1/25 Notes1/25 Notes2. 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 disease- FSIS 5-04 Notice- Non-ambulatory (not walking) disabled cattle (released in 2004)o Veterinary Medicine Officer to condemn All non-ambulatory disabled cattle; and All cattle showing central nervous system symptoms regardless of whether the cattle are ambulatory- If not already dead, condemned livestock shall be killed by the establishment. Such animals cannot enter establishments to be slaughtered or dressed.Causes for Cattle Ante mortem Condemnation, FY 2002Rank Steers Heifers Cows1stDeads Deads Deads2nd Abscess Moribund Moribund3rd Moribund CNS Disorder Pyrexia - 1st causes for Swine Ante mortem condemnation, FY 2002 is also Deadsfor Barrow, Gilts, and Sows. Then Moribund, and lastly, CNS disorder. 3. Postmortem Inspection- Inspection after slaughter of head, viscera, and carcass. Inspection proceeds simultaneously with slaughter and dressing- Temporary—U.S. Retained (hold something until someone can look at it more, then determine whether to let go or kill)- Causes for condemnation:o Whole carcass: tuberculosis (generalized lesions), hog cholera, pneumonia, abscesses, caseous lymphadenitis (in sheep), epithelioma (involvement of parotid lymph if ocular- “ocular eye or cancer eye”)o Part of carcass: abscesses, arthritis, bruises, contamination on the slaughter floor- Procedures for beef-o Examine head: SPAM lymph nodes, masseters, tongueo Viscera: lungs, liver, heart, paunch, intestines, spleeno Carcass: lining of thoracic, abdominal and pelvic cavities, outside surfaces, palpate kidneys, AQL2- Acceptable Quality Level (AQL)-o Statistical sampling plan to determine the cleanliness of all carcasses processed (make sure everything is cleaned)o After 1992, times changed, there was a big break out in E. Coli in Jack in the Box undercooked burgers killing at least 3 children. One children died from getting E. Coli at daycare. o In 1993, establishments starting failing AQL (feces- its feces until it hits the ground then it is manure, ingesta- digestive contents, or milk cannot be on the carcass). This lead to better food safety training and consulting people about food safety.Specified Risk Materials (SRMs) for Bovine Spongiform Encephalopathy (worried about Great Britain had the break out, stopped putting animals products (bone marrow, etc.) in feeds)For cattle 30 months and older: (removal of anything that could potentially be carrying BSE)- Brains skull, eyes, trigeminal ganglia, spinal cord, vertebral column (excluding vertebrae of the tail, the transverse processes of the thoracic and lumbar vertebrae and the wings of the sacrum), and the dorsal root ganglia (DRG)- place between the ribs where ganglia from the spine comes through the ribs (***know for tests, could be test questions***)For all cattle: - Tonsil (BSE goes through the mouth first) and distal ileum of the small intestine (b/c this is the first sight of absorption)Causes for Cattle Postmortem Condemnation, FY 2002Rank Steers Heifers Cows1stPneumonia Abscess Pyemia Malignant Lymphoma3Postmortem Inspection- U.S. Inspected and Passed- U.S. Inspected and Condemned- Passed for Cooking- Passed for Refrigeration 4. Product Inspection- Reinspection privilege: to assure that a previously acceptable cut, carcass or product has not become sour, spoiled, or adulterated- Reasons for condemnation and destructiono Tainted, sour, or putrido Unclean or contaminated- Inspection of Imported meat productso All meats are thoroughly inspected in the country of origin and representative samples (determined statistically) are tested at the port of entry for cleanliness, labeling, water content, wholesomeness,net weight, and fat percentage. - Leading amount of products come from Canada, Australia, New Zealand- Processed products inspection- supervision of manufacturing procedures. Inspectors must be fully informed of recipes, and manufacturing processes to prevent adulteration, and false labeling and to assure sanitary handling.- Inspection of boneless manufacturing beef- statistically sample boneless manufacturing beef boxes45. Laboratory Determinations and assays- Regional USDA labs and certified laboratories to determine:o Fato Watero Curing agentso Phosphateso Vegetable protein extenderso Meat from other specieso Chemical residues 6. Control and restriction of condemned products- Once inspectors condemn an animal, a carcass, a cut or a product, it must be identified as U.S. condemned and held underlock and key or in a suitably marked containers and disposed of by:o Rendering- for inedible fats, greases, oilso Tanking- animal feed or fertilizerso Incineration- burnedo Chemical denaturing- kerosene, FD&C #3 o Freezing- -10 degree F for 5 days, sold as animal feed7. Marking, Labeling, and application of inspection insignia- Meat labels are prepared for meat itemso Name of producto Ingredientso Quantity of contentso Inspection legendo Firm’s name and address5Food Safety and MeatObjectives:- To introduce students to the major foodborne bacteria which impact the safety of food products, particularly meat products.- To familiarize students with the sources, implications, and control measurers of various foodborne bacteria.E. Coli/ E. coli O157:H7Overview:- Escherichia coli, or E. coli, are a group of bacteria normally found in the intestines of warm-blooded animals.- Symptoms of illness from E. coli are normally associated with intestinalcomplaints or diarrhea.- E. coli O157:H7 is a virulent strain of E. coli, a pathogen which can cause serious and potentially fatal disease.Sources:- E. coli can be transmitted through inadvertent contact with fecal matter during processing or because of improper food handling.- Infected food handlers who have not effectively washed their hands before handling food or food preparation utensils and surfaces.- Identified in ground beef products, unpasteurized milk, and foods of plant origin- Outbreaks have been attributed to contaminated municipal and recreational water, and