Food Contamination in Meat Production
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Questions and Answers

What percentage of foodborne disease cases are associated with temperature abuse?

  • 20%
  • 40%
  • 30%
  • 50% (correct)

    • Why are infants, the elderly, and people who are ill more susceptible to foodborne pathogens?

  • They have a higher resistance to pathogens
  • They have a lower resistance to pathogens (correct)
  • They have a stronger immune system
  • They are less likely to wash their hands

    • What is the minimum core temperature that meat should be heated to for 2 minutes to prevent foodborne disease?

  • 70°C (correct)
  • 65°C
  • 75°C
  • 80°C

    • Why is it important to wash hands before and after handling raw meat?

    <p>To prevent cross-contamination of other foods</p> Signup and view all the answers

    What can significantly lower a person's resistance to foodborne pathogens?

    <p>A severe bout of influenza or the common cold</p> Signup and view all the answers

    Why should raw meat be stored in small containers in refrigerators?

    <p>To allow for faster cooling and prevent pathogen growth</p> Signup and view all the answers

    What is the primary source of microorganisms in the deep muscle tissues of healthy, slaughtered livestock?

    <p>Few, if any microorganisms</p> Signup and view all the answers

    What should not come into contact with cooked or ready-to-eat foods?

    <p>All of the above</p> Signup and view all the answers

    What is the main reason for bacterial load on the surfaces of the carcass during meat production?

    <p>Extra handling of the carcass</p> Signup and view all the answers

    Why is it important to clean the raw meat preparation area before and after cooking?

    <p>To prevent cross-contamination of other foods</p> Signup and view all the answers

    Where do microorganisms come from during the processing of meat?

    <p>From multiple sources, including exterior surfaces, gastro-intestinal tract, equipment, and workers</p> Signup and view all the answers

    What is the purpose of controlling contamination opportunities during meat production?

    <p>To reduce the bacterial load on the surfaces of the carcass</p> Signup and view all the answers

    What is the recommended standard for meat with a good shelf-life?

    <p>102-104 organisms per cm2</p> Signup and view all the answers

    What is the main method of controlling contamination during meat production?

    <p>Using properly cleaned equipment and utensils</p> Signup and view all the answers

    What is the primary reason for the removal of skin during meat production?

    <p>To expose the sterile surface of the muscle</p> Signup and view all the answers

    What is the significance of the gastro-intestinal tract in meat production?

    <p>It is a source of microorganisms</p> Signup and view all the answers

    What is the approximate number of organisms found per cm2 of hide on live cattle?

    <p>10^7</p> Signup and view all the answers

    Why is it important to remove hides or fleece in a manner that avoids contact with the carcass?

    <p>To prevent contamination of the meat</p> Signup and view all the answers

    What is the main reason why cattle from feedlots may carry more faecal bacteria and less soil organisms?

    <p>The Husbandry practices used in the feedlot</p> Signup and view all the answers

    Why should hands and equipment that touch the outside of the hide be thoroughly cleaned before coming into contact with the carcass?

    <p>To prevent contamination of the meat</p> Signup and view all the answers

    What is the approximate number of bacteria found per gram of soil?

    <p>10^7</p> Signup and view all the answers

    Why is it important to only present relatively clean animals for slaughtering?

    <p>To reduce the risk of contamination of the meat</p> Signup and view all the answers

    What is the main reason why the modern trend is to not slaughter excessively dirty animals until they have been cleaned?

    <p>To reduce the risk of contamination of the meat</p> Signup and view all the answers

    What is the approximate number of 'coli forms' found per gram of faeces?

    <p>10^8</p> Signup and view all the answers

    Why should carcasses not be rinsed?

    <p>Because it spreads contamination rather than removing it</p> Signup and view all the answers

    What is the main challenge to the meat industry in relation to hygiene?

    <p>To minimize external contamination of meat with micro-organisms</p> Signup and view all the answers

    What can occur when un-split carcasses are washed?

    <p>Contamination of clean areas</p> Signup and view all the answers

    Why is fast chilling important for microbiological quality?

    <p>To restrict microbial growth</p> Signup and view all the answers

    What is a consequence of wet carcasses being warm?

    <p>Rapid spoilage</p> Signup and view all the answers

    What is a risk of contamination during chilling?

    <p>Contact with dirty floors and walls</p> Signup and view all the answers

    Which of the following organisms are associated with meat spoilage?

    <p>All of the above</p> Signup and view all the answers

    What is a compromise required in the chilling process?

    <p>Between fast chilling and preventing cold-shortening of pre-rigor muscle</p> Signup and view all the answers

    What is the primary difference between intoxication and in vivo intoxication in the context of foodborne illness?

    <p>The location where the toxin is produced</p> Signup and view all the answers

    Which of the following bacteria is commonly found in the nasal passages of healthy humans?

    <p>Staphylococcus aureus</p> Signup and view all the answers

    What is the minimum number of staphylococci required to produce a sufficient amount of toxin to make people ill?

    <p>1,000,000 (10^6)</p> Signup and view all the answers

    Where can bacteria responsible for human illness originate from?

    <p>From healthy or ill humans, animals, or plants, and from a normal or contaminated environment</p> Signup and view all the answers

    What is necessary for foodborne illness to occur?

    <p>The presence of a causative agent in the food</p> Signup and view all the answers

    Which of the following is an example of a pathogen that can be present in small numbers as part of the microorganisms on live, healthy animals?

    <p>All of the above</p> Signup and view all the answers

    Why is it more likely to become ill when large numbers of organisms are present in the food?

    <p>Because the chance of becoming ill is greater when large numbers of organisms are present</p> Signup and view all the answers

    What is the primary factor that determines the likelihood of foodborne illness?

    <p>The number of bacteria present in the food</p> Signup and view all the answers

    Study Notes

    Contamination in Meat Production

    • Healthy livestock have few microorganisms in their deep muscle tissues, but their exterior surfaces (hide, hair, skin, feathers) and gastro-intestinal tracts are naturally contaminated with various microorganisms.
    • Each processing step in meat production provides opportunities for contamination with microorganisms from the exterior surfaces, utensils, equipment, and gastro-intestinal tracts.
    • Contamination can occur from:
      • Exterior surface of the animal
      • Contents of the gastro-intestinal tract
      • Equipment and utensils
      • Workers' garments and hands
      • The abattoir itself (e.g. air, floor drains)
      • Water (and ice, if used)
    • To control contamination, proper cleaning and sanitation of equipment and utensils, as well as personal hygiene, are essential.

    Microbial Contamination Sources

    • Exterior surfaces of healthy animals and birds are naturally contaminated with large numbers of microorganisms (e.g. 10^7 organisms per cm2 of hide).
    • Soil and faeces are also significant sources of microbial contamination (e.g. 10^7 bacteria per gram of soil, 10^9 organisms per gram of faeces).
    • The hide, fleece, or skin of the animal is a major source of carcass contamination (pathogens and spoilage bacteria).

    Meat Handling and Hygiene

    • Only relatively clean animals should be presented for slaughter, and the cleanliness of livestock depends on husbandry, weather, and climate.
    • Cattle from feedlots may carry more faecal bacteria and less soil organisms than those from pastures.
    • Excessively dirty animals should not be slaughtered until cleaned, and carcasses should not be rinsed, as this can spread contamination.
    • Un-split carcasses should not be washed, and split carcasses should only be partially washed under low pressure.

    Chilling and Contamination

    • Fast chilling is essential to restrict microbial growth, but too rapid chilling can lead to cold-shortening of pre-rigor muscle and loss of tenderness.
    • Contamination can occur during chilling from carcasses touching each other, contact with dirty floors and walls, and from the air.

    Spoilage Bacteria

    • Several types of bacteria are associated with meat spoilage, including Pseudomonas, Brochothrix, Moraxella/Acinetobacter, lactobacilli, and psychrophilic Enterobacteriaceae.
    • Different organisms grow and spoil meat depending on growth requirements, packaging, and storage conditions.

    Foodborne Illness

    • Foodborne illness occurs when a causative agent (chemical, physical, or biological) is present in the food, and the agent must be present in sufficient numbers or concentration to cause illness.
    • Events necessary for foodborne illness to occur include:
      • The causative agent must be present in the food.
      • The agent must be present in sufficient numbers or concentration.
      • A sufficient quantity of food containing the agent must be ingested.
    • People with low resistance, such as infants, elderly, and those with compromised immune systems, are more susceptible to foodborne illness.

    Sources of Foodborne Disease

    • Temperature abuse (inadequate cooling or heating) is a major contributor to foodborne disease, including:
      • Leaving foods at room temperature for several hours.
      • Storage at too high a refrigeration temperature.
      • Storage of foods in large containers that cool slowly.
      • Not heating meat to a core temperature of at least 70°C for 2 minutes.
    • Other causes of foodborne disease include:
      • Poor sanitary methods of preparation and storage.
      • Failure to wash hands and clean utensils.
      • Cross-contamination of raw and cooked foods.

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    Related Documents

    Contamination in Meat Production PDF

    Description

    Learn about the sources of contamination in meat production, from the exterior surfaces of livestock to each processing step after slaughter.

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