1. Prevent diseased meat from reaching the consumer

2. Ensure sanitary conditions at processing facilities

2. Pre-slaughter inspection for interstate shipment or export

3. Condemnation of diseased animals for shipment

1. For preventing the manufacture, sale, or transportation of adulterated or misbranded or poisonous or deleterious foods, drugs, medicines, and liquors, and for regulating traffic therein.

2. That the introduction into any State or Territory or the District of Columbia from any other state or Territory or the District of Columbia, or from any foreign country, or shipment to any foreign country any article of food or drugs which is adulterated or misbranded is hereby prohibited.

1. To safeguard the public by eliminating diseased animals and unwholesome meat products.

2. Inspection of both products and facility sanitation

3. Provided safeguards against the use of harmful ingredients.

4. Mandated the United States Department of Agriculture (USDA) inspection of meat processing plants that conducted business across state lines.

During the end of what decade of the twentieth century did the Horse Meat Inspection Act come into existence?

Animals must be unconscious when exsanguinated (i.e. via captive bolt stunner; electric shock)

It was pushed for by animal rights activist groups

1. Inspection for all products:  export, interstate, and intrastate

2. Cooperative state-federal program

3. Required that states have inspection programs "equal to" that of the federal government

1. Analyze Hazards

2. Identification of CCP's

3. CCP Prevention Measures

4. Monitoring of CCP Prevention Measures

5. CCP Not Met

6. HACCP & CCP Log

7. Establish procedures for verifying the HACCP system is working as intended

A prevention measure is established at all CCP's

Example - a computer system would moniter and log the temperature.

Establish a precaution when the CCP hasn't been met.

Example - if the temperature is too low, the computer will alarm the batch to be destroyed

USDA - meat and poultry

FDA - other foods (seafood, juice, eggs)

1. Sanitation

2. Antemortem inspection

3. Postmortem inspection

4. Condemnation

5. Product inspection

6. Laboratory inspection

7. Labeling

1. Examination of animals and their carcasses at slaughter

2. Inspection to assure sanitary handling and equipment at all stages of preparation

3. Destruction of condemned product

4. Examination of added ingredients

5. Application of identification standards

6. Enforcement of accurate labeling

7. Inspection of imported products

8. Administration of produce certification

9. Verification of adequacy and effectiveness of plant SSOPs

Three

1. Food inspectors (laymen)

2. Veterinary medical officers (DVMs)

3. Laboratory inspectors (trained in food science)

1. Passed - acceptable for slaughter

2. Suspect - animal suspected of having a disease which may result in condemnation

3. Condemned - animal does not go to slaughter (5 Ds: dead, dying, diseased, disabled, or drugged)

1. Remove conditions undetectable on postmortem

2. Prelude to postmortem

3. Prevent contamination of personnel or equipment

4. Report reportable diseases including foreign animal diseases

5. Identify symptoms from drug misuse

< 96 F in any species - b/c dying

> 105 F in cattle, sheep, goats, and horses

> 106 F in swine

Are Brucellosis reactors passed, suspect, or condemned?

1. Captive bolt (penetrating and nonpenetrating)

2. Firearms (brain and head meat are non-edible then)

3. Electrical

4. Carbon dioxide (for smaller species)

1. Generalized vs. localized conditions

2. Acute vs. chronic

3. Body functions are deranged

4. Injurious to consumer's health

5. Offensive or repugnant

Generalized - systemic spread of organism or condition, cannot remove affected tissue

Localized - body has isolated condition, affected tissue can be trimmed, remaining tissue is safe to use, no secondary carcass changes

Acute - causative agent still present and active, tend to be more generalized

Chronic - tend to be more localized

Lymph nodes (incise superficial nodes)

Cheek muscles

Palpate tongue

Internal organs (palpate, incise thoracic and mesenteric nodes, open heart, open bile duct)

Internal body surfaces

If it is extensive and involving the orbit - condemn

If it is small and not involving the orbit - pass w/o the head

If it is slight - trim it and pass

If it is extensive - condemn it

If it's extensive - condemn

If it's slight - trim

If slight and localized - trim and pass, observe carefully

If generalized - condemn

1. Product name

2. Ingredients

3. Name and address

4. Net weight

5. Inspection legend

6. Warning statement (if applicable)

Meat should be stored below 40 F, cooked thoroughly above 140 F (preferably above 150 F).

Temperatures between these two constitute the "Danger Zone"

1. The animals are healthy and free of chemical residues

2. The animals have been slaughtered and processed under clean, sanitary conditions

3. Ionizing pasteurization is applied at licensed levels and following propers safeguards

4. The meat and poultry are protected from recontamination until consumed

1. Lungs, spleen, and tripe

2. Slunks (fetal animals)

3. Meat and meat products

4. Certain condemned carcasses

5. Horse meat and meat products

1. Potential for transmission of pathogens btwn humans and animals

2. Potential for consumption of milk adulterated with biologicals, pharmaceuticals, pesticides, or hormones

The US Dept. of Health and Human Services establishs nationwide quality standards for milk from pre-harvest to finished product.

Individual states may have additional requirements.

Regulates dairy producers, creameries, milk processors, and veterinarians.

Enforced by State Milk Inspectors by the State Dept. of Health.

1. It is fluid milk

2. Excess used for manufacturing

3. SCC limit 750,000

4. Bacteria count limit 100,000 (pre-pasteurization)

5. No inhibitors

1. It is manufacturer grade (for manufacture of milk products like cheeses, yogurt, cottage cheese, ice cream, milk powder)

2. SCC limit = 750,000

3. Bacteria count limit = 500,000

4. No inhibitors

1. Equipment & utensils (fomites)

2. Poor handling techniques

3. Unclean cattle

1. Brucellosis

2. Tuberculosis

3. Q fever (Coxiella burnetti)

4. Listeria monocytogenes

5. Salmonella (DT 104)

6. Mycobacterium paratuberculosis? (Johnes)

7. Mastitis pathogens?

Treatment of cattle - biologics, hormones, antibiotics, NSAIDs, pesticides

Contamination

Milk must be chilled:

to 50F (10C) w/in 4 hours of initiating milking

to 45F (7C) by 2 hours post-milking

Must be stored at that temperature until pick up

There must be a chart recorder on the tank

Bacterial growth inhibitors

SCC

Pre-pasteurization Bacteria Count (by standard plate count and loop plate count)

1. Kill pathogens in milk including zoonotic pathogens (current recommendations are based on killing the thermoduric Coxiella burnetti)

2. Enhance shelf-life

1. Batch or vat method (heat jacketed vat)

2. High-Temperature-Short-Time (HTST) (counter-current heat exchanger (continuous method))

3. Ultra-high Temperature (UHT) (shefl storage w/o refrigeration)

48 million illnesses

325,000 hospitalizations

3,000 deaths

1. Enterotoxigenic (ETEC)

2. Enteroinvasive (EIEC)

3. Enteropathogenic (EPEC)

4. Enterhemmorhagic (EHEC)

5. Enteroaggrative (EAggEC)

1.Scours

2.Tourista

They are plasmid encoded.

Heat labile enterotoxin (increases cAMP level in target cells)

Heat stabile enterotoxin (increased cGMP levels in target cells)

Pili - thin fibrillar structures, aggregative adherence fimbriae (AAF/I)

EAST (heat stable) enterotoxin

1. Undercooked ground beef and unpasteurized milk

2. Unpasteurized fruit juices

3. Drinking water and recreational water

4. Contaminated vegetables (alfalfa, sprouts, spinach)

1. Adequate refrigeration for storage and proper cooking (internal temperature of 160F for 15 sec.)

2. Pasteurization of milk and fruit juices

3. Implementation of Hazard Analysis and Critical Control Points (HACCP) in Slaughtering and Meat Processing procedures

Acute kidney failure, hemolytic anemia, and thrombocytopenia.

Mortality rate is 5-15%.

Treatment is transfusion and dialysis

1. Typhoid fever - S. tyhpi

2. Paratyphoid fever (enteric fever) - S. parathyphi A, S. schotmulleri, S. hirshfeldii

3. Gastroenteritis - S. enterica serovars

Get it from ingestion of contaminated food or water.

Symptoms are fever, malaise, headache, and anorexia (no diarrhea).  When bacteria are released into the bloodstream it also results in high fever, delerium, abdominal tenderness, and maculopapular erythematous lesions on the abdomen (rose spots).

At 2-3 weeks, diarrhea begins (reinfection of the intestine via an infected gall bladder)

Necrosis of the Peyer's Patches (antigen-antibody interaction mediated).  Can lead to peritonitis

Chronic infection

Septicemia can lead to abscess formation anywhere in the body.

Shedding of organisms can occur for weeks or can be chronic (extending beyond a year)

Typhimurium: Chicken meat - most prevalent

Enteritidis:  Eggs and chicken - most prevalent

Heidelberg:  Chicken meat - most prevalent

Hadar:  Cattle

Newport:  Cattle

Dublin:  Cattle

DT104

Newport

Drugs - ampicillin, chloramphenicol, streptomycin, sulfas, tetracylcine; some to quinolones

Mortality is 40% in infected cattle (zoonotic agent)

Drugs - most beta-lactam antibiotics, chloramphenicol, streptomycin, and tetracycline.

Resistance is mediated by a plasmid

Most outbreaks associated with exposure to dairy farms.

Cholera A-B type toxin binds to epithelial cells in the small intestine and the A subunit enters cells and ADP-ribosylates the G protein regulator of adenylate cyclase, activating the enzyme.  The resulting elevated cAMP leads to an outpouring of fluid and electrolytes into the lumen of the gut.

Toxin is very similar to the labile toxin of ETEC strains.

1. Contaminated food (particularly poultry)

2. Un-treated water

3. Raw milk

4. Contact with infected animals (particularly cats and puppies)

5. Can be spread from person to person by the fecal-oral route

1. Diarrhea (may contain blood or mucus)

2. Fever

3. Nausea

4. Vomiting

5. Abdominal pain

1. Meningitis

2. Urinary tract infections

3. Septicemia

4. Reactive arthritis (rare and almost always short-term)

5. Guillain-Barre syndrome, an unusual type of paralysis (rare)

1. Folliculitis

2. Boils

3. Pyogenic infections

4. Impetigo

5. Scalded Skin Syndrome

What are the main clinical signs with Staphylococcal enterotoxins?

1. Hospital-associated strains

2. Community-associated strains

3. Veterinary clinical strains

1. In soil and the intestinal tract of many species of animals

2. In feces and fecally contaminated materials

3. In milk

In utero infections - abortion

At birth - sepsis, pneumonia, fetal distress, seizures, rash, abscesses and granulomas

Exposure during vaginal delivery - septicemia, meningitis, meningoencephalitis

High mortality rate

Mother is usually asymptomatic

1. Do not eat hot dogs, luncheon meats, or deli meats unless they are reheated until steaming hot

2. Do not eat soft cheeses (hard cheeses, semi-soft cheese, pasteurized processed cheeses, cream cheese, and cottage cheese are safe)

3. Do not eat refrigerated pate or meat spreads

4. Do not eat refrigerated smoked seafood unless it is an ingredient in a cooked dish such as a casserole

5. Do not drink raw (unpasteurized) milk or eat food that contain unpasteurized milk

Botulism is a gram positive, endospore-forming, anaerobic bacterium.

Spores are heat resistant.

Found in soil

Disease is an intoxication

Only a few nanograms causes illness.

All 7 neurotoxin serotypes cause flaccid paralysis by binding the neuromuscular junctions.

1. Foodborne

2. Wound

3. Infant

All are fatal (100% if untreated)

Incubation period:  12-36 hours

1. Toxin is from infection in the GIT vs. ingestion of toxin in adult disease

2. Lack of competitive intestinal flora

3. Neuroparalytic disease caused by heat-labile toxin

4. Irreversibly binds to presynaptic nerve endings of cranial and peripheral cholinergic nerves

5. Blocks calcium dependent exocytosis of acetylcholine vesicles

1. Transition in feedings

2. Spore density

3. Local construction or family member working with soil

4. Honey or corn syrup consumption (4-25%)

95% of cases occur in the first 6 months of life

Think there is a SIDS association

Descending neuromuscular blockade - cranial nerves, trunk, extremities, diaphragm

Symptoms - constipation (most common), lack of expression, weak suck and prolonged feeding time, drooling, floppiness

Signs - poor head control, loss of gag/suck, sluggish or nonreactive pupils, hypotonia/hyporeflexia, diminished range of eye movements

Supportive - ventilator (may take months)

Antitoxin - inactivates circulating toxin but does not neutralize bound toxin (only at CDC)

Long term (months) - problem if there is a large number of cases

Recovered patients are not immune

Anaerobic, gram-positive, spore-forming rod.

Commonly found in the GI tract of humans and animals

Intense abdominal crampls and diarrhea

Starts 8-22 hours after consumption

Usually over w/in 24 hours

From ingesting the organisms, followed by sporulation in the gut and then toxin release.

Results from temperature abuse of food

An often fatal illness characterized by hemorrhagic, inflammatory, or ischemic necrosis of the jejunum caused by Clostridium perfringens type C.

Bacteria multiply in the gut and produce beta toxin.

Death occurs by infection and necrosis of intestines and from the resulting septicemia.

Overall - 1-3%

Pregnant women - 15-25% (esp. 3rd trimester)

1. Fecal-oral route

2. Indirect contact w/the virus on contaminated surfaces

3. Via contaminated food and water

4. Shellfish from sewage contaminated water

Start w/in 24-48 hours after exposure

Symptoms - vomiting, watery diarrhea, stomach cramping, low grade fever occurs in half of cases

No specific treatment!

If have diarrhea and/or vomiting drink plenty of fluids to prevent dehydration

Medications (i.e. antibiotics which don't work on viruses) should be avoided