pre-harvest controls

Question 1

pre-harvest phase

Answer 1

farm, livestock market

Question 2

raw food pathogens

Answer 2

campbylocater
0157
salomella enterica
antibiotic resistant pathogens

Question 3

pathogens in RTE

Answer 3

listeria monocytogenes

Question 4

food service

Answer 4

viruses

Question 5

sources of:
ecoli
salmonella
listeria monocytogenes
clostridium botulinum

Answer 5

ground beef
eggs, poultry, meat
cheeses, coselaw, hot dogs, deli
potatoe sald, garlic sauce, olives

Question 6

principles for meat safety at pre-harvest phase

Answer 6

prevention of recycling of pathogens in the environment- animal wastes, land irrigation, wildlfie
prevention of introduction/spread of pathogens in farm- animal sourcing, biosecurity, hygenic, husbancry
prevention of ingestion of pathogens by animals- feed supply, feed treatments, water treatments
suppression of ingestion pathogen in GI tract- diets, probiotcs, CE, phage therapy
enhancement of animal host repsonse- genotype, resistance, vacciation, stress, management

Question 7

prevention of recycling of pathogens in the environment

Answer 7

effective land management- manure/slurry, exposed to it througb grazing/harvested feed/water
approproate stroage of manure and treatment before application on land

effective vector controls- rodent/insects, widlife exclusion(deer, gulls), workers/visitors

Question 8

prevention of intro and spread of pathogens in farm

Answer 8

hygienic animla husbandry- effective cleaning/sanitation routines, all in, all out system, animal cleanliness- clean cattle policy

Question 9

preevntion of ingestion of pathogen by catttle

Answer 9

feed control- feed treatments, vector exclusions

water sanitation- cholirnation of water supplies

reduction of animal inteactions- intensive v extensive, stable groups of calves

Question 10

how to suppress ingested pathogen in cattle

Answer 10

dietry manipulation- fasting to reduce hide contamination during transport and spillage of rumen/intestines druign cacass dressing

probiotics- suppress targeted pathogen within animal gut

competitive exclusion- complex mixtures of bacteria that saturate locations on gut muscosa needed for attachment of pathogen- preventing/reducing their colonisation in guts

prebiotics- nutrients enabling normal gut microbiota to enhance its competitiveness

bacteriophages- oral, rectal, on hide

antimicrobials- banned in E

Question 11

modification/enhancement of animal’s response

Answer 11

vaccination

stress management

Question 12

preparing cattle for slaughter

Answer 12

finsihing with well balanced diets
hosuing- stalted yeards, correct stocking rate, clean straw and bedding
feed withdrawel (12hrs before slaughter)

Question 13

main risk factors going to slaughter

Answer 13

stress
mixing animals of different origins
animals activities and interactions
prolonged transport and or lairaging
previous contamination of vehicles/liaraging

Question 14

transportion risk factors

Answer 14

duration
inefficient cleaning of vehichle
survavl of pathogens on surfaces
animal activities and interctions

Question 15

pathogen transmission routes

Answer 15

contamination and cross contamination often occur

through air, animal contacts, animal surfaces to animals

Question 16

potential for cross contamination of hides of cattle while in lairage

Answer 16

lying (beneficial for welfare but not skin contamination)

and in stunning box- cross contamination from surfaces

Question 17

control measures for reducing spread of pathogens during transport and liarage

Answer 17

no livestock markets
no mixing of batches
vehcle/pen sanitation
feed withdrawel
stress management

Question 18

clean livestock policy

Answer 18

catorisation of animals presented fro slaughter
inspected ante-mortem
5 categories
only 1 and 2 can go to slaughter

Question 19

categories

Answer 19

clean and dry
slighlty dirty- light contamination with dirt/dung, straw
dirty- dry/dampnot slaughter
very dirty- hevily contaminated with dirt
filthy- v heavily contaminated