s major arteries causing a massive drop in blood pressure
*the cut itself stuns the animals, then it dies of exsangination

80
Q

What are 4 approved methods of stunning?

A

Carbon dioxide
Electricity
Captive bolt
Firearms

81
Q

Electrical stunning is used in what animals?

What is the process?

A

Rarely in cattle
Used in calves, sheep, goats, and swine

Electrical current through the brain sufficient to generate an epileptic seizure/stun the animal (a second stun can be used to induce cardiac arrest)

Requires appropriate restraint and electrode placement.

82
Q

What could be a side effect of excessive amperage when electrically stunning an animal?

A

Petechial hemorrhages

83
Q

In what animals is carbon dioxide use for stunning?

A

Swine, sheep, calves

84
Q

Carbon dioxide can also be used for what purpose in swine and chickens?

A

depopulation –> death

85
Q

What are the two different forms of captive bolt stunning?

A

Penetrating = bolt enters the cranium/brain

Non penetrating = causes concussion, less brain contamination; preferred method by most slaughter plants

86
Q

In what species is the captive bolt method of stunning used?

A

Cattle, sheep, goats, swine

  • animals must be properly restrained
  • Bolt must be aimed at the the correct place - which is species specific
87
Q

When using a gunshot for stunning, what parts of the animal will no longer be suitable for food?

A

Head and brain - but the tongue may be salvaged

*used in cattle, calves, sheep, goats, swine

88
Q

After stunning, what happens?

A

Animals must be moved rapidly to the next stage - exsanguination; this is used for killing.

***sufficient time must be permitted for the animal to bleed out completely (to ensure death prior to carcass cutting)

89
Q

What typically needs to be done prior to “sticking”?

A

Shackling = hanging from a shackle

This increased the volume of blood loss

90
Q

What does sticking involve?

A

Cutting of the throat: all the veins in the neck - carotids and jugulars

91
Q

After sticking, brain death of the animals occurs on average in about ______ seconds

A

15-20 seconds

When about 50% of the blood is lost
remaining blood will be in the viscera

92
Q

Is a beating heart required for the animal to lose large quantities of blood fast?

A

NO

93
Q

Where does sticking take place in swine?

A

In the chest

The vessels are cut where they arise from the heart

may be faster than throat cutting

94
Q

T/F: Poultry have no specific legislation on slaughter

A

TRUE

They are not covered by the humane livestock act.

They are covered by PPIA - which only requires “good commercial practices”

95
Q

What is the processing of dressing a carcass?

A 
Skinned/"dehided"/dehaired
Head removed
Eviscerated
Shrouded - cattle only
Chilled
96
Q

T/F: Dressing is a common source of meat contamination

A

TRUE

*from soil on the hids, rumen contents, feces, etc

97
Q

What is needed during the process of dressing carcasses?

A

Contamination prevention

98
Q

What is “on the rail” dressing?

A

Conveyed by gravity or power along an overhead rail

Occurs in various stages, each undertaken by separate operator or machine. A combination of several machines allows complete carcass dressing

99
Q

T/F: In cattle, skinning is performed by plant workers

A

FALSE

This is typically a mechanic process - using pneumatic knives and a mechanical hide puller

100
Q

Intact carcasses may be washed and sanitized with _______ or quaternary ______ compounds

A

Chlorine

ammonium

101
Q

What is the process of shrouding? To which animal is this done

A

Cattle

Muslin sheets immersed in warm, mild brine solution, are stretched tightly around the carcass - these will absorb blood from the surface and produce a smooth, white, dense appearing fat and reduce collar shrinkage on very lean animals by acting as an insulator

*shrouds are removed after 24 hr chill

102
Q

How is the hair removed from a swine carcass?

A

Scalding @ 140F for 5-6 mins (loosens hair, hooves, and epidermis)

Then the hair is removed with a machine

Remaining hairs are burned off by singeing

103
Q

When is the postmortem inspection done?

A

ASAP after carcass dressing

104
Q

What is the first priority of the PM inspection?

A

Consumer safety:

  • only meat fit for consumption will pass
  • prevention of unnecessary waste
  • account for all parts
105
Q

Disposition at the PM depends upon the severity of the _____, whether or not disease is _________, level of ______ risk, and aesthetic value

A

Severity of dz
Whether the dz is reportable
level of zoonotic risk

106
Q

Most decisions to condemn meat is due to ______ _________

A

Aesthetic value

107
Q

What is the method of organoleptic PM inspection?

A

Using your senses of sight, feel, smell, and hearing to detect diseases, abnormalities, and contamination

108
Q

What organ(s)/system is of great importance in the organoleptic PM inspection? Why??

A

Lymph nodes - important to detect dz of the lymphatic system

LN are typically the first tissues to become visibly affected when dz organisms or toxins begin to spread around the body

109
Q

The postmortem inspection for livestock involves what three steps?

A

Head inspection
Viscera inspection
Carcass inspection

110
Q

When abnormalities are observed while performing PM inspection, what actions must take place?

A
  1. if the dz or condition of the head, organ, or carcass is localized: trim the affected tissues and pass inspection (+/- restrictions)
  2. If the dz or condition is generalized and affects the majority of the head, organ, or carcass - retain it for veterinary disposition
111
Q

What specific parts of the head must be inspected for what pathogens?

A

Masseter muscle: slice to inspect for cysticercosis, eosinophilic myositis

LN: parotid, mandibular, medial retropharygeal, lateral retropharyngeal. Inspect for swelling, abscesses, TB, caseous lymphadenitis

Tongue: palpate - wooden tongue (actiobacillosis) and esosinophilic myositis

Check for lumpy jaw (actimomysosis) and cancer in the eye

112
Q

What ventricle should be dissected/inspected during the PM viscera inspection? Looking for what pathogens/pathogenesis?

A

Left ventricle

Pericardiditis, cysticersosis, endocarditis

113
Q

What other thoracic organ(s) (besides heart) are inspected in the viscera PM inspection? For what pathogens?

A

Lungs: palpate and incise 3 mediastinal nodes and tracheobronchial nodes - check for pleuritis, pneumonia, TB

114
Q

What abdominals organs are inspected in the viscera PM inspection? For what pathogens/pathogenesis?

A

Liver: hepatic nodes incised. Open bile ducts and palpate all surfaces: ascarids, liver flukes, abscesses, cirrhosis, hydatid cysts, fatty liver

Digestive tract: parasites, icterus. Should NOT be opened

Mesenteric LN: incised - TB, septicemia

Palpate rumino-reticular junction for hardware dz

All other organs - icterus, peritonitis, adhesions

115
Q

What is done in the carcass PM inspection?

A

Observe the back, sides, pleura, peritoneum, cut surfaces of carcass, and neck muscles (for contamination, masses/swelling, bruises, injuries, discoloration, etc)

Palpate internal iliac and superficial inguinal or supramammary LN (septicemia, mastitis,TB,abscesses)

Observe and palpate the kidneys (nephritis, embryonal nephroma, hydronephrosis, parasites, boar taint)

Observe and palpate diaphragm (cystercosis)

116
Q

What does it mean if a carcass is adulterated?

A

Included an added, foreign or interior substance, that cannot be removed by trimming

117
Q

What does contamination mean, in regards to meat inspection?

A

Having materials on the surface

dirty, stained, infected etc

*can be removed by trimming

118
Q

What are these postmortem disposition definitions?

Passed
Condemned
Hold
Restricted

A

Passed: Acceptable for use as human food

Condemned: NOT to be used for human food; must be destroyed by rendering, incineration etc (in some cases - OK for pet food)

Hold: hold carcass pending further (usually laboratory) testing

Restricted: Can be used for human food with restrictions only: if heated, cooked, refrigerated for several days, or added to a comminuted product

119
Q

What are specified risk materials (SRM)?

A

Materials that are defined as inedible - these are classified based upon risk of BSE transmission to humans

120
Q

What are the SRMs of cattle?

A

All ages = tonsils and distal ileum

Cattle over 1.5yrs = brain, skull, eyes, trigeminal ganglia, spinal cord, veterbral column (most of it), dorsal root ganglia

121
Q

What are the general rules for condemnation of a carcass?

A

Systemic dz
or if the carcass contains: infectious agents/toxins, morbid tissue, discolored tissue, abnormalities involving several organs (neoplasia, inflammation, degeneration), evidence of abnormal systemic physiological states (fever, ketosis, etc)

122
Q

Trimming is permitted when there is ____ involvement with diseases that are ___ transmissible to humans

A

local

Not

123
Q

Meat can be passed with _______ when the risk is minor and can be mitigated by cooking, freezing, etc.

A

Restrictions

124
Q

Moderate cases of beef cysticercosis can be passed with what type of restriction?

A

Refrigeration - freezing

125
Q

What type of restriction is put on TB reactors, Caseous lymphendenitits, Mild cases of swine cystercosis, and carcasses with parasites not transmissible to humans?

A

Cooking: 170F at least for 30min

126
Q

Comminuted cooked product restrictions are placed on meats with what?

A 
Eosinophilic myositis
Sexual odor (boar meat)
127
Q

Beef and sheep meat with cysticercosis should be cooked to an internal temperature of ____ degrees F.

A

140

128
Q

The liver is condemned for human food it there is presence of what?

A

Abscesses, fasciolosis, cirrhosis, contamination with dirt/feces, hydatic cyst (Echinococcus granulosus)

129
Q

T/F: Fatty liver may be passed for food

A

TRUE

130
Q

T/F: A liver with parasitic scars will be condemned

A

FALSE

Parasitic scare may be passed after trimming

*only condemned if active parasites (fasciolosis) are present

131
Q

Where are all potential lesions found in TB reactors sent?

A

To the USDA lab in Iowa for confirmatory testing

132
Q

The entire carcass of a TB reactor is condemned if…?

A

There are lesions that are active, extensive, or in multiple tissues

133
Q

T/F: TB reactors can be passed

A

True

Passed with restrictions: if all lesions are localized and encapsulated/calcified: lesions will be trimmed, and remainder passed will be cooked

Entire carcass can be passed with cooking required if there are no lesions found

134
Q

What are the specific conditions for meat with Taenia saginata?

A

Localized lesions: Trim and restrictions (freezing or cooking to 140F)

Extensive lesions will be condemned

135
Q

What are the specific condition for meat with Taenia solium?

A

**this is almost always generalized –> condemn the carcass

If a mild case (which is rare): trim and cooking restrictions

136
Q

T/F: There is NO abattoir monitoring program for trichinella

A

TRUE

*Regulations assume ALL pork is infectious and consumers are expected to be aware of the risk

137
Q

T/F: The leading neoplasm cause of postmortem condemnation is squamous cell carcinoma

A

TRUE

  • localized: condemn head and tongue but remainder of carcass may be passed
  • Extensive neoplasia = condemn the entire carcass
138
Q

What malignant neoplasms will condemn meat?

A

Lymphoma
Adenocarcinoma
Melanoma

139
Q

What neoplasm will often condemn swine?

A

Embryonal nephroma (benign)

Can trim affected parts

140
Q

What other common findings can condemn meat?

A

Pigmentation changes/discoloration (mealanosis, xanthosis - can usually trim and pass if not excessive. *icterus = condemn carcass)

Bruises and skin conditions: localized = trim. Systemic change association = condemn

Emaciation = condemn

141
Q

What act does poultry fall under for inspection/meat safety?

A

Poultry products Inspection Act (PPIA)

142
Q

Under the PPIA, what is poultry defined as?

A

Any domesticated bird, whether dead or alive

143
Q

What are the requirements of the PPIA?

A

Requires inspection of poultry and poultry products. Inspection must ensure poultry is wholesome, not adulterated, and labeled properly

144
Q

Does the PPIA have regulations on the humane slaughter of poultry?

A

NO

145
Q

What are the exceptions to PPIA?

A
  1. Slaughter and processing for personal use
  2. Retail dealers that only cut up chicken carcasses into parts and sell to customers
  3. Farmers who raise less than 1000 poultry annually, slaughter under sanitary conditions, and sell directly to customers
  4. Small processors, including restaurants etc, for intrastate sale only, handling less than 20, 000 birds/year –> slaughter and processing only. (do not raise them)
146
Q

How many broilers can fit into one crate for travel?

A

Up to 20

147
Q

What are some risks or complications associated with transporting poultry?

A

Highly susceptible to suffocation
Can freeze to death or overheat
Transport increases fecal excretion of Salmonella in turkeys and chickens

148
Q

Is an antemortem inspection of poultry required?

A

YES

Required the day of slaughter under current FSIS administration

149
Q

T/F: Poultry antemortem inspections are done on individuals

A

FALSE

poultry are inspected as “lots” - all of the birds from one poultry house on one farm

150
Q

What is the process of the antemortem inspection of poultry?

A

Poultry are viewed in the coops - either before or after unloading from the trucks

  • all birds arriving dead are condemned
  • suspect birds are segregated and slaughtered separately
151
Q

What symptoms can be seen on the antemortem inspection of poultry?

A 
Swelling of the head and eyes
Edema of the wattles
Gasping/sneezing
Off colored feces
diarrhea
skin lesions
lameness/fractures
Torticollis
Bone/joint enlargement
152
Q

Eviscerated poultry carcasses should be ______ ASAP

A

chilled

153
Q

There is less than a ____ second delay from the time live chickens are hung by the legs, until they are stunned

A

less than 60 seconds

154
Q

What form of stunning is used for chicken processing?

A

Electricity

155
Q

What are the steps in poultry processing following stunning?

A

The throat is immediately cut (by a machine - someone is there to cut any throats that were missed) - birds must stop moving, breathing, bleeding before moving forward to scalding vat

156
Q

What are the two variations of scalding for chicken processing?

A

Mild scald (123-130F) - epidermis is retained. used for chilled products

Hard scald (138-140F) - epidermis is removed. Used if final product is to be frozen

then the carcasses are plucked

157
Q

What follows plucking in chicken processing?

A

Head and feet are removed and discarded (feet may be saved and sold as food)

Evisceration (usually done by machine)

158
Q

At what point in chicken processing, must veterinary inspection occur prior to moving forward?

A

After evisceration

159
Q

What steps in processing follow evisceration and veterinary inspection?

A

Edible vs non-edible organs are sorted

Suction removes lungs and kidneys

Spray washing of the carcasses

**carcasses are chilled immediately after processing

160
Q

Since the PPIA requires “good commercial practices” for the way poultry is slaughtered and handled, what are recognized as bad practices?

A

Practices that can result in condemnation of the entire carcass(es)

  • birds dying before slaughter
  • evidence of bruising or other injuries
  • Bird was not bled out, or was breathing when scalded
  • carcass was over scalded
  • carcass is visible contaminated
161
Q

If contamination is noted upon postmortem inspection, is there anything that can be done to salvage the carcass?

A

Trim and wash with chlorinated water - if possible. Otherwise, condemn

162
Q

What body parts are included for the postmortem inspection? Who is responsible for this inspection?

A

All body parts (except head and feet) must be saved for the veterinary inspection.

163
Q

What are poultry specific diseases that require condemnation if present?

A

Chalmydia psittaci (will note lung congestion, cardiomegaly)
Mycobacterium avium (TB)
Leukosis (Including Marek’s)
Airsacculitis (condemn if extensive)

RUSVM Epi Summer 17 (29 decks)

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