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extra revision VPH > quick revision weaknesses > Flashcards

quick revision weaknesses Flashcards

1
Q

explain the process of PSE

A

acute stress
lactic acid build up
rapid acidification
low pH 5.3
= PSE, low water holding capacity and metallic taste, reduction

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2
Q

explain DFD

A

chronic stress
glycogen depletion
less glycogen to lactic acid
slow acidification
high pH 6.2
= DFD - high water holding capacity, soapy, oxidation

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3
Q

explain cold shortening

A

rapid chilling to reduce microbial growth, below 10 degrees before rigour mortis. less glycogen to lactic acid, tough meat

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4
Q

how to stop cold shortening

A

electrical stim within 1 hr - muscle contraction, faster pH fall, depletes ATP, induces early rigour, too much causes PSE

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5
Q

muscle tension decreasing hormones

A

calpains and cathepsins

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6
Q

inhibits calpins

A

calpastatin - brahmen cattle = tougher meat

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7
Q

inhibit cathepsins

A

cystatin

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8
Q

meat flavour

A

ageing - glutamic and inosinic acid

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9
Q

colour of meat

A

myoglobin. oxygenation = bright red, mletmyoglobin = brown

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10
Q

pale =

A

low pH

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11
Q

tenderness

A
  • shear force
  • myofibrillar fragmentation index
  • taste
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12
Q

boar taint

A

sex steroids in IM fat, urine odour

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13
Q

water activity

A

measure of how easy it is for water to become involved in chemical reaction

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14
Q

pschotrophs
pycrophiles
thermophiles

A

below 7 but optimum is 20-30
15 degrees and below
thermophiles above 45 - 55-65 ideal

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15
Q

D value, Z value

A

D value: The time required to kill 90% of bacterial population at a certain temp
Z value: Temperature change that is required to change D value by a factor of 10

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16
Q

food spoilage

A
  • chemical change
  • freezer burn
  • ripening
  • stailing
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17
Q

sausage fermentation process

A

Raw - with fat
Mincing - increase SA
Mixing - salt, nitrate- supresses gram negative flora - growth of streptococci, micrococci, pediococci, lactobacilli, fermented carbs- produce lactic acid - decrease water binding capacity of meat protein
Flora lactobacillus plantarum
Casings - pack
Fermentation - lactic acid bacteria convert ferm carb to lactic acid
Drying and ripening- reduce water content, flavouring compounds produced by breakdown of fat and protein

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18
Q

yogurt + antibiotics

A

culture not multiplying, pH won’t drop, yogurt won’t set

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19
Q

cheese making

A

Raw
Pasteurisation
Starter - lactococcus
Incubation - fermentation - lactic acid
Rennant - coagulation
Scalding
Cheddaring - stretch curd
Milling - salting, prevents further starter activity
Moulding
Ripening
Packaging

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20
Q

problems in cheese production

A

blowing, mould growth, bacteriophages attacking starter

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21
Q

3 class plan/ 2 class plan

A

2 class - measured by presence or absence test: C- is the presence of organism acceptable and to what level
3 class = same + measured by count or concentration test (M - max level of bacteria per gram)

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22
Q

poultry manure as fertiliser

A

c.botulism outbreak in sheep and cattle - high mortality

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23
Q

wood smoke

A

contains formaldehyde, phenol and methanol - antimicrobial activity

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24
Q

how many sample in outbreak investigation

A

100/target prevalence of pathogen in flock x3

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25
Q

fish pain

A

nociception, brain anatomy and conscious recognition

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26
Q

shellfish bacteria

A

vibrio

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27
Q

bacteria causing contamination of normal water and mud

A

clostridium botulinum - chilling and salting to minimise risk

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28
Q

bacteria found in fish in high water temps

A

salmonella, contained with water effluents

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29
Q

mycobacteriosis in fish and people

A
  • Fish = Multiple internal granulomas, mortalities, chronic presentation (fish tb)
    • Humans = Superficial skin lesions, lethargy - Often seen in people who handle fish = ‘fish handlers disease’
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30
Q

diphyllobacterium

A

fish tapeworm, cysts on intestines of fish, killed with normal cooking and freezing

31
Q

anisakasis

A
  • Nematode of fish - roundworm
    • Eating raw fish causes infection of human
    • Burrows to lining of GI
    • Wild fish only
    • Allergic and inflammation reaction
      Prevent - freeze at -20 for 24 hours or heat to 60
32
Q

HACCP 3 levels

A
  • strategic - food safety policy
  • tactical - putting into place procedures
  • operational - following government, business can implement own too
33
Q

pre conditions to HACCP

A

Commitment - management
Priniciples - food hygiene
Research
Validated analysis methods
Occurance - data
Acceptable level

34
Q

principles of HACCP

A

Analysis - hazard
CCP
Limits - critical
Monitoring - procedures
Corrective
Verification - procedures
Documentation -record kepping established

35
Q

preliminary steps HACCP

A

Assemble - HACCP team
Distribution - and description of product
Intentions - use of food
Flow diagrams - describes process
Verification - of flow diagram on site

36
Q

prerequisites of HACCP

A

Production
Facilities
Control- of operations: water, recall procedures, GHP
Maintenance - and sanitisation - clean and working, inspected daily, pest control
Hygiene
Transport
Awareness - product for customers - know what they are buying - make informed choices
Training

37
Q

fungi commonly seen on healthy rabbits

A

encephalitzoon caniculi

38
Q

leptospirosis spread how

A

urine of infected animals

39
Q

FMD

A

apthavirus - picornavirus
- vesicles/ulcers in mouth, on tongue and feet
- lameness
- fever
markedly reduced production

40
Q

rabies

A
  • Caused by: lyssaviruses, european bat lyssavirus clinically indestiguishable from genotype 1
    • Two forms: urban - dog, sylvatic - wild animals
    • Control: surveillance, biosecurity, culling, vaccination
41
Q

zones in ND

A
  • Protection zone- min 3km from infected premises, everything is tested
    • Surveillance zone- min of 10km from infected premises , start testing other farms
      Restricted zone- national movement ban across england
42
Q

toxoplasma gondii

A
  • Protozoan parasite causing toxoplasmosis
    • Diffinitive host cats
    • Intermediate: birds/rodents
    • Cats: consuming intermediate hosts harbouring tissue cysts/ blood transfusion/organ transplant/ transplacentally
    • Humans: Eating undercooked meat/ consuming food/water contaminated with cat faeces
43
Q

roundworm dog

A

toxocara canis/cati

44
Q

hookworm dog

A

ancylostoma caninum

45
Q

whipworm dog

A

trichyris vulpis

46
Q

tapeworm cat

A

taenia taniaformis

47
Q

tapeworm dog

A

canine tenia species

48
Q

cat scratch

A

bartonella henselae - bites from infected fleas, dirt, infected blood - fight

49
Q

pet food contaminants

A

salmonella, e.coli, campylobacter

50
Q

how does stunning improve meat keeping quality

A

drain maximal amount of blood

51
Q
A
52
Q

after stun

A
  • Collapse
    • No rhythmic breathing
    • Fixed glazed expression
    • No corneal reflex
    • Relaxed jaw
      Tongue hanging out
53
Q

min conc of CO2 at high conc

A

80%

54
Q

harder - advantages of GAS stunning

A

reduced blood splash
reduced PSE

55
Q

how does scalding improve hygiene

A

gets rid of dirt

56
Q

how does fast bleeding improve hygiene

A

bacteria can grow in left over blood

57
Q

categories of dirtiness

A
  • Cat 1- clean and dry
    • Cat 2- slightly dirty
    • Cat 3- dirty
    • Cat 4- very dirty
      Cat 5- filthy and wet
58
Q

pig problems for FIP

A

mastitis and tail bites

59
Q

other neuro conditions at AM

A
  • Vestibular disease
    • Louping ill
    • Coenurus cerebral
      Listeria monocytogens
60
Q

kosher

A

act of shechita - need a license

61
Q

reasons for tail bites

A
  • Thermal comfort
    • Food/water
    • Stocking density
    • Concomitant disease
    • Single animal or multiple animals doing it?
62
Q

on bactoscan high coliform count

A

inadequate teat prep

63
Q

psychotropic count high

A

poor bulk tank cleaning, inadequate cooling of milk/water contamination

64
Q

thermoduric count

A

plant cleaning issue

65
Q

stun to brain death in chickens

A

15 seconds

66
Q

insuring good stun electro

A
  • Water bath needs to be suppllied with sufficient current
    • Contact between the legs of the birds and shackle line
      Head must be completely immersed in the bath
67
Q

odds ratio

A
  • Odds of the disease in the exposed group vs with the odds of the disease in the unexposed group
    Commin in disease control studies
68
Q

relative risk ratio

A

Comparison between risk of an outcome in the exposed group vs the unexposed group

69
Q

minimise s.uberis

A
  • Minimise poaching of gateways arounf water troughs
    • use bark/wood chip an
      Rotate access
70
Q

active substances in honey

A

Methylgtyoxal - DNA replication METH IS IN MY DNA
Bee defensin - punch holes into membranes DEFENSIVE PUNCH
Melanoidins - sugars and amino acids MELON FLAVOURED SUGAR AND PROTEIN
Jelleins - antimicrobials from royal jelly JELLY ON AN ANTIMICROBIAL PLATE

71
Q

category 3 examples

A
  • Over scaled
    • Liver lesions due to ascaris suum
      Fasciola hepatica
72
Q

SRM requirements

A
  • Cattle: tonsils, lass 4mm of SI, caecum, mesentry
    • Cattle Over 12 months: skull exculding mandible = including brain, eyes and spinal cord
    • Cattle over 30 months: vetebral column and dorsal root ganglia. Red strip on label and will have 5 or more permanent incisors erupted
    • Sheep under 1 year = nothing
    • Sheep over 12 months: skill including brain and eyes and spinal cord. Will have 1 permanent incisor
      Red stripe label on carcase = remove vertebral column
73
Q

maximum residue limit

A
  • Max concentration of a residue that is legally permitted or acceptable in or on a food
    To ensure the acceptable daily intake isn’t exceeded
74
Q

acceptable daily intake

A
  • Estimate of the amount of a substance expressed on a bodyweight basis that can be ingested daily over a lifetime without appreciable risk to the consumer.
    • Estimated by dividing the no effect level by an uncertainty factor to allow for variables across different species
      No effect level: the maximum dose of a substance that can be consumed over a stated period without producing detectable ill effects

extra revision VPH (3 decks)

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