Term
| the basis by which poultry processing plants are categorized |
|
Definition
| -regarding Salmonella, it's based on how many carcasses per 51 test positive for Salmonella |
|
|
Term
| the different categories of poultry processing plants |
|
Definition
| February 2006 – Salmonella Categories
-Category 1: 5 / 51
-Category 2: 6 – 12/51
-Category 3: > 12 / 51
whole birds:
-Category 1, consistent process control: 2 / 52
-Category 2, variable process control: 3 - 5 / 52
-Category 3, highly variable process control: >5 / 52
parts:
-Category 1, consistent process control: 4 / 52
-Category 2, variable process control: 5 - 8 / 52
-Category 3, highly variable process control: >8 / 52 |
|
|
Term
| What are the performance standards for broilers, turkeys and other poultry products? |
|
Definition
|
|
Term
| What are the performance standards for poultry based on? |
|
Definition
| Salmonella and Campylobacter |
|
|
Term
| What is the process criterion (microorganism) for poultry performance standards based on? |
|
Definition
| -Salmonella
-Campylobacter |
|
|
Term
| What are the antimicrobials typically used in poultry processing? |
|
Definition
-chlorine as Sodium hypochlorite (liquid) and Calcium Hypochlorite (solid)
-peracetic/peroxyacetic acid (PAA) |
|
|
Term
| Why do poultry processors adjust pH of antimicrobial solutions in the main chiller and what pH do they adjust it to? |
|
Definition
to maximize the amount of antimicrobial available in the solution
-4-5 for chlorine
-8.0 for PAA |
|
|
Term
| What is the optimum pH range for chlorine? |
|
Definition
|
|
Term
| What is the optimum pH range for PAA? |
|
Definition
|
|
Term
| What is the scalder pH adjusted to and why? |
|
Definition
| -set at pHs of 9 – 11 using caustic soda to reduce the surface tension of the water to help the heat to get to the bird to reduce or eliminate the Salmonella
-set at pHs of 2-4 using acids to reduce the fatty surface of the skin |
|
|
Term
| What are some microbiological/food safety issues related to picking? |
|
Definition
| -the more feathers you remove, the more Salmonella you remove, since Salmonella is in the pores
-Campylobacter is in the skin because it's more resistant than Salmonella
-chlorine from upstream sometimes reused for the feather-picking process |
|
|
Term
| IOBWs in poultry processing |
|
Definition
|
|
Term
| OLRs in poultry processing |
|
Definition
|
|
Term
| goals of IOBW in poultry processing |
|
Definition
| to wash the carcass inside and out |
|
|
Term
| goals of OLR in poultry processing |
|
Definition
| to get rid of fecal matter contamination by washing it with something that contains an antimicrobial |
|
|
Term
| the different chilling systems (pre-, main, post-chill) used |
|
Definition
-Pre-Finishing Chiller
-Pre-chillers
-Main chiller(s)
-Post Chillers
-Second Processing sprays & dips |
|
|
Term
| how the different chilling systems (pre-, main, post-chill) contribute to reduction of Salmonella and Campylobacter |
|
Definition
| -Pre-Finishing Chiller +about 19s contact time @ 400 – 700 PPM of PAA w/o pH control -Pre-chillers @ 25 – 100 PPM of PAA along with pH control +NaOH added to the solution to bring the pH closer to 8 to increase efficacy of PAA and increase yield -Main chiller(s) @ Residual – 100 PPMs along with pH control +NaOH added to the solution to bring the pH closer to 8 to increase efficacy of PAA and increase yield -Post Chillers +basically a fast shock of typically 25s @ 400 – 700 PPM of PAA -Second Processing sprays & dips +about 3-5s @ ~200 PPM, sometimes up to 600 PPM with nobody around |
|
|
Term
| How is risk analysis used in shaping a regulatory system and/or food safety regulations? |
|
Definition
| 1. A hazard in, or condition of, a food is identified as a possible risk to health. 2. Preliminary risk management activities to be carried out: • identification of a food safety problem • initiate immediate interim decisions • ranking of the hazard for risk assessment if needed and risk management priority • define purpose and scope of the risk assessment and commission a risk assessment if needed • presentation of the risk assessment results and consideration of outputs in view of the risk managers’ needs 3. A risk assessment is conducted. 4. Risk management options to address the risk are identified. 5. The options are evaluated and a decision is made as to which option is the most appropriate, including the option to take no action. 6. The risk management option is implemented. 7. The decision is monitored and reviewed to verify that the selected risk management option is effective. 8. Throughout the process, iterative communication among all interested parties (risk assessors, risk managers, consumers, industry, etc.) is implemented and maintained. |
|
|
Term
| the goals/purposes of risk analysis |
|
Definition
▪ To identify methods to address food safety more effectively
▪ To introduce appropriate food control measures
▪ Risk analysis has become the cornerstone in developing food control measures |
|
|
Term
| the 3 components of risk analysis |
|
Definition
-risk assessment
-risk management
-risk communication |
|
|
Term
| the 4 components (each) of risk assessment and/or risk management |
|
Definition
risk assessment: • Hazard identification • Hazard characterization • Exposure assessment • Risk characterization
risk management: -The process, distinct from risk assessment, of weighing policy alternatives, in consultation with all interested parties, considering risk assessment and other factors relevant for the health protection of consumers and for the promotion of fair trade practices and, if needed, selecting appropriate prevention and control options. |
|
|
Term
| the difference between hazard and risk |
|
Definition
▪ Hazard – A biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect.
▪ Risk – A function of the probability of an adverse health effect and the severity of that effect, consequential to a hazard(s) in food. |
|
|
Term
| In the risk assessment we used as example, what are the hazards identified for shell eggs? |
|
Definition
| -mostly Salmonella Enteritidis (SE)
-sometimes Salmonella Heidelberg |
|
|
Term
| In the risk assessment we used as example, what are the hazards identified for liquid egg products? |
|
Definition
|
|
Term
| According to the information provided in the FDA/FSIS/CDC risk assessment, how many eggs are consumed annually and how many of those are potentially contaminated with SE? |
|
Definition
| 47 billion eggs consumed annually, 2.3 million of which being contaminated with SE |
|
|
Term
| What is the risk of SE contaminated eggs as related to being component in other foods (what are those foods)? |
|
Definition
| if the egg component is contaminated with Salmonella, the food product using it could spread disease if not cooked properly |
|
|
Term
| Rank the following egg components by the potential number of Salmonella illnesses estimated by the risk assessment: egg white, whole eggs and egg yolk |
|
Definition
1: egg white
2: whole egg
3: egg yolk |
|
|
Term
| the two risk reduction strategies that the risk assessment identified for Salmonella and SE in egg products and shell eggs |
|
Definition
-pasteurization
-storing eggs at 7.2°C (45°F) within 12 hours of lay |
|
|
Term
|
Definition
| Code of Federal Regulations |
|
|
Term
| Which CFR Titles contain the food safety regulations under the purview of USDA-FSIS and FDA? |
|
Definition
| Title 9 - Animals and Animal Products |
|
|
Term
| Which part describes the requirements for sanitation (to be followed in Federally inspected meat and poultry processing establishments) within the CFR Title 9? |
|
Definition
Title 9 - Animals and Animal Products
CHAPTER III - Food Safety and Inspection Service, Department of Agriculture
PART 416 - Sanitation |
|
|
Term
| What constitutes “adulteration” of meat and poultry in general? |
|
Definition
-the product is contaminated with something that shouldn't be in it
-the products can't be sold because it's comtaminated with something due to unsanitary conditions |
|
|
Term
| What constitutes “adulteration” of meat and poultry with regards to the HACCP plans? |
|
Definition
| Pursuant to 21 U.S.C. 456, 463, 608, and 621, the failure of an establishment to develop and implement a HACCP plan that complies with this section, or to operate in accordance with the requirements of this part, may render the products produced under those conditions adulterated. |
|
|
Term
| What are the requirements for retention of HACCP records for slaughter, refrigerated and frozen products? |
|
Definition
● slaughter activities - at least one year;
● refrigerated product - at least one year;
● frozen, preserved, or shelf-stable products: for at least two years. |
|
|
Term
| What constitutes an “inadequate” HACCP system? |
|
Definition
A HACCP system may be found to be inadequate if:
►The HACCP plan in operation does not meet the requirements
►Establishment personnel are not performing tasks specified in the HACCP plan;
►The establishment fails to take corrective actions
►HACCP records are not being maintained
►Adulterated product is produced or shipped. |
|
|
Term
| the training requirements for personnel developing a HACCP plan or reassessment and modification of HACCP plans |
|
Definition
| (a) Only an individual who has met the requirements of paragraph (b) of this section, but who need not be an employee of the establishment, shall be permitted to perform the following functions: (1) Development of the HACCP plan, in accordance with § 417.2(b) of this part, which could include adapting a generic model that is appropriate for the specific product; and (2) Reassessment and modification of the HACCP plan, in accordance with § 417.3 of this part. ● The individual performing the functions listed in paragraph (a) of this section shall have successfully completed a course of instruction in the application of the seven HACCP principles to meat or poultry product processing, including a segment on the development of a HACCP plan for a specific product and on record review. |
|
|
Term
| the role of the regulatory agencies in a HACCP environment |
|
Definition
| verification (a) Reviewing the HACCP plan; (b) Reviewing the CCP records; (c) Reviewing and determining the adequacy of corrective actions taken when a deviation occurs; (d) Reviewing the critical limits; (e) Reviewing other records pertaining to the HACCP plan or system; (f) Direct observation or measurement at a CCP; (g) Sample collection and analysis to determine the product meets all safety standards; and (h) On-site observations and record review. |
|
|
Term
|
Definition
| the baseline for the performance standard for prevalence of Salmonella and Campylobacter is about 20% |
|
|
Term
| what performance standards are based on for Slaughter, processed meat and poultry products and for stabilization |
|
Definition
| ● Slaughter:
►Salmonella spp.
● Processed meat and poultry products:
►Salmonella spp. for lethality
►E. coli O157:H7 in case of fermented & dried sausages containing beef
● Stabilization:
►Spore-formers, C. perfringens, C. botulinum & B. cereus |
|
|
Term
| the performance standards for broilers and turkeys for slaughter, lethality and stabilization |
|
Definition
for poultry, it's 7-log reduction
[image][image][image][image] |
|
|
Term
| the NEW performance standards for broiler carcasses, turkey carcasses, comminuted chicken, comminuted turkey and chicken parts |
|
Definition
|
|
Term
| What do Appendices A & B refer to with respect to performance standards? |
|
Definition
|
|
Term
| What are the performance standards for product handling based on (for cooked, ready-to-eat meat and poultry products)? |
|
Definition
|
|
Term
| the 3 options for controlling Lm in RTE meat and poultry products |
|
Definition
| -Alternative 1 is where the 2 treatments (post-lethality treatment AND anti-microbial agent/process) are combined to treat Listeria
-Alternative 2 is when you have…
+Post-lethality treatment OR
+Antimicrobial agent/process AND sanitation program
-Alternative 3 is where you have a sanitation program that must meet specific requirements for all products AND must meet additional requirements for hot dog and deli-type products
[image] |
|
|
Term
| the pasteurization requirements for albumen, whole eggs, and plain yolk |
|
Definition
-albumen: 134°F for 3.5 minutes OR 132°F for 6.2 minutes
-whole eggs: 140°F for 3.5 minutes
-plain yolk: 142°F for 3.5 minutes OR 140°F for 6.2 minutes |
|
|
Term
| Why are the pasteurization requirements different for albumen, whole eggs, and plain yolk |
|
Definition
| albumen has the lowest coagulation temperature of the egg components |
|
|
Term
| How is egg albumen (for dried product) pasteurized and what are the time-temperature requirements? |
|
Definition
-for spray-dried: 140°F for 7 days
-for hand-dried: 125°F for 5 days |
|
|
Term
| the 7 principles of HACCP |
|
Definition
| principle 1: Identifying Conduct a Hazard Analysis principle 2: Identifying the Critical Control Points (CCPs) principle 3: Establishing Critical Limits principle 4: Monitoring Critical Limits principle 5: Deviations and Corrective Actions principle 6: Verification Procedures (Including Validation and Reassessment) principle 7: Record Keeping Procedures |
|
|
Term
| the purpose of hazard analysis |
|
Definition
-to determine the food safety hazards reasonably likely to occur and identify the preventive measures
-also Prevention, Elimination or Reduction to Acceptable Levels is Essential to Produce a Safe Product |
|
|
Term
| the two criteria used to determine if a hazard should be considered during hazard analysis |
|
Definition
|
|
Term
| the tool used to determine a critical control point (CCP) in a process |
|
Definition
|
|
Term
| What is a CCP decision tree? |
|
Definition
-used after the hazard analysis
-used for "significant hazards"
-a process that does not have a "significant hazard" does not need a HACCP plan
[image] |
|
|
Term
| CCP (need definition VERBATIM) |
|
Definition
A point, step, or procedure at which control can be applied and a food safety hazard can be prevented, eliminated, or reduced to acceptable levels.
✴ Metal detection after packaging
✴ Pasterurizer
✴ pH drop during fermentation
✴ Retort |
|
|
Term
| CL (need definition VERBATIM) |
|
Definition
| The maximum or minimum value to which a physical, biological, or chemical food hazard must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level the occurrence of the identified food safety hazard. |
|
|
Term
| What does exceeding a critical limit indicate in terms of product safety? |
|
Definition
•Existence of direct health hazard.
•Direct health hazard could develop.
•Product not produced under conditions assuring safety. |
|
|
Term
| some parameters that can be used as critical limits |
|
Definition
•Time
•Temperature
•Water activity (Aw)
•pH
•Salt concentration
•Weight
•Visual evaluation |
|
|
Term
| Which type of parameters are optimal for use as critical limits – subjective or objective? |
|
Definition
|
|
Term
| 2 examples of continuous monitoring |
|
Definition
|
|
Term
| 2 examples of non-continuous monitoring |
|
Definition
•Visual Observations
•Internal Time/Temperature Measurements
•pH
•Moisture Level (Aw) |
|
|
Term
| the 4 requirements of a corrective action |
|
Definition
• The cause of the deviation is identified and eliminated;
• The CCP will be under control after the corrective action is taken;
• Measures to prevent recurrence are established; and
• No product that is injurious to health or otherwise adulterated as a result of the deviation enters commerce. |
|
|
Term
| the 3 types of verification required by USDA-FSIS in HACCP plans for meat and poultry processing operations |
|
Definition
|
|
Term
| the difference between verification and validation |
|
Definition
-verification: Those activities other than monitoring, that determine the validity of and compliance with the HACCP plan.
- NACFMF
-validation: •The Element of Verification focused on collecting and Evaluating Scientific and Technical Information to Determine if the HACCP Plan, When Properly Implemented, will Effectively Control the Hazards.
- NACFMF |
|
|
Term
|
Definition
Those activities other than monitoring, that determine the validity of and compliance with the HACCP plan.
- NACFMF |
|
|
Term
|
Definition
•The Element of Verification focused on collecting and Evaluating Scientific and Technical Information to Determine if the HACCP Plan, When Properly Implemented, will Effectively Control the Hazards.
- NACFMF |
|
|
Term
| the record retention requirements for slaughter, refrigerated product and frozen or preserved, shelf stable products within meat and poultry HACCP (USDA-FSIS) |
|
Definition
•Slaughter
✴at least one year
•Refrigerated product
✴at least one year
•Frozen, preserved, or shelf stable products
✴at least 2 years |
|
|
Term
|
Definition
The scientific evaluation of known or potential adverse effects resulting from human exposure to foodborne hazards. Risk assessment consists of four steps:
• Hazard identification
• Hazard characterization
• Exposure assessment
• Risk characterization |
|
|
Term
|
Definition
| The process, distinct from risk assessment, of weighing policy alternatives, in consultation with all interested parties, considering risk assessment and other factors relevant for the health protection of consumers and for the promotion of fair trade practices and, if needed, selecting appropriate prevention and control options. |
|
|
Term
|
Definition
| The identification of biological, chemical and physical agents capable of causing adverse health effects and which may be present in a particular food or group of foods. |
|
|
Term
|
Definition
| The qualitative and/or quantitative evaluation of the nature of the adverse health effects associated with biological, chemical, and physical agents which may be present in food. For chemical agents, a dose response assessment should be performed. For biological and physical agents, a dose-response assessment should be performed if the data are available. |
|
|
Term
|
Definition
| The qualitative and/or quantitative evaluation of the likely intake of biological, chemical, and physical agents via food as well as exposures from other sources if relevant. |
|
|
Term
|
Definition
| The qualitative and/or quantitative estimation, including attendant uncertainties, of the probability of occurrence and severity of known or potential adverse health effects in a given population based on hazard identification, hazard characterization and exposure assessment. |
|
|
Term
|
Definition
| addresses hazards within a narrow context, such as the potential for the hazard to enter a food at a plant/processing level. A hazard analysis is usually conducted at the plant/process level to establish a Hazard Analysis and Critical Control Point (HACCP) plan. |
|
|
Term
|
Definition
Risk analysis is a process consisting of three components:
-risk assessment
-risk management
-risk communication
also deals with hazards, as well as the condition of a food; however, it does so on a broader scale. This process examines the potential impact of a hazard that is introduced into the food supply, taking into account exposure from other sources. |
|
|
Term
|
Definition
| The process, distinct from risk assessment, of weighing policy alternatives, in consultation with all interested parties, considering risk assessment and other factors relevant for the health protection of consumers and for the promotion of fair trade practices and, if needed, selecting appropriate prevention and control options. |
|
|
Term
| the principles of food safety risk assessment |
|
Definition
▪ Principle 1: Health and safety aspects of Codex decisions and recommendations should be based on a risk assessment, as appropriate to the circumstances.
▪ Principle 2: Food safety risk assessment should be soundly based on science, should incorporate the four steps of the risk assessment process and should be documented in a transparent manner.
▪ Principle 3: There should be a functional separation of risk assessment and risk management, while recognizing that some interactions are essential for a pragmatic approach.
▪ Principle 4: Risk assessments should use available quantitative information to the greatest extent possible, and risk characterizations should be presented in a readily understandable and useful form. |
|
|
Term
| some microbes and the toxins and diseases they produce (be familiar with the important ones) |
|
Definition
|
|
Term
| The contents of the HACCP plan |
|
Definition
-Food Safety Hazards
-CCPs
-CLs
-Monitoring procedures
-Corrective actions
-Verification procedures
-Record keeping procedures |
|
|
Term
| some possible corrective actions when the HACCP plan isn't followed |
|
Definition
(1) The cause of the deviation is identified and eliminated;
(2) The CCP will be under control after the corrective action is taken;
(3) Measures to prevent recurrence are established; and
(4) No product that is injurious to health or otherwise adulterated as a result of the deviation enters commerce. |
|
|
Term
|
Definition
| Immediately adjust the process and keep the product in compliance within the set criteria. In this case the corrective action is immediate, and no product is placed on hold because there has been no deviation. |
|
|
Term
|
Definition
|
|
Term
| What defines shelf life of a product (Think - microbial and chemical)? |
|
Definition
the amount of time it takes for the metabolites and other such chemicals to reach a level that makes the product unfit for human consumption
[image] |
|
|
Term
| What are some external conditions/factors that affect product shelf life? |
|
Definition
| -storage temperature
-humidity
-gas / atmosphers
+O2, N2, CO2
-packaging (materials)
-light |
|
|
Term
| What are some internal conditions/factors that affect product shelf life? |
|
Definition
-internal quality
-raw materials
-ingredients
-intrinsic factors
-hygienic processing |
|
|
Term
| What are some by-products produced exclusively by biochemical and microbial activity in meat and poultry, resulting in spoilage? |
|
Definition
biochemical
-rancid flavor
-warmed-over flavor
-change of texture
microbiological
-putrid flavors
-sour flavors
-slime
-gas |
|
|
Term
| the characteristics of predominant organisms during spoilage of poultry packaged under aerobic conditions |
|
Definition
| In foods of animal origin, initially, non-protein nitrogen is first metabolized, followed by activity of lipases and proteases to produce fatty acids and amino acids, which after metabolism produce off odors, off flavors and rancidity |
|
|
Term
| the characteristics of predominant organisms during spoilage of poultry packaged under anaerobic conditions |
|
Definition
| -sweet curdling or bitty cream of milk (B. cereus)
-late blowing of hard cheeses during maturation; gas production in fresh beef & beef products under refrigeration (Clostridium)
-Fermentation of sugars, forming lactic acid, slime and CO2 leading to pH decline and production of off flavors (lactic acid bacteria)
-can grow in presence of salt, spoil cured meat products such as bacon and produce slime, souring or pigmented growth (Micrococcus) |
|
|
Term
| two organisms/genera that predominate in spoilage of poultry packaged under aerobic conditions |
|
Definition
| -Pseudomonas
-Vibrio
-yeasts and molds can cause spoilage under psychrotrophic conditions |
|
|
Term
| two organisms/genera that predominate in spoilage of poultry packaged under anaerobic conditions |
|
Definition
| -Bacillus
-Clostridium
-Brochothrix thermosphacta
-Micrococcus |
|
|
Term
| Why are spores of sporeforming pathogens an issue in processed poultry products? |
|
Definition
| they ca get into the product by way of environmental exposure; there's spores in the environment
-because they can survive all sorts of canning, cooking, curing, and other processing processes
-also, some types of Clostridium botulinum, such as types B, E, and F, are psychrotrophic
[image] |
|
|
Term
| the three alternatives for controlling L. monocytogenes in RTE meat and poultry products |
|
Definition
-Alternative 1: Use post-lethality treatment AND an antimicrobial agent
-Alternative 2: Use post-lethality treatment OR an antimicrobial agent
-Alternative 3: Use sanitation measures ONLY; processors use this when they don't wanna alter the quality of the product |
|
|
Term
| some examples of post-lethality treatments used for controlling L. monocytogenes in RTE meat and poultry products |
|
Definition
-Heating
-High Pressure Processing
-Freezing
-Irradiation? |
|
|
Term
| some examples of antimicrobial agents used for controlling L. monocytogenes in RTE meat and poultry products |
|
Definition
-Acidic calcium sulfate
-Acidified sodium chlorite
-Peracetic acid
-Lauric arginate
-ε- polylysine |
|
|
Term
| some examples of antimicrobial processes used for controlling L. monocytogenes in RTE meat and poultry products |
|
Definition
-Solutions, such as dip and spray
-Packaging films – nisin |
|
|
Term
| What is synergism in antimicrobial efficacy? |
|
Definition
| when combining 2 or more antimicrobials turns out to be better at killing the microbes than using just one antimicrobial or the other by itself |
|
|
Term
| give an example of synergism in antimicrobial efficacy for controlling L. monocytogenes |
|
Definition
| using both sodium lactate and sodium diacetate is more effective at killing L. monocytogenes than when either sodium lactate or sodium diacetate is used by itself |
|
|
Term
| What should the sanitation verification program constitute? |
|
Definition
when alternative 1 is used:
►Need some level of assurance that high numbers won’t overwhelm additives or intervention
►FSIS assumes some method of environmental monitoring as validation/verification of LM control CCP
when alternative 2 is used:
►If post-lethality treatment used, same rational as for Alternative 1
►If antimicrobial agent or process used:
● Must test food-contact surfaces
● Frequency, size and location of samples
● Justification of frequency
● Trigger for hold-and-test of product
when alternative 3 is used:
► Non-deli, non-hotdog
● Must test food-contact surfaces
● Frequency, size and location of samples
● Justification of frequency
● Trigger for hold-and-test of product
► Deli or hotdog (in addition to above)
● Corrective action, targeted testing, product hold if second positive, ICMSF sampling plan on product to release suspect lots |
|
|
Term
| What are the requirements for the sampling program for Listeria in RTE meat and poultry processing environment? |
|
Definition
| designed to detect Listeria, if it is present
-positive results are a success because they enable corrective actions
-it's a good idea to cast a wider net for all species within the genus Listeria; non-pathogenic species can be used as indicators |
|
|
Term
| What are the sanitation program requirements for Alternative 2 for controlling L. monocytogenes and why are there differences? |
|
Definition
If antimicrobial agent or process used:
● Must test food-contact surfaces
● Frequency, size and location of samples
● Justification of frequency
● Trigger for hold-and-test of product |
|
|
Term
| the types of Clostridium botulinum that are psychrotrophic |
|
Definition
|
|
Term
| some types of chemical spoilage |
|
Definition
►Lipid oxidation
►Enzymatic oxidation
►Lipolysis
►Discoloration |
|
|
Term
| the amount of heating needed to kill Listeria monocytogenes on the surface of a RTE product |
|
Definition
| heating about 1/8 inch or so into the product |
|
|
Term
|
Definition
| putting the product under a pressure of 90,ooo psi and decompressing it within a few seconds |
|
|
Term
| some ways to kill Listeria monocytogenes in RTE meat products |
|
Definition
-Processing in-bag, slicing and re-packaging in an aseptic environment
-In-package pasteurization subsequent to slicing/repackaging |
|
|
Term
|
Definition
-take low cuts of meat
-tumble it
-extract proteins
-put it in a casing similar to that of bologna casing
-then they slice it |
|
|
Term
| depiction of a rough surface that makes it harder to kill germs on the surface of a product |
|
Definition
|
|
Term
| depiction of the machine used for high-pressure processing |
|
Definition
[image]
-the product is placed inside a canister that is filled with water, then placed under 90,000 psi, then rapidly decompressed to kill the microbes |
|
|
Term
| why some processors gravitate away from using peroxyacetic acid |
|
Definition
|
|
Term
|
Definition
| bacteriocin produced by Streptococcus; can be put into packaging film to kill Listeria monocytogenes |
|
|
Term
| benefits of a sampling program |
|
Definition
-Provides a measure of process control
-Serves as an early warning system before product is involved
-Identifies the source of contamination
-Ability to focus resources
-Verifies sanitation procedures and other prerequisite programs
-Meets regulatory requirements |
|
|
Term
| So far, all the performance standards are based on the prevalence of... |
|
Definition
| Salmonella and Campylobacter
-none based on CFU |
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Term
| what happens after the 1st failure to comply with the HACCP plan? |
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Definition
-plant given 30 days to make corrections
-the testing series (51 samples) begins again |
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Term
| what happens after the 2nd failure to comply with the HACCP plan? |
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Definition
-company must write action plan detailing corrective actions
-testing resumes 30 days later |
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Term
| what happens after the 3rd failure to comply with the HACCP plan? |
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Definition
inspection withdrawn for about 2-3 months
-causes layoffs, lost income, loss of reputation, and loss of about 15 million birds
-notice of intended enforcement
-can't ship it out of state |
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Term
| depiction of some pre-harvest sources of Salmonella |
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Definition
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Term
| If Salmonella colonizes ______, it gets spread through droppings and can’t be eliminated from the bird from which it came |
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Definition
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Term
| If you thoroughly cook the meat at ______ deg F, you shouldn’t have any Salmonella left in the meat |
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Definition
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Term
| what happens to the samples collected at poultry processing plants? |
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Definition
| they go to one of 3 labs, one in Athens, GA, one in St. Louis, and one in California |
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Term
| how the labs test for Salmonella |
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Definition
| after 400 mL, they take 35 mL of rinsate, then add 35 mL of fresh buffered peptone water, and incubate it |
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Term
| the chicken that tends to have the highest prevalence of Salmonella |
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Definition
-ground chicken
-2nd-highest: parts |
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Term
| why the U.S. can't implement a zero-tolerance program towards Salmonella-positive breeders and broilers |
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Definition
-very expensive
-possibly too many chickens produced here in the U.S. |
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Term
| why most hatching chicken egg producers don't clean and sanitize their eggs |
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Definition
| because they think the process would hurt the chicken by removing the cuticle |
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Term
| some ways to limit Salmonella in the hatchery |
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Definition
| -sanitizing equipment
-removing fecally contaminated eggs before setting
-monitoring egg shells, paper pads, and down from bottom of cabinet for Salmonella
-applying quats, electrolyzed oxidizing water (EO), or H2O2 during hatch to decrease cross-contamination |
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Term
| some antimicrobials used to decrease cross-contamination in a hatchery |
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Definition
| -quats
-electrolyzed oxidizing water (EO)
-dry H2O2 (experimental) |
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Term
| Why turkey hatching eggs are sanitized, but chicken hatching eggs aren't |
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Definition
| because the turkey eggs are more expensive and valuable |
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Term
| what good does sanding off manure do regarding Salmonella |
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Definition
| it may cosmetically remove the manure, but it does nothing for the germs |
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Term
| why temperature control is essential for controlling Salmonella in hatching eggs |
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Definition
| because condensation facilitates growth |
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Term
| some ways to limit Salmonella during the growout phase |
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Definition
| -Salmonella monitoring program
-acid in waterers during feed withdrawal
-maintain proper litter conditions (low moisture and low caking)
-clean waterers
-preventing air sacculitis or infectious process
-vaccines
-competitive exclusion cultures (used in Europe, but not U.S. due to FDA)
-thoroughly clean out and sanitize every 5-6 flocks
-make sure there's not much grass, if any, near the house; grass provides a hideout for rodents and such |
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Term
| why acid in waterers during the feed withdrawal phase is helpful for limiting Salmonella |
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Definition
| because it lowers the pH of the crop, killing Salmonella acquired by coprophagy |
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Term
| how air sacculitis or infectious process is a risk factor for Salmonella |
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Definition
| -increases sussceptibility
-makes skin easier for Salmonella to adhere |
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Term
| some ways to control Salmonella in the processing phase |
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Definition
| properly wash and sanitize coops |
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Term
| why it's not good to rely solely on rinse systems when washing and sanitizing coops |
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Definition
| they increase moisture and Salmonella numbers |
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Term
| why it's bad to have soil in the scalder |
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Definition
| because most antimicrobials don't work well in the presence of soil |
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Term
| something that can be used to reduce the amount of soil in the scalder |
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Definition
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Term
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Definition
[image]
-this leads to the birds being cleaner out of the scalder |
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Term
| the maximum growth temperature of Salmonella |
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Definition
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Term
| depiction of what happens when scalder water is dirty |
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Definition
| [image]
-microbes get into follicles
-this is the main reason you see higher prevalence of Salmonella in parts |
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Term
| why you gotta saturate the surface of the bird with antimicrobials before picking |
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Definition
| so you can kill the microbes |
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Term
| why broilers must be feed-withdrawn before processing |
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Definition
| to minimize fecal cross-contamination |
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Term
| some parameters to monitor for inside-out bird washers (TOBWs) |
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Definition
-pH
-Cl level (40-50 ppm)
-pressure (keep level up)
-distribution
-temperature |
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Term
| what's more effective at killing microbes? sprays or immersion tanks? |
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Definition
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Term
| why processors prefer to use OLR systems |
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Definition
| because it's a lot cheaper |
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Term
| some chemicals used in OLR |
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Definition
-Bromotize
-TomCo
-FreshFx
-Cecure (cetylpyridinium chloride) |
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Term
| the amount by which the chiller reduces Salmonella incidence |
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Definition
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Term
| why you don't want fat buildup in the chiller |
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Definition
| because that reduces the amount of Salmonella killed |
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Term
| some chemicals used in the chiller |
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Definition
-chlorine
-chlorine dioxide
-peracetic acid
-bromine
-monochloramine
-electrolyzed oxidative water |
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