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Public Health > SRM and rendering > Flashcards

SRM and rendering Flashcards

1
Q

what is rendering

A

cooking, drying and separating process that uses animal and poultry by-products including bone, fat, hide and feathers to produce purified fat and protein products

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2
Q

What is a rendering plant?

A

where animal by-products are prepared or treated for use in, or converted into fertilizers, animal food, fat or oils, other than fats or oils used for human consumption. stored, packed or marked, shipped.

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3
Q

What is an animal by-product?

A

includes blood or any of its components, bones, bristles, feathers, flesh, hair, hides, hoofs, horns, offal, skins and wool and anything that contains any of those things

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4
Q

what is rendering?

A

a process of both physical and chemical transformation using a variety of equipment and process. All processes involve the application of heat, the extraction of moister and the separation of fat. temperature and length of time are critical–determin quality

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5
Q

The raw material is made up of what?

A

67% water
15% fats and tallow
18% protein

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6
Q

What are the benefits of rendering?

A
  1. materials much more resistant to spoiling
  2. fat can be used in animal feed, soap making, candles or as raw material for bio-diesel or chemical industry
  3. protein meals used in animal feed and fertilizer
  4. economical waste disposal of waste animal material
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7
Q

What does the rendering process convert raw animal tissue into?

A
  1. protein products (granular meals)

2. fat products (varying grades)

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8
Q

85% of rendering animal by-products are used as what?

A

animal feed ingredients

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9
Q

What are the % live weight material not consumed by people

A
  1. 49% of cattle
  2. 44% of pigs
  3. 37% of broilers
  4. 57% of fish
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10
Q

What are the % live weight material not consumed by people

A
  1. 49% of cattle
  2. 44% of pigs
  3. 37% of broilers
  4. 57% of fish
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11
Q

What do raw materials include?

A
  1. abattoir offal
  2. dead stock & other inedible animal tissues
  3. blood
  4. feathers
  5. hair
  6. meat trimmings from butcher shops, grocer stores
  7. restaurant grease and other used fats
  8. wastewater treatment solids
  9. recovered materials (e.g. spillage)
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12
Q

What is the basic production process of rendering

A
  1. raw material receiving
  2. grinding
  3. cooking
  4. pressing (separates protein and fat)
  5. protein gets ground
    6 both fat and protein get stored and shipped
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13
Q

What does particle size dictate?

A

the thermal efficiency of the system

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14
Q

What is a continuous cooker?

A

an agitated vessel generally heated by boiler steam

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15
Q

What temperature does the continuous cooker bring the raw material to?

A

115-150 degrees for 45-90 minutes

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16
Q

What are cracklings?

A

protein solids after they have been through the press

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17
Q

What is the acceptible level of impurities in fat?

A
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18
Q

What is the objective of storage/shipping of finished products

A

handled in equipment that minimizes risk of contamination

  1. proper construction
  2. ventilation to prevent condensation
  3. inspection points
  4. emptied and cleaned regularly
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19
Q

What must delivery vehicles do?

A
  1. inspected to ensure cleanliness

2. dedicated to the delivery of prohibited material non-prohibited material separately or be cleaned in between

20
Q

What is the feed usage of fat

A
  1. energy density
  2. essential fatty acids
  3. palatability
  4. dust control
  5. lubrication
  6. reduce particle separation
21
Q

What is the feed usage of fat

A
  1. energy density
  2. essential fatty acids
  3. palatability
  4. dust control
  5. lubrication
  6. reduce particle separation
22
Q

Does colour of the fat affect the nutritional value of fat?

A

no, but it can be a consideration in pet foods and other consumer oriented products because of potential appearance

23
Q

What do high levels of fatty acids in fat indicate?

A

fat exposed to
1. water
2. acids
3 enzymes

24
Q

Why is moisture undesirable in fat?

A
  1. encourages bacterial growth

2. encourages fat-splitting enzymes

25
Q

What can be added to fats and oils to prevent deterioration

A

antioxidants

26
Q

What are 7 types of protein meal?

A
  1. mammalian by-products
  2. poultry meal
  3. fish meal
  4. blood meal
  5. pure porcine meal
  6. lamb meal and bone meal (not readily available, favoured by pet food industry)
27
Q

What does protein meal supply (in feeds)

A
  1. concentrated protein
  2. bypass protein
  3. digestible phosphorus
  4. minerals
  5. palatability
28
Q

What is meat and bone meal

A

product obtained by rendering animal tissues (not hair, hoof, horn, hide, manure, stomach contents, no added blood meal)

29
Q

What is feather meal?

A

a product obtained by hydrolyzing feathers from slaugthered poultry

30
Q

What is feather meal?

A

a product obtained by hydrolyzing feathers from slaughtered poultry

31
Q

What is blood meal

A

product obtained from clean fresh blood

32
Q

What is quality affected by?

A
  1. raw product consistency
  2. raw product freshness
  3. processing
  4. storage
33
Q

when was there a ban on MBM use in ruminant feed?

A

1997

34
Q

When was there a SRM ban in human food chain?

A

2003

35
Q

When was there a complete SRM ban?

A

2007

36
Q

When is canadas eligibility for OIE negligible risk status?

A

2015

37
Q

What is SRM specified risk material

A
  1. in cattle aged 30 months or older
    a. skull
    b. brain
    c. trigeminal ganglia
    d. eyes
    e. tonsils
    f. spinal cord
    g. dorsal root ganglia
    w. ileum of all ages
38
Q

What was the enhanced feed ban in 207

A

banned SRM from animal feed and fertiler

prevents SRM from entering animal food and decrease the risk associated with misfeeding and cross contamination

39
Q

What is the role of veterarians

A
  1. facilitate with clients
  2. educate producers
  3. remove SRMs
  4. training feedlots and abattoirs
  5. maintain records
  6. become permitted salvage premises
  7. utilize clinic/property to control SRM
  8. facilitate transportation permits
40
Q

Why is a purple dye put on the spinal column?

A

s that it is not fed to anything, just gets renderd and buried

41
Q

How is air pollution controlled? (odor dust)

A
  1. filters
  2. cyclones
  3. scrubbers–wet scrubbers, scubbing solutions
    bleach solution that rains down
42
Q

What fat is high;y prized?

A

poultry fat

43
Q

how is that fat made liquid to pump?

A

steam jackets

44
Q

When did case 1 (BSE) in canada occur? when was it born?

A

2003, 1997

45
Q

What level is canada at for (BSE)

A

controled risk

Public Health (15 decks)

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