Post-mortem inspection Flashcards
how are chemical agent hazards controlled?
FCI
random testing for residues by FSA
assessment of cleaning, equipment and procedures
how are biological agents/hazards controlled?
ante-mortem examination
post-mortem examination
pest control
worker hygiene
health certificates
how are physical agents/hazards controlled?
assessment of cleaning, equipment and procedures
post-mortem examination
pest control
worker hygiene
health certificates
what are the stages of enforcement of control procedures?
verbal advice
written advice
referral for investigation
what is the difference between meat hygiene inspectors and official veterinarians?
MHI detect abnormalities
OV makes diagnosis
what are the duties of the on site FSA team at abattoirs?
auditing FBO responsibilities
welfare investigations
reporting notifiable disease to APHA
inspection to see if it is fit for slaughter/human consumption
what must operators have to ensure there is good welfare?
certificate of competence
what are some OV auditorial responsibilities on the FBO procedures?
good hygiene practices (maintenance, storage, separation…)
HACCP
health and welfare compliance
compliance with animal identification
compliance with SRM handling
guarantee meat is free from patho-physiological abnormalities and contamination
how is meat identified as being fit for human consumption?
health and identification mark
on what sized red meat carcasses should there be a health mark?
halves, quarters and sixths
where must there be an identification mark on red meat?
packaging and smaller parts
when would a health mark be withheld at post mortem?
failure of ante-mortem or post-mortem inspection
loss of traceability (ID)
presence of SRM
contamination/gross pathology
residue/contaminants suspected
water supply found to be contaminated
inadequate inspection facilities
what is the temperature requirement for chilling red meat?
7
what is the temperature requirement for chilling white meat?
4
what is the temperature requirement for chilling offal?
3
what is the temperature requirement for freezing meat?
-20
what is needed for TSE testing?
brainstem and cerebellum
what is the SRM for cattle of all ages?
tonsils, last four metres of SI, caecum, mesentery
what is the SRM for cattle over 12 months of age?
skull (excluding mandible) including brain, eyes and spinal cord
what is the SRM of sheep under 12 months?
none
what is the SRM for sheep over 12 months?
skull including the brain, eyes and mandible
what needs to be assessed in a meat fitness decision?
C - change
H - human
O - organ
R - repercussions
D - disease status
is there is suspicion of a notifiable disease a a slaughter house, what should be done?
stop entry of animals, stop slaughter, isolate suspects and potentially contaminated carcass
what notifiable disease can animals still be considered fit for consumption if they have?
bovine brucellosis (if no lesions)
Tb (depends on lesion distribution)
enzootic bovine leukosis
what is a notifiable disease due to animal welfare/health rather than public health?
warble fly
what are the three protocols of red meat inspection?
visual, palpation, incision
what are the aims of meat inspection?
identify - pathology, SRM, contamination, gross pathology, evidence of residues
why has there been a move to make inspection mainly visual (not incision or palpation)?
reduces contamination
in bovines older than 8 months what inspection needs to be carried out on the head, tongue and throat?
visual
incision into retropharyngeal lymph nodes and external masseters
why is an incision made into the masseters of bovines older than 8 months?
cysticercus bovis identification
where does an incision need to be made when examining the neck and thoracic organs or cows over 8 months?
bronchial and mediastinal lymph nodes
what must be palpated in the abdomen during examination of bovines over 8 months?
gastric and mesenteric lymph nodes
what can be done to pork carcasses as an alternative to Trichinella spiralis testing?
freezing at very low temperatures for extended time periods (cold treatment)
