Post-mortem inspection Flashcards
what is post mortem inspection used for?
animal welfare/health and public health
what measure are in place to reduce chemical hazards?
FCI
random testing of residues
inspection of facilities, equipment and procedures
who carries out random residue testing of meat?
FSA
what measures are in place to reduce biological hazards?
ante-mortem exams
post-mortem exams
pest control
worker hygiene
health certificates
what measures are taken to reduce physical hazards?
inspection of facilities, equipment and procedures
pest control
worker hygiene
health certificates
who are the on site FSA team?
official veterinarian
meat hygiene inspectors
what is the responsibility of the official veterinarian?
audit FBO responsibilities
welfare investigations/enforcement
report notifiable disease to APHA
inspect ante/post-mortem
what are some FBO procedures that are audited by the OV?
good hygiene practices - maintenance of facilities, cross contamination, storage, separation, disposal
HACCP
testing requirements
animal identification
SRM handling
when can a carcass be washed?
after post-mortem inspection once considered clean (depends on species - pigs washed after scald tank)
how do we know if something is fit for human consumption?
has a health/identification mark
what does a health mark contain?
country and individual number
when does a health mark need to be applied to a red meat carcass in the slaughterhouse?
half, quarter, sixths
when are identification marks found on meat?
packaging and smaller parts of meat
where should a health mark be placed?
on packaging so it is broken when the package is opened
when would a health mark be withheld at slaughter?
failure of ante/post-mortem inspection
loss of traceability
presence of SRM
contamination or gross pathology
suspected residue contaminants
water supply found to be contaminated
improper 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 laboratory testing of meats used for?
monitoring/control of zoonosis
TSE
unauthorised substances/products
what samples need to be taken for bovine TSE testing?
brainstem
what samples need to be taken for ovine/caprine TSE testing?
brainstem and cerebellum
what is the SRM of cattle of all ages?
tonsils, last four metres of SI, caecum, mesentery
what is the SRM of cattle over 12 months of age?
skull (excluding mandible) including eyes, brain and spinal cord
what is the SRM of cattle over 30 months old?
what is the SRM of sheep under 12 months old?
none
what is the SRM of sheep over 12 months old?
skull including brain, eyes and spinal cord
how long does a keeper have to correct any discrepancies of traceability?
48 hours
when are the things to assess when determining if meat is fit for human consumption?
C - change
H - humans
O - organs
R - repercussions
D - disease status
if there is a high suspicion of a notifiable disease what needs to be done?
stop entry of animals
stop slaughter
isolate suspects
what are some notifiable disease of when animals shouldn’t enter the food chain?
anthrax
swine fever
what post-mortem lesions are seen on animals with anthrax?
spleen enlarged/dark, extensive petechiae, blood clots, dark blood
what are some notifiable disease that if an animal has it can still enter the food chain?
bovine brucellosis
TB
enzootic bovine leukosis
why are animals with bovine brucellosis still allowed in the food chain?
short life in muscles due to lactic acid
when is meat from an animal with bovine brucellosis deemed fit for consumption?
no lesions even if reacts to test
what is an example of a notifiable disease that is notifiable because of animal health/welfare rather than public health?
warble fly
what are the statutory ways of inspecting meat?
visual, palpation, incision
what is the preferred way of inspecting meat? and why?
visual inspection
less chance of contamination
what are the assessment aims of meat inspection?
assess - pathology, presence of SRM, contamination, gross pathology, evidence of residues
what is the minimal statutory inspection of the head, tongue and throat of bovines over 8 months old?
incision of retropharyngeal lymph nodes and external masseters
what is the minimal statutory inspection of the head, tongue and throat of bovines over 8 months old?
incision of retropharyngeal lymph nodes and 2 incisions of external masseters
what is the minimal statutory inspection of the neck and thoracic organs of bovines over 8 months old?
incision of bronchial and mediastinal lymph nodes
what are some of the things that can be assessed on a carcass to determine if it is fir for human consumption?
symmetry, state of nutrition, bruising, local/general oedema, bleeding, joint/bone/muscle swelling, age/sex, colour, peritoneum condition
how can treating pork carcasses effect whether the carcass is fit for human consumption?
freezing at length (depending on temperature) can be an alternative for testing for Trichinella spiralis
how can Trichinella spiralis be inactivated?
freezing or cooking
what parasites can cold treatment be used as an alternative to testing red meat?
Cysticercus bovis
Trichinella spiralis
what are some further actions taken to make red meat fit for human consumption?
trimming contaminants (SRM…)
removal of affected part (localised lesion)
leaving carcass for 24 hours to see if odour persists
what mnemonic can be used to determine if meat is fit for human consumption?
C - change
H - humans
O - organs
R - repercussions
D - disease status
what are some general conditions that render a carcass unfit for human consumption?
septicaemia, pyramid, jaundice, emaciation, toxaemia, viraemia, malignant tumours
how will the carcass smell if there is a uraemia?
like urine (urea)
how will a carcass smell if there is a ketosis?
sweet
what are the two forms of sporadic bovine lymphosarcoma?
multicentric
thymic
what age cattle if sporadic bovine lymphosarcoma mainly seen in?
6 months to 2 years old
what type of neoplasm deems the meat unfit for human consumption?
malignant
what is hydrocachexia?
severe emaciation
