Regulation + controls: poultry meat inspection and gross pathology Flashcards
1
Q
What happens with ante-mortem inspection of white meat?
A
- FCI received 24 hrs in advance
- Inspection of live birds - observing posture, wattle colour
- Health certificate on farm
2
Q
How does salmonella testing work?
A
- organic / slow growing = test 6 weeks pre slaughter
- Breeding = test every 3 weeks( chickens), every 4 weeks (turkeys)
- laying chicken - adults = 22-26weeks of age + every 15 weeks
- Pullets = 2 weeks before moving to laying unit
3
Q
What needs to happen with chickens that are of high risk of salmonella enteritidis + typhimurium?
A
- Carcasses need to be tested
4
Q
What are common ante-mortem findings?
A
- Acute infectious diseases - respiratory, intestinal + nervous signs
- Parasitism
- Nutritional deficiencies
- Behaviour changes - cannibalism
5
Q
What are different outcomes of ante-mortem inspections?
A
- Fit for slaughter
- Fit for slaughter under certain conditions
- Detained (welfare)
- Unfit for slaughter
- Humane killing whilst in lairage
6
Q
What would impede carcase from being further processed?
A
- Dead on arrival
- Dead in lairage
- No FCI
- No ante-mortem inspection by OV
7
Q
If not stunned under religious slaughter, how long dead should a bird be before further dressed?
A
- Turkeys or goose = 2 mins
- other birds = 90 seconds
8
Q
What is mandatory in slaughterhouses?
A
- CCTV
- Recording kept for 90 days
9
Q
What are notifiable diseases in poultry?
A
- Newcastle diseases
- Avian influenza
10
Q
What abnormal conditions are common in birds?
A
- Septicaemia / toxaemia
- Mechanical damage
11
Q
What conditions make chicken unfit for human consumption?
A
- Oregon disease - wooden breast / white stripping / spaghetti meat
- White muscle disease
- Salmonella
- Marek’s disease
- Colibacillosis
- Clamidophila psitacci
- Mycoplasma gallisepticum
- Mycoplasma synoviae
- Avian TB
- Pasteurella multocida
- Coccidiosis
