Term
| An FSIS vet is ultimately looking for "___________" when assessing a carcass |
|
Definition
|
|
Term
| Three main things to consider about a lesion/disease when "diagnosing" at a slaughterhouse |
|
Definition
| Is it Dangerous? Systemic? Does it Gross you out? |
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|
Term
| What's an exception to the "must be inspected" antemortem rule even though still can't be used for human food? |
|
Definition
| Emergency Slaughter for humane reasons |
|
|
Term
| In what industry is it just impossible to inspect every individual |
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Definition
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Term
|
Definition
|
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Term
|
Definition
|
|
Term
|
Definition
|
|
Term
| What is cutoff high body temp in a ruminant to condemn a live animal..... how about in swine? |
|
Definition
|
|
Term
| What do you do if an antemortem exam shows too high a temp? |
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Definition
|
|
Term
| Roughly what percent of antemortem condemnations occur in cattle? |
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Definition
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|
Term
| An antemorten exam reveals abnormal temp, rapid breathing, tremors, and petechial hemorrhages. This animal will most likely be condemned due to: |
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Definition
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|
Term
| With emaciated animals, they could be condemned if due to: |
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Definition
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|
Term
| Cancer eye makes and animal automatically what color tag? |
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Definition
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Term
| With an antemortem exam revealing an animal with lumpy jaw or wooden tongue, you often only have to condemn the head. What OTHER organ will determine if whole carcass is condemned?? |
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Definition
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|
Term
| An Orf carcass looks nasty. Is it condemned? |
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Definition
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|
Term
| Post mortem lesions are classified as systemic or local. Where does jaundice fall? |
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Definition
|
|
Term
| Clostridium chauvei, Circovirsues, and Erysipelothrix all cause postmortem lesions classified as (Acute/Chronic) and (Local/Widespread) |
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Definition
|
|
Term
| Even though jaundice can be due only to localized liver disease, carcass always condemned... why? |
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Definition
| secondary effects on tissue... ewww |
|
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Term
| What are four main steps/procedures that encompass an "organoleptic" postmortem exam to determine if something is too gross for eating? |
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Definition
| Visual exam, Olfactory exam, Palpation, Incision (bread loafing) |
|
|
Term
| What do you do to meat to make sure there aren't any funky smells in it? |
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Definition
|
|
Term
| Agent responsible for liver abscesses in cattle |
|
Definition
| Fusobacterium necrophorum |
|
|
Term
| What are the Specified Risk Material (SRMs) that cannot be used for human food due to BSE? |
|
Definition
| Pretty much any CNS material plus vertebral column |
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Term
|
Definition
| contraction of muscle post stun-->push blood out capillaries--> pools in tissue if not immediately bled |
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|
Term
| What would you test for in a milk fever cow to possibly condemn whole carcass? |
|
Definition
|
|
Term
| In an animal with yellow fat, need to distinguish between these two causes where on of them will get a carcass condemned |
|
Definition
|
|
Term
| What causes white spotty liver? |
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Definition
|
|
Term
| With eosinophilic myositis do you condemn the whole carcass? |
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Definition
|
|
Term
| What state might your beef come from ( according to French) |
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Definition
|
|
Term
| The over 1000 rough riders died because of _________. |
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Definition
|
|
Term
| Teddy Roosevelt testified he would have rather eaten his old hat than ________. |
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Definition
|
|
Term
| what pivotal book caused a very quick change in meat processing? |
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Definition
|
|
Term
| A demand for federal meat inspection was in part economically driven b/c countries had put ________ on the US in part due to presence of these three diseases in livestock |
|
Definition
| Export Restrictions; Trichinella, TB, contagious pleuropneumonia |
|
|
Term
| President Theodore Roosevelt signed the Federal Meat Inspection Act of |
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Definition
|
|
Term
| The _________ Act was made in 19-- and required all meat in the US to be inspected |
|
Definition
| Wholesome Meat Act (WMA) 1967 |
|
|
Term
| What country dominates in importing meat to the US |
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Definition
|
|
Term
| ______ are exempt from the Wholesome Meat Act because of the ____ Amendment |
|
Definition
| Custom Plants; Curtis Amendment |
|
|
Term
| A year after the WMA; a similar act was made to include _____, and called the: |
|
Definition
| poultry; Wholesome Poultry Products Act 1968 |
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|
Term
| What year was first humane slaughter act passed? |
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Definition
|
|
Term
| The ________ act in 19-- required only humane methods of slaughter. |
|
Definition
| Humane Methods of Slaughter Act 1978 |
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|
Term
| If a facility does not abide by humane slaughter methods, what does the inspector attach to it? |
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Definition
|
|
Term
| What % of raw meat must be in a product for it to fall under FSIS guidelines |
|
Definition
|
|
Term
| What % of cooked meat must be in a product for it to fall under FSIS guidelines |
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Definition
|
|
Term
| Maximum % total fat in ground beef |
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Definition
|
|
Term
| Maximum % total water added to ground beef |
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Definition
|
|
Term
| What can be labele as "meat by-product" |
|
Definition
| nothing- must be specific |
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|
Term
| Cheek meat is allowed up to ____% in ground beef w/o being declared in the product |
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Definition
|
|
Term
| What are the 6 essential label features |
|
Definition
| Name of Product, Ingredient Statement, ID Manufacturer, Net Weight, Inspection Legend, Warning Statement |
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|
Term
| BHA can be in a product up to ____% w/o being declared |
|
Definition
|
|
Term
| Can say something is a natural flavor as long as (three things are met): |
|
Definition
| 1. no nutritional component 2. nothing from an animal 3. no health concerns associated |
|
|
Term
| Term for when poultry has been at least allowed access to outside |
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Definition
|
|
Term
| chemical free can be used on a label when? |
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Definition
|
|
Term
| Kosher meats are from cloven animals that _____ |
|
Definition
|
|
Term
| What do you measure in mechanically separated meat to make sure there wasn't too much bone in there? |
|
Definition
|
|
Term
| Natural means that _____ not added and must then say_____. |
|
Definition
| artificial ingredients; explanation of the use of the term |
|
|
Term
| We use hormones in which industry |
|
Definition
|
|
Term
| Four ways condemned products can be decharacterized or destroyed |
|
Definition
| Denaturants, Hashers, Rendering, Incineration |
|
|
Term
| Title 9 code of federal regulations |
|
Definition
| not sure what we need to know about em but he said we need to know it |
|
|
Term
| What % of cargo containers that enter the US every year are inspected? |
|
Definition
|
|
Term
| How many cargo containers make it to US every year |
|
Definition
|
|
Term
Which of the following foods consumed in US contain highest percentage of imported foods?
Fresh Fruit out of season ( in winter)
Orange Juice
Seafood |
|
Definition
|
|
Term
| Which mode of transport for importation of food is the most vulnerable for slipping past inspection or potential adulteration |
|
Definition
|
|
Term
| What drug has been found in ground beef destined for schools... and more than once! |
|
Definition
|
|
Term
| What chemical was added into pet food and baby formula to give an appearance of elevated protein |
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Definition
|
|
Term
| Is botulism a food born infection or intoxication |
|
Definition
|
|
Term
| What need to occur to define a food born illness as a food born infection? |
|
Definition
| multiplication of organism inside host ( whether just in gut or get through the gut) |
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|
Term
| Which manifests clinical signs very quickly- food born infection or intoxication |
|
Definition
|
|
Term
| Which usually has a fever associated with is- food born infection or intoxication |
|
Definition
|
|
Term
| Whatis the most common Bacteria responsible for food born illness in the US |
|
Definition
|
|
Term
| What two types of C. botulinum cause sickness in home canning? |
|
Definition
|
|
Term
| What food born illness has onset 12-72 hrs and causes double vision and flaccid paralysis? |
|
Definition
|
|
Term
| What temperature (F) under pressure do you need to kill C. botulinum |
|
Definition
|
|
Term
| infant botulism is a food born (infection/toxication) from ingestion of ________. |
|
Definition
|
|
Term
| Food born illness from C. perfrigens infection or inoxication |
|
Definition
|
|
Term
| food born illness onset 8-16 hrs severe abd cramps watery diarrhea |
|
Definition
|
|
Term
| food poisoning from a buffet most likely due to: |
|
Definition
|
|
Term
| Food born illness from Staph aureus infection or inoxication |
|
Definition
|
|
Term
| food born illness onset 1-6 hrs - explosions from both ends. Shouldn't have eaten the egg salad: what's the agent? |
|
Definition
|
|
Term
|
Definition
| Hazard analysis and critical control points |
|
|
Term
| What is the maximum contminant level (MCL) for coliforms in potable water? |
|
Definition
|
|
Term
| What is temp and time duration for a high temp short time pasteurization? |
|
Definition
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|
Term
| When dehydrating for preservation, you want and aw less than minmum water for microbial growth which is: |
|
Definition
|
|
Term
| Smoking meat has two beneficial effects: |
|
Definition
| Anti-microbial covering; tenderizing |
|
|
Term
| Food additives increase shelf life through two main basic mechanisms: |
|
Definition
| Decrease water activity or reduce pH |
|
|
Term
| No food poisoning bacteria are able to grow at a pH less than: |
|
Definition
|
|
Term
Why is irradiation not used more
widely for meat and meat
products? |
|
Definition
| i dont know but please tell me- it was on her slide |
|
|
Term
| Main contamination of concern in jerky? |
|
Definition
|
|
Term
| List the top four bacteria in order that contribute to food-born illness |
|
Definition
| Salmonella, Clostridium perfringens, Campylobacter, Staphylococcus aureus |
|
|
Term
| Prefer high body temps of birds so commonly infects them (w/o clinical signs, however) |
|
Definition
|
|
Term
| food born pathogen that is normal in gut of food producing animals |
|
Definition
|
|
Term
| 47% of raw chicken breasts were positive for this in 2005... vomit |
|
Definition
|
|
Term
| How many cells are needed for a Campylobacter infection? |
|
Definition
|
|
Term
| Infection of this organism can result in an autoimmune disorder: Guillain-Barre |
|
Definition
|
|
Term
| Cook poultry to this temp, please |
|
Definition
|
|
Term
| Foodborn pathogen that is a reportable disease |
|
Definition
|
|
Term
| Foodborn pathogen that has two forms: GI only, or invasive with septicemia and meningitis |
|
Definition
|
|
Term
| incubation for severe form o this pathogen takes up to 2-6 |
|
Definition
|
|
Term
| Drink raw milk, then get meningitis.. why? |
|
Definition
|
|
Term
| Multistate outbreak of this pathogen in cantaloupes |
|
Definition
|
|
Term
| Organism doesn't need to grow in food prior to consumption, on set in up to 72 hrs, and symptoms will persist up to a WEEK |
|
Definition
|
|
Term
| agent has 6 pathogenic strains in humans |
|
Definition
|
|
Term
| most virulent type of E. coli |
|
Definition
|
|
Term
| most common strain of EHEC |
|
Definition
|
|
Term
| In 2006 there was an outbreak of ______ in spinach sourced from a particular field |
|
Definition
|
|
Term
| Immunoassays for shigatoxins in feces |
|
Definition
|
|
Term
| Can cause uremic syndrome in children |
|
Definition
|
|
Term
| Hemorrhagic diarrhea for four days |
|
Definition
|
|
Term
| An infrequent cause of food born illness- can survive freezing for extended periods of time and persists longer in COOKED foods |
|
Definition
|
|
Term
| Need a huge load of organisms ( 1x 10^9) to cause infection |
|
Definition
|
|
Term
| Food born illness that may be misdiagnosed as crohns or appendicitis |
|
Definition
|
|
Term
|
Definition
|
|
Term
| Extremely pathogenic Extremely hardy intracellular obligate pathogen can be spread even through inhalation |
|
Definition
|
|
Term
| Goat herders at higher risk for this pathogen; causes horrible sweat, aches and extremely high fever with post- recovery persistent symptoms |
|
Definition
|
|
Term
| Chronic form of this infection can be usually manifested as an endocarditis |
|
Definition
|
|
Term
| Definitive dx can only occur after a week from beginning of illness |
|
Definition
|
|
Term
| Prevention is key in properly dealing with pregnant/birthing goats and pasteurizing milk |
|
Definition
|
|
Term
| Grade A raw milk must be cooled to ____degrees or less within two hours of milking |
|
Definition
|
|
Term
| Grade A raw milk must not have a bacterial count of ______/mL and a somatic cell count of ________/mL |
|
Definition
|
|
Term
| Grade A pasteurized milk must not have a bacterial count of ______/mL and particularly coliforms no more than ________/mL |
|
Definition
|
|
Term
| Grade B (Manufacturer grade) raw milk has same standards as Grade A except: |
|
Definition
| somatic cell can be up to 1,000,000 |
|
|
Term
| Grade B (manufacturer grade) cannot be used for fluids, but can be used for: |
|
Definition
|
|
Term
| Who revises the PMO (Pasteurized Milk Ordinance) every year? |
|
Definition
| FDA and National Conference on Interstate Milk Shipments (NCIMS) |
|
|
Term
| Which aflatoxin metabolic product is tested for in milk plant inspections |
|
Definition
|
|
Term
| Presence of which antibiotic is tested for in milk |
|
Definition
|
|
Term
| Failure to properly separate treated from un treated cows on a dairy farm is the most common cause of _____ |
|
Definition
|
|
Term
| What two things are done to milk samples when arrive at plant |
|
Definition
|
|
Term
| Eight main steps of milk processing: |
|
Definition
| 1. Filtration 2. Separation 3. Standardization 4. Pasteurization 5. Flow Diversion Valve 6. Homogenization 7. Deaeration 8. Refrigeration |
|
|
Term
| Seafood inspection is performed by which government organization? |
|
Definition
|
|
Term
| A ubiquitous anaerobe in aquatic environments- causes fish ulcers |
|
Definition
|
|
Term
| Mycobacteria cause granulomas where in fish? |
|
Definition
|
|
Term
| This pathogen of fish is so slow growing it takes 6-8 weeks to culture and as a result dx mostly with PCR |
|
Definition
|
|
Term
| Causes "Fish Tank Granuloma" in aquarium workers. Why does it usually stay on periphery ( like hands)? |
|
Definition
| Mycobacteria; likes the cooler temperature |
|
|
Term
| this aquatic pathogen genus associated with increasing water temps |
|
Definition
|
|
Term
| Haiti had a huge outbreak of this particular species due to water contamination. This can be fatal to healthy indv |
|
Definition
|
|
Term
| Normal flora of shellfish- wont worry if ya cook 'em |
|
Definition
|
|
Term
| Flooding in new orleans and people with cuts caused an outbreak of this aquatic pathogen causing necrotizing fasciitis. If ingested will prob die. Also in shellfish |
|
Definition
|
|
Term
| There have been recent cases with this organism and disease with canned fish |
|
Definition
|
|
Term
| Virus assoc with poor sanitation and can accumulate in shellfish. |
|
Definition
|
|
Term
| Virus partly responsible for employees requiring WASHING HANDS |
|
Definition
|
|
Term
| Poor sanitation in developing countries are reasons to vaccinate yourself before traveling there!! |
|
Definition
|
|
Term
| Cruise ship or day care virus |
|
Definition
|
|
Term
| Vomiting/Diarrhea of winter. "Parvo of people" |
|
Definition
|
|
Term
| Virus responsible for 50% food born illnesses |
|
Definition
|
|
Term
| Two toxins that make up 40% of fish born illness |
|
Definition
|
|
Term
|
Definition
|
|
Term
| Caused by spoilage of fish- no sign of disease in fish but bad for humans- not terribly common- but more commonly from caribbean |
|
Definition
|
|
Term
| Marine toxin from tropical reef fish and produced by dinoflagellates |
|
Definition
|
|
Term
| Less likely to get sick from this marine toxin by eating smaller fish |
|
Definition
|
|
Term
| Marine toxin causing hallucination and nightmares |
|
Definition
|
|
Term
| What are in algal blooms that are toxic to wildlife and people |
|
Definition
|
|
Term
| Poisoning assoc with red tide dinoflagellate in shellfish |
|
Definition
| Paralytic shellfish poisoning |
|
|
Term
| Toxic poisoning from shellfish produced by Karenia brevis |
|
Definition
| Neurotoxic shellfish poisoning |
|
|
Term
| Domoic acid is a toxin that produces this poisoning from shellfish- uncommon in people. Mostly out west |
|
Definition
| Amnesic shellfish poisoning |
|
|
Term
| European problem with Okadaic acid in shellfish- often mistaken for a bacterial contamination |
|
Definition
| Diarrheic shellfish poisoning |
|
|
Term
| Irradiation is prob not helpful for seafood- why? |
|
Definition
| Most toxins wont be destroyed |
|
|
Term
|
Definition
| get food label with animal product and label 1-6 on required label parts. Second thing is to go to knox county health department and look up health score of a restaurant and print out health report of last 8-10 inspections |
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