Meat Inspection II

Question 1

What is the purpose of PM meat inspection?

Answer 1

Carcass dressing
Consumer safety
Disease surveillance

Question 2

How are the lymphnodes inspected?

Answer 2

Organoleptic

-> usually the first tissue to become visually affected by dz

Question 3

If abnormalities in the lymph nodes are localized, is the meat passed or condemned?

Answer 3

Trim and passed (+/-) restrictions

Question 4

If abnormalities in the lymphnodes are generalized, is the meat passed or condemned?

Answer 4

Neither, retained for veterinary disposition

Question 5

What structures of the head are inspected at PM?

Answer 5

Masseter m. 
Lymph nodes 
Tongue
Lumpy jaw
Eye ->cancer?

Question 6

What visceral structures are inspected PM?

Answer 6

Heart -cut into left ventricle
Lung- palpate and incise mediastinal and tracheobronchial l.n.
Liver- incise hepatic node, open bile duct
GI-
Mesenteric l.n.
Ruminants-recticular junction

Question 7

Meat is _________ if there is added, forgein/interior substances that cannot be removed by trimming

Answer 7

Adulterated

Question 8

Meat is ___________ if there is material on the surface that can be removed

Answer 8

Contaminated

Question 9

Meat is labeled as _________ if it is acceptable for use as human food

Answer 9

Passed

Question 10

Meat is labeled as ____________ if it must be destroyed and cannot be used as human food

Answer 10

Condemned

Question 11

T/F: food labeled as passed with restrictions can be used as human food

Answer 11

True

-must be cooked/refrigerated/added to a product

Question 12

Brain, skull, and eyes are examples of _______________ which is considered inedible

Answer 12

Specified risk materials

Question 13

How are specified risk materials classified

Answer 13

Based on risk for BSE transmission to humans

Basically neural tissue

Question 14

If there is a systemic disease in an animal, the meat will be ?

Answer 14

Condemned

Question 15

T/F: fatty liver may be passed for food

Answer 15

True

Question 16

What conditions lead to liver condemnation?

Answer 16

Abscess 
Fasciolosis 
Cirrhosis 
Hydatid cyts 
Dirt/feces contamination

Question 17

T/F: in animals that positively react with a TB test, there meat is immediately condemned?

Answer 17

False

-> extended PM exam (to USDA lab)

Question 18

Under what conditions is meat from a TB cattle passed?

Answer 18

All lesions are encapsulated/calcified -> can be trimmed and remainder of the carcass must be cooked (passed with restrictions)

Question 19

What happens to meat where the cattle reacted with a TB test, but there are no lesions apparent in the PM exam?

Answer 19

Passed with restrictions

Question 20

In infections with taenia, __________ infections are trimmed and passed with restrictions while _________ infections are condemned

Answer 20

Localized; generalized

Taenia solium infections are almost always generalized

Question 21

In swine, all products are potentially contaminated with trichinella. How do you prevent human disease?

Answer 21

Education

-heating, refrigeration

Question 22

T/F: in lymphomas, adenocarconoma, or melanomas the carcass is condemned

Answer 22

True

Question 23

Cases of icterus, systemic brusing, and emaciation are all _________ at PM inspection

Answer 23

Condemned

Question 24

What regulates poultry products?

Answer 24

Poultry product inspection act

-ensure wholesomeness, non-adulterated, and properly labeled poultry products

Question 25

What are exceptions for poultry for the PPIA?

Answer 25

Slaughter for personal use
Retail dealers
Farmers that raise less than 1000 poultry annually
Small processors (i.e. Restaurants)

Question 26

What are common issues with transport of poultry

Answer 26

In small crates
Suffocation
Freezing/overheating
Increased fecal excretion of salmonella

Question 27

T/F: antemortem inspection of poultry is required under FSIS?

Answer 27

True

-inspected as “lots”

Question 28

T/F: all birds arriving to the slaughter house dead are condemned

Answer 28

True

Question 29

What are important points for processing of poultry?

Answer 29

Only healthy birds are processed
Birds with feathers are handled separately form “clean” birds
Take care on removing GI tract
Eviserated carcasses are chilled ASAP

Question 30

What is the difference between a mild and hard scald of poultry?

Answer 30

Mild- epidermis will be retained

Hard- removes epidermis

Question 31

A contaminated poultry produced is processed how?

Answer 31

Trimmed and washed with chlorinated water

Question 32

T/F: Poultry infected with chlamydia psittaci, mycobacterium Adium, mareks, or airsacculitis are passed with restrictions

Answer 32

FALSE

Condemned!