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78 Cards in this Set
- Front
- Back
What are foodborne diseases?
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sporadic and often not reported disease
occurance of two or more cases of similarillness resulting from the ingestion of common food centralized food processing- large number of cases from any one contamination event |
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What are foodborne hazards?
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biological, chemical or physical property that may cause an unacceptable health risk to the customer
physical - needles, broken pieces toxin - biological, chemical or heavy metals Parasite prions? |
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What are infectious foodborne diseases?
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transmitted via ingestion
many are zoonotic can be introduced pre or post harvest |
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What is pre-harvest safety?
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most pathogens enter the food chain in animals
goal is to decrease load of pathogens in or on food animals on farm food safety for herd heath, biosecurity, appropriate antimicrobial use and animal welfare |
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What is post harvest food safety?
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reduce pathogens after processing
remove or inactivate pathogens in animals arriving for processing prevent introduction of new pathogens |
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What does ante mortem meat inspection do?
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ensures that only healthy animals enter the food chain
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What does post mortem meat inspection do?
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remove animals or animal parts that maybe hazardous to humans
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What does the UDSA regulated?
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regulates some foods including meat, poultry, catfish products containing meat imported shelled eggs
(labeled) |
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What does the FDA regulate?
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regulates shelled eggs safety, milk pasteurization, seafood except catfish
sets food safety standards runs investigations and charges violations preforms investigations and charges violations performs assays on processes food products |
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What are examples of viral borne illnesses?
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Hepatitis A
Norovirus Rotavirus Astro, Parvo and Adeno virues |
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What is hepatitis A?
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virus that targets liver
has a 28 day incubation period and a 2-12 week clinical disease causes 90% of viral hep worldwide transmission is by fecal oral route by direct contact and poor sanitation transmission can be foodborne by shellfish, raw produce, water and undercooked foods infections are subclinical vaccination decrease disease in the US |
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What are noroviruses?
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most common cause of foodborne illness
incubation period 24-48 hours with a 24-60 hour clinical disease transmission by fecal oral, direct contact and fomites foodborne transmission by ingestion of contaminated food, water or shellfish causes huge outbreaks |
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What are rotaviruses?
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most common cause of diarrhea in children
incubation for 1-3 days and a 4-8 day clinical disease fecal oral route transmission by direct contact foodborne transmission by contaminated water and food Mostly seen in winter months vaccination has reduced outbreaks |
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What do you see with astro, adeno and parvo viruses?
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incubation of about 10-70 hours
clinical dz 2-9 days transmission by fecal oral route foodborne transmission caused by uncooked food, food contaminated by infected workers |
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What are characteristics of viral foodborne illnesses?
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short incubation period, more vomiting, less diarrhea, shorter duration of symptoms
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What are characteristics of bacterial foodborne illness?
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moderate incubation periods, lack vomiting and somewhat longer duration of illness
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What are characteristics of parasitic foodborne illness?
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long incubation period with longer duration of illness
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How are parasites integrated into food?
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some parasites spend essential parts of their life cycle in food animals and are transmitted by ingestion of undercooked meat
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How are parasites accidentally contaminating food?
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some parasites are environmentally stable and persist in soil and water. These contaminate the surface of food. Transmitted by ingestion of uncooked food and contaminated water
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What are examples of parasitic foodborne disease?
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toxoplasma - cats def host
trichinella spiralis - rodents, pigs,bears and humans Taenia spitalis - humans def,cattle intermediate Taenia solium - humans def, swine intermediate |
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What is taeniasis?
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name of the intestinal infection caused by adult stage tapeworm (pork or beef tapes)
humans get taeniasis from consuming infected meat |
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What is cysticercosis?
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the name of the tissue other than intestine infection caused by the larval stage of the tapeworm
T saginata - in cattle not humans T solium - in pigs and humans (neurocystucercosis) by consuming tapeworm eggs from human feces |
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What are examples of accidental parasitic contaminants?
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Cryptosporidia spp - waterborne
Giardia spp - waterborne Echinococcis spp eggs in canids Fasciola hepatica - intermediate stage on veggies Toxacara spp - VLM Ascaris lumbricoides - human round worm Cycospora cayetanensis - tropical coccidia |
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What are the general rules for prevention of meat associated parasites?
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avoid exposure of food animals to parasite that can be transmitted by meat
slaughter house inspection keeps infected meat out of the food supply Freezing kills some parasites washing hands after handling raw meat cook meat thoroughly |
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How can you prevent the contamination of food with parasites?
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Treatment of feces both human and animal to kill parasites
treatment of carriers reduce the amount of parasites applied to fields |
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How are bacterial foodborne illnesses caused by intoxication?
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preformed toxins in food
bacteria replicates in food not GI tract very rapid onset, short duration |
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How are bacterial foodborne illnesses caused by infection?
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bacteria colonize in the GI tract then mediate disease by producing toxins and invasion by septicemia
slow onset, long duration |
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What are examples of organisms that cause bacterial intoxication?
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Staphylococcus aureas - skin
Bacillus cereus - soil Clostridum botulinum - soil Clostriduium perfringens - GI of animals |
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What are examples of organisms that cause bacterial infection?
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Camplyobacter jejuni - GI
Salmonella spp - GI, eggs E. coli - GI Vibrio cholerae - waterborne Listeria monocytogenese -soil |
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How are bacterial toxins named?
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by type
--exotoxin --endotoxin by tissue --enterotoxin --neurotoxin --nephrotoxin |
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What is an endotoxin
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a bacterial toxin that is gram negative and associated by its structural components
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What is an exotoxin?
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a bacterial toxin that is gram positive that is usually found at the site it infects
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How can you identify inspection legends?
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USDA inspection legends are circular for meats and for poultry
stamp is unique to processing plants poultry has a "P" before the number |
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What do agencies regulate?
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USDA and FDA regulate food that cross state borders and are exported
state government regulate interstate products Local healthy department inspect restaurants labeling for passed, condemned and includes everything in the product |
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What is the HACCP?
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Hazard Analysis and Critical Control Point
a system for preventing contamination of food during processing IDs what those hazards are implements procedures to prevent that problems from occurring at critical point |
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What are the seven steps for HACCP?
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-analyze hazard
-ID critical control points -establish procedures to monitor the critical control points -establish corrective actions to be taken -establish procedures to verify that the system is working -establish effective record keeping to doccuments the HACCP system |
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What is FMIA?
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Federal meat inspection act
requires inspection of all meat sold from livestocks -includes cattle,sheep,swine,goats,equids -excludes poultry cervics, alligators, rabbits interstate and export excludes intrastate, own use, stores that are out but don't slaughter |
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What happens with stress associated with transportation?
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shrink
dark firm dry pale soft exudate |
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What is shrink?
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condition where stress of transport causes muscle/fat tissue to lose water holding capacity
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What is dark firm dry?
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condition see in all livestock but mostly in cattle where you see a PRE-mortem depletion of muscle glycogen, see high pH in muscle
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What is pale soft exudate?
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a condition seen in all livestock but more common in pigs with porcine stress syndrome
a POST-mortem depletion of muscle glycogen, lactic acid accumulation and low pH in muscle |
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What is entailed in antemorteum inspection of lifestock?
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inspection of individual live animals prior to slaughter
animals are observed at rest and in motion inspector makes a disposition dead, dying, diseased and disabled are condemned |
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What are human ways to slaughter livestock?
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Stun then ensanguinante
captive bolt - cattle sheep goats and swine Fire arms - cattle sheep, goats, swine calves electricity cattle sheep, goats, swine calves CO2 -swine sheep calves |
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What is ritual slaughter?
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kosher slaughter
cut stun animals |
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How is the animal prepared after slaughter?
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skinned, dehided and dehamed
head is removed evicerated shrouded chilled ***dressing is a common source of meat contamination*** |
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What is entailed in post morteum inspection?
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done ASAP after carcass dressing
consumer safety is priority vs waste organoleptic LN important localized conditions trim and pass generalized retain for further inspection or condemn whole part/carcass |
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What is adulterated mean?
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including and added, foreign or inferior substance that cannot be removed after trimming
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What does contaminated mean?
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having materials on the surface
dirty, stained, infected can be removed by trimming |
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What does inedible mean?
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parts not normally considered edible
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What are the post mostem dispositions of edible parts?
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passed - acceptable for human food
condemned - not used for human food hold - pending for further testing restrictions - needs to be heated, refrigerated for several days |
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What are SRMs?
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specific risk materials
defined as inedible classified based upon risk of BSE transmission to humans examples: all aged tonsils,distal ileum i > 30 months brain, skull,eyes trigeminal ganglia spinal cord vertebral column dorsal root ganglia |
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When is carcass trimming acceptable?
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when there is local involvement with disease not transmissible to humans
remainder must be passed with or without restrictions |
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What do you do with liver, TB, taenia saginata, taenia solium, trichinella,neoplasia, bruises and icterus at postmortem inspection?
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liver - condemn if abscessed
TB - trim local lesions condemn mulitifocal lesions Taenia Saginata - local trim, freeze or condemn Taenia Solium - condemn Trichinella - nothing is done Noeplasia - trim local, condemn generalized Bruises - trim Icterus - condemn |
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What is poultry?
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any domestic bird whether alive or dead
inspection must ensure poultry is wholesome not adultered exceptions -personal use -business that out and sell -produce < 1000 and sell directly to customer -small processors < 20,00 birds per year |
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What is done with ante mortem inspection in lots?
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PPIA requires poultry to be slaughtered using good comercial practice
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What is done with post mortem inspection in lots
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all body parts except head and feet inspected
vicera left attached to carcass for inspection |
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Who regulates seafood hygine?
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FDA
HACCP programs are mandatory in all seafood plants |
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What are bacteria found in seafood?
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vibriosis
Clostridium botulinum, perfrenges salmonella |
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What are viruses found in seafood?
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hepatitis A
Norovirus |
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What are parasites found in seafood?
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diphyllobothriun (tapes)
Anisakis (nematode) Gnathostoma spinigenum (nematode) Capillaria phililinensis (nematode) Flukes |
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What are marine toxins?
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natural toxins
-fish (puffer fish) -shell fish (paralytic Shellfish poisoning) Chemical contaminants -methyl mercury - pesticides |
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What are ways to preserve seafood?
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control bacterial growth
prevent autolytic change at the cellular level killing microbes by either heat, freeze, radiation, ozone inhibit growth by drying, smoking, adding sugar or acid |
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What is ionizing radiation?
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high energy beams of radiation pass through food on a conveyer belt
gamma rays - penetrating type, can perform before or after packaging with no residue approved for poultry, pork, beef spices and grains common in Europe |
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What is Ozone?
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reactive oxygen species that acts by oxidating biologic compounds
degrates O2 in 20 minutes with no residue kills parasites, fungi, bacteria and viruses reduces spoilage of meats FDA approved since 2001 purify drinking water toxic to people in occupational safety |
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What are the steps for accreditation?
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online certificate
USDA seminar DVM Complete USDA state specific orientation license in slate you work send form in |
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What does type 1 accreditation involve?
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excludes food and fiber animals, birds, farm animals
3 units renewed every 3 year |
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What does type 2 accreditation involve?
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no exclusions and 6 units of training to be renewed every 3 years
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How are eggs graded?
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graded by quality of shell, air cell, egg white, egg yolk
graded individually low quality eggs (grade B) are egg products not home eggs |
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How are eggs cleaned?
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washed to remove cuticle that naturally seals shell to increase water/CO2 loss
wash in warm water (warmer than egg) use detergent rinse with disinfectant |
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What is salmonella enteriditis?
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bacteria that humans get by eating raw eggs
bacteria infects ovaries of healthy hens causing egg associated salmonellosis transmission also occurs via surface contamination of shells |
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How is salmonella controlled?
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pasturization and cooking, denature inedible eggs
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What is the PMO?
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pasteurized milk ordinance
makes sure milks collected in stainless steel bulk containers are not stored there more than 4 days before transport in insulated trucks |
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What does pasteurization do?
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kills common pathogens such as coxiella burnetii
inactivates enzymes and increases shelf life cooled to 45 F <20,000 bacteria/mL < 10 coliforms bacteria/mL Phosphatase test negative no bacteria limit for cheese, coliform < 10/mL |
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What is batch VS continuous pasteurization?
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batch - held at temperature, one temperature and one time
continuous - by monitor transit time (less cooked taste) |
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What are the basic parts of a milking machine?
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milking unit - performs milking
Pulsator - removes air Vaccum - sucks milk down Milk receptor - collects milk |
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Where does bacteria in raw milk come from?
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teat canal
mastitis organism post harvest contamination skin from the teat |
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What does Grade A milk leaving the farm have?
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cooled to 45F/7C within 2 hours
somatic count < 250,000 no positive residue test |
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How is milk cleaned?
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pre-rinse - remove fat, sugar and solides
wash - hot chlorinated alkaline detergnet >120 with air to remove protein rinse - remove chlorinate detergent before adding acid Acid rinse - removes mineral deposits **sanitize by flushing with sanitizer 30 minutes before milking |