EXAM 3 ANSC 240

IDEM Regulations

confined feeding control law

confined feeding operation rule

concentrated animal feeding operation rule

What is the main focus of IDEM

Manure management → protecting water

waste management structure

surface water; 100-300ft

public water supply intake; 1,000ft

on site water supply; 100ft

off site water residential or public building; 400 ft

Office of Indiana state Chemists

OISC

OISC

Regulates fertilizers, pesticides, and soil amendments in Indiana to ensure safe use and minimize environmental impact.

At county level = more regulations

use of buffers

minimum lot sizes

odor control

transportation standards

what solves more waste management problems

distance

What gases are in the odor presented by manure

methane, carbon dioxide, carbon monoxide,ammonium, and Hyrdogen sulfide

odor causing

ammonium and hydrgoen sulfide

non odor causing

methane, carbon dioxide, and carbon monoxide

where can you find methanogens

in the rumen..

Why do we care about manure management

major greenhouse gas emissions

2006 UN stated livestock 18%

Greenhouse gas emissions (developed countries)

Energy:31%

Transportation: 26%

Livestock/Food:3.4%

cattle:1.4%

GHG research

Carbon Dioxide: stays in environment

Methane: produced and destroyed

How to reduce GHG

use it. Anerobic digesters, aka methane digester

decomposition of manure… microbes break down into biogas and digested solid

Biogas composition

60% methane

40% CO2

0.3% hydrogen sufide

biogas digester types

covered anaerobic lagoons

complete mix

plug flow

covered anaerobic lagoons

dairy and swine

require warm climates

less than 2% solids

complete mix

engineered tank either above or below ground

works in all climates

3-10% solids

Plug flow

11-13% solids

operate in any climate

US Department of Agriculture

food and safety inspection service FSIS

Animal and plant health inspection service

food and nutrition service

US Department of Human and Health Services

Food and Drug Administration

Food Inspection done by?

USDA and FDA

Food Safety inspection service

public health

meat, poultry, eggs

Animal and Plant Health Inspection Service

Animal Welfare

Food and Nutrition Service

Education and Assistance w/ Health

FDA

Foods, drugs, pesticides

USDA

Food and Safety inspection service

Animal and Plant health inspection service

food and nutrition service

FDA- Foods

labeling, safety of food products

fruits veggies milk canned foods sea foods game meats.

FDA-drugs

human and veterinarian

Pesticides

share w/ USDA and EPA

Meat Inspection

Food safety Inspection Service (FSIS)

Mandatory

Safety and wholesomeness

paid by taxpayers

Meat Grading

Agricultural marketing Service (AMS)

Sort carcasses into uniform groups (grades)

Voluntary

Paid by packer

step 1 of animal harvest

Immobilization

step 2 of animal harvest

Exsanguination

step 3 of animal harvest

Hide/pelt removal

Step 4 of animal harvest

deharing/defeathering

step 5 animal harvest

evisceration

step 6 of animal harvest

splitting

step 7 of animal harvest

washing and trimming

step 8 of animal harvest

antimicrobial wash

step 9 of animal harvest

chilling

imobilization

mechanical; beef pork and lamb

Electrical: pork lamb poultry

chemical: pork lam poultry

exsanguination

removing the blood

severe the ceratoid and jugular

Hide/pelt removal

cattle sheep goats

dehairing/defeathering

pigs and poultry

envisceration

remove viscera (posterior of diaphragm)

remove pluck (anterior of diaphragm)

splitting (cattle and pigs)

Split medial line of carcass

washing and trimming

zero tolerance for hair, fecal material, or milk

antimicrobial wash

organic acid (lactic, acetic, or citric)

180F water

Chilling

place in freezer or meat room

Pale, soft and exudative (PSE)

pork and poultry

causes of PSE

acute stress

genetic stress genesresu

result of PSE

rapid muscle pH decline

very poor water protein bindingleading to poor meat quality.

PSE meat

pale color

soft texture

excessive purge (looks wet)

Dark, firm, dry (DFD) or dark cutter

beef and sometimes pork

Dark cutter cause

chronic stress

Dark cutter result

limited muscle pH decline

extreme water protein binding

dark cutter meat

dark color

firm texture

no purge (looks dry)

Harvest and meat quality

Bruising and broken bones

what causes bruising or broken bones

over/under filling transportation

poor handling

poor plant design

problems in facilities

steep ramps for unloading

sparkling reflections

noise

light in eyes

air blowing in face

slippery floors

Types of meat and poultry inspection

home slaughter

Custom exempt facility

state inspected facilities

federal inspected facilities

Home slaughtering

personal use only

(for sale) inspection required

Conditions: proper labeling, frozen or refrigerated, all sales to the end consumer

Cusom exempt facility

not inspected on a daily basis

product can ONLY go to the animals owner/family/friends

Common for freezer meats

everything labeled “not for sale”

State inspected facilities

inspected daily

products can be sold: wholesale, retail, restaurants, etc.

products may only cross state lines with plants in the cooperative interstate shipping CIS program

Indiana Board of Animal Health (BOAH)

Federal Inspected Facilities

same standards as state facilities

products may cross state lines

USDA- food safety inspection service (FSIS)

Food Safety Plans

standardize process

address area where hazards can happen: biological, physical, chemical.

biological hazards

mold, bacteria,, yeast

physical hazards

Hair, jewelry, non edibles.

Chemical Hazards

allergens

Production Safety Programs

Proactive rather than reaction safety strategies

Quality Assurance Programs (live)

trainign through commodity group

beef, dairy, poultry, pork, goat, sheep

HACCP systems

hazard analysis critical control points

training through extension and independent agencies

QA program Goals

ensure consumers that the animals are healthy, wholesome, and safe.

Animals management has met standards: FDA, USDA, EPA

Encompasses all phases of production: on farm, transportation, etc

QA program safety

vaccination management

Injection sites

Animal handling;reduce likelihood of defects

HACCP

Hazard analysis Critical Control Points

HACCP plan

systematic approach to ensure processes and procedures

used in all food and animla harvest facilities

started by NASA and Pillsbury Co.

Prevention rather than Reaction

Step 1 of HACCP

hazard analysis

create a flow diagram

review of all management programs and practices

step 2 of HACCP

identify critical Control points: point where hazard can be controlled

Step 3 of HACCP

establish critical limits: determine for each CP

step 4 of HACCP

establish corrective actions: what happens if critical limits aren’t met.

Step 5 of HACCP

effective record keeping: documentation

Step 6 of HACCP

verification: check that the system is working

Foodborne Illness

Pathogenic organisms: disease causing

Infection

cell causes illness

Intoxication

toxins produced by bacteria to cause illness

Animal Products are considered what for foodborne illnesses

high risk

why is muscle and milk from animals sterile

skin/hide

immune system

walls of GI tract

How does contamination occur

Fecal

GI

Hair

Feather contamination

Hide

How to control foodborne illness

Harvest procedures: antimicrobial wash

Temperature control

sanitation

Avoid cross contamination with

What is making people sick

E. Coli

Salmonella

E. Coli O157H7

Most strains are not pathogenic

products of concern: raw beef, and raw meat and sometimes milk

How to control E. Coli

specific regulations for control

microbial testing required for beef carcasses and beef trim.

proper sanitation and cooking

Salmonella

Found in GI tract

Foodborne illness: self limiting, extreme cases→ hospitalization

How to control Salmonella

Proper sanitation and cooking