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Questions and Answers
What does dirty meat refer to?
What does dirty meat refer to?
Which of the following is NOT a requirement for the selection of official veterinarians?
Which of the following is NOT a requirement for the selection of official veterinarians?
Which area is NOT covered by the testing for official veterinarians?
Which area is NOT covered by the testing for official veterinarians?
What is one of the key focuses of the regulations regarding official veterinarians?
What is one of the key focuses of the regulations regarding official veterinarians?
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Which of the following aspects is included in the knowledge required of official veterinarians?
Which of the following aspects is included in the knowledge required of official veterinarians?
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Which legislative aspect is considered during the testing for official veterinarians?
Which legislative aspect is considered during the testing for official veterinarians?
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What kind of knowledge related to hygiene is required from official veterinarians?
What kind of knowledge related to hygiene is required from official veterinarians?
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Which of the following is an essential part of the knowledge base for official veterinarians regarding economic principles?
Which of the following is an essential part of the knowledge base for official veterinarians regarding economic principles?
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Which organ is NOT included in the post-mortem inspection list for wild game?
Which organ is NOT included in the post-mortem inspection list for wild game?
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What procedure is performed if there is an indication of possible risk to human health?
What procedure is performed if there is an indication of possible risk to human health?
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During the post-mortem inspection, which structure should be inspected together with the pleura?
During the post-mortem inspection, which structure should be inspected together with the pleura?
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Which procedure involves palpating the kidneys?
Which procedure involves palpating the kidneys?
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What is the role of the official vet during the inspection process?
What is the role of the official vet during the inspection process?
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What is the percentage of total proteins represented by ovo-mucoid in egg yolk?
What is the percentage of total proteins represented by ovo-mucoid in egg yolk?
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Which protein found in egg yolk is known to inhibit viral hemagglutination?
Which protein found in egg yolk is known to inhibit viral hemagglutination?
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What is the largest component of the dry matter in egg yolk?
What is the largest component of the dry matter in egg yolk?
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Which protein is the tiniest major protein in egg yolk, with a molecular weight of 14.4 kDa?
Which protein is the tiniest major protein in egg yolk, with a molecular weight of 14.4 kDa?
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Which of the following accounts for the majority of the minerals found in egg yolk?
Which of the following accounts for the majority of the minerals found in egg yolk?
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What percentage of carbohydrates is present in egg yolk?
What percentage of carbohydrates is present in egg yolk?
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Which vitamin is notably reduced in the composition of egg yolk?
Which vitamin is notably reduced in the composition of egg yolk?
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What is the composition of water in egg yolk?
What is the composition of water in egg yolk?
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What percentage of total proteins does flavoprotein represent in egg yolk?
What percentage of total proteins does flavoprotein represent in egg yolk?
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What is the average molecular weight range of ovomucin in egg yolk?
What is the average molecular weight range of ovomucin in egg yolk?
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Which type of poultry meat preparation is the most commonly seen?
Which type of poultry meat preparation is the most commonly seen?
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What is the primary factor affecting the color of an egg yolk?
What is the primary factor affecting the color of an egg yolk?
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Which country is the largest producer of eggs, accounting for 40% of the world's production?
Which country is the largest producer of eggs, accounting for 40% of the world's production?
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What percentage of egg production in the USA is processed?
What percentage of egg production in the USA is processed?
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How many layers does the egg white have?
How many layers does the egg white have?
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What is the approximate average weight of an egg?
What is the approximate average weight of an egg?
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What role do chalazae have in an egg?
What role do chalazae have in an egg?
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What mandatory information must be included on the label of prepackaged poultry meat?
What mandatory information must be included on the label of prepackaged poultry meat?
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Which of the following is NOT a factor that influences egg price?
Which of the following is NOT a factor that influences egg price?
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What is the primary purpose of the cuticle on an eggshell?
What is the primary purpose of the cuticle on an eggshell?
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How has the global egg production trend changed between 1990 and 2010?
How has the global egg production trend changed between 1990 and 2010?
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What is the primary component that gives the eggshell its mechanical strength?
What is the primary component that gives the eggshell its mechanical strength?
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Which layer of the egg is primarily responsible for providing the egg's nutrients?
Which layer of the egg is primarily responsible for providing the egg's nutrients?
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Which of the following is true regarding the membranes of an egg?
Which of the following is true regarding the membranes of an egg?
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What is required if an emergency slaughter of a domestic ungulate occurs?
What is required if an emergency slaughter of a domestic ungulate occurs?
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Which of the following is NOT a condition for a domestic ungulate to be deemed fit for human consumption after an emergency slaughter?
Which of the following is NOT a condition for a domestic ungulate to be deemed fit for human consumption after an emergency slaughter?
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What must accompany a slaughtered animal intended for human consumption?
What must accompany a slaughtered animal intended for human consumption?
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Which procedure is specified for the slaughtered animal's viscera?
Which procedure is specified for the slaughtered animal's viscera?
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What is a requirement related to refrigeration for slaughtered animals in warm weather?
What is a requirement related to refrigeration for slaughtered animals in warm weather?
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What specific marking is required for an animal deemed fit for human consumption after slaughter?
What specific marking is required for an animal deemed fit for human consumption after slaughter?
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Which animals are exempt from the requirement of ante-mortem inspection?
Which animals are exempt from the requirement of ante-mortem inspection?
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What is the time frame for ante-mortem inspection before slaughter?
What is the time frame for ante-mortem inspection before slaughter?
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What must be verified regarding food business operations during inspection?
What must be verified regarding food business operations during inspection?
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Which of the following is NOT a reason for conducting an ante-mortem inspection?
Which of the following is NOT a reason for conducting an ante-mortem inspection?
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What is included in the clinical inspection of animals aside from general inspection?
What is included in the clinical inspection of animals aside from general inspection?
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Which anatomical areas are specifically examined during the post-mortem inspection of young bovines?
Which anatomical areas are specifically examined during the post-mortem inspection of young bovines?
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What indicates the need for additional incisions and palpations during post-mortem inspection?
What indicates the need for additional incisions and palpations during post-mortem inspection?
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During a post-mortem inspection of other animals, which of the following is specifically palpated?
During a post-mortem inspection of other animals, which of the following is specifically palpated?
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Which of the following conditions is assessed during a post-mortem inspection?
Which of the following conditions is assessed during a post-mortem inspection?
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What is the purpose of the palpation of specific organs and areas such as the throat and lungs?
What is the purpose of the palpation of specific organs and areas such as the throat and lungs?
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What indicates that an ante-mortem inspection should be performed at the farm?
What indicates that an ante-mortem inspection should be performed at the farm?
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What type of inspection includes both visual and palpation techniques for systemic evaluation?
What type of inspection includes both visual and palpation techniques for systemic evaluation?
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Study Notes
Regulation (EC) No 853/2004
- Regulation lays down specific hygiene rules for food of animal origin.
- Identification marking is required for animal origin food.
- Marking must be applied before the product leaves the establishment.
- If packaging is changed or further processed, the mark must be re-applied with the relevant approval number of the new establishment.
Application of Identification Mark (Reg. No 853/2004)
- Application of the identification mark must be legible, indelible, and easy to read.
- Establishment name and country must be indicated.
- Approval number of the establishment must be shown.
- Pre-existing stocks within the regulation's entry-into-force date can be used up.
- Method of marking depends on product presentation, and may be directly on product, packaging, or a label attached to product or packaging.
- For cut meat/offal, the label is attached to the packaging.
- If product is for direct sale to consumers, marking should be on the exterior of the package.
Food Chain Information (Reg. No 853/2004)
- Slaughterhouses must receive & check food safety information for farm animals prior acceptance.
- Animals must have relevant food safety information according to legislation.
- Data about the animal's status, production data, and health status are required.
- Information from veterinarian and results of analyses must be provided to the slaughterhouse at least 24 hours before arrival.
- If animals are missing data, validation from official vets are required before slaughter.
Emergency Slaughter Outside Slaughterhouse (Reg. No 853/2004)
- Emergency slaughter of domestic ungulates outside the slaughterhouse is permitted for human consumption if certain conditions are met.
- A veterinarian must perform an antemortem inspection and provide a declaration.
- Slaughter must occur when transport is impossible, as part of emergency procedure, per veterinarian.
- The slaughtered animals must be bled and transported hygienically, without any delay..
Ante-mortem Inspection (Reg. (EU) 2019/627)
- Animals must be inspected within 24 hours of arrival before slaughter.
- Inspection must identify any sign of compromised health.
- Diseases that affect meat safety are identified and reported.
- The veterinarian's report must be available with the animal.
Post-mortem Inspection (Reg. (EU) 2019/627)
- Inspection of young bovine animals and other bovine animals involves a visual inspection and palpation of various parts (head, lungs, stomach etc.)
- Identification of diseases through various physical measurements.
- Other bovine animals are also inspected.
- Similar procedures apply for sheep and goats, but the inspection criteria change depending on whether or not permanent incisors are present.
- Detailed descriptions of the inspection procedure applied to both young and other bovine animals.
Post-mortem Inspection of Domestic Swine (Reg. (EU) 2019/627)
- Inspection of swine focuses on identifying abnormalities or diseases that might affect meat quality.
- Identification of diseases, conditions, or abnormalities, including abnormalities not resulting from hunting, is considered.
- Specific conditions for when the inspection is required or not are outlined based on the type of animal, the nature of the abnormality, or similar factors.
Post-mortem Inspection of Wild Game (Reg. (EU) 2019/627)
- Inspection verifies conformity of health certificate to specimen and behavior.
- Detects abnormalities not directly related to hunting process.
- Identifies residues or contaminants in samples taken from animals.
- A more extensive inspection is required if suspicion of a disease or contamination exists.
- Official veterinary inspection is required to verify whether the entire batch or individual carcasses are suitable.
Measures in cases of non-compliance with requirements for fresh meat (Reg. (EU) 2019/627)
- Meat from diseased animals (in accordance with EU legislation) might still be suitable (with other specifications)
- Meat that doesn't meet specific criteria for safety, such as being compliant with EU directives or displaying abnormalities, is confiscated.
- Criteria, requirements and tests to determine if the meat is suitable for consumption are outlined.
Poultry Meat Industry: Generalities
- Poultry meat production is increasing.
- Production in Asia is particularly prominent (China).
- Consumption is steady and increasing.
- Many processing methods are detailed.
Peculiarities Regarding Poultry Meat (structure & chemical composition)
- Poultry meat structure and composition are distinctive, compared to mammals.
- Muscle tissue is more compact and fibers are thinner.
- Various factors like blood supply, fat content, and water content are discussed.
- Composition is slightly higher in some vitamins compared to mammal meat.
Poultry Meat Industry: Generalities
- Poultry meat production is increasing.
- Production in Asia is particularly prominent (China).
- Consumption is steady and increasing.
- Many processing methods are detailed.
Official Veterinarians (Regulation (EU) 2019/624)
- Defines official veterinarians' responsibilities in various areas (food safety, animal welfare, hygiene etc).
- Outlines official veterinarian tasks and competencies (regulations, documentation, sampling etc)
- Discusses official veterinarian training and ongoing development.
- Veterinary, practical and administrative provisions involved in official vet control.
Official Auxiliary (Regulation (EU) 2019/624)
- Defines roles for official animal health staff (veterinary staff) for specific facilities (e.g. slaughter houses, cutting plants).
- Includes duties and required knowledge (e.g. animal anatomy, disease identification, hygiene standards).
Data Handling & Informatics
- Relevant legislation mandates data handling and communication technologies, including use of biostatistics and communication technologies involved in the data-handling process
- Includes specifics about human relations and the types of personnel involved.
- Explaining the importance of continuous training and professional development for an official veterinarian’s professional competence.
Egg Production: Current & Prospects
- World egg production is rapidly growing and is dominated by China, with EU countries and the US also being prominent.
- Factors that influence egg production are elaborated, including economic factors and welfare concerns.
Structure & Chemical Composition of the Egg
- Egg structure is detailed, including components like the shell, white, and yolk, and their respective layers.
- Key elements of chemical composition of the shell, white, and yolk are highlighted.
- Descriptions of structural components involved in the formation of an egg’s composition, chemical and structural composition of the shell, white, and yolk.
Official Sanitary Veterinary Control of Table Eggs at Production Sites
- The official control covers eggs collected for public consumption.
- Production facilities must comply with EU and national regulations.
- Detailed procedures for egg handling, packaging, storage, and transfer to other facilities to ensure consistent standards and welfare standards are discussed.
Egg Production: Current & Prospects
- Egg production is globally increasing and showing substantial growth in Asia.
- The production is concentrated in a few main countries, and economic, logistical considerations are discussed.
Official Sanitary Veterinary Control of Table Eggs in Packing Centers
- Regulations about packing centres and requirements for equipment, traceability, and egg grading.
- Descriptions and methods of classification, and storage standards and quality control standards for eggs for specific markets.
Aging of Eggs: Physical-Chemical Processes
- Describes the changes in eggs during aging, which affect the chemical and physical properties.
- The chemical composition, texture, and color changes are described.
- Discusses ways to highlight these changes/processes.
Alterations of Table Eggs
- Provides information about defects in eggs.
- Factors responsible for these alterations are described, along with processes to identify and classify them.
- Describes different types of alterations (green, black and fecoid putrefaction, and different alterations by type based on smell, color, and appearance) together with possible prevention of this issues.
Control of Eggs at the Level of Commercial/Retail Egg Units
- Regulations on transportation, the handling and packaging of eggs, and standards for food safety.
- Details of how eggs are stored and transported in retail units to meet required commercial standards.
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Description
Test your knowledge on the requirements, procedures, and regulations concerning official veterinarians. This quiz covers key aspects of hygiene, legislative considerations, and post-mortem inspections related to animal health and safety. Perfect for those in veterinary studies or professionals seeking to refresh their knowledge.
