Podcast
Questions and Answers
The exterior surfaces of healthy, slaughtered livestock are free of micro-organisms.
The exterior surfaces of healthy, slaughtered livestock are free of micro-organisms.
False
The gastro-intestinal tracts of healthy, slaughtered livestock are free of micro-organisms.
The gastro-intestinal tracts of healthy, slaughtered livestock are free of micro-organisms.
False
Cutting of carcasses involves the use of utensils and equipment that are always sterile.
Cutting of carcasses involves the use of utensils and equipment that are always sterile.
False
Removal of the skin exposes the sterile surface of the muscle.
Removal of the skin exposes the sterile surface of the muscle.
Signup and view all the answers
Meat production involves only one opportunity for contamination.
Meat production involves only one opportunity for contamination.
Signup and view all the answers
Properly cleaned equipment is not necessary to control contamination.
Properly cleaned equipment is not necessary to control contamination.
Signup and view all the answers
Meat with a good shelf-life has 100-101 organisms per cm2.
Meat with a good shelf-life has 100-101 organisms per cm2.
Signup and view all the answers
Personal hygiene is not important during meat production.
Personal hygiene is not important during meat production.
Signup and view all the answers
The exterior surfaces of healthy, live animals and birds are completely free of micro-organisms.
The exterior surfaces of healthy, live animals and birds are completely free of micro-organisms.
Signup and view all the answers
The soil has fewer bacteria per gram than faeces.
The soil has fewer bacteria per gram than faeces.
Signup and view all the answers
The hide, fleece or skin of the animal is a minor source of carcass contamination.
The hide, fleece or skin of the animal is a minor source of carcass contamination.
Signup and view all the answers
Removal of hides or fleece should be carried out in a manner that allows contact between the outside of the skin and the carcass.
Removal of hides or fleece should be carried out in a manner that allows contact between the outside of the skin and the carcass.
Signup and view all the answers
Hands and equipment that touch the outside of the hide cannot transfer organisms to the meat.
Hands and equipment that touch the outside of the hide cannot transfer organisms to the meat.
Signup and view all the answers
It is easy to obtain clean meat from dirty animals or birds.
It is easy to obtain clean meat from dirty animals or birds.
Signup and view all the answers
The cleanliness of livestock depends only on husbandry.
The cleanliness of livestock depends only on husbandry.
Signup and view all the answers
Excessively dirty animals are always slaughtered immediately.
Excessively dirty animals are always slaughtered immediately.
Signup and view all the answers
Pseudomonas spp do not need oxygen for growth.
Pseudomonas spp do not need oxygen for growth.
Signup and view all the answers
Lactic acid bacteria spoil meat in oxygen permeable film.
Lactic acid bacteria spoil meat in oxygen permeable film.
Signup and view all the answers
Foodborne disease due to bacteria in the food usually manifests itself in episodes of respiratory disease.
Foodborne disease due to bacteria in the food usually manifests itself in episodes of respiratory disease.
Signup and view all the answers
Foodborne disease has been on the decrease globally.
Foodborne disease has been on the decrease globally.
Signup and view all the answers
Clostridium perfringens is a virus that causes foodborne disease.
Clostridium perfringens is a virus that causes foodborne disease.
Signup and view all the answers
HACCP is a system introduced to manage and control foodborne disease.
HACCP is a system introduced to manage and control foodborne disease.
Signup and view all the answers
Giardia is a type of bacteria that causes foodborne disease.
Giardia is a type of bacteria that causes foodborne disease.
Signup and view all the answers
Foodborne disease affects only developing countries.
Foodborne disease affects only developing countries.
Signup and view all the answers
Staphylococcus aureus is a bacterium that forms toxin in vivo.
Staphylococcus aureus is a bacterium that forms toxin in vivo.
Signup and view all the answers
Clostridium perfringens is an example of a bacterium that causes in vivo intoxication.
Clostridium perfringens is an example of a bacterium that causes in vivo intoxication.
Signup and view all the answers
The presence of a causative agent in the food is the only event necessary for foodborne illness to occur.
The presence of a causative agent in the food is the only event necessary for foodborne illness to occur.
Signup and view all the answers
Salmonella is associated with ill humans, animals, or plants only.
Salmonella is associated with ill humans, animals, or plants only.
Signup and view all the answers
Listeria monocytogenes is a bacterium that forms toxin in the food prior to ingestion.
Listeria monocytogenes is a bacterium that forms toxin in the food prior to ingestion.
Signup and view all the answers
A large number of bacteria must be present in the food to cause foodborne illness.
A large number of bacteria must be present in the food to cause foodborne illness.
Signup and view all the answers
Foodborne pathogens can grow at typical commercial refrigeration temperatures.
Foodborne pathogens can grow at typical commercial refrigeration temperatures.
Signup and view all the answers
One million Staphylococcus aureus bacteria per gram of food are required to produce a sufficient amount of toxin to make people ill.
One million Staphylococcus aureus bacteria per gram of food are required to produce a sufficient amount of toxin to make people ill.
Signup and view all the answers
The presence of a causative agent in the food is a guarantee of foodborne illness.
The presence of a causative agent in the food is a guarantee of foodborne illness.
Signup and view all the answers
A person's resistance to foodborne pathogens is the same for everyone in a population.
A person's resistance to foodborne pathogens is the same for everyone in a population.
Signup and view all the answers
A severe bout of influenza or the common cold may increase resistance to foodborne pathogens.
A severe bout of influenza or the common cold may increase resistance to foodborne pathogens.
Signup and view all the answers
Temperature abuse is a major cause of foodborne disease cases.
Temperature abuse is a major cause of foodborne disease cases.
Signup and view all the answers
Leaving foods at room temperature for several hours is a safe practice.
Leaving foods at room temperature for several hours is a safe practice.
Signup and view all the answers
Washing hands before and after handling raw meat is not necessary to prevent foodborne disease.
Washing hands before and after handling raw meat is not necessary to prevent foodborne disease.
Signup and view all the answers
It is safe to use the same unwashed plate that held raw meat to serve the cooked meat.
It is safe to use the same unwashed plate that held raw meat to serve the cooked meat.
Signup and view all the answers
Cooking meat to a core temperature of at least $60°C$ for 2 minutes is sufficient to kill foodborne pathogens.
Cooking meat to a core temperature of at least $60°C$ for 2 minutes is sufficient to kill foodborne pathogens.
Signup and view all the answers
Study Notes
Contamination in Meat Production
- The deep muscle tissues of healthy, slaughtered livestock contain few, if any, microorganisms.
- Exterior surfaces (hide, hair, skin, feathers) of healthy animals and birds are naturally contaminated with a variety of microorganisms.
- Each processing step subjects the carcass to opportunities for contamination with microorganisms from the exterior surfaces, utensils, equipment, and the gastro-intestinal tract.
- Cutting of carcasses involves the use of utensils and equipment, which transfers microorganisms to the cut surfaces.
- Theoretically, removal of the skin should expose the sterile surface of the muscle, but in practice, the extra handling contributes significantly to the bacterial load on the surfaces.
Sources of Contamination
- 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 if used, ice)
Control of Contamination
- Use properly cleaned equipment
- Ensure that the abattoir is properly cleaned/sanitised
- Use hygienic methods of dressing that control contamination
- Clean utensils at appropriate intervals during the process
- Apply a high standard of personal hygiene
Microbial Load on Meat
- Meat with a good shelf-life has 10^2-10^4 organisms per cm^2
- Exterior surfaces of healthy, live animals and birds are naturally contaminated with large numbers of a variety of microorganisms (10^7 organisms per cm^2)
- The soil (ground) is also a major source of microorganisms (10^7 bacteria per gram of soil)
- Faeces are about 100 times more contaminated (10^9 and 10^8 per gram of faeces, respectively)
Importance of Clean Animals
- It is extremely difficult to obtain clean meat from dirty animals or birds
- Only relatively clean animals should be presented for slaughtering
- Cleanliness of livestock depends on husbandry, weather, climate, methods of transport, and holding conditions at the abattoir
Foodborne Diseases
Definition
- A foodborne disease is an illness in humans in which the food is or contains the causative agent
Agents of Foodborne Diseases
- Bacteria: Salmonella spp., Staphylococcus aureus, Clostridium perfringens, Campylobacter jejuni/coli, Clostridium botulinum, Bacillus cereus, certain strains of Escherichia coli, and Listeria monocytogenes
- Chemical substances: ciguatera, scrombroid, paralytic shellfish poisoning
- Parasites: Giardia, Trichinella
- Viruses: hepatitis A, Norwalk
Foodborne Disease Mechanisms
- Infection: The food acts as a vehicle to transport the infectious agent into the gastrointestinal tract where the microorganisms colonise and produce illness
- Intoxication: Microbial growth in the food causes the production of toxin(s) in the food prior to ingestion
- In Vivo Intoxication: The food acts as a vehicle for organisms that form toxin in vivo
Events Necessary for Foodborne Illness to Occur
- The causative agent must be present in the food
- The causative agent must be present in sufficient numbers (e.g., bacteria) or high enough concentration (toxin) to survive normal handling of the food
- A sufficient quantity of food containing enough of the agent to exceed a person's resistance must be ingested
- The resistance of individuals in a population varies greatly
Studying That Suits You
Use AI to generate personalized quizzes and flashcards to suit your learning preferences.
Related Documents
Description
This quiz covers contamination in meat production from slaughtered livestock, processing, and handling. It discusses the sources of microorganisms and the risk of contamination during each step.
