I-Inspection - Stelzleni Meat Science Laboratory

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______ (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 – __________________________

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Meat GRADING is _____________ – ______________________________

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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

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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

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Medieval Roman Catholic Church – Renounced such beliefs – Did not want to acknowledge their similarity

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As a consequence meat inspection suffered acceptance

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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

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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)

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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.

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Who Pays for Inspection? „

You, that is if you pay taxes – Or Dr. Stelzleni picks up the slack!

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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 „ „

– _______ – ________ – _________ – ___________

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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.

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Head Inspection

Organ Inspection „ „ „

Liver Heart Lungs

Inspection

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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 „

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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 ______ – ________________ ƒ ƒ ƒ ƒ

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) „

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Pre--harvest Intervention Pre Microbial Feed (probiotics) „ Neomycin Sulfate (antibiotic) „ Vaccine for E. coli 0157:H7 „

– 2004 University of Nebraska Study ƒ 20% Positive in non non--vaccinated treatment ƒ 0.3% Positive in vaccinated treatment

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Animal Washing

Post--Harvest Interventions Post Manure removal „ Proper dressing procedures „ Knife trimming „ Carcass washes „ Steam pasteurization „

Manure Removal

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Carcass Pathogen Intervention „

Activated Lactoferrin – Prevents attachment – Binds iron (approved by USDA in 2003)

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Organic Acid Rinses – Lactic Acid – Acetic Acid (Vinegar)

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Evisceration

Knife Trimming

2nd Pathogen Intervention

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Carcass Washing

Steam Pasteurization

Carcass Evaluation

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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)

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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

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Last But Not Least „

FSIS controls use of added ingredients – Quantity (must not be in excess) – Type ƒ Must be safe for human consumption ƒ Soy Protein, Salt, Sodium Erythorbate

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FSIS sets requirements for production Water Sources, Building Design, Sewage Treatment, Ventilation, Equipment, Grounds, and Refrigeration

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