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