Jan. 23rd NotesJan. 23rd NotesRemember, labs meat this week, and you will need to bring lab manual and will discuss knife sets.Meat Inspection- different things have happened that have had an impact onthe meat inspection (BSE, safety changes and regulation)- To inform students of the history associated with the laws governing the slaughter, processing, and distribution of meat.- To contrast the differences between meat inspection and meat grading.- To provide some insight into the functions and areas of responsibility of meat inspection.Grading versus Inspection (not one in the same but both handled by the USDA)- There is no relationship between grading and inspection! Meat gradingis a voluntary service (plants pay a fee for this service) while meat inspection is a mandatory service (plants do not pay except for overtime and holiday needs- tax payers usually pay this salary).o Establishments have MIP numbers which allow consumers to look to see where the meat was inspected/processed. Sometimes est. with a number in ink on the side, or like the seal image in the notes (ex. 38 U.S. INSP’D and P’S’D)Reasons for Meat Inspection- Failure of Europeans to recognize our meat inspection laws of the late 1800’s.o U.S. has been exporting when major meat packing plants (mid 1800) developed. And began sending products over to Europe but they did not like the regulations and inspections we had sentin place. o After the civil war, we sent cattle north via railroad.- President Theodore Roosevelt’s investigation of Chicago meat packers (1904-1906)o Roosevelt’s testimony to Senate Investigating Committee regarding “The Embalmed Beef Scandal” in the Spanish-American War.o “Conditions in Chicago Stockyards” message from the President to the House of Representatives (summarizing the Reynolds and Neill Report) on June 4, 1906 (report about the conditions of the meat industry). Theodore was wondering why so many people during the war were dying, which was mainly from the bad food beingsent to solders, so once he was going to be President he was going to do something about it.- Upton Sinclair’s book, “The Jungle,” published in 1906o It is about a family, from Lithuania, living in the packing town andthe horrible conditions these people were treated and how their food was being processed and managed. Consumers were outraged about their food being handled so poorly. Meat Inspection- Meat Inspection Act of 1906 (June 30, 1906)2Meat Inspectors Identify Meat as:- Healthy (no diseases)- Sound (clean and sanitary) - Wholesome (not adulterated- no one adds anything on accident like if E. Coli were to accidently contaminate the meat, it would be adulterated). - Properly labeled (it is what it is)The three biggest reasons meat is recalled:1. E. Coli traces in beef or the operations2. Listeria in food products 3. Undeclared allergens (peanuts, eggs, dairy, wheat, soy, shellfish, fish, tree nuts)- so someone forgets to include any of those allergens in the label and food must be recalled Function of Meat Inspection- Detection and destruction of diseased and/or contaminated meat- Assurance of clean and sanitary handing and preparation- Minimization of microbiological contamination of meat- Prevention of adulteration and the presence of chemical or drug residues- Prevention of false labeling Jurisdiction for Meat Inspection- Federal governmento If meat is to be sold in interstate or foreign commerce3- State government o If meat is to be sold only in intrastate commerceActs Governing Meat Inspection- Wholesome Meat Act (1967)o Also called “Equal To” law Law says state shall have inspection laws that are equal to the federal laws of meat inspection. This way the USDA willpay half and the state will pay half for meat inspection, meat processing, etc.o Administered by the USDA, Food Safety and Inspection Service (FSIS), Washington, DC.o At this point, the original Meat Inspection Act was renamed is now called the Federal Meat Inspection Act (FMIA) No dates because there were multiple dates that had an impact on this Violate any of these laws means federal prison- Texas Meat and Poultry Inspection Act (1969)o Administered by Texas Department of State Health Services, Texas State Meat and Poultry Inspection Program, Meat Safety Assurance Unit, Austin. Always changing every two years because Texas changes itsagents (own inspection service) - Talmadge- Aiken Agreemento Federally inspected but staffed by state employees Called TA plants 4Exemptions from Federal or State Meat Inspection- Curtis Amendmento Custom slaughterers-cutters-processors of farm animals for farmers and game animals for hunters- Farmer Exemptiono 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- Facilities construction and operational sanitationo Plants must be constructed so that they are:1. Clean2. Do not contribute to hazards in meat- Operational sanitation- specifications for water supply, drainage, wastedisposal, lighting, ventilation, refrigeration, insects and rodent control; personnel: continuous inspection patrol, reinspection privilege, surveillance of workers. - Ante mortem Inspectiono Inspection of animals before slaughter, inspected in pens on the premises, on the day of slaughter, in motion and at rest.o If acceptable, passed for slaughter; if not: U.S. Suspect: seriously crippled, reactors to T.B. test, immature animals, minor epithelioma of the eye or the orbital region U.S. condemned: “downers,” deads, moribund (about to die), comatose, temperature above 105 degrees F, suspect dies in pen, animals with obvious symptoms of a