Poultry Slaughter Flashcards
What is classified as poultry?
Domestic fowls
Turkeys
Guinea fowls
Ducks
Geese
What diseaes are of most importance in poultry?
Newcastle disease- avian pramyovirus
Avian influenza
Fowl cholera
Salmonella
Campylobacter
Paratistes
Lamness
When does the poultry health scheme not apply with export?
What are the testing requirements when it does apply?
Does not apply when under 20 birds or hatching eggs to another EU state
Testing requirments- salmonella each flock at least once a year, mycoplasma 4 weeks before lay 12 weeks after
What is the most commonly reported human GI pathofen?
Campylobacter
Faecal-oral route, asymptomatic in birds
Who enforces food safety in poultry?
PIAs- at most poultry locations, poultry inspection assistant- not an enforcment
verified by FSA
What birds are included in the national control schemes for salmonella?
Breeding flocks of gallus gallus
Laying hens
Broilers
Turkeys
Doesn’t apply- under 2000 chickens, for private use
Samples 3 weeks before slaughter- by APHA
Samples- boot, dust, faecal swab
What does the FBO accept ante-mortem
FBO only accepts animals that are alive into the slaughter establishments with exception of delayed evisceration poultry or ducks for foie gras
Who residue surveilles for poultry?
How are they categorised?
FSA- randlomly collects samples from carcasses
Group A- substances having anabolic effect- stilbenes, steroids, beta-agonists
Group B- antibacterial substances- vet drugs
Why is gas stunning not advisable for ducks?
Can hold thier breaths for long time
What birds are allowed to be manually dislocated (neck rung) and what other rules is there?
Only permitted upto 3kg live weight
A person cannot do more then 70 birds a day
How long do different poultry species need to be bled for?
2 minutes for turkeys and geese
90 seconds for others
What is hard and soft scaldining?
Soft- 50-51 degrees for 3.5 mins
Hard- 56-58 for 2.5 mins
Makes feather removal eaier
How is poultry plucked?
What follows plucking?
Why might a healthmark be withheld?
Plucking machines usually used- dry for ducks
Ducks wax finish- held in hot paraffin wax then sprayed with cold water and harded wax stripped off
Evisceration of organs- often automatic
Washed and refrigerated
Withleld health mark-
Not undergone AM inspection
Has not gone PM inspection
Dead before slaughter
Trimming of sticking points
Affected by general disease
Water supply contaminated
No adequate inspection of facilities
