Risk based meat inspection Flashcards
1
Q
What are the fundamentals of meat inspection?
A
- For detection of trichinellosis, brucellosis, tuberculosis, cysticercosis / taeniasis
- pre slaughter = FCI, ante-mortem exam
- Protect public health
2
Q
What are food chain information?
A
- Animal identification
- Epidemiology intelligence
- Farm animal management and QA
- Environment management
3
Q
What hazards are of high impact to public health in meat?
A
- BSE / TSE
- Salmonella
- VTEC / EPEC
4
Q
What hazards are of low impact to public health but are seen often?
A
- Campylobacter
- Hydatid cysts
- Fluke
5
Q
What are the main parameters for ranking meatborne hazards?
A
- Incidence - human disease
- Severity of human disease - case fatality
- Prevalence - on chilled carcasses
- Source attribution - case-control
6
Q
What animals would you most likely get campylobacter from?
A
- Poultry
7
Q
What animals would you most likely get human pathogenic STEC from?
A
- Bovines
- Ovines / Caprines
8
Q
What animals would you most likely get E.coli from?
A
- Poultry
9
Q
What animals would you most likely get salmonella enterica from?
A
- Bovines
- Porcines
- Poultry
10
Q
What animals would you most likely get toxoplasma gondii from?
A
- Ovines / Caprines
- Sometimes porcines
11
Q
What animals would you most likely get Yersinia enterocolitica / pseudotuberculosis from?
A
- Porcines
12
Q
What animals would you most likely get trichinella from?
A
- Solipeds
- sometimes Porcines
13
Q
A
