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19 Cards in this Set
- Front
- Back
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What FCI is required for poultry? |
-Primary producer: must keep records -Slaughterhouse operators: Must request, receive, check and act upon FCI -OV: must take account of FCI when conducting AMI and PMI, must feed back inspection data to producer -Legislation states FCI must arrive no less than 24 hrs before animals -FCI should include: vet treatments including vaccinations, occurrence of disease and mortality rate, any test results or evidence of zoonotic disease |
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What is zoonoses regulation EC 2160/2003? |
-Member states must take effective measures to detect and control salmonella -Member states aim to meet this target through and accredited National Control Program (NCP) -All flocks of chickens reared for meat are included in the NCP unless exempted |
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What is regulation EC 646/2007? |
-Sets a community target for the reduction of the prevalence of Salmonella enteritidis and typhimurium in broilers -The target for reduction of Salmonella in flocks of broilers is a maximum of 1% of broilers flocks remaining positive -The GB poultry register has been set up for disease control purposes, specifically avian influenza. Provides a large database of holdings with chickens reared for meat |
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How does the OV use the FCI? |
-OV checks and analyses FCI and may decide -If animals have any diseases that may be zoonotic they are rejected -Animals should be killed seperately under strict hygiene so no cross-contamination with fit meat -Change slaughterhouse process -Slaughter particular batch last -Detain for further testing |
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How is broiler sampling approached on farm? |
-Sampling on farm three weeks before birds leave for slaughter (2 pairs of boot swabs) -Official control (AH/VLA) Sampling includes: Each year at least one flock of broilers on 10% of the holdings with more than 5,000 birds Also on a risk basis approach each time the competent authority considers it necessary Particular attention paid to holding which have tested positive for typhimurium or enteritidis |
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How is broiler sampling approached at food producing establishments? |
-Poultry abattoirs must undertake microbiological testing for Salmonella on 5 samples a week (each sample is 3 neck skins) -Establishments producting minced meat, meat preparations and MSM must also undertake weekly Salmonella testing |
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What are the criteria for fresh poultry meat placed on the market for human consumption? |
-Salmonella absence in 25 grams |
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What happens if the FCI shows a positive test result for Salmonella enteritidis or typhimurium |
The FBO must: -Retain the affected batch and slaughter at the end of the day -Fully clean and disinfect all equipment and machinery -Where a positive batch has been processed in the middle or at the end of a production run, then the production run should be stopped ASAP and premises C&D before any further slaughter -Following production, in the absence of any relevant AM or PM findings, the carcass can enter the food chain as normal |
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What action should an OV take where a positive Salmonella test has been received? |
-Check which Salmonella serotype is detailed on the FCI and ensure that the FBO follows the relevant procedure and in accordance with the FBO's HACCP-based food safety management system -Notify the inspection team that the flock is positive and ensure that the appropriate judgement on pericarditis is followed |
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What are some specific AMI issues for poultry? |
-AMI may be carried out at holding of origin but not commonly in use in the UK -Inspection is to verify: animal ID, animal welfare, any condition that may adversely affect human or animal health -The overall health and welfare of each load must be assessed: eg listening to the birds and observation of a random sample for posture, wattle colour and cleanliness, consider FCI -IF the birds show signs of disease they may not be slaughtered for HC. However, killing of those birds may take place at the end of the day |
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What are suspect animals? |
-Animals show clinical signs of: illness, zoonoses, fatigue or stress or any disease likely to make fresh meat unfit for human consumption -Illegal or unauthorised substances have been administered -Veterinary medicines in excess of maximum residue limits present in the animal |
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What action can an OV take? |
-OV must inform the MHI conducting the PMI of suspect animals to ensure that AMI and PMI results are correlated -Poultry may be returned to farms or sent to other abattoirs in EXCEPTIONAL circumstances |
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What should poultry look like at unloading/AMI? |
Bright, alert, interested No bright red membranes or combs-septicaemia Bright round eyes-no crusting Clean animals, no swellings |
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What requirements surround unloading? |
-Must be protected from adverse weather conditions-T differences of 4C will make large differences to birds -Must be provided with adequate ventilation -Must be unloaded from vehicles ASAP -FBO must check welfare of animals -Arrival in lairage, open sided truck with mesh sides -Crate must be carried in an unhurried manner -Crates should be maintained upright -Crates are stacked far enough apart to permit adequate airflow between stacks |
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What steps can be taken to reduce heat stress developing in the lairage? |
-Reduce stocking density of birds in crates -Install extraction fans which extract humid air and excessive heat from the crates -Monitor the effectiveness of fans, and if necessary increase the number of fans to increase the flow of air -Ensure an ER back up means of maintaining adequate ventilation is available if the original source of ventilation fails -Reduce moisture sources in the lairage |
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What factors influence poultry welfare? |
-Cleanliness -Heat stress -Trapped birds or injuries -Light or noise levels -All birds must be inspected thoroughly on arrival at the slaughterhouse lairage -If sick or injured birds are discovered they must be killed humanely in the lairage -Birds should be slaughtered in the order they arrive |
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What is a pre-stun shock? |
-They are painful and are caused when any part of a bird receives an electric shock before it is effectively stunned -Design of the shackle line and entry ramp to the bath is essential -After water bath, height appropriately when birds of a different size are processed |
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What are stunning and stun-kill methods? |
-Electricity -Gas -Percussion |
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Describe electrical stunning |
-Current=voltage/resistance -The correct current is applied for sufficient time to ensure that an adequate period of unconsciousness occurs -There is secure contact between the bird, the shackle and the earth rubbing bar -The water level used in the water bath is sufficient to completely cover the head and neck of the suspended bird -The combination of the chosen waveform, frequency and magnitude of the current are able to effect an adequate stun |
