Food Production

Block 5

What does “farm to fork” describe?

the entire food production process, from growing/raising food on a farm to it ending up on your plate

What is pre-harvest?

prevent pathogens and other hazards from contaminating produce, meat, milk and/or eggs before harvest or slaughter

What is harvest?

prevent contamination through strict hygiene, temperature control, pest management, and process controls and interventions

What is post-harvest?

ensure safe food storage, transport, and handling to limit pathogens and other hazards

What is an animals fitness for transport?

ability to withstand transportation, including length of trip, weather conditions, stocking density, and other factors without compromising welfare

How many days does it take for a cow to be culled after leaving the farm?

2 to 3

What is inspected during an ante-mortem inspection?

animals observed at rest and in motion

What are some outcomes of a ante-mortem inspection?

passed for slaughter, passes for slaughter byt tagged as suspect, condemmed

What are the methods deemed humane in the Humane Methods of Livestock Slaughter Act (HMSA)?

render insensible to pain and ritual slaughter

What is stunning?

the action of causing unconsciousness in an animal

What are the approved methods for stunning?

chemical - carbon dioxide

mechanical - captive bolt

gunshot

electrical current

What is exanguination?

the act of bleeding to death from severe blood loss

What is a bung tie?

sealing the animal’s rectum (the bung) using a bag or string to prevent fecal matter from contaminating the carcass

What does retained mean in a post-mortem inspection?

any carcasses, organs, or parts in which any lesion or other condition is found that might render the meat or any part unfit for human food

What would make meat condemned?

if the lesion or contamination is generalized (if localized can cut it out)

What are different types of carcass washes?

chemical/antimicrobial washes

thermal treatments

What are residue testings?

verification test for veterinary drug residues, pesticide residues, and chemical contaminants

What are microbiological testing?

verification test for pathogens and/or indicator organisms

What bacteria do you test for in raw beef products?

escerichia coli, salmonella spp

What bacteria do you test for in raw pork products?

salmonella spp

What bacteria do you test for in raw poultry products?

salmonella spp, campylobacter spp

What bacteria do you test for in ready to eat products?

listeria monocytogenes

What is pasteurization?

treat with mild heat to eliminate pathogens and extend shelf life

What are the two stunning techniques used in poultry?

controlled atmosphere stunning and electrical water bath stunning

What stunning technique is used in swine?

co2 stunner

What does singeing remove?

extra hair and takes off pathogens and germs

What does the Food and Drug Administration (FDA) regulate?

can food, dry food, and treats or snacks

What does the Federal Food, Drug, and Cosmetic Act (FFDCA) requires?

that all animal foods, like human foods, be safe to eat, produce under sanitary conditions, contain no harmful substances, and truthfully labeled

What percentage of recalls are due to chemical adulterants?

27%

Where are mycotoxins found?

cereal grains, corn and nuts

What is the largest chemical contamination of pet food in US history?

Melamine-cyanuric acid

Why did Chinese suppliers add melamine-cyanuric acid to wheat gluten?

to increase protein content

How many Salmonella recalls were there between 2011-2012?

28

What contamination is in raw meat-based diets?

Salmonella spp and e coli, T. gondii and cryptosporidium, asymptomatic shedding

What organizations discourage raw-meat diets?

AVMA, AAHA, CVMA, Delta Society

What does the CDC recommend for pet food storage?

store pet food and treats away from where human food is stored and or prepared

What are some practices for the clinic on food storage?

retain packaging for food, do not combine different products/lots for storage and clean/disinfect containers between products/bags

What are some post-slaughter antimicrobial interventions?

carcasses are treated with sprays such as 2% lactic acid, chlorine, acetic acid or other approved antimicrobials to eliminate pathogens on the surface

What are some post-slaughter thermal.physical decontamination?

steam pasteurization and steam vacuuming are used to sanitize carcass surfaces

What are post-slaughter hygiene processing?

strict hazard analysis and critical control points (HACCP) are implemented to prevent cross-contamination during evisceration and dressing

What does pasteurization eliminate?

diseases like tuberculosis and Q-fever

What foods are pasteurized?

dairy products, beverages, liquid eggs, almonds, canned foods, some pickled items

What is high temperature short time (HTST)?

most common methods, heating to 161F for 15 sec, extends shelf life while maintaining the nutritional value of fresh products

What is ultra-high temperature?

heats 280F for 2 secs, allowing for longer unrefrigerated shelf life

What is vat/batch?

heating to 145F for 30 mins, often used for cheese, yogurt, and small-scale dairy operations

What eliminates the risk of re-contamination during packaging?

foods are processed in their final packaging

What should you not wash?

meat, poultry, eggs, or seafood

Which type of utensils are the best?

plastic

What is the temperature danger zone?

40F (4C) - 140F (60C)

What is the internal temperature for beef?

145F (63C)

What is the internal temperature for poultry?

165F (74C)

What is the internal temperature for raw eggs?

cook until yolk and white are firm

What is the internal temperature for pork?

145F (63C)

What is the time frame to refrigerate perishable foods?

within 2 hours

What does freezing do?

does not destroy harmful germs but keeps food safe until you cook it

What is foodborne illness?

preventable public health challenge that causes an estimated 48 million illnesses and 3,000 deaths each year

What can foodborne illness be caused by?

microorganisms, chemical adulterants, or toxins

What is campylobacter?

one of the most common bacterial causes of diarrheal illness, estimates 1.5 million people each year, sporadic events not part of larger outbreaks, contamination occurs during slaughter, can be asymptomatic

When can milk become contaminated with campylobacter?

when a cow is infected in her udder or when milk is contaminated with manure

How can fruits and vegetables be contaminated with campylobacter?

through contact with soil or water containing feces

What does cryptosporidium cause?

cryptosporidiosis

What is the most common cause of recreational water illness in the US?

cryptosporidium

How does e. coli cause illness?

eating undercooked, contaminated ground beef

How can produce items be contaminated with e. coli?

through contact with cattle feces in the field

What is salmonella?

infection with a bacteria called Salmonella, love in the intestinal tracts of animals, including birds

How is salmonella transmitted to humans?

by eating foods contaminated with animal feces

What is Listeria?

a hardy pathogen that is difficult to remove, and can spread to food that touches a contaminated surface, replicates in food kept in the refrigerator, easily killed by heating food

What is the third leading cause of death from foodborne illness in the US?

listeria

How are people treated with an invasive listeria?

antibiotics

How are people treated with an intestinal listeria?

most people recover without antibiotics

What are some sources of pathogens?

personnel, vectors, rodents, insects, birds, feed, water, compost

What are some farm-level interventions veterinarians play a role in?

biosecurity, vaccines, competitive exclusion, environmental controls, feed contamination reduction

What is Beef Quality Assurance?

trains cattle producers on best practices for animal health, handling and environmental stewardship

What is Youth for the Quality Care of Animals (YQCA)?

science-based program for youths focusing on food safety, animal well-being and character development

What is Pork Quality Assurance (PQA)?

focuses on food safety, animal welfare, and environmental stewardship for the swine industry

What is Sheep Safety and Quality Assurance?

provides guidelines for the sheep industry to ensure safe, high-quality products

What are professional animal auditor certification organization?

independent, trained auditors assess on-farm and harvesting facilities for animal welfare compliance

What is Critical Point Control (CCP)?

addresses potential hazards in food production

What are some CCP’s in pre-harvest?

water quality monitoring, agricultural chemicals/pesticides, manure application management, polutry/livestock interventions, supplier/field audits, pre-slaughter inspection

What is residue avoidance?

focuses on preventing illegal drug or antibiotic residues in meat, milk, and eggs

What are withdrawal times?

strict adherence to the mandatory period between the last treatment of a drug and when the animal can be slaughtered

What is FARAD (Food Animal Residue Avoidance Database)?

a USDA/FDA program that monitors for residues and sets tolerances

What are some things to look for with fitness to ship?

mobility, health status, withdrawal periods, pregnancy/lactation

Who does the meat and poultry inspection act exempt?

producers that are slaughtering their own animals on their own property for their own consumption

How many hours should fed be withheld for poultry before slaughter?

8-12 hours

What is one health?

is an integrates, unifying approach that aims to sustainably balance and optimize the health of people, animals and ecosystems

What is food safety?

prevent unintentional contamination and foodborne illnesses

What is food defense?

protect food from intentional contamination to cause harm or economic disruption

What is food security?

access to safe and nutritious food

What is food protection?

all necessary actions to keep food safe, prevent contamination, and ensure quality

What is agriculture?

science, art or practice of cultivating the soil, producing crops, and raising livestock

What is “farm to fork”?

describes the entire food production process, from growing/raising food on a farm to it ending on your plate

What are the key roles and responsibilities of food supply veterinarians?

animal health and welfare, disease prevention, food safety, public health, regulatory oversight, research and development

What was the purpose of US Bureau of Animal Industry (BAI)?

study animal diseases, prevent their spread and ensure meat safety

Who was the first chief of BAI?

Daniel Salmon

What did Barnard Bang do?

described tuberculin test allowing for widspread testing and identified Brucella abortus as the cause of bovine brucellosis

What did Charles Carpenter do?

proved relationship between cow’s milk and human brucellosis

Who regulates more than 80% of the US food supply?

FDA

Who enforces primarily through physical inspections?

FSIS

The FDA regulates grade a milk

True