Meats - Exam 1

Vocabulary flashcards covering the history, laws, jurisdiction, functions, and exemptions of meat inspection.

Meat Grading

A voluntary service for which plants pay a fee.

Meat Inspection

A mandatory service for which plants do not pay except for overtime and holiday needs.

There is ____ relationship between grading and inspection

NO

Reasons for meat inspection - 1

Failure of Europeans to recognize our meat inspection laws of the late 1800's.

Reasons for meat inspection - 2

President Theodore Roosevelt’s investigation of Chicago meat packers (1904-1906). Americans packed meat in barrels.

• Roosevelt’s testimony to Senate Investigating Committee regarding “TheEmbalmed Beef Scandal” in the Spanish-American War. People got sick from meat.

• “Conditions in Chicago Stockyards” message from the President to the House of Representatives (summarizing the Reynolds and Neill Report) on June 4, 1906.

Reasons for meat inspection - 3

Upton Sinclair's book, “The Jungle,” published in 1906. Unveiled conditions in meat packing plant.

• Led to the passage of the Meat Inspection Act of 1906 (June 30, 1906

Meat inspectors can be

• Food inspectors

• Veterinary medical officers

Healthy

A meat inspection status indicating that the meat has no disease.

Sound

A meat inspection status indicating that the meat is clean and sanitary.

Wholesome

A meat inspection status indicating that the meat is not adulterated.

Properly Labeled

A meat inspection status indicating that the product 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 (the addition of harmful substances or products considered improper in certain specified quantities) and the presence of chemical or drug residues.

• Prevention of false labeling.

• Application of the inspection stamp

Federal Government Meat Inspection Jurisdiction

Jurisdiction applied if meat is to be sold in interstate or foreign commerce.

State Government Meat Inspection Jurisdiction

Jurisdiction applied if meat is to be sold only in intrastate commerce.

Wholesome Meat Act (1967)

Federal meat inspection law, also known as the Equal To law, which required state inspection programs to be equal to federal standards and renamed the original law to the Federal Meat Inspection Act (FMIA).

• Administered by USDA and FSIS

• Incentive would be to pay states half the cost

Federal Meat Inspection Act (FMIA)

The renamed Meat Inspection Act following the passage of the Wholesome Meat Act of 1967.

Texas Meat and Poultry Inspection Act (1969)

Texas state meat inspection act administered by the Texas Department of State Health Services, Texas State Meat and Poultry Inspection Program, Meat Safety Assurance Unit, Austin.

Talmadge - Aiken Agreement

An agreement establishing TA plants, which are federally inspected but staffed by state employees.

Cooperative Interstate Shipment (CIS) Program

A program authorized under the 2008 Farm Bill allowing state-inspected plants in participating states (currently 9-11 states) to operate as federally inspected facilities and ship products interstate and internationally.

• Many federally inspected facilities don’t want state inspected areas to cross state lines

Curtis Amendment

An exemption from Federal or State meat inspection for custom slaughterers-cutters-processors of farm animals for farmers and game animals for hunters.

Farmers Exemption

An exemption from inspection 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 sanitation

• Plants must be constructed so that they are:

  1. Clean (and can be cleaned).

  2. Do not contribute to hazards in meat.

• Operational sanitation — specifications for water supply, drainage, waste disposal, lighting, ventilation, refrigeration, insect and rodent control; workforce: continuous inspection patrol, reinspection privilege, surveillance of workers

Antemortem inspection - What is it ?

Inspection of animals before slaughter, inspected in pens on the premises, on the day of slaughter, in motion and at rest.

• In motion and at rest to ensure animal can breathe and move

• In pens to ensure right animal is used and there are no unnecessary transportation injuries

If acceptable, passed for slaughter.

Antemortem inspection - What if animal is not accepted ?

• If not, U.S. Suspect (there is a problem)— seriously crippled, reactors to T.B. test, immature animals, minor epithelioma (cancer eye) of the eye or of the orbital region.

• U.S. Condemned — downers (can’t stand), deads, moribund (about to die), comatose, temperature above 105°F (106°F if swine), suspect dies in pen, animals with obvious symptoms of a disease.

  • Never makes it to the packing plant

  • If not already dead, condemned livestock shall be killed by the establishment. Such animals cannot enter establishments to be slaughtered or dressed.

FSIS 5-04 Notice – Non-ambulatory disabled cattle (released in 2004)

Veterinary Medical Officer to condemn

• All non-ambulatory disabled cattle; and

• All cattle showing central nervous system symptoms regardless of whether the cattle are ambulatory.

Top reasons for antemortem US condemned

Postmortem inspection

Inspection after slaughter of head, viscera and carcass. Inspection proceeds simultaneously with slaughter and dressing..

Postmortem inspection - US retained and Condemnation

• Temporary — U.S. Retained

• Causes for condemnation:

  • Whole carcass: tuberculosis (generalized lesions), hog cholera, pneumonia, abscesses, caseous lymphadenitis, epithelioma (involvement of parotid lymph, eye area, if ocular).

  • Parts of carcass: abscesses, arthritis, bruises, contamination on the kill floor

Postmortem inspection - beef procedures

• examine head: SPAM (suprapharyngeal, parotid, atlantal, and mandibular) lymph nodes, masseters, tongue

• viscera: lungs, liver, heart, paunch (rumen), 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

• E. Coli event in Jack in the box led to zero tolerance 1993, no fecal matter, ingesta (fluid), or milk

Specified Risk Materials (SRMs) for Bovine Spongiform Encephalopathy (BSE)

• For cattle 30 months and older: Brain, 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).

  • Basically along backbone

• For all cattle: Tonsils and distal ileum of the small intestine.

Reasons for postmortem condemnation

Final disposition

Product inspection - reinspection privilege

• Assures that a previously acceptable cut, carcass or product has not become sour, rancid, tainted, spoiled or adulterated.

Product inspection - Inspection of imported meat products

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.

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.

  • Allergens must be listed

• Inspection of boneless manufacturing beef — statistically sample boneless manufacturing beef boxes.

Laboratory determinations and assays

Regional USDA laboratories and Certified (privately owned) laboratories. To determine specific levels of:

• Fat

• Water

• Curing agents

• Phosphates

• Vegetable protein extenders

• Meat from other species

• Chemical residues

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 under lock and key or in suitably marked containers and disposed of

Marking, labeling and application of inspection insignia

• Meat labels for prepared meat items

  • Name of product

  • Ingredients statement

  • Quantity of contents

  • Inspection legend

  • Firm’s name and address

• Special markings (qualifying phrases)

  • “Keep Frozen” “Cereal Added”

  • “Artificially Colored” “Artificial Smoke Flavor”

Pathogen Reduction and Hazard Analysis and Critical Control Point (HACCP) Systems

• Principle 1. Conduct a hazard analysis.

• Principle 2. Determine the critical control points (CCPs).

• Principle 3. Establish critical limits.

• Principle 4. Establish monitoring procedures.

• Principle 5. Establish corrective actions.

• Principle 6. Establish verification procedures

• Principle 7. Establish record-keeping and documentation.

Food safety - E. Coli overview

• Escherichia coli, or E. coli, are a group of bacteria normally found in the intestines of warm- blooded animals including some food animals and humans, and in water contaminated by animal and human feces.

• When they cause illness due to contaminated food or water, E. coli are normally associated with intestinal complaints or diarrhea.

• E. coli O157:H7 is a virulent strain of E. coli, a pathogen which can cause serious and potentially fatal diseases

E. Coli - Sources

• Like other strains of E. coli, E. coli O157:H7 can be transmitted through inadvertent contact with fecal matter during processing of animal foods or because of improper food handling.

• Another common method of E. coli O157:H7 contamination is by infected food handlers who have not effectively washed their hands before touching food or food preparation utensils and surfaces.

• E. coli O157:H7 has been identified in ground beef products, unpasteurized milk, and foods of plant origin.

• Other outbreaks have been attributed to contaminated municipal and recreational water, and person-to-person transmission.

Symptoms of E. Coli

• Intestinal distress and diarrhea are symptoms of illness caused generic E. coli.

• Symptoms of E. coli O157:H7 include severe abdominal cramps and watery diarrhea.

• Hemorrhagic colitis, a complication of E. coli O157:H7 illness, causes severe abdominal cramps, bloody diarrhea, vomiting, and nausea, and possibly a low-grade fever.

• Symptoms generally begin 3 to 9 days following infection and may last 2 to 9 days.

• Approximately 2 to 7% of confirmed E. coli O157:H7 also develop hemolytic uremic syndrome (HUS).

• HUS, characterized by severe anemia and renal (kidney) failure, is a leading cause of acute kidney failure in children.

• Adults may develop HUS or thrombotic thrombocytopenic purpura (TTP), an illness similar to HUS but with involvement of the central nervous system, which can lead to strokes and seizures.

Salmonella - overview

• Salmonella bacteria are the most commonly reported cause of foodborne illness.

• The bacteria cycle continuously through the environment via the intestinal tracts of animals and humans.

• The illness caused by Salmonella is called salmonellosis.

Salmonella- sources

• Salmonella bacteria are most commonly found in raw or undercooked foods such as poultry, eggs, unpasteurized milk, or other dairy products and meats.

• Fruits, vegetables, yeast, and chocolate also have been implicated in Salmonella outbreaks.

• Because of cross-contamination, Salmonella can be present in almost any food product.

Salmonella- sources

• Salmonella bacteria are most commonly found in raw or undercooked foods such as poultry, eggs, unpasteurized milk, or other dairy products and meats.

• Fruits, vegetables, yeast, and chocolate also have been implicated in Salmonella outbreaks.

• Because of cross-contamination, Salmonella can be present in almost any food product.

Listeria monocytogenes - overview

• Listeria monocytogenes are foodborne bacteria that enter the intestines of warm-blooded animals including some food animals and humans following the ingestion of contaminated food.

• Once inside the body, the bacteria multiply and eventually produce numbers sufficient to cause illness.

• The illness caused by Listeria monocytogenes is called listeriosis.

Listeria monocytogenes - sources

• Listeria monocytogenes bacteria are commonly found in the intestines of humans and animals, in milk, soil, leafy vegetables, and in food processing environments.

• The bacteria also have been isolated in raw and cooked poultry, meat, seafood, salad, and sandwiches.

• Unpasteurized dairy products, meat patés, and processed meats are frequent food carriers.

• These bacteria can grow at refrigerated temperatures.

Listeria monocytogenes - symptoms

• In adults, symptoms include the sudden onset of fever, chills, headache, backache, and occasional abdominal pain and diarrhea.

• Newborns can contract listeriosis from an infected mother during birth.

• In newborns, symptoms include respiratory distress, refusal to drink, and vomiting.

• Symptoms may begin from one day to several weeks following infection.

• Listeriosis can cause spontaneous abortions and stillbirths.

• Listeriosis is potentially fatal because of producing complications including septicemia (blood poisoning), meningitis, and meningo-encephalitis, which affects tissues around the brain or spine.

• Death rate higher than E. Coli and salmonella

Campylobacter jejuni - overview

• Campylobacter jejuni is recognized as one of the leading causes of diarrhea in the United States.

• The illness caused by Campylobacter jejuni is called campylobacteriosis.

• Can be killed at high temps

Campylobacter jejuni - sources

• Poultry, shellfish, livestock, and even pets carry the Campylobacter jejuni organism.

• Cases of campylobacteriosis have been attributed to undercooked poultry and meats, raw (unpasteurized) milk, and untreated water.

Campylobacter jejuni - symptoms

• Muscle pain, headache, and fever followed by diarrhea, abdominal pain, and nausea that begin 1 to 10 days following ingestion.

• Convulsions may occur in some young children in association with high fever.

Clostridium perfringens - overview

• Clostridium perfringens bacteria are found in the intestines of humans and animals, in soil, dust, insects, and sewage.

• The organism produces a toxin in the gastrointestinal tract, which causes the illness known as Clostridium perfringens enteritis.

  • Can be killed at high temp but spores are the cause of toxin

Clostridium perfringens - sources

• Known as the “cafeteria germ,” Clostridium perfringens outbreaks frequently occur when large quantities of food are served at room temperature or from a steam table.

• Foods not cooled properly after serving also contribute to outbreaks.

• Meat, poultry, cooked dried beans (refried beans), and gravies are the most common carriers of Clostridium perfringens.

• Contamination from unwashed vegetables also is possible.

Clostridium perfringens - symptoms

• Mild diarrhea and gas pains that begin between 6 and 24 hours after ingestion and lasts about 24 hours.

• The illness is most serious for the elderly.

• Rarely fatal

Staphylococcus aureus - overview

• Staphylococcus aureus multiply to a high level in foods left at room temperature, releasing an enterotoxin. As little as 2 hours at unrefrigerated temperatures may allow sufficient bacterial growth and toxin production to cause illness.

• Staphylococcus aureus bacteria are heat-sensitive, but they produce a heat-stable enterotoxin, which causes illness. Reheating foods that already contain the toxin will not prevent illness.

• Ingestion of Staphylococcus aureus enterotoxin can result in Staphylococcal food poisoning.

Staphylococcus aureus - sources

• The most common source of Staphylococcus aureus is from humans, as the organism is harbored in nasal passages and on the skin.

• Food handlers commonly contaminate foods that do not undergo adequate heating to kill the organism or adequate refrigeration to prevent the growth of the organism.

  • Refrigeration only slows growth of bacteria

• Outbreaks most frequently involve foods high in protein, such as pork, beef, and poultry. Foods such as potato and egg salads, poultry dressings, and gravies that are likely to be kept at room temperature for long periods of time also have been involved in outbreaks.

• Occasionally cows with infected udders transmit the bacteria.

Staphylococcus aureus - symptoms

• Abrupt onset of severe nausea, abdominal cramps, vomiting, diarrhea, and low-grade fever.

• Symptoms usually begin 1 to 6 hours after consumption of the contaminated food and usually last 1 to 2 days.

Control measures, processors and packers - Beef, pork, and lamb slaughterers (carcasses)

• Organic acid sprays (2 to 5% lactic acid, acetic acid, etc.)

• Hot water rinses (≥180° F hot water)

• Steam pasteurization

• All prevents growth of bacteria

Control measures, processors and packers - Beef, pork, and lamb wholesale fabrication/trim production

• Lactic acid sprays

• Peroxyacetic acid (PAA)

Control measures, processors and packers - Fully cooked establishments

• Appendix A, Lethality: USDA cooking guidelines (temperature and time) used to destroy heat-sensitive organisms such as Salmonella, E. coli O157:H7, Campylobacter jejuni

  • High temp, low time. Low temp, high time.

• Appendix B, Stabilization: USDA chilling guidelines (temperature and time) used to prevent no log increase in Clostridium botulinum and no more than 1 log10 increase in Clostridium perfringens.

• Listeria control program that prevents occurrence of Listeria monocytogenes in the environment, both for contact and non-contact surfaces.

• Antimicrobial compounds for processed meats such as sodium/potassium lactate, sodium diacetate, and sodium acetate.

Control measures , food handlers and consumers - General and cooking

• Never consume unpasteurized, raw, or undercooked foods of animal origin.

  • Whole muscle cuts are considered sterile on the inside, only outside harbors bacteria and needs to be cooked

• Cook non-ground meat cuts (beef, pork, and lamb) to an internal temperature of at least 145°F (with a 3-minute rest) and poultry to 165°F.

• Cook ground meats (beef, pork, veal, lamb) to a uniform temperature of at least 160°F, and ground poultry to 165°F.

Control measures , food handlers and consumers - storage and reheating

• Keep hot foods hot (at or above 140°F) and cold foods cold (at or below 40°F).

• Large leftover portions of cooked should be divided up for storage in shallow pans and cooled in the refrigerator.

• Heat leftovers and ready-to-eat foods such as hot dogs to at least 160°F before serving.

Control measures , food handlers and consumers - handling

• Because Staphylococcus is a common bacteria, food handlers should not have not any boils, sores, or abscesses that could infect food or food preparation utensils and surfaces.

• Carefully follow “keep refrigerated,” “sell by,” and “use by” dates, especially since Listeria monocytogenes grows at refrigeration temperatures.

• Wash food preparation utensils and surfaces with warm, soapy water after each use.

• Always wash hands thoroughly with warm, soapy water after going to the bathroom and before preparing or eating food.

• Wash produce thoroughly before preparing, using only clean, drinkable water.

• Thaw poultry and meat in the refrigerator or microwave oven and cook immediately after thawing.

Animals should be handled before slaughter with two main goals

1. Freedom from fear

2. Freedom from pain

   1. Reduce injuries for both parties, animal and human

Slaughter

Before slaughter, livestock should be fasted for 12-24 hours because:

• Makes evisceration easier.

• Minimizes migration of bacteria from G.I. tract into meat.

They should be given free clean access to water because:

• Facilitates electrical stunning.

• Provides for easier blood removal.

• Provides for easier pelt removal.

• Brightens lean color.

Humane Methods of Slaughter Act of 1978

• Extends and sets forth humane handling and stunning practices and procedures.

• Applies to all non-exempt Federal and State plants. Exception for ritualistic slaughter such as Kosher and halal.

• Provides standards for maintenance and condition of livestock pens, driveways, etc.

• Calls for control of the use of electrical prods (limited to under 50 volts) “unless prohibited by local inspection.”

• Disabled animals cannot be dragged unless they are stunned (may be moved, not stunned, on “equipment suitable for such purpose” like a “stone boat”).

• Animals must have access to water in all holding pens, and if held for more than 24 hours, must have access to feed.

• Approves use of stunning methods, which must be applied to livestock before they can be shackled, hoisted, thrown, cast or cut.

Two categories of stunning

• Recoverable

• Non-recoverable

Acceptable methods of stunning

Mechanical, Chemical, and Electrical

Mechanical stunning

• Non-penetrating concussion style – mushroom-style head (uses include euthanasia and Halal)

• Penetrating style — penetrating pneumatic stunner, cartridge stunners

  • Used in packing plants