______ (Not. Optional). Service. Who Pays for Service? Meat Inspection Is… ▫
______. ______ for ALL meat items entering meat items entering commerce. – ...
Meat Inspection
The Meat We Eat ADSC 1050
USDA AMS ____________ ________________
FSIS ___________ _______________
Meat Grading ___________ (Optional) Service
Meat Inspection _________ (Not Optional) Service
Packer Pays for Service
Who Pays for Service?
Meat Inspection Is…
___________ for ALL meat items entering commerce – __________________________
Meat GRADING is _____________ – ______________________________
1
Goals of Meat Inspection Protect the Consumer (You) Ensure that the product is __________ and ______________.
History of Meat Inspection
Dates back to biblical times (Jewish Faith) – Leviticus Chp Chp.. 11 & Deuteronomy Chp. 14 – Origins of “Kosher” Hebrew for Proper of Fit
Quran (Islamic Faith) – Forbid the consumption of pork – Forbid the consumption of blood
History Cont’d
Ancient Romans and Greeks, Aristotle and Hippocrates – Recognized the similarity of animal and human disease
Medieval Roman Catholic Church – Renounced such beliefs – Did not want to acknowledge their similarity
As a consequence meat inspection suffered acceptance
2
Even More History
Meat Inspection was practiced despite the misgivings by the Church – France 1162 – England 1319 – Germany 1385
U.S. Meat Inspection The Biggest Events in U.S. Meat Inspection 1906 1906 1967 1996
“The Jungle”, Upton Sinclair Federal Meat Inspection Act Wholesome Meat Act Pathogen Reduction; HACCP
Federal Meat Inspection Act Prohibition of “___________” products Adulterated: _______________________ ________________________________.
– Contains poisonous substances – Contains filthy or putrid substances – Prepared under unsanitary conditions
3
Federal Meat Inspection Act
Requires that _____ animals presented for slaughter be inspected – ___________ (before (b f d death) th) – ____________ (after death)
Who Inspects Meat?
United States Department of Agriculture – __________________ (FSIS)
Types of Inspectors Professional P f i l (____________) ( ) Food Inspectors (____________) _____________________ ______________________
Food Safety Inspection Service Mission statement: The Food Safety Inspection
Service (FSIS) is the public health agency in the U.S. Department of Agriculture responsible for ensuring that the nation’s commercial supply of meat meat, poultry, poultry and egg products is _______________________ ______________________________,, as ______________________________ required by the Federal Meat Inspection Act, the Poultry products Inspection Act, and the Egg Products Inspection Act.
4
Who Pays for Inspection?
You, that is if you pay taxes – Or Dr. Stelzleni picks up the slack!
U.S. budgets $906 million/year for meat inspection (topped 1 billion last year)
So Let’s Do Some p g Inspecting!
Ante--mortem Inspection Ante Visual inspection before death In motion and at rest Only healthy animals enter food chain 4 D’s
– _______ – ________ – _________ – ___________
5
Ante--mortem Inspection Ante
Post--mortem Inspection Post
Visual inspection after death – Head – Intestinal tract – Liver – Kidneys – Heart – Lungs
Warning!!!!!
The following slides show graphic ill t ti illustrations off the th harvest h t process.
6
Head Inspection
Organ Inspection
Liver Heart Lungs
Inspection
7
But That’s Not All of Inspection
Early 1990’s – Outbreak of E. coli O157:H7 – Pacific Northwest – Fast Food Chain “Jack Jack in the Box” Box – Resulted in many childhood deaths
There was a Public Outcry for heightened meat inspection. The result, ________
HACCP and Pathogen Reduction Act
Signed into law in 1996 H_______ A________ C________ C_________ P__________
The Goal of HACCP
Eliminate or decrease the likelihood of product being contaminated by:
__________ Hazards: H d pesticides ti id ___________ Hazards: metal fragments ____________ Hazards: harmful bacteria
8
HACCP The “Mega Reg” Reg” The largest regulation ever published to regulate a U.S. industry. Is Science Based
– Not based upon visual observations alone – Main objective was to __________________ _________________ of meat
Developed by Pillsbury for the NASA Space Program.
What’s Up with Bacteria?
Meat is a perfect home! – _______________ – Favorable pH ______ – ________________
Proteins Fat Vitamins Minerals
Pathogen Intervention ___________:: Bacteria that cause illness ___________ to humans _____________: A step that reduces or eliminates pathogens Multiple hurdle approach (or used in combination) Can be PrePre-harvest (before death) or Post Post-harvest (after death)
9
Pre--harvest Intervention Pre Microbial Feed (probiotics) Neomycin Sulfate (antibiotic) Vaccine for E. coli 0157:H7
– 2004 University of Nebraska Study 20% Positive in non non--vaccinated treatment 0.3% Positive in vaccinated treatment
Animal Washing
Post--Harvest Interventions Post Manure removal Proper dressing procedures Knife trimming Carcass washes Steam pasteurization
Manure Removal
10
Carcass Pathogen Intervention
Activated Lactoferrin – Prevents attachment – Binds iron (approved by USDA in 2003)
Organic Acid Rinses – Lactic Acid – Acetic Acid (Vinegar)
11
Evisceration
Knife Trimming
2nd Pathogen Intervention
12
Carcass Washing
Steam Pasteurization
Carcass Evaluation
13
Micro Testing
USDA Inspected and Passed
Effectiveness of Pathogen Interventions for E.coli O157:H7
43.3% reduction in positive samples 2004 2004--2003 36% reduction in illness 2003 2003--2002 Reduction in Ground Beef Recalls – 2004 6 recalls – 2003 12 recalls – 2002 21 recalls (USDA Feb 28, 2005)
14
But Wait, There’s More! FSIS also requires there be truthful labeling Inspection controls the use of brands & labels applied There are ___________ items on a label
7 Essential Labeling Reqs. Reqs. 1. 2. 3. 4. 5. 6. 7.
__________________ __________________ ___________________ __________ _________________ ______________(Ready--to ______________(Ready to--eat product) _____________________(Raw product)
Inspection Stamp Carcass primal cuts
Pre-packaged processed meat products (soups to salads)
Fresh/frozen or processed poultry products
Fresh/frozen or processed exotic meat products
15
16
Last But Not Least
FSIS controls use of added ingredients – Quantity (must not be in excess) – Type Must be safe for human consumption Soy Protein, Salt, Sodium Erythorbate
FSIS sets requirements for production Water Sources, Building Design, Sewage Treatment, Ventilation, Equipment, Grounds, and Refrigeration
17
