Meat Inspection II

Question 1

postmortem inspection

Answer 1

ASAP after carcass dressing
consumer safety first priority
disease surveillance important
Disposition depends upon severity of disease, whether or not disease is reportable, level of zoonotic risk, and aesthetic value

Question 2

methods for PM inspection

Answer 2

sight
feel
smell
hearing

Question 3

sight

Answer 3

observing a disease lesion (abscess, tumor)

Question 4

feel

Answer 4

palpating (feel abnormal lump, firmness of organ)

Question 5

smell

Answer 5

urine odor (uremia), broken abscess

Question 6

hearing

Answer 6

listen to carcass hit the floor

Question 7

lymph nodes

Answer 7

primary importance in organoleptic detection of disease is the lymphatic system
diseased organisms or toxins begin to spread around the body, the lymph nodes are among the first tissues to become visibly affected

Question 8

PM inspection steps involved:

Answer 8

head inspection
viscera inspection
carcass inspection

Question 9

head inspection

Answer 9

masseter muscle-slice
lymph nodes- incised
tongue- palpated

Question 10

viscera inspection

Answer 10

heart-cut into left ventricle
lungs- palpate and incise 3 mediastinal nodes and tracheobronchial nodes
liver- hepatic nodes incised, open bile ducts, palpate all surfaces
digestive tract
mesenteric LN
palpate rumino-reticular junction (hardware)
observe all other organs

Question 11

carcass inspection

Answer 11

Observe back, sides, pleura, peritoneum, cut surfaces of carcass, and neck muscles
Palpate internal iliac and superficial inguinal or supramammary lymph nodes
Observe and palpate kidneys
Observe and palpate diaphragm

Question 12

SRM

Answer 12

Specified Risk Material
defined as “inedible”
classified based upon risk of BSE transmission to humans

Question 13

what are classified as SRM

Answer 13

All ages: tonsils and distal ileum
If >30 mos, also:
– Brain, skull, eyes
– Trigeminal ganglia
– Spinal cord
– Vertebral column (most of it)
– Dorsal root ganglia

Question 14

generally unfit for food it contains…

Answer 14

Infectious agent or toxins
Morbid tissue
Discolored tissue
Abnormalities involving several organs (Inflammation, degeneration, neoplasia)
Evidence of abnormal systemic physiological states (fever, ketosis, etc.)

Question 15

true/false: carcasses with signs of systemic disease are condemned

Answer 15

true

Question 16

trimming

Answer 16

permitted when there is local involvement with diseases not transmissible to humans

Question 17

passed with restrictions

Answer 17

risk is minor and can be mitigated by cooking, freezing, etc.

Question 18

condemned if liver is…

Answer 18

Abscesses
Fasciolosis
Cirrhosis
Contamination with dirt, feces
Hydatid cyst, Echinococcus granulosus

Question 19

true/false: fatty liver may be passes for food

Answer 19

true

Question 20

true/false: parasitic scars are not passed even after trimming

Answer 20

false: may be passed after trimming

Question 21

tuberculosis

Answer 21

TB reactors require extended postmortem exam

Entire carcass is condemned if there are lesions that are active, extensive, or in multiple tissues

Question 22

carcass with tuberculosis can be passed with restrictions (cooking) if…

Answer 22

All lesions are localized and encapsulated/calcified

Cattle are TB reactors but free of lesions

Question 23

taenia saginata

Answer 23

localized lesions: trim + restricted

extensive lesions: condemned

Question 24

taenia solium

Answer 24

almost always generalized: carcass condemned

Question 25

neoplasia

Answer 25

Epithelioma: SCC, extensive: condemned, localized: condemn head and tongue but rest may be passed
malignant neoplasia: condemned
embryonal nephroma- benign (swine) tim affected parts

Question 26

true/false: SCC is a leading cause of PM condemnation

Answer 26

true

Question 27

pigmentation changes/ discoloration

Answer 27

melanosis: not excessive trim and pass; icterus- condemn

Question 28

bruises

Answer 28

localized- trim

associated with systemic change- condemn

Question 29

emaciation

Answer 29

condemn

Question 30

PPIA

Answer 30

poultry products inspection act

requires inspection of poultry and poultry products

Question 31

PPIA exemptions

Answer 31

Slaughter and processing for personal use
Retail dealers that only cut up chicken carcasses into parts and sell to consumers
Farmers who raise

Question 32

transporting poultry

Answer 32

Transported in crates
Highly susceptible to suffocation
Poultry can freeze to death or overheat
Chickens and turkeys – transport increases fecal excretion of Salmonella

Question 33

antemortem inspection of poultry

Answer 33

Poultry are inspected as “lots” – all of the birds from one poultry house on one farm
Poultry are viewed in the coops
All birds arriving dead = condemned!
Suspect birds are segregated and slaughtered separately

Question 34

symptoms seen on antemortem inspection f poultry

Answer 34

Swelling about the head and eyes
Edema of the wattles
Gasping and sneezing
Off‐colored feces
Diarrhea
Skin lesions
Lameness or fractures
Torticollis (e.g., wry neck)
Bone or joint enlargement

Question 35

poultry processing

Answer 35

Only healthy birds should be processed
Care taken when removing digestive organs
Eviscerated carcasses chilled ASAP
Personnel hygiene and constant cleaning of equipment is vital

Question 36

steps in poultry processing

Answer 36

Live poultry are hung by the legs
Stunning by electricity
Throat is immediately cut (by machine)
Scalded to remove feathers

Question 37

further processing of poultry

Answer 37

Head and feet are removed and discarded
Evisceration is usually done by machines
Veterinary inspection is required prior to any further processing
edible vs inedible organs sorted 
spray washing of carcasses
chilled immediately after processing

Question 38

true/false PM inspection is required in poultry

Answer 38

true

Question 39

poultry specific diseases

Answer 39

Chlamydia psittaci
Mycobacterium avium (“TB”) – condemn
Leukosis complex- Mareks, condemn
Airsacculitis – condemn if extensive