zdolec questions Flashcards
Campylobacter
- Regular inhabitant of GI tract, found in raw poultry, unpasteurized milk, etc
- Finding in faeces – meat infected during slaughter (insanitary measures)
*
sampling of campylobacter
Collection – at slaughter house 10g out of 200 chickens
* Sample sites: 50ml of rinsed solution
* Carcass rinse – rinsed with sterile solution and collected for a sample
* Carcass swab – swab carcass in different areas
* Prevention and control
* Cooking: at least 74oC
* Handwashing and avoid cross contamination
* Refrigerate: below 4oC
* Avoid prolonged storage
sterilisation of cans
- Fully closed, rusty, damaged, wrong shape, air comes in and decomposition starts
- Sterilisation of cans
o Temperature rise time – duration of heat treatment at a given temp
o Effects depends on: initial bacteria contamination, ratio of meat:liquid
o Heat treatment in autoclave
canning errors
o Errors of the can
Corrosion: high humidity at storage
Leakage – dry content on edges of can due to weak lid, incorrect seam, incorrect sterilisation or insufficient back pressure during cooling
Can deformation – mechanical damage during sterilisation/storage
o Changes in the contents of the can
Secretion of molten fat – high level of fat/ high temp
Porosity – insufficient filling/high temp
Pale colour of contents/ changes in taste or smell
Discolouration of content
* Black-brown spots = iron in raw material
* Dark-brown spots = too much polyphosphate
* Grey-brown spots = air in the can
o Deformation of the can (inflated cans)
Insufficient filling, improper closing, high pressure
Chemical and bacteriological deformation
types of hazard
- Aflatoxin – happens when the grain food not well preserved, produced from spoiled food
- Control with HACCP
- physical (anything you can touch, surface, metal, glass, stone, bone)
- biological (microorganism, bacteria // Viruses // Parasites // Fungi)
- chemical (antibiotics, heavy metals etc)
chemical hazards
- chemical (antibiotics, heavy metals etc)
o harmful chemicals, contaminating food, posing health risks, either from the food processing production or being deliberately added - Pesticide Residues
o Risk: acute poisoning
o Prevention: follow recommended guidelines for use and washing products
o Monitoring: regularly test for pesticide in food products - Heavy metals
o Source: Mercury, Cd, Lb = accumulate in food
o risk: various health issues, neuro + kidney damage and cancer
o prevention: reduce environmental pollution
o monitoring: test food - Industrial Chemicals
o Source: Chemicals used in food processing, packaging, or equipment
o Risks: health issues if ingested, inhaled, or absorbed through the skin.
o Prevention: Proper Use and proper packaging
managing chemical hazards
Regulation and Compliance:
- Standards: Adhere to food safety standards and regulations
- Document: chemical usage, monitoring results, compliance with regulations.
Good Manufacturing Practices (GMP):
- Quality Control: Implement measures to monitor and manage chemical hazards
- Train employees on safe handling practices, chemical use, and hygiene.
Testing and Monitoring:
- Regularly test food products for chemical residues and contaminants.
- Monitor environmental and conditions to identify sources of chemical hazards.
Consumer Awareness:
- Labelling: Provide clear and accurate labelling of food products
- Educate consumers about safe food handling practices and potential hazards.
c. perfingens
o An anaerobic, gram positive and rod shaped bacterium, which creates spores.
o It is widespread and can be found in faeces, raw meat, dehydrated food etc.
o Prevention by fast cooling of cooked and heat-treated food.
o Cold storage on -15 degrees for 35 days destroys the clostridium cells.
o Synthesis of 5 exotoxins which are lethal to humans.
It occurs in the small intestine – accumulation of fluid in the intestinal lumen watery diarrhoea and abdominal pain.
Reheating: Reheat foods to at least 74°C (165°F) before consumption.
c. botulinum
o Their toxins are lethal in small doses. (ABEF)
o Symptoms include: weakness, fatigue, nausea, diarrhoea, death, muscle weakness
o The main SOI: is fruit and vegetables or in preserve pickles
o canned and vacuumed feeds are also common source of infection.
Inflated cans are normally due to gas produced by this bacteria.
o Smoked fish needs to be heated to at least 83 degrees for 30 minutes during
o Control Measures:
Proper Canning, Cooking, Storage (dry cool place)
- Thermal Destruction of Spores
o 1. Clostridium botulinum Spores:
Thermal Death Time (TDT): destroy spores = 121°C under pressure (in autoclave, as they’re heat resistant), 3-5 minutes
cysticercosis
- parasitic disease – larval stage (taenia saginata), white and oval shaped
- intermediate host: cattle (masticatory muscles)
- Examination of the masticatory muscles – only valid in cattle > 8 months
o incise masseter, 2 cuts parallel with the mandible, and 1 cut into M. pterygoideus. - Control of cysticercosis: PM, ELISA
o Infected meat is unsuitable for human consumption – with the exception of freezing the part uninfected parts of the carcass before consumption.
o It can also affect the heart, oesophageal muscles, and diaphragm. - On post mortem examination of cattle – we make an incision between the stunning hole and the foramen magnum.
egg freshness and grading
- Egg shell contains 5 components : Shell, Shell membrane, Air cell, albumin, Yolk
- Processing of eggs
o Collection Handling and washing (Egg breakers, Egg products) Grading and Candling Quality control tests (Pasteurisation, freezing, cold storage, drying, desugaring) Preservation of Shell eggs and egg liquid Quality control and standardization Packaging and Marketing - Cleaning and Grading
o rotated as brushes jets move carefully across the eggs
o fan dries eggs
o cleaned eggs are grades in candling booth which is a dark cubical room
o Grade A Egg white is reasonably firm, air cells are quite large and other characteristics are similar to grade AA eggs. They are mostly sold in stores
o Grade B egg shells are unbroken but have slight stains, thinner egg white, larger and flattened egg yolk with a well-defined outline. They are mostly used for bakery and other commercial operations. - Quality control test
o External factors Shape, texture, soundness, shell cleanliness colour
o Internal Quality Condition of yolk, albumen, air cell
fish freshness
- Eyes
o Fresh: clear, bright and convex (bulging), black shiny pupil
o Stale: cloudy, concave (sunken) dull, grey pupil, milky white cornea - Gills
o Fresh: bright red/pink, free from slime or odour
o Stale: brownish, grey or slimy with bad odour - Skin and scales
o Fresh: shiny, metallic, tightly attached scales
o Stale: dull, dry or loose scales - Flesh and texture
o Fresh: firm, elastic and bounces back when pressed
o Stale: soft mushy, or leaves an indentation - Odour:
o Fresh: mild, seaweed-like or ocean-fresh smell
o Stale: sour, ammonia-like, or rotten odour - Peritoneum: in fresh it’s hard to separate
fishery products- health standards
o Sensory tests (randomly + market)
o Indicators of fish freshness
o Histamine (randomised)
o Residues and contaminants – monitoring
o Microbiological testing – when necessary
o Parasites – random before placing on market
o Toxic fishery products
degradation of fish in stored ice
- Degradation of fish in stored ice
o Phase 1 – fresh fish phase 2 – loss of characteristic smell and taste without deviation phase 3 – signs of spoilage – unpleasant odour (fishy smell),and TMA bacterial degradation phase 4 – spoiled fish.
sensory analysis of fish
o Distinguish test
Triage test
* It shows there is significant differences between 2 samples .
* We take 3 encrypted samples, and 2 identical samples then we identify the difference in odd pattern.
Ranking testing
* Classify as large number of samples.
* For example – from the saltiest to least salty.
Descriptive test
* Quality index method (Point system from 0 to 3).
Sensory test
LN of cttle
- Meat lymph nodes, Skin lymph nodes, and Organ lymph nodes.
- Meat lymph nodes –cervicalis superficiales (+ auxillary, popliteal, ischiadici, and situs)
- cattle < 8 months: Retropharyngeal LN (palpation and incision if needed)
- cattle > 8 months old: Incision of the retropharyngeal, if needed: parotid, mandibular LN
- Bacterial diseases: TB (enlarged), abscess (pusy)
anisakis
- Anisakis spp.
o nematode in fish causing: eosinophilic phlegmonous enteritis,
o abdominal cavity and on muscle surfaces – the larvae is visible to eye.
When they are deep in the muscle: UV light (light blue colour), elution and artificial digestion. - Anisakis:
o Appearance: translucent or pinkish in colour, with a scolex
o Adult in stomach of marine mammals egg in faeces hatch in seawater small crustaceans eat it fish then eat crustaceans larvae encyst in muscle humans eat fish (undercooked fish) - Tapeworms (cestodes) intestines of fish. Humans infected: eating raw or undercooked fish
- cook fish to an internal temperature of 63°C for at least 1 minute
how to know good pastuerisation
- Temperature and Time Control: ensure milk reaches right temperature
- Phosphatase Test: enzyme naturally in raw milk
- Microbiological Testing: bacterial plate counts and coliform tests (faecal)
- Homogeneity: visual inspection – shouldn’t be clumped or separated
- Taste and Smell:
inspection of pododermatitis
- Pododermatitis is a sign of a poor welfare - poor litter conditions
- Presence of hard filled pus
- Factors affecting; large body size, skin wounds, overgrown toe nails, poor/ imbalanced diet, leg or foot deformities
- Grading is based on ulceration status
o Grade 0 – no ulceration (good welfare).
o Grade 1 – middle changes.
o Grade 2 – severe ulceration. - Scale points
o 0 to 40 – no need for intervention on the farm.
o 41 to 80 – inform the farmer to correct farming practices for better welfare.
o 81 to 200 – competent authority measures at farms (audit and corrective measures).
listeria
- found in the intestinal tract, (sheep, cattle, poultry and pigs) soil, rotten vegetation, silage
- unprocessed foods - milk, meat, soft cheeses, vegetables and fruit
- can survive in fridge (as low as 0oC), thrives in 4.4-9.4 pH
- Prevention and Control
o Hygiene Practices: handwashing and cleaning
o Food Preparation: at least 74oC, avoid cross contamination
o Storage: below 4oC and proper storage (store ready-to-eat foods away from raw meat)
o Sanitation and Hygiene:
o Temperature Control: continuously monitor and rapidly cool cooked foods
AM in pigs and cows
o Inspection must be done within 24 hours of arrival at the slaughterhouse and less than 24 hours before slaughter (by a vet).
o Aim: identify welfare, risk/ condition harmful to human/animals (zoonotic potential)
o All animals for slaughter must have AM inspection to identify animals not fit for eating
o The 4D principle for animals not suitable for consumption: down, disabled, diseased/dead = condemned
o Other animals that show signs of being sick are labelled ‘’suspected’’ and are segregated from healthy for another inspection.
AM in poultry
o Ante-mortem inspection of poultry is performed on a lot basis.
o FCI control-data: Mortality, treatment (drugs), result testing for salmonella/ campylobacter, flock density, and welfare data.
o Transport control – suitability for transport, mortality, heat distress, messy feathers, variability in animal size, wing fractures and hematomas.
o Salmonella, campylobacter – NO symptoms (infectious diseases should be detected by farm, not at slaughter).
o AM signs include – resp symptoms (head position), irregular leg position, and sudden death due to circularity distress.
o Post-mortem: hepatitis + arthritis = condemned, fracture just that part condemned
documents at slaughterhouse
o TRACES (transportation)
European commissions online platform for sanitary and phytosanitary certification
required for the importation of animals, products, food etc into EU and export
o Food chain information (farmer)
Information provided by farmer/producer not less than 24hr before arrival (poultry FCI)
o Animal health certificate (official veterinarian)
Official document issued by a vet certifying that the animals identified on the document have been inspected and were found to satisfy the regulation – within the same member state, between member state, or internationally.
actinomycosis
o Ante mortem: lumpy jaw, ulcerations, difficulty breathing and salivation
o Judgement:
If the disease is slight and confined to LN – only LN condemned
tongue is diseased + no lymph nodes – tongue condemned
actinobacillosis
o Ante mortem: salivation and chewing, swollen tongue
o Post mortem: wooden tongue, small yellowish nodules and erosions
leptospirosis
o Ante mortem: transient fever, mastitis, loss of appetite
o Postmortem: anaemia, jaundice, sepsis, haemorrhage
o Judgement: acute lepto = condemned
listeriosis
o Ante mortem: encephalitis, sepsis, fever, abortion
o Post mortem: haemorrhage, sepsis…
o Judgement: all unfit
salmonellosis
o Ante mortem: sepsis, fever, diarrhoea, acute enteritis
o Post mortem: sepsis, haemorrhage, acute enteritis …
o Judgement: Carcass affected with Salmonellosis is condemned
TB
o Ante mortem: No specific symptoms, except in chronic phases of disease
o PM: granulomas, active lesions, nodules, lesions (lung, liver, spleen, kidney)
o Judgement: present on several organs = condemned
swine erysipelas
o Judgement: condemned at AM with erysipelas/erythema
trichinelosi
o Typical meat borne parasitic invasion
o Sampling at slaughterline, household slaughtering
o Invaded meat is condemned
o Samples
Domestic fattening pigs: 1g base of diaphragm
Hog, boars : 2g diaphragm base 2 (4g) from intercostal musles, tounge, masseter; when diaphragm is missing
Horses: 10 g of tongue or mandibular muscles
Wild boars: 10 g - foreleg, tongue, diaphragm
Bear: 10 g, diaphragm, masseter, tongue
o Samples after the artificial digestion must be examined immediately.
trichinella
o Source: Found in pork, wild game and occasionally in horse meat.
o Infection: Trichinella larvae are ingested through undercooked or raw meat
o Symptoms: Nausea, vomiting, diarrhoea, muscle pain, fever
o Prevention: least 71°C, Freezing -20°C at least 7 days can also kill the parasite.
toxoplasma
o Source: Found in undercooked pork, lamb, and sometimes beef
o Infection: protozoa, often asymptomatic
o Symptoms: Flu-like symptoms, (swollen LN, muscle aches, and fever)
o Prevention: Cook at least 63°C for whole cuts, 71°C for ground meat)
taenia
o Taenia saginata is found in beef.
o Taenia solium is found in pork (cysticercosis)
o Infection: Ingesting larvae or eggs in undercooked meat leads to tapeworm infections
o Symptoms: Often asymptomatic, abdo discomfort, and weight loss. Cysticercosis can cause seizures or neurological problems.
o Prevention: Cook 63-71°C, Avoid consuming raw or undercooked meat.
microbiological criteria
- Minimum and maximum
- go after regulation there’s a table you check the pathogen that you need to test
- for example Listeria (ready to eat food) and Salmonella you check In supermarket before selling to consumers
- In listeria and salmonella in the table, if you take 10 samples for example, random ones, none of them are allowed to be in any range
- Whereas bacteria like enterobacteria or aerobic colony count (you check on slaughterhouse level before processing), there is a range of small m and big M and some samples are allowed to be in this range
- Certain pathogen are more strictly monitored or not but you need to check the table
- You do before the final process in market, before selling you test but its random test
nitrates
o easily soluble in water (increased solubility by heating)
o fine white crystals
o goal: inhibits bacterial growth and toxin production
maintaining a beautiful red flesh colour and stabilises aroma
preservative most often in the form
nitrites
o Colourless or slightly yellow crystals
o Very soluble
o Not chemically stable (in acid or at elevated temperatures)
o Harmful in large quantities (breakdown of erythrocytes and vitamin A)
polyphosphates
- Na and K salts
- White hygroscopic easily soluble powder
- Synergistic action with NaCl
- Increasing ability to bind water
- Function: increased capacity of meat proteins to bind and retain water
- The use of polyphosphates is not allowed in many countries
o Adverse effects on human health (salt imbalance in bones)
o Increased amount of water in meat products (declaration)
during slaughtering: pig skin is examined for:
o Meat Quality Skin lesions can affect the quality of the final product. Scratches, wounds, and abscesses - blemishes on the carcass and harbour bacteria.
o Animal Welfare The presence and severity of skin lesions can indicate potential welfare issues during the pig’s life (fighting, overcrowding, or inadequate enrichment)
o Disease Detection Certain skin lesions may be signs of specific diseases that could render the meat unfit for consumption.
inspectors look for in pig PM
o Scratches These can be superficial/deep and are often caused by fighting among pigs, environmental factors, or handling during transport.
o Wounds Open wounds - source of contamination and require further investigation
o Abscesses Localised pus-filled lesions can indicate infection + condemned
o Parasites External parasites like mites or lice may be visible on the skin.
o Skin Diseases Specific diseases like mange can cause lesions and hair loss.
sample for microbiological testing
o Samples are taken from the pig carcass skin after dressing (removal of blood and internal organs) and before chilling.
o Destructive Sampling small tissue sample from the skin surface with scalpel. = most accurate assessment of bacterial contamination but reduces the value of the hide.
o Non-Destructive Sampling swabbing the skin surface with a sterile sponge or cloth. Faster and less wasteful but may not be as sensitive for detecting low levels of bacteria.
o The samples are then analysed in a lab: identify + quantify bacteria.
salmonella chickens
- Transmission: Directly (Animal, human excreta), Indirectly (During slaughter / polluted water)
- Transmission: hands - food, contaminated surfaces – utensils
- Digestive tract of humans and animals
- Meat – if the animal has suffered from acute salmonellosis
protection of salmonella
o prohibition of slaughter of animals suffering from acute salmonellosis
o bacteriological examination in case of suspicion
o control of the health condition of employees
o food cooling
o consistent implementation of hygienic measures
o Veterinary public health program for the prevention and control of salmonellosis at the national level
on the farm - salmonella
o Testing Methods: cloacal swab (detects in live birds), environmental swab (litter, feed, water samples), boot swabs, faecal samples
o Testing Techniques: PCR and culture
o Routine testing (before introducing new flocks) and before sent for processing
salmonella- at slaughterhouse
o Testing Methods: carcass swabs and environmental monitoring (testing equip etc)
o Testing Techniques: culture and PCR
handling positive salmonella cases
o On the Farm
Immediate Actions: isolation, hygiene, feed and water management
Follow-Up Actions: investigation and biosecurity
o At the Slaughterhouse
Immediate Actions: segregation, enhanced cleaning
Product Handling: reprocessing and recalling
preventive measures of salmonella
o On the Farm: vaccination, biosecurity, management practices
o At the Slaughterhouse: GMPS, training, HACCP
staph
- Gram positive, spherical, saprogenic bacteria.
- Temp resistance
- Destroying bacteria – heating food to 66 degree Celsius for 12 minutes.
- destroy the toxins – heating at 131 degree Celsius for 30 minutes.
- Bacteria have tolerance to high concentration of table salt and sugars
- The largest source of contamination – infected individuals.
- potato salad, sweet cream cakes, dairy products, poultry meat, and cooked meat.
- Food poisoning – without visible changes in colour, taste or smell of the food.
- Special hazard
o Storage of semi-durable products at higher temperatures.
o Ready to eat meals at room temperature.
o Hygienic principle in production people with purulent wounds)
o Cool food quickly (too fast) after heat treatment - Epidemiological characteristics: summer months with short incubation and many patients.
toxoplasma
- protozoan parasite that can infect various animals and humans.
- Definitive Host: cats (lifecycle complete in intestines, oocyst form excreted in faeces)
- Intermediate Hosts: farm animals and humans
- Prevention on the Farm Level
o Hygiene and Sanitation:
Cleanliness and cat control
o Feed and Water Management:
Cover Feed (prevent cat contamination) + Clean Water Sources
o Environmental Management: litter and soil management
o Farm Biosecurity:
Limit Access: prevent wild animals from entering and have protective measures
o Health Monitoring:
Veterinary Care: Regularly monitor animal health and consult a veterinarian for advice on controlling Toxoplasmosis on the farm.
o Educate farmers - importance of hygiene, proper handling of animal waste, and measures to prevent Toxoplasmosis. - Sampling for Toxoplasma gondii
o Sample Collection: faecal (cat), blood (livestock), tissue samples
o Diagnostic Tests: faecal (PCR, flotation), serology (ELISA, IFA), histology
trichinella sampling
- Sampling for Trichinella at Slaughterhouse
o samples from various muscles (diaphragm, masseter and tongue) (usually g-few) - Old Methods vs. Artificial Digestion
o Old = direct microscope
o Artificial digestion = muscle sample with pepsin-HCl to release larve - Sample Testing Process
o When taking samples from pigs for Trichinella testing, a common approach is as follows:
1.Collect samples from 100 pigs (size of a matchbox) on metal plates with markings.
2.Perform artificial digestion on the samples.
3.If a sample tests positive for Trichinella larvae, narrow down the group by splitting it into two equal parts (50/50).
4.Test both groups separately.
5.Continue dividing any positive groups until identifying the individual(s) that test positive for Trichinella infection.
TB
- Its a chronic contagious bacterial disease, resulting from infection with M.bovis + Zoonotic
- disease becomes progressive =in enlarged lesions which may be found in lymph nodes of head and thorax, spleen, lung and liver weakness, loss of appetite, weight loss, fever
- There are 2 outcomes of use of carcasses that are infected with tuberculosis –
o When Tuberculosis is present within more then 1 organ system and carcass parts the whole carcass is UNFIT for human consumption.
o When tuberculosis is in the lymph node of just one organ or one portion of the carcass only affected organ/ portion and local lymph nodes are infit for consumption. - Changes in carcass
o caseous changes in bronchial lymph nodes + Typical granulomatous changes in lungs, liver and omentum. - Suspicion: Quarantine – investigation – destruction and disposal – cleaning and disinfection – compensation
- Sampling: Tuberculin test, blood test and milk sampling
- All cattle that are positive should be slaughtered
what bacteria forms toxins
c. botulinium
staph
c. perfingens
vibrio choleae
e, coli
listeria
wild diseases
brucella
trichinosis
west nile
TB
yersinia
- in the intestinal tract and faeces of wild and domestic animals
- other sources - raw food of animal origin and non-chlorinated water from wells, streams, lakes and rivers
- Yersinia enterocolitica - isolated from raw or undercooked red meat, poultry meat, dairy products (cheese), ice cream, most seafood, fresh vegetables
- Yersinia in pigs play great risk for public consumption – it is checked in 2 ways
o Culturing the tonsils samples or direct planting - Characteristics of Yersinia
o can grow as low as 0°C, optimal growth temperature is around 30°C to 37°C
o Pathogenicity: yersiniosis (gastrointestinal symptoms: abdo pain, diarrhoea, fever)
prevention and control of yersinia
- Prevention and Control:
o Proper Cooking: at least 71°C, handwashing and avoid cross-contamination - Storage:
o Refrigeration: Keep foods below 4°C, rapid cooling and proper storage are crucial.
where is yersinia present
intestines and tonsils
dry brining
o Curing of meat in pieces
used in the meat industry in the production of: of dried meat and bacon products (bacon, dry neck, ham …) - meat in pieces
Pieces of meat are:
* rub on the surface with salt stacked in tubs layer of salt in each row up to 4-7 days then removed
* Dry pickling lasts 4 - 8 weeks depending on the size of the piece of meat
o Curing of minced meat
sausage (when pickling meat dough and meat used for the production of sausages - minced meat)
before pickling, meat is minced through plates blended with brine ingredients after mixing, filled into contained and refrigerated (1-4d, 4-8oC)
In the production of dry sausages, the brine ingredients are added during chopping and mixing, just before filling into the intestine, so that the brining process takes place during the smoking or ripening of the sausages
wet brining
o Curing by immersion (“in the rat”)
shaped pieces of meat are arranged in a suitable container (bathtubs, pools)
they are immersed in brine in which they remain for a few days to a few weeks
the meat is loaded
o Injection of brine into the meat
* immersion + injection of brine into blood vessels and muscles
* use of automatic scale “Berckel” (brine pressure 2 - 2.5 Ba)
* needle injection - 8 cm long with an opening at the top
* In the meat industry - device for direct injection of brine into the muscles (“Pickle injector”)
o through hollow needles - placed in two rows
o at each stitch when the needles are in the lowest position the valve opens automatically and injects the brine floor by pressing
o The optimal amount is 12% brine on the total weight of the meat
AM inspection
o Animal Health:
Inspect animals for signs of illness, injury, or abnormal behavior. Sick or stressed animals might have compromised meat quality/ pose health risks.
Look for signs: coughing, limping/ unusual lethargy that could indicate disease.
o Records and Documentation:
History: Review health records, including vaccinations and previous illnesses. This helps assess potential risks associated with the animal’s health status.
o Environmental Conditions:
Hygiene: Ensure that animals are kept in sanitary conditions to reduce the risk of disease transmission.
Handling: Proper handling and transportation of animals minimize stress and injury, which can affect meat quality.
PM slaughter
o Visual Inspection:
Inspect the entire carcass for abnormalities such as lesions, discoloration, or evidence of disease. Check for signs of contamination or spoilage.
Examine internal organs, (liver, lungs, kidneys) for signs of disease or parasites.
o Palpation and Incision:
o Microbiological Testing:
o Chemical Testing: Residue Analysis
o Temperature Control: Ensure that meat is rapidly chilled to prevent bacterial growth
o Compliance with Regulations:
Standards: Adhere to food safety standards and regulations set by local and national authorities, such as the USDA (United States Department of Agriculture) or EFSA (European Food Safety Authority). These regulations guide the inspection process and ensure meat safety.
o Decision-Making Criteria
Health Status:
Healthy Animals: Meat from healthy animals that pass ante-mortem and post-mortem inspections is deemed consumable.
Unhealthy Animals: Meat from animals showing signs of disease or abnormalities, or those failing post-mortem inspections, may be deemed unfit for human consumption.
emergency slaughter - why?
immobility
lightening
severe pain
severe disease
methods of emergency slaughter
firearm
captive bolt gun
bleeding
documents for emergency slaughter
why?
method
inspections
need to tell authorities if meant for human consumption
situations requiring emergency slaughte
injured in trampsort
farm injuries
disease outbreaks
cattle stunning
mechanical + electric
chemical preservation
NaCl
nitrites
sugar
polyphosphates
ascorbate
speeds up curing
faster reduction of nitrate to nitrite
kefiri
lactic acid alcoholic beverage originating from caucasus
kefir grains for produciotn
product of lactic acid + alcoholic fermentation (LAB converts lactose into glucose + yeast further converts into alcohol)
define pastuerisation
heat treatment to kill bacteria and MO to increase shelf life
types of pasteurisation
LTLT = low temp, long time
HTST = high temp, short time
UHT = ultra high temp
LTLT
63oC
30 mins
HTST
72oC
15 seconds
UHT
135oC
2-5 seconds
successful pastuersation
temperature and time control
phosphatase test
microbiological testing
homogeneity
taste and smell
HTST principle
cold raw milk 4oC into plant
goes to regenerative head, passing through cold plates (57-68oc)
milk goes to heating part = 72oC
- hot milk goes through holding tube (takes 15s)
pasteurised milk goes back to regenerative part, warming incoming cold milk - coolingg pasteurised milk to 32oC
cooling part reduces milk to 4oC
PSE
pale soft exudative
when pH is lower and temp is high
stress and inheritable
lower water holding capacity so meat is mushy and soft and pale because of reflection
DFD
dark firm dry
pH higher than normal
uses up glycogen supplies so lactate decreases
high water holding capacity so meat is swollen
starter culture for yoghurt
lactobacillus bulgaricus
strep thermophilus
types of yoghurt
set (gel) yoghurt
stirred yoghurt (gel broken before cooling)
fluid yoghurt - low viscosity
process of yoghurt
adjust milk composition
pastuerise milk (85oC for 30min) high temp denatures whey to form stable gel - pasteurised before starter culture
homogenise
cool milk (42oC)
inoculate with starter culture
hold - milk held at 42oC until pH 4.5 reached -> fermentation progresses -> soft gel forms
cool -> cooled to 7oC to stop fermentation process
add flavours and fruits and package
cold sterilsiation
exposing to ionising radiation for purpose of prolonging and destroying bacterial
can cause: softening, unpleasant odour, taste, decreased nutritional value
- salmonella, listeria and E.coli can survive
-f ish and seafood not good
smokign
- chemical preservation, appearance, flavour
- antioxidant and bactericidal effect of smoke
- Smoking is usually accomplished in three stages (pyrolysis, friction generator, fluidiser)
- Smoke composition
o wood species,
o the amount of moisture in the wood,
o temperature and combustion methods - The most important smoke ingredients that have the greatest impact on meat products are phenols, organic acids and carbonyl compounds
too many radionucleids in food
- public safety notification
- detection and monitor (remove from chain)
- decontaminiation and disposal
how to ferment milk
adding bacterial culture in raw/heat treated milk
purpose of fermenting milk
ncrease taste and increase digestibility
types of fermented milk
yoghurt
kefir
buttermilk
soured milk
characterisitcs of fermented milk
taste- fermented milk has sour, tangy flavour
texture - thicker than regular milk
probiotics - contain live bacteria to aid digestion
7 principles of HACCP
indetify potential hazards
identify CCPs
establish critical limits
design CCP monitoring
corrective action
verification/validation
record keeping
goal of HACCP
- Goal food hygiene and food safety = food security
- control system for biological, chemical, or physical hazards to achieve food safety.
- aimed to prevent specific hazards and control measures
types of hazard
- H for hazards (risk/ threat)- Biological (microbes), chemical (naturally present/ or added), and physical (glass, stones, metals..).
CCP
Identified point of production chain where risk may occur, and taking action preventing that risk.
SSOP
(standard sanitation operating programs)
o Procedures that determine the method and steps for sanitation with regard to the possibility of direct contamination of the product during production.
o Preoperative sanitation – cleaning of equipment, accessories and surfaces before production begins.
o Operative sanitation – cleaning of the equipment during production.
categories of shell fish
o Category A: Hatchery or Seeding
o Category B: Nursery
young shellfish are raised in protected areas
providing a safe environment for growth and initial development.
o Category C: Grow-out
likely transferred to grow-out areas
This stage prioritizes maximizing growth and shellfish size for harvest.
improve shellfish quality and potentially reduce biofiltration demands.
o Category D: Harvest
Category D would likely represent mature shellfish ready for harvest.
viral contamination of shellfish
o In shellfish that are caught from the waters near the shores.
Animal or human faeces (waste water) – shellfish in these locations usually carry viruses.
o Viruses include – Hepatitis A virus, Calicivirus, Astrovirus, and Norwalk virus.
They enter humans/ animals via faecal – oral transmission or oyster consumption.
Therefore we give the shellfish heat treatment – 90C for 1.5 minute.
chemical risk of shell fish
o In coastal areas or inland (river/ lakes) – contamination from the environment (less common in open water).
o Residues of chemical agents in agriculture (heavy metals)
Heavy metals content – lead, cadmium, mercury, and arsenic (Pb, Cd, Hg, As..)
prevent transmission of shellfish disease
o Boil mussels after opening the shells and cook them for 5 minutes.
Boil with the shells because they are served attached in restaurants.
most common disease of shellfish
rotavirus
e.coli
vibrio
biotoxin of shellfish
due to presence of
phytoplankton species
cause: Diarrhoea, paralysis…
