PMPVH 20/10/14 Flashcards
Define Traceability
The possibility to identify and follow a food item along the foodchain. - Tracing-forward –> re call of products - Tracing-backwards –> identify source of problem
A food safety criteria defines the …
acceptability of a product to be put on the market. Some hazards have a FSC of ABSENCE (e.g. salmonella) so have thresholds
Salmonella has an ________trend
Decreasing/ Downward trend. Still no1 for total number of outbreaks in EU
Most commonly reported zoonosis in EU is
Campylobacter - 280,000 in UK / year. 65% of chicken carcass’ testing +ve Thinning is associated with slowly increasing trend of Campylobacter - removing chickens at different times depending on weight gain etc.
Main source of Campylobacter outbreaks
Broiler meat = 44% Raw milk = 20%
Difference between outbreak and epidermic
Outbreak: Cases clustered in time and space, occurring at a higher level than expected. Epidemic: Occurance of more cases than expected, over period of time
Epidemic curve time interval should be set at
1/3rd or less of incubation period
Sharp increase/Sharp decrease epidemic curve indicative of
Point source (1 incubation period)
Who is in charge of outbreak investigation
Local authority- statutory responsibility to control outbreaks and powers to control. Informs Food Standards Agency Have Incident control team over seeing (ICT)
Management of food safety in abattoirs is based on ____ and ____ protocols
HACCP and GMP HACCP= Hazard specific GMP= Not Hazard specific
The two knife technique at harvest stage of process is an example of a
GMP (Non-hazard specific) 1 knife to cut outside 1 cleaner knife to cut inside
Having a critical limitfor the scalding process in pork harvest is an example of a
HACCP (Hazard Analysis and Critical Control Point) for Salmonella HACCPs need estabilishment of critical points, monitoring, actions, verification, documentation
Food safety Criteria refers to whether the product is
Safe at the end of the process. Acceptibility to be put on the market. Based on risk assessment
Microbiological Criteria =
The acceptability of a product or process based on the presence/absence of micro-organisms Part of GHPs
Submission rate (and appropriate target)
This is the proportion of cows which are eligible to be bred during a 21 or 24-day period that actually are bred. On well managed farms this should be well over 70%. However, it is easily manipulated by presenting more cows for AI.
Which bovine abortions need to be reported to AHVLA? Why?
Any abortion prior to day 271. Brucellosis testing. Investigation on cows that are NOT contributing to bulk milk tank (as this is routinely tested)
When do the following pathogens cause abortion? a) ibr b) bvdv c) lepto d) neospora
a) IBR: throughout gestation b) tends to cause early returns to service (up to month 6) c) lepto: late term month 5 to term d) neospora: 3 to 8 months
Flaccid udder in indicative of what kind of infectious cause of abortion
Leptospirosis. Abortion late term (5 months to term)
Why is vaginitis seen with IBR?
Herpes virus. Fatal pneumonia. Conjuncitivits/ Occular discharge. Pyreoxa up to 42 degrees.
What % of calfs are typically PI’s in infected herd
1-2%. First trimester of pregnancy. PI’s may be small, stunted and sickly.
When would BVDV cause haemorragic diarrhoea
BVDV does not cause diarrhoea. In USA = Type II and PI calfs with mucosal disease may have haemorrgaic diarrhoea
What age do you want cow to a) be served at b) calve at
Aim for calving at 24 months old so service at 15 minutes. VERY DIFFICULT. Weight 375kg
Calving scores What target for cows and heifers?
0: no hand touches calf 1: hand touches but no rope 2., rope used gentle pull 4: caesarean section SCORE 3 AND 4: <15% heifer
Live birth rate targets
% cows born alive AND survive for 24 hours Cow: 97% Heifer: 92%
