Food Contamination in Meat Production
40 Questions
1 Views

Choose a study mode

Play Quiz
Study Flashcards
Spaced Repetition
Chat to lesson

Podcast

Play an AI-generated podcast conversation about this lesson

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.

    Studying That Suits You

    Use AI to generate personalized quizzes and flashcards to suit your learning preferences.

    Quiz Team

    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.

    More Like This

    Entering the Meat Processing Sector
    15 questions

    Entering the Meat Processing Sector

    InestimableBowenite avatar
    InestimableBowenite
    Meat Production and Yield Grades
    25 questions

    Meat Production and Yield Grades

    WellBacklitGhost avatar
    WellBacklitGhost
    Meat Production Contamination
    40 questions

    Meat Production Contamination

    CatchyPearl avatar
    CatchyPearl
    In Vitro Meat Overview
    10 questions

    In Vitro Meat Overview

    PremierAllusion avatar
    PremierAllusion
    Use Quizgecko on...
    Browser
    Open
    Browser
    Browser