Poultry meat inspection and gross pathology

Question 1

Describe the healthmark in poultry

Answer 1

Applied to the packaging rather than carcass

Question 2

When should FCI be received for white meat?

Answer 2

24 hrs in advance

Question 3

Describe the antemortem inspection by the OV for white meat

Answer 3

Inspection of live birds – listening to the birds and observation checking posture, wattle colour
Health certificate: on farm, MHI on site
Note: chickens can not be housed in the lairage for more than few hours since no water or feed available

Question 4

When are birds to accepted alive?

Answer 4

• Delayed eviscerated poultry, geese and ducks raised for the production of “foie gras”
• Animals (including farmed game ratites) slaughtered at the place of production
• Wild game

Question 5

Who is responsible for obtaining FCI?

Answer 5

Food Business Operator (FBO) responsible for obtaining and evaluating the information as part of the HACCP and other Risk Assessments

Question 6

Who audits the FBOs decision?

Answer 6

OV

Question 7

Which serotypes of Salmonella are high risk?

Answer 7

B and D

Question 8

What happens to birds if Salmonella testing is not available?

Answer 8

If not available it is to be processed as if a high-risk salmonella & OV to contact APHA

Question 9

How often are breeding birds tested for salmonella?

Answer 9

Chickens: 3 weeks
Turkeys : 4 weeks – on farm sampling or egg testing

Question 10

How often are laying birds tested for salmonella?

Answer 10

Adult: 22-26 weeks age and every 15 weeks
Pullets: 2 weeks before moving to laying unit (between 14 – 17 weeks age)

Question 11

Describe the action taken if the salmonella test carried out in the slaughter house is negative?

Answer 11

None
Meat is fit for human consumption as a fresh meat product
Cat 3s

Question 12

Describe the action taken if the salmonella test carried out in the slaughter house is positive?

Answer 12

• FBO process and treat the carcass to eliminate the hazard
• Fir for human consumption as a meat product
• Cat 3

Question 13

How is on farm Salmonella testing different?

Answer 13

• Different than testing under HACCP
• Retain the affected batch(es) and slaughter at the end of the production day.
• After slaughter, undertake a full cleansing and disinfection of all equipment and machinery, including changing the water in the scalding tanks, and renewing the water in the spin chillers. This is included if slaughter in middle of processing ex. welfare reasons

Question 14

Name some acute infectious diseases seen in poultry

Answer 14

Respiratory, intestinal and nervous signs
Parasitism
Changes due to behaviour eg. cannibalism
Nutritional deficiencies: > turkeys

Question 15

What are the 5 possible outcomes following antemortem inspection?

Answer 15

1. Fit for slaughter
2. Fit for slaughter under certain conditions
3. Detained (welfare?)
4. Unfit for slaughter (disposed as ABP)
5. Humane killing whilst in the lairage, on welfare grounds, might be further processed, depends on reason for killing

Question 16

List some other causes that would impede animal/carcase being further processed

Answer 16

• Dead on arrival (fallen stock)
• Dead in lairage (fallen stock) -> Derrogation: Emergency slaughter after OV inspection and approval.
• No FCI
• No ante-mortem inspection by OV (20%) ->Derrogation: Animal health certificate.

Question 17

How are live bird crates assessed?

Answer 17

• Green, amber red
• Based on condition, cleanliness, damage
  Green - can be used to transport live birds
  Amber - can be used to transport birds but requires close monitoring
  Red - do not use! poor condition, major damage, high potential for welfare issues

Question 18

Where not stunned, under religious slaughter practices, Dead before further dressed should be for a minimum of how long?

Answer 18

Turkey or goose: 2 minutes
Other bird: 90 seconds

Question 19

How is CCTV used to assess welfare at slaughter?

Answer 19

• Mandatory in England and Scotland – all spp including red meat
• Killing and where live animals are present, unloading, lairage, stunning
• CCTV recordings for 90 days.
• CCTV images should be available to FSA Authorised Officers

Question 20

Early exudate in avian inflammation is composed of?

Answer 20

Fibrin and fibronogen

Question 21

What is the causative agent of Newcastle disease?

Answer 21

Avian Paramyxovirus 1

Question 22

What is the cause of pectoral muscle atrophy?

Answer 22

Increased ammonia in shed
Carcass becomes unfit for human consumption

Question 23

What is Oregon disease?

Answer 23

Growth disturbance
unaccompanied development of the pectoral muscles so they are constricted -> gangrene of deep pectoral muscle

Question 24

What action is taken if a bird has white muscle disease?

Answer 24

Unfit for human consumption

Question 25

What action is taken if a bird has cellulitis?

Answer 25

Unfit for human consumption
Rounded edges of organs
Fibrin deposits

Question 26

Mareks disease is caused by which agent?

Answer 26

Herpes virus