Post-mortem inspection

Question 1

what is post mortem inspection used for?

Answer 1

animal welfare/health and public health

Question 2

what measure are in place to reduce chemical hazards?

Answer 2

FCI
random testing of residues
inspection of facilities, equipment and procedures

Question 3

who carries out random residue testing of meat?

Answer 3

FSA

Question 4

what measures are in place to reduce biological hazards?

Answer 4

ante-mortem exams
post-mortem exams
pest control
worker hygiene
health certificates

Question 5

what measures are taken to reduce physical hazards?

Answer 5

inspection of facilities, equipment and procedures
pest control
worker hygiene
health certificates

Question 6

who are the on site FSA team?

Answer 6

official veterinarian
meat hygiene inspectors

Question 7

what is the responsibility of the official veterinarian?

Answer 7

audit FBO responsibilities
welfare investigations/enforcement
report notifiable disease to APHA
inspect ante/post-mortem

Question 8

what are some FBO procedures that are audited by the OV?

Answer 8

good hygiene practices - maintenance of facilities, cross contamination, storage, separation, disposal
HACCP
testing requirements
animal identification
SRM handling

Question 9

when can a carcass be washed?

Answer 9

after post-mortem inspection once considered clean (depends on species - pigs washed after scald tank)

Question 10

how do we know if something is fit for human consumption?

Answer 10

has a health/identification mark

Question 11

what does a health mark contain?

Answer 11

country and individual number

Question 12

when does a health mark need to be applied to a red meat carcass in the slaughterhouse?

Answer 12

half, quarter, sixths

Question 13

when are identification marks found on meat?

Answer 13

packaging and smaller parts of meat

Question 14

where should a health mark be placed?

Answer 14

on packaging so it is broken when the package is opened

Question 15

when would a health mark be withheld at slaughter?

Answer 15

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

Question 16

what is the temperature requirement for chilling red meat?

Answer 16

7

Question 17

what is the temperature requirement for chilling white meat?

Answer 17

4

Question 18

what is the temperature requirement for chilling offal?

Answer 18

3

Question 19

what is the temperature requirement for freezing meat?

Answer 19

-20

Question 20

what is laboratory testing of meats used for?

Answer 20

monitoring/control of zoonosis
TSE
unauthorised substances/products

Question 21

what samples need to be taken for bovine TSE testing?

Answer 21

brainstem

Question 22

what samples need to be taken for ovine/caprine TSE testing?

Answer 22

brainstem and cerebellum

Question 23

what is the SRM of cattle of all ages?

Answer 23

tonsils, last four metres of SI, caecum, mesentery

Question 24

what is the SRM of cattle over 12 months of age?

Answer 24

skull (excluding mandible) including eyes, brain and spinal cord

Question 25

what is the SRM of cattle over 30 months old?

Question 26

what is the SRM of sheep under 12 months old?

Answer 26

none

Question 27

what is the SRM of sheep over 12 months old?

Answer 27

skull including brain, eyes and spinal cord

Question 28

how long does a keeper have to correct any discrepancies of traceability?

Answer 28

48 hours

Question 29

when are the things to assess when determining if meat is fit for human consumption?

Answer 29

C - change H - humans O - organs R - repercussions D - disease status

Question 30

if there is a high suspicion of a notifiable disease what needs to be done?

Answer 30

stop entry of animals stop slaughter isolate suspects

Question 31

what are some notifiable disease of when animals shouldn't enter the food chain?

Answer 31

anthrax swine fever

Question 32

what post-mortem lesions are seen on animals with anthrax?

Answer 32

spleen enlarged/dark, extensive petechiae, blood clots, dark blood

Question 33

what are some notifiable disease that if an animal has it can still enter the food chain?

Answer 33

bovine brucellosis TB enzootic bovine leukosis

Question 34

why are animals with bovine brucellosis still allowed in the food chain?

Answer 34

short life in muscles due to lactic acid

Question 35

when is meat from an animal with bovine brucellosis deemed fit for consumption?

Answer 35

no lesions even if reacts to test

Question 36

what is an example of a notifiable disease that is notifiable because of animal health/welfare rather than public health?

Answer 36

warble fly

Question 37

what are the statutory ways of inspecting meat?

Answer 37

visual, palpation, incision

Question 38

what is the preferred way of inspecting meat? and why?

Answer 38

visual inspection less chance of contamination

Question 39

what are the assessment aims of meat inspection?

Answer 39

assess - pathology, presence of SRM, contamination, gross pathology, evidence of residues

Question 40

what is the minimal statutory inspection of the head, tongue and throat of bovines over 8 months old?

Answer 40

incision of retropharyngeal lymph nodes and external masseters

Question 40

what is the minimal statutory inspection of the head, tongue and throat of bovines over 8 months old?

Answer 40

incision of retropharyngeal lymph nodes and 2 incisions of external masseters

Question 41

what is the minimal statutory inspection of the neck and thoracic organs of bovines over 8 months old?

Answer 41

incision of bronchial and mediastinal lymph nodes

Question 42

what are some of the things that can be assessed on a carcass to determine if it is fir for human consumption?

Answer 42

symmetry, state of nutrition, bruising, local/general oedema, bleeding, joint/bone/muscle swelling, age/sex, colour, peritoneum condition

Question 43

how can treating pork carcasses effect whether the carcass is fit for human consumption?

Answer 43

freezing at length (depending on temperature) can be an alternative for testing for Trichinella spiralis

Question 44

how can Trichinella spiralis be inactivated?

Answer 44

freezing or cooking

Question 45

what parasites can cold treatment be used as an alternative to testing red meat?

Answer 45

Cysticercus bovis Trichinella spiralis

Question 46

what are some further actions taken to make red meat fit for human consumption?

Answer 46

trimming contaminants (SRM...) removal of affected part (localised lesion) leaving carcass for 24 hours to see if odour persists

Question 47

what mnemonic can be used to determine if meat is fit for human consumption?

Answer 47

C - change H - humans O - organs R - repercussions D - disease status

Question 48

what are some general conditions that render a carcass unfit for human consumption?

Answer 48

septicaemia, pyramid, jaundice, emaciation, toxaemia, viraemia, malignant tumours

Question 49

how will the carcass smell if there is a uraemia?

Answer 49

like urine (urea)

Question 50

how will a carcass smell if there is a ketosis?

Answer 50

sweet

Question 51

what are the two forms of sporadic bovine lymphosarcoma?

Answer 51

multicentric thymic

Question 52

what age cattle if sporadic bovine lymphosarcoma mainly seen in?

Answer 52

6 months to 2 years old

Question 53

what type of neoplasm deems the meat unfit for human consumption?

Answer 53

malignant

Question 54

what is hydrocachexia?

Answer 54

severe emaciation