Term
| What is the prevalence of Salmonella and Campylobacter on and in the chicken? |
|
Definition
|
|
Term
| What are the variables that affect Salmonella contamination of the breeders? |
|
Definition
| -Age of the chicken (breeders live longer than broilers, and therefore have the chance to develop immunity to Salmonella)
-Survival of the Salmonella through the gastric barrier
-Competing bacteria in the intestinal tract
-Availability of a hospitable colonization site
-The nature of the chicken’s diet
-Physiological status of the chicken
-Health and disease status of the chicken
-Medication effects that influence the potential colonization of the chickens with Salmonella |
|
|
Term
| Is Salmonella prevalence normally greater in broilers or breeders? |
|
Definition
|
|
Term
| What are the contributing factors (we discussed this in the class) to Salmonella prevalence in broilers? |
|
Definition
-hatching cabinet
-hatchery environment
-broiler house
-get into ceca, attach to epithelium, and multiply quickly
-young chick may excrete large
numbers of salmonellae in its cecal droppings, resulting in the contamination of other birds |
|
|
Term
| What are the contributing factors (we discussed this in the class) to Salmonella prevalence in breeders? |
|
Definition
| -Age of the chicken
-Survival of the Salmonella through the gastric barrier
-Competing bacteria in the intestinal tract
-Availability of a hospitable colonization site
-The nature of the chicken’s diet
-Physiological status of the chicken
-Health and disease status of the chicken
-Medication effects that influence the potential colonization of the chickens with Salmonella |
|
|
Term
| the location of the Salmonella enteritidis (SE) in the oviduct and the resulting location of contamination of the egg |
|
Definition
depends on where in the oviduct the contamination occurs
-contamination in the infundibulum results in infection of the yolk membrane
-contamination in the magnum results in infection of the albumen
-contamination in the isthmus results in infection of the shell membranes
-contamination in the shell gland results in infection of the egg shell
[image] |
|
|
Term
| What is the infectious dose of Salmonella for colonization in the ovary and oviduct (Slide 28)? |
|
Definition
| about 100 cells to the eye |
|
|
Term
| What are the potential routes of colonization of day-of-hatch chicks? |
|
Definition
-salmonellae reach the ceca of a young chick, may attach to epithelium, and multiply quickly
-young chick's large amount of cecal droppings leads to contamination of other birds in the broiler house |
|
|
Term
| What are the TOP three contamination points and the prevalence (%) for Salmonella spp. in broiler houses? |
|
Definition
1: paper pads
2: fly strip
3: drag swab
(verify) |
|
|
Term
| vertical transmission of Salmonella |
|
Definition
from parent to offspring
[image] |
|
|
Term
| horizontal transmission of Salmonella |
|
Definition
between chickens outside of parent to offspring
[image] |
|
|
Term
| Do organic production practices reduce foodborne pathogen (Salmonella and Campylobacter) prevalence in processed boilers? |
|
Definition
| they reduce the Salmonella and its antibiotic resistance, but no real difference in the supermarket
The powerpoint doesn't have the data for Campylobacter (verify) |
|
|
Term
| Why is the crop an important source of contamination of Salmonella during processing? |
|
Definition
| -lots of ingested manure, which contains Salmonella, winds up there
-it can be full of darkling beetles, which carry Salmonella
[image] |
|
|
Term
|
Definition
| sterile sampling devices used to sample poultry litter for pathogenic organisms, e.g. Salmonella
[image]
source: https://www.weberscientific.com/drag-swabs-poultry-sampling-kits-solar-biologicals
verify |
|
|
Term
|
Definition
sterile, pre-moistened cotton-poly blend fabric sock style boot cover with an integrated elastic band
source: https://www.solarbiologicals.com/haccpfood-safety/technical-information/boot-swab-technical-information/
[image]
source: https://hardydiagnostics.com/enviro-bootie/ |
|
|
Term
| Live birds have been involved in Salmonella illnesses outbreaks related to backyard flocks and baby chicks. How can you prevent this route of infection? |
|
Definition
| -make sure the hatching cabinet, hatchery environment, and broiler house are clean
-avoid cross-contamination
-make sure the feed is free of Salmonella |
|
|
Term
| Approximately how many different serotypes of Salmonella are there? |
|
Definition
|
|
Term
| What are the five subspecies of Salmonella and what are their traditional habitats? |
|
Definition
|
|
Term
| the nomenclature of Salmonella and how to write them scientifically (according to CDC system) |
|
Definition
[image]
[image]
note that the CDC designation doesn't always use the complete name
nomenclature of serotypes often based on where they were isolated |
|
|
Term
| What are the main reasons for sampling of a food (poultry) product? |
|
Definition
-Evaluate microbiological condition of food (spoilage/shelf life)
-Evaluate the process control “Biomapping”
-Evaluate regulatory status - meeting performance standards
-Meet customer specifications |
|
|
Term
| What is biomapping and how do processing operations use it? |
|
Definition
| evidently, this is examining the steps of the processing process to find conditions that are ideal for Salmonella outbreak
source: https://www.wattagnet.com/articles/33380-biomapping-watches-for-salmonella-friendly-conditions?v=preview
verify |
|
|
Term
| What are the sources of contamination of food during processing? |
|
Definition
-Equipment and utensils
-Humans
-Water used for rinsing, cleaning and cooling
-Aerosols such as dust or aerosolized droplets
-Packaging materials
-Animals (pests, rodents, etc.) |
|
|
Term
| What is the spatial distribution of microorganisms in a food product that is assembling of ingredients (joining)? |
|
Definition
[image]
example: adding pepper or spices
Joining product results in rearrangement of the microorganisms in a food product |
|
|
Term
| What is the spatial distribution of microorganisms in a food product that is mixing? |
|
Definition
[image]
Mixing the product results in rearrangement of the microorganisms in a food product |
|
|
Term
| What is the spatial distribution of microorganisms in a food product that is fractionation/slicing, etc.? |
|
Definition
[image]
Fractionation of the product results in heavily contaminated fractions and fractions with little or no contamination |
|
|
Term
| What information should be gathered about a sample during collection? |
|
Definition
-Location and time of sampling
-Where the sample was collected
-How the sample was collected
-Sampling tool used
-Area sampled or amount sampled |
|
|
Term
| How should the samples of a food product be packed for shipment? |
|
Definition
-aseptically collected
-sealed properly
-Refrigeration (NEVER freeze) (Pack in ice-packs/dry-ice if the sample is to be shipped)
-Cushion sample with insulating material to prevent direct contact with the refrigeration medium |
|
|
Term
| Is it possible to freeze the food sample for shipment (for microbiological analysis)? |
|
Definition
| don’t freeze the samples, because freezing causes injury to the cells, making them unable to actively grow in the presence of selective media; this may lead to a false negative test result |
|
|
Term
| Upon receiving a sample at the laboratory (subsequent to shipment), what information should be collected? |
|
Definition
-Date and Time/chain of custody
-Temperature at receiving
-Condition of the container/sample at receiving
-Logging and processing the samples |
|
|
Term
| What is sample compositing and when is it appropriate for microbiological analysis? |
|
Definition
-taking multiple samples and combining them into a sample-sized specimen that represents all the samples
-appropriate when some specimens have more pathogens than others, such as when food products are fractionated
[image] |
|
|
Term
| What are different sampling methods that can be used for product (meat) sampling? |
|
Definition
-Surface vs. interior/minced product
-Excision vs. Rinse vs. swabbing/sponging
-Bottles or containers |
|
|
Term
| some different sampling methods |
|
Definition
-Excision
-rinse
-swabbing/sponging |
|
|
Term
| advantages and disadvantages of the excision sampling method |
|
Definition
| this method is cutting out a specific part of the product and analyzing it
advantage: gives you a better idea of the prevalence of Salmonella
disadvantage: this makes it easier for the Salmonella and other pathogens to contaminate the meat, except for maybe if you're sampling neck skin |
|
|
Term
| advantages and disadvantages of the rinse sampling method |
|
Definition
| this method is rinsing the whole thing and analyzing the rinsate |
|
|
Term
| advantages and disadvantages of the swabbing/sponging sampling method |
|
Definition
this method is using a swab or sponge to sample the surface of the product, kinda like they're doing with COVID
disadvantage: you don't get 100% efficiency, since this only samples the surface |
|
|
Term
| the neutralizers to be used when you suspect a disinfectant/sanitizer in the sample collected |
|
Definition
|
|
Term
| What are some product characteristics that need to be considered for microbiological sampling? |
|
Definition
-Raw vs. processed product
-Source and location of contamination
-Injury of the bacterial cells
-Diluting medium |
|
|
Term
| qualitative method for analyzing homogenates |
|
Definition
| Enrichment followed by detection technique and isolation of target organisms |
|
|
Term
| quantitative method for analyzing homogenates |
|
Definition
| Colony counts, most probable number (MPN) |
|
|
Term
| What is the rule of thumb for selecting the microbiological method of analysis of food product? |
|
Definition
evidently the viable counts (>10-100 CFU/g)
[image]
verify |
|
|
Term
| What are the two basic types of sampling plans and what type of data are used for each type? |
|
Definition
-Attributes sampling plans - Qualitative data or quantitative data (e.g., < 10 CFU, 10-100 CFU, etc.)
-Variables sampling plans - non-grouped quantitative data |
|
|
Term
| What is the difference between 2-class and 3-class attribute sampling plans? |
|
Definition
-2-class attributes sampling plans: conduct microbiological test on several sample units (pathogens - present or absent)
-3-class attributes sampling plans: Devised for quality of food - lots can be divided into 3 attribute classes |
|
|
Term
| What do “n”, “c” and “m” represent in a 2-class sampling plan? |
|
Definition
-“n”, number of samples drawn independently and randomly
-“c” maximum allowable number of samples that are non- acceptable (for pathogens, it is ZERO)
-“m” a microbiological limit, demarcation between positive and negative samples, (i.e., CFU/g) a sample is defined positive if its microbial content exceeds this limit and (and what? ask Dr. Thippareddi)
[image] |
|
|
Term
| What do “n”, “c”, “M” and “m” represent in a 3-class sampling plan? |
|
Definition
-“n”, number of samples drawn independently and randomly (verify)
-“m” separates marginal from good quality product - certain number “c” allowed
-“M” identifies non-allowable level
-“c” maximum allowable number of sample units yielding results between “m” and “M” (number beyond M is zero)
-the area between “m” and “M” is marginal
[image] |
|
|
Term
| What happens when you increase the sample number with the same probability of acceptance (e.g., 0.95) in terms of the proportion defectives? Think of the OC curve for attributes sampling plans. |
|
Definition
improves the sensitivity of the sampling plan
[image] |
|
|
Term
|
Definition
-Severe hazard for general population
-Severe hazard for restricted populations
-serious hazard
-moderate, not usually life-threatening
(verify) |
|
|
Term
| Why is “resampling” when you get a positive for foodborne pathogen a bad idea? |
|
Definition
-foodborne pathogens are not uniformly distributed throughout the product
-might not find the same pathogen again |
|
|
Term
| What are the steps in collecting a sampling from a package of food product (aseptic sampling)? |
|
Definition
-Refrigeration (NEVER freeze) of the sample
-Pack in ice-packs/dry-ice if the sample is to be shipped
-Cushion the sample with paper or other insulator so the sample is not in direct contact with the refrigeration medium |
|
|
Term
| Why should you pick from the top surface when you are picking from an isolated colony? |
|
Definition
| so that the sample you're analyzing is only the strain you're looking for (verify) |
|
|
Term
| When you are following cultural methods for isolation and identification of microorganisms, you evaluate the... |
|
Definition
-morphological characterization
-cultural characterization
-biochemical characterization |
|
|
Term
| Some examples of using morphological characterization to characterize organisms |
|
Definition
-Cell morphology
-Capsules
-Flagella
-Spores
-Intracellular bodies |
|
|
Term
| Some examples of using cultural characterization to characterize organisms |
|
Definition
-Growth temperature and heat tolerance
-Oxygen and carbon dioxide requirement
-Nutritional requirements and growth factors
-Motility by cultivation
-Pigment production
-Use of selective media
-Growth inhibition tests (antibiotics, bile tolerance, certified clearance, dye tolerance, Optochin sensitivity, Potassium cyanide, salt tolerance and requirement, TTC tolerance) |
|
|
Term
| Some examples of using biochemical characterization to characterize organisms |
|
Definition
-Respiratory enzyme tests
-Metabolism of nitrogenous substances
-Sulfur metabolism
-Carbohydrate metabolism
-Miscellaneous tests (Hemolysis, cAMP, chicken erythrocyte agglutination, coagulase, string test, bile solubility test, hydrogen sulfide, rhodanese) |
|
|
Term
| What are miniaturized tests and how do they help in characterizing the microorganisms? |
|
Definition
-small-scale series of small compartments, each representing a biochemical test, all inoculated with a certain microbe to determine its identity, such as enterotube and API 20E
-they evidently make the process quicker (verify)
[image] |
|
|
Term
| What are the different considerations in choosing a microbiological identification method? |
|
Definition
-Rapidity - on-site analysis
-Discrimination between viable and non-viable cells
-Need for a viable isolate
-Qualitative vs. quantitative results
-Multi-analyte considerations
-Fit for purpose |
|
|
Term
| What does the term “sensitivity” mean for microbiological identification methods? |
|
Definition
Probability that the test says the test is positive when the sample is positive
[image] |
|
|
Term
| What does the term “specificity” mean for microbiological identification methods? |
|
Definition
Probability that the test says the test is negative when the sample is negative (reflection of false positive); not likely to give a false positive result
[image] |
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
| What are the roles of primary and secondary enrichments in isolating and identification of foodborne pathogens? |
|
Definition
primary: allows repair of injured microbial cells, that is, pre-processing levels
secondary: selectively grow the target organism and prevent growth of non-target organisms |
|
|
Term
| some examples of primary and secondary enrichments in isolating and identification of foodborne pathogens |
|
Definition
primary
-Lactose broth
-mTSB
-Universal Preenrichment Broth
-TSB/Tryptose broth
-BPW (30 mL + 30 mL)
secondary (selective enrichment)
-TT broth
-mRV broth
-RV broth (SC broth for Guar Gum) |
|
|
Term
| Why do we need to enrich the food samples while there is no need for enrichment of clinical specimen? |
|
Definition
-allows for repair of cell damage and
facilitates the recovery of salmonellae
-I personally think the reason clinical specimens don't need to be enriched is because they have not been subjected to conditions that would have injured them |
|
|
Term
| What is the difference between selective plating and differential plating media? |
|
Definition
-Selective media favor the growth of one organism over another, selecting some over another
-Differential media exploit differences between two species that grow equally well; helps differentiate based on different properties, such as metabolism
(that's from my Microbiology cards)
consult video |
|
|
Term
| Give a general outline for detection of Salmonella from a poultry (whole bird) sample. |
|
Definition
|
|
Term
| When do you use triple sugar iron (TSI) and lysine iron agar (LIA) agar slants and what is the principle behind each of these? |
|
Definition
| -LIA tests for lysine decarbocylation in the butt (bottom portion) and lysine deamination in the slant
-TSI tests for acidification in the butt due to fermentation
-they're both used for identifying Shigella, Salmonella, and E. coli
[image] |
|
|
Term
| What are the general characteristics of Campylobacter. |
|
Definition
-Gram negative
-curved rods with characteristic “gull wing” or “vibrioid” morphology
-Characteristic cork screw motility
-Capable of growth at 30-47° C., optimum 42° C
-beta-hemolytic
-catalase positive
-Poor competitor with other microflora
-Relatively heat sensitive |
|
|
Term
| Give a general outline for isolation and identification of Campylobacter from poultry samples. |
|
Definition
|
|
Term
| the 2 species of Salmonella of concern |
|
Definition
| Salmonella enterica and Salmonella bongori |
|
|
Term
| Salmonella in the family... |
|
Definition
|
|
Term
| the Salmonella that can be vertically transmitted from parent to offspring and how |
|
Definition
| Salmonella enteritidis
the oviduct becomes infected, allowing it to get transmitted to offspring |
|
|
Term
| What are the main sources of Salmonella and Campylobacter contamination of the breeder flock during grow out? |
|
Definition
-The baby chicks (grandparent stock pass it through the egg to the breeder)
-Feed
-Rodents
-Wild birds
-Darkling beetles
-Flies
-Transportation coops
-Tractors or vehicles entering the grow-out house during clean out
-Cows that graze near grow-out houses
[image] |
|
|
Term
| What are the main sources of Salmonella and Campylobacter contamination of the broilers during grow out? |
|
Definition
|
|
Term
| How is Salmonella getting into the turkey breeder operation? |
|
Definition
| -Drinkers in the breeder house (100% positive) (before placement of poults) -Drinkers, feeders, litter, and air were critical sources of horizontal transmission within each pen as well as between pens |
|
|
Term
| difference between vertical and horizontal transmission of Salmonella |
|
Definition
|
|
Term
| the 2 species of Salmonella of concern |
|
Definition
| Salmonella enterica and Salmonella bongori |
|
|
Term
| Salmonella in the family... |
|
Definition
|
|
Term
| the Salmonella that can be vertically transmitted from parent to offspring and how |
|
Definition
| Salmonella enteritidis
the oviduct becomes infected, allowing it to get transmitted to offspring |
|
|
Term
| How is Salmonella getting into the turkey breeder operation? |
|
Definition
-Drinkers in the breeder house (100% positive) (before placement of pouts)
-Drinkers, feeders, litter, and air were critical sources of horizontal transmission within each pen as well as between pens |
|
|
Term
| difference between vertical and horizontal transmission of Salmonella |
|
Definition
|
|
Term
| how the hen's oviduct can become infected with Salmonella enteriditis |
|
Definition
| airborne through the conjunctiva (mucous membrane of eyes) |
|
|
Term
| How is it possible for Salmonella and Campylobacter to be vertically transmitted from roosters? |
|
Definition
| -Salmonella was associated with all three segments (head, midpiece, and tail) of the rooster spermatozoa and apparently equally distributed among those segments
-Campylobacter was mainly associated with the mid-piece
and tail segments |
|
|
Term
| some mechanisms affecting spatial distributions in a food product |
|
Definition
-Microbial growth & death
-Combining /Joining (adding ingredients)
-Mixing
-fractionation |
|
|
Term
| how the USDS FSIS samples meat carcasses |
|
Definition
-Cattle and Swine: Surface sampling (sponge)
Poultry:
Chicken - Surface sampling (rinse)
Turkey - Surface sampling (sponge) |
|
|
Term
| why chicken carcasses are sampled using the rinse method while cattle, swine, and turkey carcasses are sampled using the sponge method |
|
Definition
| because only chicken carcasses are small enough to be sampled by rinsing (being small enough makes it possible to rinse the whole thing) |
|
|
Term
| the equipment used in the sponge sampling method |
|
Definition
| [image]
-the square thing is a template, because you need to know the area being sampled (this one is 100 cm2)
-the bags contain the dry sponge and sterile gloves
-the 2 bottles contain the buffer |
|
|
Term
| the areas sampled on beef carcasses using the sponge method |
|
Definition
-rump
-flank
-brisket
-IT HAS TO BE IN THAT ORDER BECAUSE THE POTENTIAL FOR CONTAMINATION IS GREATER FROM RUMP TO FLANK TO BRISKET
the samples are composited to represent the whole carcass
[image] |
|
|
Term
| the areas sampled on swine carcasses using the sponge method |
|
Definition
-belly
-jowls
-ham
the samples are composited
[image] |
|
|
Term
| Salmonella is sampled for in beef, pork, and poultry, but which pathogen is sampled mostly in poultry? |
|
Definition
|
|
Term
| one organism you can use as an indicator of how hygienic your processing process is |
|
Definition
|
|
Term
| the USDA FSIS E. coli performance criteria for microbiological sampling |
|
Definition
|
|
Term
| what does it mean when the acceptable range for a pathogen is negative? |
|
Definition
| it means the amount of pathogen on that product should be below what the sampling method is capable of detecting |
|
|
Term
| requirements for E. coli testing frequency for chickens and turkeys |
|
Definition
chickens: 1 test per 22,000 carcasses
turkeys: 1 test per 3,000 carcasses
however, these rules don't apply to very low volume establishments |
|
|
Term
| the maximum yearly poultry slaughter volumes for very low volume establishments |
|
Definition
chickens: no more than 440,000 birds per year
turkeys: no more than 60,000 birds per year |
|
|
Term
| some ways to randomly choose which carcass to sample |
|
Definition
-Random number tables
-Calculator or computer generated random numbers
-Drawing cards, etc. |
|
|
Term
| some criteria for determining which carcass to sample |
|
Definition
-Time: based on sampling frequency
-Chiller: randomly selected
-Carcass: Pre-determined number and count 5 backwards (Whole carcass) |
|
|
Term
| how poultry are sampled using the rinse method |
|
Definition
| -Aseptically place the bird in the bag (3,500 mL)
-Add the rinse solution (B-PBS or BPW; 400 mL for broilers and 600 mL for turkeys) (B-PBS or BPW refers to buffer)
-Expel air
-Rinse the bird inside and out using a rocking motion for 30 shakes (approx. ONE min.)
-Remove the bird & the rinse solution for microbiological enumeration/Salmonella spp. detection |
|
|
Term
| the locations on a turkey carcass that are sampled for Salmonella |
|
Definition
| -back
-thigh
the area is 5 cm x 10 cm (50 cm2)
[image] |
|
|
Term
| the acceptable, marginal, and unacceptable levels of E. coli when sampling turkeys and chickens |
|
Definition
|
|
Term
| the 3 classes in 3-class sampling |
|
Definition
-acceptable
-marginal
-unacceptable |
|
|
Term
| E. coli is an indicator for... |
|
Definition
| potential contamination of Salmonella and Campylobacter |
|
|
Term
|
Definition
| the amount of samples allowed to be in the marginal range |
|
|
Term
| do more carcasses test positive for Salmonella before or after being chilled? |
|
Definition
|
|
Term
| some things recommended for microbiological sampling in raw poultry |
|
Definition
-Develop a microbiological sampling plan
-Utilize microbial testing results to monitor their ability to maintain process control and
-Make decisions on process control throughout the poultry slaughter process |
|
|
Term
| Under the recommended microbiological sampling plan for raw poultry, all establishments are required to ______ written procedures to prevent contamination of carcasses and parts by ______ and ______ throughout the entire slaughter and dressing operation (9CFR381.65(g)) |
|
Definition
-develop, implement and maintain
-enteric pathogens
-fecal material |
|
|
Term
| At a mininum, the procedures for sampling of raw poultry must include... |
|
Definition
| 1. sampling and analysis for microbial organisms at prescribed locations and
2. frequencies to monitor the establishment’s ability to maintain process control for prevention of contamination with enteric pathogens (e.g., Salmonella and Campylobacter) and fecal material |
|
|
Term
| Establishments that slaughter poultry other than ratites are responsible for determining ______ for enteric pathogens and fecal contamination and in supporting their sampling plan. |
|
Definition
| which microbial organisms will be most effective in monitoring process control |
|
|
Term
| some indicator organisms that can be used for sampling of raw poultry |
|
Definition
| -aerobic plate count
-Enterobacteriaceae (mostly organisms in gut; indicates fecal contamination)
-total coliforms (part of the Enterobacteriaceae)
-fecal coliforms (part of total coliforms)
-E. coli (part of the fecal coliforms) |
|
|
Term
| Establishments that sample raw poultry are required to have... |
|
Definition
1. supportable sampling plan, including sampling frequency,
2. microbes for which there will be analysis, and,
3. where appropriate and practical, acceptable microbiological levels. |
|
|
Term
| how baseline sampling is done |
|
Definition
Conduct baseline sampling periods - map the various points in the slaughter operation that impact microbial and fecal contamination
1. Regular, defined interval (seasonally or annually)
2. Can be used to determine frequency of testing & set microbial levels |
|
|
Term
| some types of microbes that can be used in sampling of raw poultry |
|
Definition
-indicator organisms
-enteric pathogens
-both collectively
-can combine sampling data into one sampling program & make process control decisions |
|
|
Term
| why sampling of raw poultry must be done both pre-chill and post-chill |
|
Definition
| because the chiller is the major antimicrobial intervention in poultry processing |
|
|
Term
| some locations that must be sampled when sampling raw poultry |
|
Definition
|
|
Term
| some sampling programs that can be combined in sampling of raw poultry |
|
Definition
| -Salmonella Initiative Program (SIP)
-Generic E. coli |
|
|
Term
| In the sampling of raw poultry, the sampling plan should describe... |
|
Definition
| how establishments intend to analyze data and process control determinations |
|
|
Term
| some details on how Salmonella spp. and Campylobacter testing should be done |
|
Definition
-No requirement
-But provide justification for why “indicator” testing is representative of process control for enteric pathogens
-This relationship should be “reaffirmed” on a recurring basis (at least once per quarter) |
|
|
Term
| Requirement for sampling of raw poultry when there's no identified index organisms that directly reflect the presence or absence of enteric pathogens in poultry |
|
Definition
| test at least intermittently and compare the results against presence or absence of other non-pathogenic organisms |
|
|
Term
| the sampling locations and frequencies of poultry processing establishments depending on size of the establishment |
|
Definition
|
|
Term
| some considerations of microbiological sampling of raw poultry when seasonal increase in production occurs |
|
Definition
-turkey processing
-increased frequency during those months |
|
|
Term
| some requirements for sampling of raw poultry parts |
|
Definition
-need to show relationship
-Frequency (e.g., annually) |
|
|
Term
| the median values for chicken and turkey carcasses before and after chilling |
|
Definition
|
|
Term
| the safe harbors parameters for microbiological sampling of raw poultry |
|
Definition
| -Very small and CLV establishments (Traditional Inspection) - E. coli Biotype I at post-chill
-Whole bird rinse (sponge sampling on the back and thigh for turkeys)
-Quantitative method
-Criteria - similar to prior requirements |
|
|
Term
| the permitted marginal ranges and numbers of marginal samples when sampling raw chicken carcasses |
|
Definition
|
|
Term
| some information about a microbiological sampling program that needs to be recorded when sampling raw poultry |
|
Definition
-Sample collection procedures
-Analytical method
-Microorganisms
-Locations of sampling
-Frequency of collection
-Scientific and technical documentation to support the design of the sampling program |
|
|
Term
| some things to consider when charting and analyzing data when sampling raw poultry |
|
Definition
-Make sure you know the FIVE special causes of loss of control (FSIS document)
-Actions in response to test results |
|
|
Term
| how the data changes in response to whether or not the processing process is under control (be able to associate the appearance with the situation) |
|
Definition
System under control: [image]
Lack of control due to excess variability: [image]
Lack of control due to gradual process failure: [image]
Lack of control due to abrupt process failure: [image]
Lack of control due to reoccurring transitory process failure: [image] |
|
|
Term
| Who is the scientist that Salmonella was named after and which Agency did he work for? |
|
Definition
-Daniel Elmer Salmon
-USDA |
|
|
Term
| What are the costs and benefits associated with SE control programs in the US? |
|
Definition
costs of infections:
-$11 billion
-medical treatment
-lost earnings
-lost productivity
-regulatory action
-lawsuits
-lost or diminished markets for products
cost of control: $81 million for the egg industry
benefit of control: reducing human health costs by $1.4 billion |
|
|
Term
| What are the most important reservoir for human salmonellosis in Europe and what are the figures (%) of cases and deaths associated? |
|
Definition
| -laying hens (accounting for 42% of all cases, 96% of which caused by S. enteritidis)
-over 80% of SE outbreaks in US with identifiable sources were attributed to eggs |
|
|
Term
| What are the other serotypes that have been implicated in egg-related outbreaks and what is the primary cause of these serotypes? |
|
Definition
| -S. heidelberg and S. typhimurium
-eggs |
|
|
Term
| What are the organs that SE can spread in decreasing order of prevalence (% positive)? |
|
Definition
[image]
-cecum
-liver
-spleen
-oviduct
-ovary |
|
|
Term
| What happens to the prevalence of SE in eggs subsequent to infection? |
|
Definition
-SE gets into the contents of the egg before the shell and such is put around it
-[image] |
|
|
Term
| What is the prevalence of SE in eggs from environmentally positive flocks in PA and CA? |
|
Definition
| 1 out of 5,000 eggs being contaminated |
|
|
Term
| What is the role of refrigeration in reducing the risk of SE from eggs? |
|
Definition
| to prevent Salmonella from going from the albumin to the yolk, where it would grow to dangerous levels |
|
|
Term
| What are the typical concentrations of SE inside the egg when it is laid and what is the most common part of the egg that is contaminated? |
|
Definition
-typical concentration: <1 cell / mL when laid
-most common part of the egg contaminated: albumin |
|
|
Term
| What are the refrigeration requirements for shell eggs? |
|
Definition
| required to be stored and transported at a temperature of 45°F (7.2°C) beginning 36 hours after laying |
|
|
Term
| What are the prominent options for pre-harvest control of Salmonella in poultry flocks in decreasing order of serovar-specific options? |
|
Definition
[image]
-vaccination
-testing
-colinization control
-management & sanitation |
|
|
Term
| What are some challenges to Salmonella control in poultry flocks? |
|
Definition
| -Salmonella infections of poultry can be inapparent (usually not causing symptoms in adult poultry)
-newborn chicks are highly susceptible to Salmonella colonization
-many Salmonella serovars have a very wide host range and can be environmentally persistent (>2 years after removal of an infected flock)
-poultry houses contain materials which are hard to clean and disinfect
-lots of manure and dust
-high moisture levels
-rodents and insects perpetuate and amplify environmental contamination and can re-introduce Salmonella after cleaning and disinfection |
|
|
Term
| What are the five Salmonella risk factors in egg-laying flocks? |
|
Definition
-larger flock size
-greater flock age
-greater facility age
-severe rodent infestations
-multiple-age stocking |
|
|
Term
| What is the impact of layer housing systems on Salmonella prevalence in layers? |
|
Definition
| -conventional, enriched, and cage-free housing systems all had similar Salmonella prevalence in environmental and egg shell samples, but each had unique microbiological problems
-aviary forage areas, enriched colony scratch pads, and aviary floor eggs had the highest level of bacterial contamination (highly contaminated floor eggs) |
|
|
Term
| What is the role of vaccination in SE control and how effective is it? |
|
Definition
| effectiveness: [image]
-reduce the bird's susceptibility to infection
-reduce horizontal transmission of infection within flocks
-reduce vertical transmission of infection to progeny of breeder flocks
-reduce the Salmonella load in poultry house environments (and the liklihood of transmission to subsequent flocks)
-reduce the frequency of product contamination |
|
|
Term
| What are the two types of SE vaccines available and which one is more effective? |
|
Definition
-inactivated (killed) and attenuated (live)
-attenuated (live) vaccines seem to be better able to induce a strong and long-lasting immune response
-combination of live and killed vaccines seems to be more effective than live only or killed only |
|
|
Term
| How can Salmonella colonization be reduced in layers? Hint – microbial vs. non-microbial |
|
Definition
| -microbial: giving young chicks, during their first few days of life, intestinal contents from mature birds, since mature birds have the microflora necessary to prevent Salmonella from attaching to the intestinal epithelium and inhibit Salmonella growth in the gut
-non-microbial: prebiotic treatments, which are certain chemical additives in the feed or water |
|
|
Term
| What are some chemical additives that can be used to reduce Salmonella colonization of layers? |
|
Definition
-acids (formic, propionic, lactic, butyric, capronic)
-complex carbohydrates (lactose, mannose, glucose, sucrose, fructooligosaccharide)
-chlorate |
|
|
Term
| Why is genetic selection for Salmonella resistance not implemented in layer industry? |
|
Definition
| selecting for resistance to Salmonella almost always results in losses in relevant production traits, such as egg production and feed utilization |
|
|
Term
| What are the different targets for Salmonella testing in egg laying flocks? |
|
Definition
-environmental contamination
-isolation from internal organs
-egg contents contamination
-specific antibodies in blood or egg yolks |
|
|
Term
| What is a good verification tool to evaluate the efficacy of SE control measures implemented at the pre-harvest stage? |
|
Definition
|
|
Term
| What are the top 5 Food-Pathogen pairs for outbreak-related illnesses? |
|
Definition
| 1: Salmonella in chicken
2: Salmonella in pork
3: Salmonella in seeded vegetables
4: Salmonella in beef
5: Norovirus in fruits |
|
|
Term
| What are the top 5 Food-Pathogen pairs for outbreaks? |
|
Definition
| 1: Scombroid toxin in fish
2: Ciguatoxin in fish
3: Vibrio parahaemolyticus in mollusks
4: Salmonella in chicken
5: Campylobacter in dairy |
|
|
Term
| How is the economic burden of foodborne illness calculated? |
|
Definition
by considering the factors of...
-cost of treatment
-value of time lost to illness
-pain and suffering of the ill
-expenditures on avoiding illness
-pain and suffering of people other than the person who is ill
(verify) |
|
|
Term
| What are the constituent factors considered when calculating the economic burden of foodborne illness and which ones are the top 3 of those costs? |
|
Definition
-cost of treatment
-value of time lost to illness
-pain and suffering of the ill
-expenditures on avoiding illness
-pain and suffering of people other than the person who is ill
the top 3 seem to be deaths, medical costs, and productivity loss, but they're not on the previous slide. verify with Dr. Thippareddi. |
|
|
Term
| What are the top 5 foodborne illness agents in terms of economic burden? |
|
Definition
| 1: Salmonella, all non-typhoidal species
2: Toxoplasma gondii
3: Listeria monocytogenes
4: Norovirus
5: Campylobacter, all species |
|
|
Term
| What are the main regulatory events/Acts related to meat and poultry and when were they enacted? |
|
Definition
►Pure Food and Drug Act (1906)
►Federal Meat Inspection Act (1906)
►Poultry Products Inspection Act (1957)
►Food Safety Modernization Act (2011) |
|
|
Term
| What are the regulatory agencies associated with food safety and quality and which departments are they located? |
|
Definition
-FDA (within the Department of Health and Human Services)
-USDA
-National Oceanic and Atmospheric Administration (NOAA)
-EPA
-Customs and Border Patrol (CBP)
-Department of Justice (DOJ)
-Federal Trade Commission (FTC)
-Alcohol and Tobacco Tax and Trade Bureau (TTB)
-Food Safety Inspection Service (FSIS) (within USDA)
-Animal and Plant Health Inspection Service (APHIS) (within USDA) |
|
|
Term
| What are the legal/regulatory framework for food safety in the US and when were those Acts passed and Which agency oversees their implementation? |
|
Definition
►Pure Food and Drug Act (1906)
►Federal Meat Inspection Act (1906)
►Poultry Products Inspection Act (1957)
►Food Safety Modernization Act (2011) |
|
|
Term
| How does Food Safety Modernization Act relate to poultry safety? |
|
Definition
| Develop a microbiological sampling plan
Utilize microbial testing results to monitor their ability to maintain process control and
Make decisions on process control throughout the poultry slaughter process
All establishments are required to develop, implement and maintain written procedures to prevent contamination of carcasses and parts by enteric pathogens and fecal material throughout the entire slaughter and dressing operation (9CFR381.65(g)) (zero tolerance for fecal contamination)
At a mininum, these procedures must include:
1. sampling and analysis for microbial organisms at prescribed locations and
2. frequencies to monitor the establishment’s ability to maintain process control for prevention of contamination with enteric pathogens (e.g., Salmonella and Campylobacter) and fecal material
Establishments that slaughter poultry other than ratites are responsible for determining which microbial organisms will be most effective in monitoring process control for enteric pathogens and fecal contamination and in supporting their sampling plan.
Establishments are required to have a
1. supportable sampling plan, including sampling frequency,
2. microbes for which there will be analysis, and,
3. where appropriate and practical, acceptable microbiological levels.
Conduct baseline sampling periods - map the various points in the slaughter operation that impact microbial and fecal contamination
1. Regular, defined interval (seasonally or annually)
2. Can be used to determine frequency of testing & set microbial levels
Minimum requirements - set by regulations
Microorganisms
• indicator organisms
• enteric pathogens
• both collectively
• can combine sampling data into one sampling program & make process control decisions
Sampling locations
►pre-chill
►post-chill
Combine with other sampling programs
►Salmonella Initiative Program (SIP)
►Generic E. coli
Sampling plan should describe how establishments intend to analyze data and process control determinations
Salmonella spp. and Campylobacter testing
► No requirement
► But provide justification for why “indicator” testing is representative of process control for enteric pathogens
► This relationship should be “reaffirmed” on a recurring basis (at least once per quarter)
No identified index organisms that directly reflect the presence of absence of enteric pathogens in poultry
► Requirement - test at least intermittently and compare the results against presence or absence of other non pathogenic organisms
Consider seasonal increases in production
►turkey processing
►increased frequency during those months
Sampling of parts (e.g., legs, wings, etc.) rather than carcasses
►Requirement - need to show relationship
►Frequency (e.g., annually)
Safe harbors
►Very small and CLV establishments (Traditional Inspection) - E. coli Biotype I at post-chill
►Whole bird rinse (sponge sampling on the back and thigh for turkeys)
►Quantitative method
►Criteria - similar to prior requirements
Microbiological sampling program
►Sample collection procedures
►Analytical method
►Microorganisms
►Locations of sampling
►Frequency of collection
►Scientific and technical documentation to support the design of the sampling program
Charting and analysis of the data
►Make sure you know the FIVE special causes of loss of control (FSIS document)
Actions in response to test results |
|
|
Term
| What are the roles of various agencies in assuring food safety in the US? |
|
Definition
|
|
Term
| Food Safety Objective (FSO) |
|
Definition
►Translates public health risk into a definable goal: a specified maximum frequency and/or concentration of a (microbiological hazard) in a food at the time of consumption, which is deemed to provide an appropriate level of protection (ALOP)
►The maximum frequency and/or concentration of a hazard in a food at the time of consumption that provides or contributes to the appropriate level of protection
►Translates public health goal to a concentration and/or frequency (level) of a hazard in a food. |
|
|
Term
| Performance Objective (PO) |
|
Definition
►For some hazards, FSOs can be very low - often “absent” in a serving or “zero tolerance”
►Hence, it is very hard to achieve as in raw products such as poultry that require cooking prior to consumption
►POs specify the criteria to be met so that when the food is cooked (following guidelines), the FSO is achieved |
|
|
Term
|
Definition
|
|
Term
|
Definition
Hazard Analysis Critical Control Point
"HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product."
source: FDA.gov |
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
| appropriate level of protection (ALOP) |
|
Definition
► First step is to determine or estimate the risk of foodborne illness from a particular hazard
► Next, a regulatory agency should set “a level of risk a society is willing to accept” - ALOP
► Countries may differ in the ALOP for their particular scenarios |
|
|
Term
| What are performance criteria or standards? |
|
Definition
| Consideration should be given to pathogen contamination, destruction, survival, growth and possible re-contamination & subsequent conditions that alter the pathogen load
● Example: 6D lethality for Salmonella spp. during cooking of ground beef |
|
|
Term
| some performance criteria for poultry slaughter |
|
Definition
|
|
Term
| some performance criteria for cooking of meat and poultry products |
|
Definition
| -6D lethality for Salmonella spp. during cooking of ground beef |
|
|
Term
| some performance criteria for cooling (stabilization) of cooked, RTE meat and poultry products |
|
Definition
|
|
Term
| process criteria and examples of them |
|
Definition
Control parameters (e.g., time, temperature, pH, aw) at a step or combination of steps that can be applied to achieve performance criterion
● Example: Cooking to an end-point temperature of 160°F to achieve 6D lethality for Salmonella spp. during cooking of ground beef |
|
|
Term
| product criteria and examples of them |
|
Definition
Parameters that are used to prevent unacceptable multiplication of microorganisms in foods
● Example: pH of the product should be ≤4.6 |
|
|
Term
| What is the equation or relationship between performance criterion and food safety objective (FSO)? |
|
Definition
| H0 – ΣR + ΣI ≤ FSO
where...
H0: Initial level of the hazard
ΣR: Total (cumulative) reduction of the hazard
ΣI: Total (cumulative) increase of the hazard
FSO: Food Safety Objective |
|
|
Term
| What is the Egg Rule, when was it published and which agency and Department enforces/oversees its implementation? |
|
Definition
| Egg rule: attempts to prevent Salmonella enteritidis in shell eggs
-Published July 9, 2009
-enforced/overseen by the FDA |
|
|
Term
| What is the main focus of the FDA Egg Rule and which risk factor (microorganism/serovar-food product) does it address? |
|
Definition
to prevent Salmonella Enteritidis (SE)
–From contaminating eggs on the farm
–From further growth during storage and transportation |
|
|
Term
| What were the implementation dates for the FDA Egg Rule and why was an exemption provided for small producers? |
|
Definition
–July 9, 2010: > 50,000 hens on site
–July 9, 2012: 50,000 – 3,000 hens on site
-<3,000 hens on site do not have to comply
-Do not have to comply if > 3,000 hens on site but sell all eggs directly to consumer
-If all eggs produced on the farm go to further processing, only the refrigeration component applies
what about the reason? verify |
|
|
Term
| What does a small producer refer to/defined as? |
|
Definition
|
|
Term
| What are the major categories of SE prevention measures? Hint: Pullets, Biosecurity, etc. |
|
Definition
-for pullets
-for biosecurity
-for rodents, flies, and other pests
-for cleaning and disinfection
-for refrigeration |
|
|
Term
| What is the procurement recommendation for pullets to control SE? Hint: SE monitored breeder flocks |
|
Definition
-Procure from SE monitored breeding flock
–SE environmental testing 14-16 wks of age
+If negative, no additional testing until 40-45 wks of age
+If positive, egg testing must start within 2 wks of initiation of lay |
|
|
Term
| What are the testing requirements for pullets – what is the testing focus and the age bird age for testing? |
|
Definition
+If negative, no additional testing until 40-45 wks of age
+If positive, egg testing must start within 2 wks of initiation of lay |
|
|
Term
| When should the egg testing begin and what are the implications if the test is SE positive? |
|
Definition
-Procure from SE monitored breeding flock
–SE environmental testing 14-16 wks of age
+If negative, no additional testing until 40-45 wks of age
+If positive, egg testing must start within 2 wks of initiation of lay |
|
|
Term
| What are the biosecurity measures to prevent SE in the flock? |
|
Definition
–Limit visitors on farm and in poultry houses
–Procedures to prevent cross-contamination due to equipment moving between poultry houses
–Procedures to prevent cross-contamination due to people moving between poultry houses
–Prevent stray poultry, wild birds, cats and other animals from entering poultry houses
–Not allow employees to keep birds at home |
|
|
Term
| What are the SE prevention measures in relation to rodents, flies and other pests? |
|
Definition
– Monitor rodents by visual inspection and mechanical traps or glueboards; use appropriate control when unacceptable activity found
– Monitor flies by appropriate method and use appropriate control when unacceptable activity found
– Remove debris from within the poultry house and debris and vegetation from outside the poultry house to reduce rodent, flies and other pests |
|
|
Term
| What are the SE prevention measures in relation to cleaning and disinfection? |
|
Definition
– If a positive environmental or egg sample is detected, all cleaning requirements must be followed at depopulation
• Remove all visible manure
• Dry clean to remove dust, feathers and old feed
• Following cleaning, disinfect the positive poultry house with spray, aerosol, fumigation or another appropriate disinfection method |
|
|
Term
| What are the SE prevention measures in relation to refrigeration? |
|
Definition
– Must hold and transport eggs at 45F (7C) ambient temperature beginning 36 h after lay
– If processing as shell eggs and are held at 45F (7C) before processing, eggs may then be tempered to room temperature no more than 36 h just prior to processing |
|
|
Term
| What is the hen age when environmental testing for SE should be conducted and why this specific age? |
|
Definition
When laying hens are 40-45 wks of age, because this is considered post-peak production
-peak production is a stressful time for the bird, making it more susceptible to SE infection |
|
|
Term
| Why is molting considered with regards to SE testing of layer flock environment? |
|
Definition
| because molting is a physiologically stressful time, making the bird more susceptible to SE infection |
|
|
Term
| What are some specific repercussions of an environmental sample SE positive result? |
|
Definition
If environmental test is positive, you must...
• Review and make necessary adjustments to SE Prevention Plan
• Begin egg testing unless eggs are diverted to further treatment for life of flock
• Egg testing results must be obtained within 10 calendar days of the positive environmental test
• Must divert eggs to treatment for life of flock in the positive poultry house or begin egg testing |
|
|
Term
| What is FDA BAM and the sample considerations for it? |
|
Definition
bacteriological analytical methods manual for the FDA
• Must conduct four egg tests at two week intervals; if all negative, no further testing required
• If any egg test is positive, all eggs must immediately divert all eggs to further treatment until four consecutive negative egg tests are achieved |
|
|
Term
| What are the labeling requirements for SE positive eggs destined for processing? |
|
Definition
| • If eggs are diverted for treatment, the pallet, case or other shipping container must be labeled (and all documents state)
– “Federal law requires that these eggs must be treated to achieve at least a 5-log destruction of Salmonella Enteritidis or processed as egg products in accordance with the Egg Products Inspection Act, 21 CFR 118.6(f).”
• The statement must be legible and conspicuous |
|
|
Term
| What is the sample size for egg testing for SE and how are they pooled? Why is pooling of eggs considered? |
|
Definition
• Egg sampling from a positive poultry house
– Collect and deliver a minimum of 1,000 intact eggs representative of a day’s production (total of 4,000 eggs will be tested)
– To meet monthly testing requirements, a minimum of 1,000 intact eggs representative of a day’s production must be tested
-pooled into 50-egg samples, about $20-$50/sample
-what's the reason for the pooling? verify |
|
|
Term
| What are the record keeping requirements for SE prevention plan? |
|
Definition
Must maintain:
– Written SE prevention plan
– Documentation that pullets were “SE monitored”
– Records documenting:
• Biosecurity measures
• Rodent and pest control
• Cleaning and disinfection procedures performed at depopulation
• Refrigeration requirements
• Environmental and egg sampling procedures performed
• Results of SE testing
• Diversion of eggs (when applicable)
• Eggs at a particular farm being given a treatment
– Records of review and modifications |
|
|
Term
| What are the two types of FDA inspections and what is the difference between those? |
|
Definition
– Targeted: they basically come in and do a thorough paper work review and they're gonna walk a barn or 2 and they have a metric where they figure out how many barns they need to walk and check on a facility; calculated using an equation
– Comprehensive: they do everything they do in a targeted inspection, but they walk every single barn at the facility and collect environmental swabs while they're there |
|
|
Term
| How many registered US firms produce eggs (i) >50,000 layers and (ii) 3,000 – 50,000 layers? |
|
Definition
– ≥ 50,000 layers: 852
– 3,000 – 49,999 layers: 2,090 |
|
|
Term
| Explain the two outbreaks that Dr. Jones discussed and what are the similarities and differences between those? |
|
Definition
| Egg Recall of 2010
• Recall of more than 500 million shell eggs
• Salmonella Enteritidis was identified
• Two firms involved
– Firms were involved in joint activities
• According to CDC, from May 1 – Nov 30, 2010: 3,578 illnesses were reported
Egg Recall of 2017
• Recall of 207 million eggs
• Salmonella Braenderup
• 45 illnesses in 10 states (11 hospitalization)
• Traceback vs inspection |
|
|
Term
| the role of Food and Drug Administration (FDA) in assuring food safety in the US |
|
Definition
| Ensures that all domestic and imported foods, except processed egg products and major types of meat and poultry, are safe, wholesome, and properly labeled, by setting safety and sanitation standards, periodically inspecting manufacturing facilities, reviewing records of and spot-checking imports. Also oversees the safety of animal drugs and feeds, including those used in food-producing animals. |
|
|
Term
| the role of Centers for Disease Control and Prevention (CDC) in assuring food safety in the US |
|
Definition
| Monitors, identifies, and investigates foodborne diseases; develops and evaluates improved epidemiological and laboratory methods. |
|
|
Term
| the role of Food Safety and Inspection Service in assuring food safety in the US |
|
Definition
| Regulates the safety, wholesomeness and proper labeling of most commercial types of both domestic and imported meat and poultry, catfish products, and processed egg products, by approving establishment designs, safety plans; inspecting every animal and carcass in slaughtering plants and daily inspecting all meat and poultry processing plants; determining the equivalency of importing countries’ meat and poultry safety systems. |
|
|
Term
| the role of Animal and Plant Health Inspection Service (APHIS) in assuring food safety in the US |
|
Definition
| Oversees animal and plant health, including the prevention of foreign diseases and pests, and eradication and containment of such problems domestically (including those that threaten public health). |
|
|
Term
| the role of National Oceanic and Atmospheric Administration (NOAA) in assuring food safety in the US |
|
Definition
| Offers a variety of voluntary seafood safety and quality inspection services on a fee-for-service basis. |
|
|
Term
| the role of U.S. Environmental Protection Agency (EPA) in assuring food safety in the US |
|
Definition
| Regulates the use of certain chemicals and substances that present an unreasonable risk of injury to health or the environment. Regulates pesticide products; sets maximum allowable tolerances for residue levels on food commodities and animal feeds. Sets national drinking water standards and consults with FDA. Sets scientific water quality criteria for rivers, lakes, and streams that are protective of human health and wildlife. |
|
|
Term
| other agencies that play a role in assuring food safety in the US |
|
Definition
• Agricultural Marketing Service (AMS)
• Food and Nutrition Service (FNS)
• Grain Inspection, Packers and Stockyards Administration (GIPSA)
• Agricultural Research Service (ARS)
• National Institute for Food and Agriculture (NIFA)
• Federal Trade Commission (FTC)
• Alcohol and Tobacco Tax and Trade Bureau (ATF)
• U.S. Customs and Border Protection (CBP) |
|
|
Term
| How are microbiological samples collected from cattle/beef, swine and poultry (turkey and chicken) for verification of process control? What are the differences and why were those methods selected for each of those product types? |
|
Definition
-Cattle and Swine: Surface sampling (sponge)
-Chicken - Surface sampling (rinse) (small enough)
-Turkey - Surface sampling (sponge) (too big for rinse) |
|
|
Term
| What are the values for acceptable, marginal and unacceptable ranges for cattle, swine and chicken for process control verification specified by USDA FSIS? |
|
Definition
|
|
Term
| What is the sampling frequency for verification of process control for E. coli for chicken and turkey according to USDA FSIS? |
|
Definition
|
|
Term
| How are the carcasses selected for microbiological testing for process control? |
|
Definition
Random selection of carcass
►Random number tables
►Calculator or computer generated random numbers
►Drawing cards, etc.
Poultry carcass selection
►Time: based on sampling frequency
►Chiller: randomly selected
►Carcass: Pre-determined number and count 5 backwards (Whole carcass) |
|
|
Term
| How are turkeys sampled for microbiological verification of process control and how much total area is sampled? |
|
Definition
| -back
-thigh
the area is 5 cm x 10 cm (50 cm2)
[image] |
|
|
Term
| What is the 13-sample window and how does it work? Need to explain the criteria – n, “m”, “M” and c. |
|
Definition
the window of 13 carcasses in which there should be none in the unacceptable range, no more than 3 in the marginal range, and the rest in the acceptable range
-this window moves more and more as you get more carcasses; this could be the last 13
-having ANY in the unacceptable range means the process is not under hygienic conditions and that there's too much contamination on the birds |
|
|
Term
| We discussed a study conducted by Dr. Nelson Cox from USDA ARS, National Poultry Research Center, Athens, GA. Explain the study and the conclusions. |
|
Definition
-it compared the whole-carcass-rinse, neck-skin, and whole-carcass-rinse + neck-skin sampling methods
-it seems to have found the whole-carcass-rinse and neck-skin sampling methods didn't have much significant difference, but the whole-carcass-rinse + neck-skin sampling method yielded significantly more positive results
-this possibly means that it's most effective when the 2 methods are combined |
|
|
Term
| the FSIS Compliance Guideline for Microbiological Sampling of Raw Poultry (Slides 20 – 36) (might wanna make multiple notecards for this) |
|
Definition
| Develop a microbiological sampling plan
Utilize microbial testing results to monitor their ability to maintain process control and
Make decisions on process control throughout the poultry slaughter process
All establishments are required to develop, implement and maintain written procedures to prevent contamination of carcasses and parts by enteric pathogens and fecal material throughout the entire slaughter and dressing operation (9CFR381.65(g)) (zero tolerance for fecal contamination)
At a mininum, these procedures must include:
1. sampling and analysis for microbial organisms at prescribed locations and
2. frequencies to monitor the establishment’s ability to maintain process control for prevention of contamination with enteric pathogens (e.g., Salmonella and Campylobacter) and fecal material
Establishments that slaughter poultry other than ratites are responsible for determining which microbial organisms will be most effective in monitoring process control for enteric pathogens and fecal contamination and in supporting their sampling plan.
Establishments are required to have a
1. supportable sampling plan, including sampling frequency,
2. microbes for which there will be analysis, and,
3. where appropriate and practical, acceptable microbiological levels.
Conduct baseline sampling periods - map the various points in the slaughter operation that impact microbial and fecal contamination
1. Regular, defined interval (seasonally or annually)
2. Can be used to determine frequency of testing & set microbial levels
Minimum requirements - set by regulations
Microorganisms
• indicator organisms
• enteric pathogens
• both collectively
• can combine sampling data into one sampling program & make process control decisions
Sampling locations
►pre-chill
►post-chill
Combine with other sampling programs
►Salmonella Initiative Program (SIP)
►Generic E. coli
Sampling plan should describe how establishments intend to analyze data and process control determinations
Salmonella spp. and Campylobacter testing
► No requirement
► But provide justification for why “indicator” testing is representative of process control for enteric pathogens
► This relationship should be “reaffirmed” on a recurring basis (at least once per quarter)
No identified index organisms that directly reflect the presence of absence of enteric pathogens in poultry
► Requirement - test at least intermittently and compare the results against presence or absence of other non pathogenic organisms
Consider seasonal increases in production
►turkey processing
►increased frequency during those months
Sampling of parts (e.g., legs, wings, etc.) rather than carcasses
►Requirement - need to show relationship
►Frequency (e.g., annually)
Safe harbors
►Very small and CLV establishments (Traditional Inspection) - E. coli Biotype I at post-chill
►Whole bird rinse (sponge sampling on the back and thigh for turkeys)
►Quantitative method
►Criteria - similar to prior requirements
Microbiological sampling program
►Sample collection procedures
►Analytical method
►Microorganisms
►Locations of sampling
►Frequency of collection
►Scientific and technical documentation to support the design of the sampling program
Charting and analysis of the data
►Make sure you know the FIVE special causes of loss of control (FSIS document)
Actions in response to test results |
|
|
Term
| What are “Safe Harbors” in reference to the Compliance Guidelines for Microbiological Sampling of Raw Poultry? |
|
Definition
| ►Very small and CLV establishments (Traditional Inspection) - E. coli Biotype I at post-chill
►Whole bird rinse (sponge sampling on the back and thigh for turkeys)
►Quantitative method
►Criteria - similar to prior requirements |
|
|
Term
| the FIVE special causes of loss of control |
|
Definition
System under control; you notice something in the unacceptable range and determine where it occurred, then get back on track: [image]
Lack of control due to excess variability; something wrong with the process all over the place: [image]
Lack of control due to gradual process failure: [image]
Lack of control due to abrupt process failure: [image]
Lack of control due to reoccurring transitory process failure; something goes into the unacceptable range every once in a while: [image] |
|
|
