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*Veterinary Public Health-Meat* > Meat Safety > Flashcards

Meat Safety Flashcards

Temple grandin principles, stunning methods, hygiene

1
Q

During slaughter what are some of the things that make pigs not want to move

A

Reflecting lights
Air blowing in the face
Reduce contrast e.g flooring
Drains should be outside a fence

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2
Q

Driving aids for pigs

A

Paddle stick
Small flags
Witches cape

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3
Q

Design indications for pigs

A

Flooring must be non slip
Alleys /walk ways need to be solid
Abrupt entrance when entering so two pigs can’t jam

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4
Q

Pigs and cattle design indications?

Sheep?

A

Pigs and cattle -Small separate groups

Sheep- can have ramps

Pigs- should not have ramps
People should not hand around when pigs walking through
Both sides if restrained must run same speed

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5
Q

Stunning for pigs and cattle demarcation?

A

Brain above eyes

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6
Q

Electrical stunner types?

A

Head only - is reversible animals should be bled immediately within 15-30 seconds
Head to heart/ back .- 1 amp per sheep 1.25 amp per pig

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7
Q

What happens if electrodes aren’t held for long enough?

A

Blood splashing

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8
Q

Electrical stunning trouble shooting?

A 
Sliding wand during the stun 
Hot sanding 
Frayed wires inside cords 
Corroded switches 
Water in switches or cords 
Dirty electrodes 
Animal grounds out though restrained 
One side of restrauner faster
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9
Q

Explain insensibility in a pig?

A
  • Kicking will happen with electrical stunning .more with head only.
  • look at the head straight back and floppy head.
  • natural blinking vs nystagmus no natural blinking should be present.
  • no response as soon as touching water in sclader
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10
Q

Troubleshooting return to sensibility signs in electrically stunned animals?

A

Insufficient amperage
Poor bleeding
Poor initial contact that results in insufficient time
Interrupted current which results in insufficient time
Wrong placement on the head
Stunning to bleeding interval too long with head only stunning.

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11
Q

Bleeding on the table ?

A

Faster stunning to bleed

No kicking

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12
Q

Cow stunning in pigs?

A

Reduction in PSE but expensive.
Animal welfare concerns as unconsciousness is not instantaneous .
85-90 percent Co2
PSE derived from the stress gene .

Pigs get stressed in single file.
New systems have a group of pigs in an elevator box and lowers them down into the CO2.

C02 pigs will come out completely limp and floppy. No blinking!

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13
Q

Order of events to return to sensibility after Co2

A 
Weak  corneal reflex (still uncinscious)
Breathing 
Excitation 
Nystagmus
Natural blinking (conscious)
 Conscious Movement 
Attempt to stand
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14
Q

Problems with stunning boxes

A

-Too wide cattle slipping under door, can see hands, previous animal leg was in view
-head holder- no distraction animal must go In
stunning that injects are band

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15
Q

Trouble shooting reatrauner- converyor problems

A 
Hold down too low/high/short
Entrance too dark 
Slick floor 
No entrance ramp
Leg spreader modified 
No false floor
No belly rails on entrance
Sees distraction 
Broken sharp edges
One side runs faster 
Animal not centered
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16
Q

Insensitbility with stunning?

A

Don’t look at kicking

Completely straight back and floppy head . No righting reflex

Tongue spread- soft and flaccid( tongue can sometimes get stuck in mouth )
No eyel reflexes with response to touch
No blinking

Remember with electrical stunning eye vibration and nystagmus is okay but not with stunning .

Tail can wiggle spinal reflexes.
Head is most nb to look at

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17
Q

What do they look for in antemortem inspection

A

Animals with controlled or notifiable diseases
Animals that show definitive clinical signs
Zoonotic diseases
Animals with signs of diseases that can be contaminated eg. Septicaemia
Prevention of cruelty by removing sick animals
Branding C or T inform the state vet

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18
Q

Separate rooms must be provided for each animal species true or false

A

True

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19
Q

Captive bolt disadvantage?

A

Penetrating captive bolt

Brain matter is allowed into the blood stream . BSE

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20
Q

What tissue samples to take to test antibiotic residues ?

A

The lesion itself
Diaphragm
Kidney
Liver

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21
Q

Ideal positionfir shooting cattle and pigs

A

Cattle use medial canthus as guide

Pigs lateral canthas and draw a cross

22
Q

Signs of effective stunning?

A

The legs may kick but the neck must be loose and floppy like a rag
The tongue should hang out and be straight and limp
Head should hand straight down and back must be straight
There should be no righting reflex .
Eyes should be wide open with a blank stare
Animal must never blink or have an eye reflex in response to touch
Touch eyelid ir cornea should be no response
No rhythmic breathing allowed but gasping reflex allowed
No response to nose prick
No vocalization

23
Q

Order of events to return to sensibility

A 
Feeble corneal reflex
Return  to rhythmic breathing 
Spontaneous natural blinking 
Response to a stimulus 
Fighting reflex 
Consciousness
24
Q

Problems that occur in relation to restraining pen

A

Stun to bleed time
Too little inefficient handling
Must use stunning tongs to move them

25
Q

Dirty areas in an abbatoir

A 
Lairages 
Washing facilities for vehicles 
Stunning a d bleeding area 
Dehairing (pigs)
Rough offal, inedible material, condemned 
Ablution,eating facilities
26
Q

Clean areas

A

Dressing room,dressed carcasses and red offal handled
Ablution and eating facilities for personnel working in these areas
Washing facilities for transport

27
Q

Key words for a gator standards and finishes

A 
Smooth 
Rounder 
Impervious 
Light coloured 
Washable 
Free of cracks and open joints resistance to wear and corrosion 
Not slippery
28
Q

Ante chamber

A

Area where people must be provided with hand wash, both wash and apron wash facilities

29
Q

Lighting requirements for meat inspection vs working areas?

A

Meat inspection-540

Other working areas -220

30
Q

Water requirements

A

Must conform to class 2 according to SANS 241 standard for drinking water

Water must be treated (chlorinated ) before being pumped
Residual Chlorinated levels should not exceed 0.5ppm

31
Q

Water points - what should the temperature be at these points?

A

Not less than 40 degrees

Must also be provided with those reels

32
Q

Normal ph of meat

A

5.4 -5.6

33
Q

Consequences if slaughtering animals with severely depleted glycogen reserves

A 
Ph will rise to 6.5 
Meat more prone to spoilage
Pathogenic organisms will not  be inactivated 
Cattle - dark form and dry beef
Pigs-pale soft exudatuce porm 
Sheep- ovine  wet carcass syndrome .
Blood splashing in sheep
34
Q

The following animals may not be oennsed together

A 
Bulls and cows or heifers and cows 
Any young and adults 
Animals if diff species 
Fractious and  normal animals 
Cattle with long and short horns
35
Q

Birth and the abbatoir?

A

Gave birth in a vehicle or lairgage must be kept I isolation pens with young

Animals that give birth may not be slaughtered within 3 days

36
Q

Time from stun to bleed for sheep

A

15-20 seconds

37
Q

Bleeding times for different animals?

A

Eight minutes cattle and horses

minutes for calves pigs and sheep

38
Q

Fun fact

A

Unconditionally passed as fit for human consumption
Totally condemned
Partially passed by removing condemned part or partial condemnation
Conditionally passed - subject to treatment

39
Q

What temperature must condemned meat be stored at ?

A

Not more than minus 2

40
Q

A chiller used for chilling carcasses what temperature at core should it be ?

A

7 degrees before dispatching

Won’t prevent meat spoilage but bacteria won’t grow.

41
Q

Cold shortening

A

When the temperature of the meat drops below 10 degrees while the Ph is above 6

Rate of rigor can be accelerated by changing the rate of glycolysis and acid formation within the muscle by using electrical stimulation

Ph in electrically stimulate carcass drops quicker
Cooling rate increased

42
Q

Dispatch meat are … what temperature

A

12 deg

43
Q

Bacteria tested fro at the abbatoir

A 
Aerobic plate culture 
E coli
Enterobacteriace 
Salmonella 
Campylobacter
44
Q

HAS-hygiene assessment system checklist

A 
Ante mortem
Slaughter and dressing 
Meat inspection/marking
Chilling/dispatch 
Offal processing 
Sanitation pest control
Personnel
General conditions 
Structural requirements and maintenance 
Hygiene management system
45
Q

Pathogens most likely to be found in cattle sheep pigs and poultry
Of food that’s mishandled .

A

Salmonella
Campylobacter
Listeria monocytogenes
E coli

Toxins
Clostridium botulinum
Clostridium perfingens
Bacillus virus and staph aureus

46
Q

Pathogens most likely to be found in cattle sheep pigs and poultry
Of food that’s mishandled .

A

Salmonella
Campylobacter
Listeria monocytogenes
E coli

Toxins
Clostridium botulinum
Clostridium perfingens
Bacillus virus and staph aureus

47
Q

Tape worms and parasites of importance

A

Taenia saginata
Taenia solium

Round worm
Trichnella spiralis
(Trichnosis)

48
Q

Viruses and protozoa

A

Hepatitis, toxoplasmosis , and cryptosporidiisis.

49
Q

Prions ?

A

Creutzfeldt- Jakob diseasee

50
Q

Red offal?

A 
Lungs 
Heart 
Liver 
Diaphragm
Spleen 
Tongue 
Denasked head
51
Q

Rough offal?

A

Stomach
Intestines
Feet
Skin on the head

52
Q

Rough offal must be stored at what temperature

A

Not 3xceeding -2

*Veterinary Public Health-Meat* (3 decks)

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