ANSC 307 1st EditionExam # 1 Study Guide Lectures: 1-7 Lecture 1 (January 15)Meat InspectionMeat Inspection is a required service that plants do not have to pay a fee forMeat Grading is a voluntary service that plants do pay a fee for*there is no relationship between meat inspection and meat gradingPurpose of Inspection: Detect and destroy diseased/contaminated meat, assure clean handling and preparation, minimize contamination, prevent adulteration, prevent false labeling, apply inspection stamp.Reasons we have Inspection Today :- President Roosevelt’s Investigation of Chicago meat packers in early 20th century- Upton Sinclair’s book, “The Jungle” (1906)- Failure of Europeans to recognize our meat inspection laws of late 1800’sMeat Inspection Laws:Meat Inspection Act of 1906 – the original meat inspection act that was created the very same month after Sinclair’s “the Jungle” caused uproar and was renamed the Federal Meat InspectionAct (FMIA)Wholesome Meat Act (1967) – also called the “equal to” law, requires states to have inspection programs equal to the federals’. The federal is willing to pay half of the state’s fees as incentive.Talmadge-Aiken Agreement – plants are federally inspected but staffed by the stateExemptions:Curtis Amendment – customs slaughter, cutters, processors exempt from inspectionFarmers Exemption – Meat to be used by farmer, farmers family, or nonpaying farmers friends do not need to be inspected. Jurisdiction: - Federal – for meat sold in interstate or foreign commerce- State – for meat sold ONLY in intrastate commerceAntemortem Inspection – inspection before slaughter- To be done on the day of and just before slaughter, in the pens, in motion and at rest.- Acceptable goes to slaughter- If not acceptable:- U.S. Suspect – if crippled, Tuberculosis positive, immature, minor eye epithelioma- U.S. Condemned – “downer is dead”, high temperature, comatose, if dies in pen or obvious signs of disease, ALL non-ambulatory Postmortem Inspection – inspection after slaughter- Inspect head, viscera, and carcass at same time as slaughter and dressing- Causes for condemnation: - Whole carcass – tuberculosis, hog cholera, pneumonia, abscesses, caseous lymphadenitis, epithelioma- Parts of carcass – abscesses, arthritis, bruises, contamination from kill floor*U.S. Condemned is Antemortem and U.S. Inspected and Condemned is Postmortem AQL – Acceptable Quality Level determines cleanliness of carcasses processed.Lecture 2 (January 22)Condemned Antemortem:Deads is #1 for ALL animals [cattle, sheep, swine (#1 for deads)]Condemned Postmortem:Cattle:Steers #1 was pneumoniaHeifers #1 was abscess pyemia Cows #1 was malignant lymphoma Swine #1 is abscess pyemia Sheep:Lambs and Yearlings #1 is pneumoniaMature sheep #1 is caseous lymphadenitis HACCP – started in 1996 by USDA- Preventative system to control product safety and integrity - There are 7 principles:1. Conduct Hazard Analysis2. Determine Critical Control Points (CCPs) 3. Establish Critical limits4. Establish monitoring procedures5. Establish corrective actions6. Establish verification procedures7. Establish record-keeping and documentationSSOP – Sanitation Standard Operating Procedures- Reduce the likelihood that human pathogens will contaminate finished products1. Describe all procedures to maintain proper sanitation 2. Specify the frequency (how often) procedures are to be completed3. Identify the individual responsible for implementing SOP4. Be signed and dated with authority when adopted or modifiedLabel Requirements- Name of product- Ingredients - Quantity of contents- Inspection Stamp- Processing company name and addressLecture 3 (January 27)- E.coli – bacteria that affect the intestines causing intestinal discomfort or diarrhea 3-9 days after infection (virulent strain can be fatal). Transmitted via contact with infected fecal matter, improper food handling, or contaminated water. - Salmonella – most common foodborne illness caused by bacteria that cycle continuouslythrough an environment by various intestinal tracts of organisms. Most commonly foundin raw or undercooked foods and present in almost any product. Symptoms include headache, abdominal pain, diarrhea, fever, and nausea after 8-48 hours of consumption,lasting 1-8 days.- Lysteria monocytogenes – foodborne bacteria in intestines from poultry (15-53%), meat (5-10%), seafood, salad, and sandwiches. Theses bacteria can grow at refrigerated temperatures, therefore, freezing is recommended. Symptoms include fever, chills, headache, backache, and abdominal pain or diarrhea beginning one day or several weeks after infection.- Campylobacter jejuni – leading cause of diarrhea in US and is due to undercooked poultry and meats, raw milk, untreated water, and even some cooked products. 1-10 days following infection, muscle pain, headache, and fever followed by diarrhea, abdominal pain and nausea will occur. - Clostridium perfringens – “cafeteria germ” bacteria found in intestines, soil, dust, insects, and sewage and produces a toxin in GI tract causing mild diarrhea and gas pains 6-24 hours after ingestion, lasting for about 24 hours. - Staphylococcus aureus – bacteria multiplies rapidly in foods left out at room temperature, releasing a enterotoxin that causes severe nausea, abdominal cramps, vomiting, and fever 1-6 hours after ingestion, lasting for a day or two. Lecture 4 (January 29)Slaughter Dressing in LivestockStunning:- Mechanical (non-recoverable method) – causes concussion or penetrates the skull- Electrical (recoverable method) – used for small stock (sheep, swine, calves…) under various voltages, but does cause bone breakage or ecchymosis (blood splash)- Chemical: CO2 is the only approved substance and used in large scale swine operations, does not break bones or cause animal to kick- Horizontal Sticking Position Swine- Reduces stun-to-stick interval, PSE, and bruising- Vertical Sticking Position for Swine- Acceptable with CO2 stunning Slaughter:Before slaughter animals should be - Free from fear and free from pain- fasted for 12-24 hours to make evisceration easier and to minimize migration of bacteria from GI tract to the meat- provided free access to water because facilitates electrical stunning, eases blood removal, eases pelt removal, brightens lean color Procedures of Slaughter:1. Immobilization (stunning