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TAMU ANSC 307 - Final Exam Study Guide
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ANSC 307 Final Exam Study Guide Lectures: 1 - 20Lecture 1 (September 3 and September 8) Meat InspectionMeat Grading vs. Meat Inspection: Meat Grading- Voluntary service (plants pay a fee)- Ex: USDA Choice, USDA Yield GradeMeat 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 eatReasons for meat inspection:1.Failure of Europeans to recognize our meat inspection laws of the late 1800s2.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 stampJurisdiction 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, AustinTalmadge- Aiken Agreement- Talmadge- Aiken plants are federally inspected but staffed by state employeesExemptions 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 guestsAreas 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, epitheliomaParts 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: H7Overview: - 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 failurein children. SalmonellaOverview: - 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 monocytogenesOverview:- 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


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TAMU ANSC 307 - Final Exam Study Guide

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