TAMU ANSC 307 - Final Exam Study Guide (40 pages)

Previewing pages 1, 2, 3, 19, 20, 38, 39, 40 of 40 page document View the full content.
View Full Document

Final Exam Study Guide



Previewing pages 1, 2, 3, 19, 20, 38, 39, 40 of actual document.

View the full content.
View Full Document
View Full Document

Final Exam Study Guide

545 views


Pages:
40
Type:
Study Guide
School:
Texas A&M University
Course:
Ansc 307 - Meats
Unformatted text preview:

ANSC 307 Final Exam Study Guide Lectures 1 20 Lecture 1 September 3 and September 8 Meat Inspection Meat Grading vs Meat Inspection Meat Grading Voluntary service plants pay a fee Ex USDA Choice USDA Yield Grade Meat Inspection Mandatory service plants do not pay except for overtime and holiday needs Cannot sell meat without inspection food must be safe and sanitary for public to eat Reasons for meat inspection 1 Failure of Europeans to recognize our meat inspection laws of the late 1800s 2 President Theodore Roosevelt investigation of Chicago meat packers testimony to Senate Investigating Committee regarding the Embalmed Beef Scandal Conditions in Chicago Stockyards message from president to the House of Representatives 3 Upton Sinclair s book The Jungle exposed unsanitary conditions in the meat packing industry These reasons led to passage of the Meat Inspection Act of 1906 June 30 1906 Meat Inspectors identify meat as Healthy no disease Sound clean sanitary Wholesome not adulterated Properly Labeled it is what it says it is Functions of meat Inspection Detection and destruction of diseased and or contaminated meat Assurance of clean and sanitary handling and preparation Minimization of microbiological contamination of meat Prevention of adulteration and the presence of chemical or drug residues0 Prevention of false labeling Application of the inspection stamp Jurisdiction of meat inspection Federal government if meat is to be sold in interstate or foreign commerce or State government if meat is to be sold only in intrastate commerce Wholesome Meat Act 1967 Federal meat inspection Also called Equal To law Required states that have inspection programs equal to that of federal government Administered by United States Department of Agriculture Food Safety and Inspection Service The original Meat Inspection Act was renamed Federal Meat Inspection Act FMIA Texas Meat and Poultry Inspection Act 1969 Texas meat inspection Administered by Texas Department of State Health Services Texas State Meat and Poultry Inspection Program Meat Safety Assurance Unit Austin Talmadge Aiken Agreement Talmadge Aiken plants are federally inspected but staffed by state employees Exemptions from Federal or State meat inspection Curtis Amendment custom slaughterers cutters processors of farm animals for farmers and game animals for hunters meat NOT for sale Farmers Exemption when meat is to be used by the farmer for his own use for his family and for his nonpaying guests Areas of responsibility for meat inspection 1 Facilities construction and operational sanitation Plants must be clean and cleanable built to not contribute hazards Operational sanitation specifications for water supply drainage waste disposal lighting ventilation refrigeration insect and rodent control 2 Antemortem Inspection Inspection of animals before slaughter in the pens on the premises on the day of slaughter in motion and at rest If acceptable passed for slaughter If not acceptable U S Suspect crippled reactors to T B test immature animals minor epithelioma of the eye or U S Condemned downers deads moribund comatose temperature above 105 degrees F 106 in swine dies in pen animals with obvious symptoms of disease 1 reason cattle swine and lambs condemned Deads 3 Postmortem Inspection Inspection after slaughter of head viscera and carcass Tags Temporary U S Retained Causes for condemnation Whole carcass tuberculosis hog cholera pneumonia abscesses caseous lymphadentitis epithelioma Parts of the carcass abscesses arthritis bruises contamination on kill floor Procedures for beef examine head SPAM suprapharyngeal parotid atlantal and mandibular lymph nodes masseters tongue viscera lungs liver heart paunch intestines spleen carcass linings of thoracic abdominal and pelvic cavities outside surfaces palpate kidneys AQL AQL Acceptable Quality Level statistical sampling plan to determine the cleanliness of all carcasses processed Specified Risk Materials SRMs for Bovine Spongiform Encephalopathy BSE For cattle 30 months and older Brain skull eyes trigeminal ganglia spinal cord vertebral column and the dorsal root ganglia For all cattle Tonsils and distal ileum of the small intestine Lecture 2 September 10 Food Safety and Meat know key points of each illness E Coli E Coli O157 H7 Overview Intestines of warm blooded animals including some food animals and humans and in water contaminated by animal and human feces Sources Inadvertent contact with fecal matter improper food handling Infected food handlers who have not effectively washed their hands before touching food or food preparation utensils and surfaces Identified in ground beef products unpasteurized milk and foods of plant origin contaminated water Symptoms complications Symptoms Hemorrhagic colitis bloody diarrhea vomiting and nausea possible low grade fever HUS renal failure and severe anemia TTP affects CNS acute kidney failure in children Salmonella Overview Most commonly reported Intestinal tracts of animals and humans Illness salmonellosis Sources Raw or undercooked foods such as poultry eggs unpasteurized milk or other dairy products and meats Cross contamination can be present in almost any food product Symptoms complications Headache abdominal pain diarrhea fever and nausea Symptoms generally begin 8 to 48 hours after eating contaminated food and can last anywhere from 1 to 8 days Listeria monocytogenes Overview Enters the intestines of warm blooded animals after the ingestion of contaminated food Once inside the body the bacteria multiply and eventually produce numbers sufficient to cause illness Illness listeriosis Sources Raw and cooked poultry meat seafood salad and sandwiches Unpasteurized dairy products meat pates and processed meats These bacteria can grow at refrigerated temperatures Symptoms complications Flu like symptoms fever chills headache backache and occasional abdominal pain and diarrhea Listeriosis can cause spontaneous abortions and stillbirths can be transferred to newborns Listeriosis is potentially fatal because of producing complications including septicemia blood poisoning meningitis and meningo encephalitis which affects tissues around the brain or spine Campylobacter jejuni Overview Leading causes of diarrhea in the United States Illness campylobacteriosis Sources Poultry shellfish livestock and even pets Undercooked poultry and meats raw unpasteurized milk and untreated water Symptoms complications Flu like symptoms Muscle pain headache and fever


View Full Document

Access the best Study Guides, Lecture Notes and Practice Exams

Loading Unlocking...
Login

Join to view Final Exam Study Guide and access 3M+ class-specific study document.

or
We will never post anything without your permission.
Don't have an account?
Sign Up

Join to view Final Exam Study Guide and access 3M+ class-specific study document.

or

By creating an account you agree to our Privacy Policy and Terms Of Use

Already a member?