Post Mortem Inspection And Health Mark Of Red Meat

Front 1

What legislation's are there regard post mortem inspection and health marking of red meat?

Back 1

Legislation on how to carry out post mortems according to each species.

Front 2

What is the main purposes of post mortem inspections?

Back 2

To supplement the Ante Mortem inspection and detect:

Diseases of public health significance.

Disease of animal health significance

Residues or contaminants in excess of levels allowed.

Non compliance with microbiological testing.

Other factors that might declare food unfit for human consumption.

Visible lesions of animal welfare concern.

Front 3

Which animals should have extra attention paid to them at post mortem?

Back 3

Those killed by emergency slaughter

Front 4

What are the key principals of PM?

Back 4

Inspect all carcasses and its accompanying offal.

Keep correlation between carcass and offal at all times.

Must be carried out ASAP.

Avoid contaminating the meat- Minimal handling.

Speed of line and number of inspection staff must allow PMI and recording.

Particular attention on Zoonoses + ND

Front 5

What PM cases must be carried out by the OV over the MHI?

Back 5

TB reactors and carcasses from emergency slaughter animals.

MHI do all routine and detect abnormalities for OV to assess.

Front 6

What are implications of abnormal meat?

Back 6

Prevalence in the area, flock or herd, implications for human health or animal health.

Possible welfare implications.

Economic importance to farmer.

Front 7

List the most common ante mortem findings in cattle in britain?

Back 7

1) Lameness.

2) Mastitis.

3) Joint lesions.

4) Tumor, warts, papillomas.

5) Abscess.

Front 8

List the most common post mortem findings in cattle in britain?

Back 8

1) Fasciolasis.

2) Kidney lesions

3) Pleurisy/pneumonia.

4) Abscess

5) Lung lesions

Front 9

List the common abbatoir ante mortem findings in sheep in the UK?

Back 9

1) Lameness.

2) Pneumonia.

3) Foot rot.

4) SKin condition

5) Eye condition

Front 10

Name the most common abattoir pm findings in sheep in the UK?

Back 10

1) C. tenuicollis

2) Fascioliasis.

3) Contamination

4) Pleurisy/pneumoni

5) Abscess.

Front 11

Back 11

M. capillarus lesions in sheep lungs

Front 12

Back 12

Ascuris suum in pigs causing white spot

Front 13

Name this lesion and who do we notify?

Back 13

Uncommon cattle sarcocystitis.

High incidence in older cattle inform OV.

Front 14

You find this purulent material in a lymph node of a sheep what are your suspicions and what must we differentiate it from?

Back 14

Caseous ovine lymphadenitis.

TB

Front 15

What lesion is this?

Back 15

Melanosis of pigs lungs.

Front 16

Back 16

Cysticercus tenuicollis

Front 17

What is the responsibility of the FBO is terms of all parts of the slaughtered animal?

Back 17

Until PMI is completed the FBO must ensure all parts of animal:

Must remain identifiable as belonging to that carcass.

Must not come into contact with other carcasses or offal.

Must not be washed.

Front 18

What also must the FBO ensure in terms of the PMI?

Back 18

Dressing of carcasse doesn't hinder inspection.

No carcass is cut up until inspection.

No destroying evidence of disease.

No body part removed from premises till PMI complete: Except penis if not for HC (all species)

Head if no part for HC in sheep and gots.

Front 19

What should carcases be presented for PMI in terms of skinning?

Back 19

All carcases and body parts intended for human consumption must be completely skinned. Exceptions:

Pigs (Hair removed)

Feet of sheep/goats/bovine.

Front 20

What should be done with the spleen when presenting a carcase for PMI?

Back 20

Completely removed (whole).

Presented correlated to carcass.

Specified risk material in sheep.

Front 21

What are criteria for uteri removal when presenting a carcase for PMI?

Back 21

Delay the removal of uteri to grade cows and heifers.

Must be removed before release for HC.

Front 22

What facilities are required at the PMI point?

Back 22

Space and lighting (540 lux at all inspection points)

Access to top of carcases by a platform.

Presentation of offal- Exposed and correlated with its carcase.

Splitting of carcases

Front 23

Methods of inspecting carcases?

Back 23

Visual.

Palpation.

Incision- avoid contamination

Front 24

How do we perform our incision when examining the heart?

Back 24

Identify the right ventricle, deep cut from top of pulmonary artery to the apex of the heart. Straight down.

Front 25

How do we perform an inspection of the liver and what for?

Back 25

One transverse cut to look for fasciola hepatica.

Front 26

How do we carry out a PMI of a carcass?

Back 26

1) Cut surfaces of bone and muscle, carcase exterior, pleura and diapraghm:

Condition.

Efficiency of bleeding/bruising/colour

Cleanliness/contamination.

Odours.

2) Palpate and incision of parts like cheek of cows to check for C. bovis.

3) Thoracic and abdominal cavities inspected for:

Inflammation.

Abscesses

Actinobacillosis or TB

Front 27

What must be inspected in all cattle at PM? Why?

Back 27

Lymph nodes - Superficial inguinal, external and internal illiac, renal lymph node.

The LN act as sentinels to tell us if there is infection and how its progressing through the carcass.

Front 28

What are the laws regarding inspection of pig carcasses?

Back 28

From 1st June 2014 pig carcasses and offal of all ages only undergo visual inspection procedures.

Further inspection procedures only carried out if one of the following indicates a public health, animal health or animal welfare risk:

Check on FCI.

Check on any other data from holding of provenance.

AM OR PM findings.

Front 29

What are the 4 outcomes of a PMI inspection?

Back 29

1) No pathologies or abnormalities detected: Pass meat fit for human consumption- Health mark applied.

2) Local pathologies or abnormalities detected. Partially unfit for HC.

Part of carcase/offal disposed.

Rest health marked.

3) Generalised pathologies or abnormalities totally unfit for HC:

Health mark not applied.

FBO must voluntary surrender.

If total reject all body parts disposed of.

4) Detain meat for further inspection:

Under OV control.

Correlation essential.

Offline detention facilities.

Front 30

What are some reasons for declaring meat/ offal unfit for human consumption in terms of where the meat derives from?

Back 30

1) Meat derived from animals that have not undergone AM or PMI.

2) Animals dead before slaughter, stillborn, or slaughter <7 days.

3) Affected by a generalized disease - Septicaemia, pyaemia, toxaemia, viraemia, emaciated.

Front 31

What are reasons indicated by the meat/offal that will lead to its rejection for HC?

Back 31

1) Pathophysiological changes in the meat.

2) Anomalies in consistency.

3) Insufficient bleeding.

4) Organoleptic anomalies- boar taint.

5) Meat shows parasitic infestation.

Front 32

What positive samples would declare an animals meat unfit for human consumption?

Back 32

Positive sampling for:

BSE.

Trichinella.

Residues/Contaminants.

Front 33

Other reasons for meat being declared unfit for human consumption?

Back 33

Meat results from trimming of sticking point.

Contains foreign bodies( except bullets in wild game)

Shows soiling, faecal or other contamination.

In the opinion of the OV it may constitute a risk to public or animal health.

Front 34

Why does liver with fluke not go for human consumption?

Back 34

Because legislation states that infestation with parasites can't go for human consumption!!!

Front 35

What is applied to meat fit for human consumption?

Back 35

Health mark.

Indicates its fit for HC.

Front 36

What should the shape and size be of the health mark?

Back 36

Oval ( square for emergency slaughter)

At least 6.5 cm wide, 4.5 cm high.

Front 37

What must the health mark contain?

Back 37

Country of origin.(UK, FR, IE etc)

The plants approval number.( 4 DIGITS)

Community mark (EC)

Applied by OV/MHI in slaughterhouse.

Front 38

If we cut the carcase into halves, quarters or wholesale cuts what are the criteria for health marking?

Back 38

Each part bears the mark.

Up to 6 marks.

Front 39

How should the health mark be applied?

Back 39

At time of PMI and line speed and facilites must allow.

With a food safe dye like chocolate brown.

Can be hot branded.

Blurred health marks unacceptable.

Front 40

When should the health mark be withheld?

Back 40

1) If animal or carcass did not undergo PMI or AMI.

2) Carcasses presented for inspection with visible contamination or gross pathology.

3) Carcasses produced in a slaughterhouse which the water supply is contaminated and a risk to public health exists.

4) Inadequate facilites to inspect.

5) Carcasses suffering from ND.

6) Meat declared unfit.

Front 41

What are security measures for keeping the health mark out of the hands of illegal slaughter men?

Back 41

Kept in secure lockable facilities when not in use.

Anyone possessing the stamp without authority of the OV is comitting an offence.

Front 42

Who is responsible for the security of the health mark?

Back 42

OV

Front 43

How do we prevent fraudulent use of the Health mark?

Back 43

All stamps recorded in FSA daybook.

Time of issue.

Number of HM.

Time stamps returned.

Front 44

What is the identification mark and what is it used for?

Back 44

Applied to the wrapping and packaging of poultry meat, retail cuts of red meat, other foods of animal origin.

Indicates meat produced in an approved premises in accordance with legislation.

Front 45

What are the requirements of the identification mark?

Back 45

Oval

No size requirement.

Must contain country of origin.

The plant approval no.

The community mark.