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Questions and Answers
What is a significant reason ground meat has higher contamination levels compared to intact meat cuts?
What is a significant reason ground meat has higher contamination levels compared to intact meat cuts?
What risk is associated with mechanically-tenderized meats?
What risk is associated with mechanically-tenderized meats?
Which statement about poultry processing is true?
Which statement about poultry processing is true?
What is a common characteristic of mould contamination in relation to meat storage?
What is a common characteristic of mould contamination in relation to meat storage?
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Which element of meat handling contributes significantly to contamination risk?
Which element of meat handling contributes significantly to contamination risk?
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What is the primary sign of spoilage that is usually detectable first?
What is the primary sign of spoilage that is usually detectable first?
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Which of the following fungi causes 'black spot' on whole beef?
Which of the following fungi causes 'black spot' on whole beef?
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At what bacterial count do surface slime become detectable?
At what bacterial count do surface slime become detectable?
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Which types of bacteria are predominantly responsible for spoilage in meats?
Which types of bacteria are predominantly responsible for spoilage in meats?
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What must occur under Canadian law before the slaughter of each animal?
What must occur under Canadian law before the slaughter of each animal?
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What is one of the main reasons that fresh meat and poultry are considered highly perishable?
What is one of the main reasons that fresh meat and poultry are considered highly perishable?
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During the slaughter process, which factor is NOT a source of contamination for fresh meat and poultry?
During the slaughter process, which factor is NOT a source of contamination for fresh meat and poultry?
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What role does temperature play in the spoilage of meat and poultry?
What role does temperature play in the spoilage of meat and poultry?
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What physiological condition of the animal prior to slaughter can affect meat quality?
What physiological condition of the animal prior to slaughter can affect meat quality?
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What percentage of animals slaughtered in Canada are processed in federally registered establishments?
What percentage of animals slaughtered in Canada are processed in federally registered establishments?
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Which intrinsic parameter is NOT conducive to microbial growth in meat and poultry?
Which intrinsic parameter is NOT conducive to microbial growth in meat and poultry?
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Which role is NOT specified for the CFIA under the Safe Food for Canadians Regulations?
Which role is NOT specified for the CFIA under the Safe Food for Canadians Regulations?
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Which method is NOT typically used to reduce bacterial load during slaughter?
Which method is NOT typically used to reduce bacterial load during slaughter?
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What must be done to all food animals within 24 hours before slaughter?
What must be done to all food animals within 24 hours before slaughter?
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What is required of producers of ground beef according to the regulations?
What is required of producers of ground beef according to the regulations?
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What is the primary extrinsic factor affecting microbial growth in fresh meat and poultry?
What is the primary extrinsic factor affecting microbial growth in fresh meat and poultry?
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What is an effect of high moisture content in meat and poultry?
What is an effect of high moisture content in meat and poultry?
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How is the number of inspection hours for processing plants determined?
How is the number of inspection hours for processing plants determined?
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What is the primary purpose of grading beef carcasses?
What is the primary purpose of grading beef carcasses?
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Which processing control measure is NOT required by CFIA for Frozen Raw Breaded Chicken?
Which processing control measure is NOT required by CFIA for Frozen Raw Breaded Chicken?
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Which organization provides inspection and licensing at provincial abattoirs in Ontario?
Which organization provides inspection and licensing at provincial abattoirs in Ontario?
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How often are inspections conducted for processing plants under provincial regulations?
How often are inspections conducted for processing plants under provincial regulations?
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Which grade of beef corresponds to the grading stamp color red?
Which grade of beef corresponds to the grading stamp color red?
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What is the minimum standard that every edible carcass must meet under provincial regulations?
What is the minimum standard that every edible carcass must meet under provincial regulations?
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Which of the following statements is true regarding beef grades?
Which of the following statements is true regarding beef grades?
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What happens if a processing plant fails an annual audit under provincial meat inspection?
What happens if a processing plant fails an annual audit under provincial meat inspection?
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Which of the following is a reason why grading of poultry is optional?
Which of the following is a reason why grading of poultry is optional?
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What is an essential characteristic considered in the grading of beef?
What is an essential characteristic considered in the grading of beef?
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Study Notes
Commodity Microbiology - Meat and Poultry
- Fresh meat and poultry are highly perishable.
- Meat/poultry are excellent growth mediums due to high moisture and nutrient content.
- Microbiologists use meat extracts for growing cultures.
- Internal tissues of meat and poultry are sterile before slaughter, unless the animal is diseased.
- Fresh meat and poultry become contaminated during slaughter and preparation.
Sources of Contamination
- Contaminated stick knives (if not sterile)
- Contamination from hides/skins/feathers
- Contamination from the gastrointestinal tract (if punctured)
- Contamination from handlers
- Contamination from containers/equipment
- Contamination from the storage environment
- Contamination from the lymph nodes
Factors Affecting Tissue Invasion
- Load in the gut of the animal/bird
- Physiological condition prior to slaughter
- Method of killing and bleeding
- Rate of cooling
Intrinsic and Extrinsic Parameters
- Intrinsic: High water activity (aw), mid-range pH, high nutrients, high surface O/R potential, and no biological structures or antimicrobials.
- Extrinsic: Temperature of storage determines which microorganisms dominate and cause spoilage.
Fresh Red Meat Slaughter Process
- Animals are rested and not stressed to prevent stress-induced glycogen release.
- Animals are stunned, hoisted, and exsanguinated.
- Hides are removed, and the carcass is eviscerated.
- Specific steps differ by animal type (cattle, pigs, lamb).
- Various methods reduce bacterial load (trimming, sprays/washes).
Slaughter Processes (Graphic)
- Slaughter processes are detailed in graphic format, including stages like stunning, bleeding, evisceration, chilling, and carcass inspection and processing. Specific steps and associated inspections are detailed.
Meat Contamination
- Ground meat has higher contamination levels compared to intact cuts.
- Trimmings from various cuts lead to increased contamination during grinding.
- Greater surface area allows for increased aerobic growth.
- Potential contamination from poorly cleaned equipment, knives, and utensils.
- One contaminated piece can contaminate the entire batch through grinding.
- Mechanically tenderized meats (e.g., steaks) have higher risk due to pushing external contamination inwards.
- Mechanically tenderized beef (MTB) must be labelled in Canada with safe cooking instructions (Canadian amendment, 2014).
Fresh Poultry Processing
- Poultry processing is more mechanical than large animal processing.
- Birds are attached to a conveyor system for slaughter and evisceration.
- Internal organ removal with metal arms can potentially puncture the bird, leading to contamination.
- Additional steps include scalding and automated feather removal using a picker machine.
Poultry Processing Flowchart (Graphic)
- A visual flowchart shows the various stages of processing, from delivery to packaging and cold storage/distribution.
Meat and Poultry Spoilage
- Microbiota reflects potential contamination sources.
- Molds, such as Penicillium, Mucor, and Cladosporium, cause spoilage, often appearing as green patches, whiskers, or black spots on meat.
- Candida and Rhodotorula are the most frequent spoilage yeasts.
- Fungi are less important for poultry and ground beef spoilage.
- Gram-negative bacteria are common spoilage agents (e.g., Acinetobacter, Aeromonas, Moraxella, Pseudomonas).
- Gram-positive bacteria can also cause spoilage (e.g., lactobacilli and enterococci).
Interventions During Meat Processing
- Video on interventions during meat processing provides detailed information for review.
Spoilage Indicators
- Off odors: Appear when bacterial counts reach log 7.0-7.5/cm². Caused by chemicals like hydrogen sulfide and ammonia.
- Surface slime: Becomes visible when bacterial counts reach log 7.5-8.0/cm².
- Discoloration of meat tissue: Due to alteration or destruction of meat pigments, or microbial by-products.
Meat Inspection Legislation
- Slaughter and meat processing facilities are inspected by federal or provincial inspectors.
- Each animal undergoes ante-mortem screening for health issues.
- Animals failing health assessments are excluded.
- Meat processing and inspection occur in registered facilities, whether provincially or federally.
- Imported meat must meet Canadian requirements.
- Approximately 95% of slaughtered animals in Canada happen in federally registered facilities.
Federal Meat Inspection
- Registration, licensing, and inspection of slaughterhouses and meat processing facilities are specified.
- Official CFIA must evaluate animals within 24 hours of slaughter.
- CFIA veterinary inspectors perform post-mortem inspections of carcasses.
- Processing plant inspection hours depend on different factors and activities.
- Evaluation of compliance with the mandatory Preventive Control Program and monitoring of product labelling and traceability compliance.
- Ground beef producers need a sampling/testing plan for E. coli O157.
Federal (Canadian) Meat Inspection (continued)
- Inspection legend is applied to carcasses.
- Beef carcasses undergo grading by the Canadian Beef Grading Agency (with 13 possible grades).
- Grading depends on physical characteristics and fat cover.
- Grading aims at uniform quality groups for marketing and production decisions.
Frozen Raw Breaded Chicken
- Processed foods such as nuggets, burgers, and strips are included, but pose a safety risk when eaten raw.
- Microwave cooking is not suitable for uniform heating.
- The Canadian Food Inspection Agency (CFIA) requires at least a 7-log reduction cook process or validated processes to reduce Salmonella, below detectable levels.
- Testing proves raw chicken mixture, or the product, is free of Salmonella.
Provincial Meat Inspection (Ontario)
- OMAFRA licenses inspection of animals, meat, and facilities at provincial abattoirs and processing plants.
- Provincial plants are often smaller, serving local areas or specialty markets.
- Inspections follow guidelines similar to federal CFIA, adapting to smaller plant sizes.
- Plants follow specific guidance for provincial inspection stamps.
- Procedures for inspection stamping of edible carcasses and parts.
Provincial Meat Inspection (Ontario) (continued)
- Meat inspectors are present during slaughter.
- Meat premises, operations, and labelling are inspected continually.
- Regular inspections are done at a frequency tailored to meet the risk of the processing plant, and are often conducted 6x per week.
- Yearly, a detailed audit verifies food safety requirements compliance, rating inspections as "pass" "conditional pass" or "fail".
- Meeting are held between inspection staff and the plant management.
Provincial Meat Inspection (Ontario) (continued)
- OMAFRA licenses aren't required if the majority of the establishment’s operations are in food service, prepare products with under 25% meat, or conduct low-risk activities with a low annual meat production volume.
Provincial Meat Inspection (Ontario) (continued)
- Category 2 (high risk): canning, curing, dehydration, emulsifying, fermenting, smoking, processing burnt animal parts (cattle, sheep), blood products, reproductive organs, and animal carcasses.
- Category 1 (low risk): aging, breaking down carcasses, grinding, cutting, fabrication, marinating, slicing, tenderizing meats, packaging for wholesale/distribution, cooked ready-to-eat products.
Case Study - Niagara Falls Business
- A Niagara Falls business was fined for operating without a license for producing blood pudding, violating provincial food safety regulations.
Ontario Regulation 493: Food Premises
- Meat must be stamped/labeled as per provincial/federal guidelines.
- Uninspected meat sold from food premises (e.g. processing plants) must not come into contact with other food or be sold as a product.
- Requirements for game meat and events.
- Uninspected Meat at "meat plants".
- Specific criteria for how game meat is sold in Ontario.
- Information on inspectors, and procedures for those at risk food premises.
Manufactured Meat
- Food containing meat, not requiring further cooking, fall in this category.
- Methods of processing include fermentation, salting, pickling, canning, and smoking.
- Manufactured meats are less prone to spoilage compared to fresh meat.
- Attributes responsible for this are lower pH values, and less moisture
- Mold still impacts open packages of manufactured meats.
Ontario Regulation 493: Food Premises (continued)
- Operators of food premises producing manufactured meat must have approved safety procedures.
- Procedures must be approved by OMAFRA inspection personnel.
- Meat must be sufficiently processed to destroy pathogens.
- Detailed records of manufactured meat (including suppliers, weights, and dates) must be kept for one year.
- Manufactured meat in food premises must show the processing plant’s origin.
Consumer Handling
- Thorough handwashing with soap and water (20+ seconds)
- Do not wash meat prior to cooking
- Separate cutting boards and other utensils for raw and ready-to-eat food.
- Refrigerate raw meat and poultry at 4°C; freeze at -18°C.
- Properly cook meat to safe temperatures using a food thermometer.
Raw Meat: Case Study
- Raw meat dishes, while popular, pose contamination risks.
- Raw meat consumption may cause foodborne illnesses.
- Jurisdictions and safe handling practices vary.
- Proper interventions throughout processing and retail decrease the risks from pathogens but do not eliminate the risk entirely.
- Warnings to consumers can improve decision-making on safety.
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Description
Test your knowledge on meat microbiology, contamination risks, and spoilage signs in this comprehensive quiz. Discover the factors affecting meat safety, including handling practices and processing methods. Ideal for students and professionals in food science or related fields.
