Regulation (EC) No 853/2004 on Animal Hygiene Rules PDF

Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin https://eur-lex.europa.eu/eli/reg/2004/853/2021-10-28 Identification marking - application of the identific...

Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin https://eur-lex.europa.eu/eli/reg/2004/853/2021-10-28 Identification marking - application of the identification mark; form of the identification mark; method of marking (Reg. No 853/2004) - APPLICATION if ID MARK - 1) before product leaves establishment - 2) mark shall be reapplied if packaging / wrapping changed or if processed further in another establishment > new mark indicate APPROVAL NUMBER of further establishment - 3) id mark not rq for EGGS => spe requirements - 4) FOOD BUSINESSES OPERATORS shall have TRACEABILITY SYSTEM (providers, clients of food products) - FORM OF ID MARK - 1) LEGIBLE + INDELIBLE + EASY READABLE + CLEARLY DISPLAYED - 2) indicate - NAME COUNTRY OF ESTABLISHMENT: full or 2 letters code dep ISO STANDARD - if in EUROPEAN COMMUNITY: oval shaped with CE, EC, EF, EG, EK, EY - APPROVAL NUMBER OF ESTABLISHMENT - 3) pre existing stocks at time of entry in force of this regulation => can be used up depletion - METHOD OF MARKING - 1) dep presentation of product of animal origin, can be - direct on product - on packaging / wrapping - label fixed on product, packaging, wrapping - 2) if cut meat / offal - label fixed packaging - printed packaging - => shall be destroyed when packaging opened = SEAL excp if process of opening destroy packaging - 3) if prod placed transport containers + large packages for further processing in another establishment - Marking on external surface container / packaging - 4) if liquid / granulate / powder in BULK or fishery product IN BULK - NO MARK RQ if all info contained in SPE accompanying documentation - 5) if product in package destined for DIRECT SUPPLY to FINAL CONSUMER: - MARK ONLY ON EXTERIOR OF PACKAGE - 6) if MARK DIRECT ON PRODUCT: - COLORS shall RESPECT RULES FOR COLOURING SUBST IN FOODSTUFFS 3 Food Chain Information (Reg. No 853/2004) - slaughterhouse must request + receive + check + act upon FOOD CHAIN INFO for all FARM ANIMALS regarding this LEGISLATION (!! spe legislation for WILD GAME) - 1) NOT ACCEPT ANIMALS UNLEAST have RELEVANT FOOD SAFETY INFORMATIONS according PROPER LEGISLATION - ENV & FARM DATA - 1) STATUS OF THE HOLDING OF PROVENANCE or REGIONAL HEALTH STATUS - 2) PROD DATA if can indicate presence disease - 3) NAME + ADDRESS PRIVATE VET - 4) RESULTS of ANY ANALYSIS CARRIED ON ANIMAL SAMPLE or ENV SAMPLES to DIAGNOSE DISEASES that can affect MEAT SAFETY - 5) REPORTS ABOUT ANTE/POST MORTEM INSP of animals from same provenance - ANIMAL DATA - 1) ANIMAL HEALTH STATUS - 2) REGISTRY OF VETERINARY MEDICAL PRODUCTS or TTT ADMIN with WITHDRAWAL TIME > 0d + DATES ADMIN - 3) OCCURENCE OF DISEASES that can AFFECT MEAT SAFETY - 2) INFOS shall be received AT LEAST 24h before ANIMAL ARRIVAL excpt. spe CIRCUMSTANCES - 3) INFO RECEIVED BY SLAUGHTERHOUSES SHALL BE MADE AVAILABLE to OFFICIAL VET WITHOUT DELAY IN AT LEAST 24h before ANIMAL ARRIVAL if SLAUGHTERHOUSE ACCEPT THE ANIMAL + INFORM VET ABOUT ANY INFO that can lead to HEALTH CONCERN before ANTE-MORTEM INSP - 4) if animal arrive without FOOD CHAIN INFO => IMMEDIATE NOTIFICATION OFFICIAL VET + DELAY SLAUGHTER up VALIDATION VET - 5) FOOD CHAIN INFO RECEPTION CAN ARRIVE AT SAME TIME ANIMAL ONLY if - PIGS + POULTRY + FARM GAMES : exam in farm BEFORE - DOMESTIC SOLIPEDS with CHECKED PASSPORT (check if ok human consumption) - EMERGENCY SLAUGHTER (out slaughterhouse) with ANTEMORTEM INSPECTION - ANIMALS NOT DELIVERED DIRECTLY FROM FARM - 6) SLAUGHTERHOUSE RESPONSIBILITIES - 1) EVALUATE RELEVANT INFO - 2) IF ANIMAL ACCEPTED => PROVIDE DATA TO OFFICIAL VET - 3) RECEIVE OFFICIAL VET VALIDATION BEFORE SLAUGHTER & PROCESS FURTHER - 4 Emergency slaughter outside the slaughterhouse (Reg. No 853/2004) - domestic ungulates killed in emergency outside slaughterhouse => can be used HUM CONSUMPTION ONLY IF ALL FOLLOWING RESPECTED - 1) only if ACCIDENT on HEALTHY ANIMAL, with no possibility to transport (wellfare) - 2) VET ANTEMORTEM INSPECTION + PROPER DECLARATION FROM VET - favorable outcome of inspection - time + date - reason of emergency slaughter - nature ttt admin by vet + dat admin + withdrawal periods - 3) SLAUGHTERED + BLED + TRANSPORTED HYGIENICALLY + WITHOUT DELAY. - Possible to remove STOMACH & INTESTINE on site ONLY (vet supervision). - !! Removed viscera shall accompany animal in slaufgter house + be ID - 4) if > 2h slaughter slaughterhouse arrival > RQ REFRIGERATION if warm weather - 5) animal shall be accompanied with CHAIN FOOD INFO - 6) ANIMAL DECRETED FIT FOR HUM CONSUMPTION following POST MORTEM EXAM in SLAUGHTERHOUSE - 7) Slaughterhouse shall respect OFFICIAL VET INSTRUCTIONS POST MORTEM INSPECTION concerning USE MEAT - 8) ANIMAL SHALL BEAR SPECIAL HEALTH MARK different from other HEALTH MARKS - => marketed only in state where slaughter 5 Commission Implementing Regulation (EU) 2019/627 of 15 March 2019 laying down uniform practical arrangements for the performance of official controls on products of animal origin intended for human consumption https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32019R0627 Ante-mortem inspection (Reg. (EU) 2019/627) 1) all animal shall be subjected to antemortem inspection before slaughter excp BIRDS & RABBIT FLOCKS => only representative samples 2) WITHIN 24h of ARRIVAL & less than 24h BEFORE SLAUGHTER. if not => OFFVET may require additional ante-mortem inspection 3) shall ID ANY SIGNS a) of COMPROMISED HEALTH or WELFARE b) of any CONDITIONS, ABNORMALITIES, DISEASE that can make make fresh meat unfit for HUM CONSUM, +++ ZOONOTIC DISEASES c) use of PROHIBITED / UNAUTHORISED SUBST, misuse of VET MED PROD or presence CHEM RESIDUES / CONTAMINANTS 4) shall include VERIF OF FOOD BUSINESS OPERATION COMPLIANCE with following obligation to have CLEAN HIDE/SKIN/FLEECE 5) OFFICIAL VET => CLINICAL INSPECTION OF ALL ANIMALS put ASIDE (by slaughterhouse operator or official auxiliary) for MORE THOROUGH ANTEMORTEM INSPEC 6) IF ANTEM INSPECTION IN FARM => OFF VET: carry ANTEMORTEM INSPECTION WHEN + TO THE EXTENT SPECIFIED 6 Post-mortem inspection of young bovine animals and other bovine animals (Reg. (EU) 2019/627) 1) YO 2) G BOVINES a) CARCASS + OFFAL => post mortem inspection i) YOUNG animals ii) INCISION + PALPATION if INDICATION OF POSSIBLE RISK TO HUMAN HEALTH / ANIMAL HEALTH or ANIMAL WELFARE (1) palpation THROAT + MOUTH + TONGUE + PAROTID LN (2) incision BRONCHIAL & MEDIASTINAL LN (3) lenghwise opening TRACHEA + MAIN BRONCHI (4) incision POSTERIOR 1/3rd LUNGS, PERPENDICULAR MAIN AXIS (5) palpation SPLEEN (6) incision KIDNEYS + RENAL LN (7) incision HEART: OPEN VENTRICLE + CUT INTERVENTRICULAR SEPTUM (8) palpation UMBILICAL AREA + JOINTS (9) incision UMBILICAL AREA + JOINTS + EXAMINATION SYNOVIAL FLUID (10) palpation LIVER + LN + incision GASTRIC SURFACE LIVER => EXAM BILE DUCT (11) incision TRACHEA + ESOPHAGUS 2) OTHER THAN YOUNG SHEEPS & GOATS ANIMALS a) POST MORTEM INSPECTION: i) VISUAL INSPECTION & PALPATION: SYSTEMIC (1) HEAD + THROAT + MOUTH + PAROTID LN + PALPATION RETROPHARYNGEAL LN (2) LUNG + TRACHEA + OESOPHAGUS + BRONCHIAL & MEDIASTINAL LN (3) PERICARDIUM & HEART (4) DIAPHRAGM (5) LIVER + HEPATIC & PANCREATIC LN + INCISION GASTRIC SURFACE > EXAM BILE DUCTS (6) GI TRACT + MESENTERY + GASTRIC & MESENTERIC LN (7) SPLEEN (8) KIDNEY (9) PLEURA + PERITONEUM (10) GENITAL ORGANS (11) UDDER + LN ii) INCISION + PALPATION if INDICATION OF POSSIBLE RISK TO HUMAN HEALTH / ANIMAL HEALTH or ANIMAL WELFARE (1) palpation THROAT + MOUTH + TONGUE + PAROTID LN (2) incision LUNGS + TRACHEA + ESOPHAGUS + BRONCHIAL & MEDIASTINAL LN (3) palpation HEART (4) palpation SPLEEN (5) incision KIDNEYS + RENAL LN 8 Post-mortem inspection of domestic solipeds (Reg. (EU) 2019/627) - POST MORTEM EXAM - inspection HEAD + THROAT + TONGUE + MOUTH + FAUCES - inspection LUNGS + TRACHEA + ESOPHAGUS + BRONCHIAL & MEDIASTINAL LN - inspection PERICARDIUM + HEART - inspection DIAPHRAGM - inspection LIVER + HEPATIC & PANCREATIC LN - inspection GI TRACT + MESENTERY + GASTRIC & MESENTERIC LN - inspection SPLEEN - inspection KIDNEYS - inspection PLEURA & PERITONEUM - inspection GENITALIA - inspection UDDER + LN - inspection UMBILIC + JOINTS if youngs - exam MUSCLES + LN of SHOULDERS beneath SCAPULAR CARTILAGE, ++ gray horses => MELANOSIS /MELANOMATA - if indication of possible risk to HUMAN health / animal HEALTH or animal Welfare - palpation + incision BRONCHIAL & MEDIASTINAL LN - incision TRACHEA + MAIN BRONCHI - palpation + incision LUNGS on POSTERIOR ⅓ perpendicular main axes - incision GASTRIC + MESENTERIC LN - palpation spleen - palpation KIDNEYS + RENAL LN - incision HEART lengthwise > open ventricle + cut interventricular septum - palpation umbilical region + joints YOUNG HORSES - incision supramammary lN - palpation + incision SUBMAXILLARY & RETROPHARYNGEAL & PAROTID LN - palpation + incision LIVER + HEPATIC & PANCREATIC LN - ENTIRE KIDNEY IN GREY HORSES 9 Post-mortem inspection of domestic swine (Reg. (EU) 2019/627) - Post mortem inspection - inspection HEAD + THROAT - inspection MOUTH + FAUCES + TONGUE - inspection LUNGS + TRACHEA + ESOPHAGUS - inspection PERICARDIUM + HEART - inspection DIAPHRAGM - inspection LIVER + HEPATIC & PANCREATIC LN - inspection GI + MESENTERY + GASTRIC & MESENTERIC LN - inspection SPLEEN - inspection KIDNEYS - inspection PLEURA + PERITONEUM - inspection GENITAL ORGANS - inspection UDDER + LN - inspection UMBILIC AREA + JOINTS IN YOUNGS - if indication of possible risk to HUMAN health / animal HEALTH or animal Welfare - palpation + incision BRONCHIAL & MEDIASTINAL LN - incision TRACHEA + MAIN BRONCHI - palpation + incision LUNGS on POSTERIOR ⅓ perpendicular main axes - incision GASTRIC + MESENTERIC LN - palpation spleen - palpation + incision KIDNEYS + RENAL LN - incision HEART lengthwise > open ventricle + cut interventricular septum - palpation + incision umbilical region + joints YOUNG - palpation LIVER + LN - incision supramammary ln - palpation + incision SUB-MAXILLARY LN - 10 Post-mortem inspection of wild game (Reg. (EU) 2019/627, Article 28) - OFFICIAL VET SHOULD CHECK IF HEALTH CERTIFICATE IS CONFORM TO THE SPECIMEN, incl. BEHAVIOR ANIMAL BEFORE KILLING - post mortem exam - visual inspection carcass + cavities + organs - => detection ABNORMALITIES NOT RESULTING FROM HUNTING PROCESS - check that DEATH due HUNT and not other reason - detection ORGANOLEPTIC ABN - PALPATION + INCISION ORGANS if appropriate - if SUSPICION OF RESIDUE / CONTAMINANT PRESENCE - sampling of residues/contaminants > analysis - more extensive inspection - delay assessment of all animals from this specif hunt or affected parts until results - exam for characteristics indicating meat present HEALTH RISK (if 1 presented = UNFIT) - abn behavior or altered general condition live animal - generalized tumors / abscesses in internal organs or muscles - arthritis, orchitis, patho changes liver or spleen, enteritis, omphalitis - foreign bodies not resulting from hunting process in body cavities, stomach, intestine, bladder with pleural / peritoneal discoloration - parasites - significant gaz presence in GI + internal organ discoloration - signif alteration color, consistency, odor of muscle tissue or organs - aged open fractures - emaciation &/or general/local edema - recent pleural / peritoneal adhesions - obv extensive changes like putrefaction - if needed by official vet: LENGTHWISE SPLITTING HEAD + VERTEBRAL COLUMN - small wild game animals not immediately eviscerated => post mortem exam on REPRESENTATIVE SAMPLE of same source - if suggestive of zoonotic disease or indicating HEALTH RISK (cf up) => more check to determine if WHOLE BATCH UNFIT or each CARCASS EXAM INDIVIDUALLY - if required => more cuts & inspections to REACH FINAL DIAGNOSIS, incl LAB DIAG if needed RECOUPER INFOS AVEC DERNIERS SUJETS 11 Measures in cases of non-compliance with requirements for fresh meat (Reg. (EU) 2019/627) - OFFICIAL VET DECLARE MEAT UNFIT IF - NO ANTEMORTEM INSPECTION IN ACCORDANCE WITH LEGISLATION, except WILD GAME + STRAY REINDEER - NO OFFAL POST MORTEM INSPECTION excp VISCERA LARGE WILD GAME - MEAT FROM ANIMALS DEAD BEFORE SLAUGHTER, STILLBORN, UNBORN, SLAUGHTER < 7do - MEAT FROM TRIMMING OF STICKING POINTS - MEAT FROM DISEASED ANIMALS IN COMPLIANCE WITH UNION LEGISLATION: DIRECTIVE 2002/99/EC annex 1, except if obtained in conformity with specific requirements provided by this directives - meat from animals with systemic diseases (septicemia, pyaemia, toxaemia, viraemia) - MEAT NOT CONFORM WITH FOOD SAFETY CRITERIA (chapt1 annex 1 regulation 2073/2005 - meat with parasitic infestation, - meat with chemical / contaminants residues above legal levels, or residues from substances legally prohibited / unauthorized - liver & kidneys of animals > 2y raised in areas known for generalized environmental presence of heavy metals - meat treated illegally with decontaminating substances - meat treated illegally with ionizing radiations, icl. UV - meat with foreign bodies expt if wild game + material used to hunt - meat with radioactivity level > legal level (either european or national) - meat with patho or organoleptic changes: ++ sex odor or insuff bleeding (excp wild game) - meat from emaciated animals - meat with SRM ? - dirty meat: soil, feces, other conta - Meat that has been ID by official vet as possible risk for human / animal health or not suited for animal consumption - meat that gives rise to specific hazards as indicated in legislation 12  Commission Delegated Regulation (EU) 2019/624 of 8 February 2019 concerning specific rules for the performance of official controls on the production of meat and for production and relaying areas of live bivalve molluscs https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32019R0624 Official Veterinarians (Regulation (EU) 2019/624) - Mandatory for competent authorities - pick an official vet that has passed test meeting, and validated the expected requirements - vets can be formed during basic veterinary training, through special training or through experience - to set up proper testing meeting for candidates, in appropriate conditions - test shall allow - demonstration of competencies - ability of candidate to perform official tasks related to the job - be adapted to the veterinarian background and qualifications - test shall cover - 1) Legislation, reglementation - national + EU legislations about human health + animal health + food safety + animal welfare + pharmacology - world trade organisation: sanitary + phytosanitary agreement - Codex alimentarius - WOA - 2) Economy - principle of common agricultural policy - market measure - export refunds & fraud detection - other types of fraud - 3) Food industry - essentials of food processing & food technology - proper knowledge of good manufacture principles + quality management - pre-harvest quality management - knowledge about risk analysis - knowledge about HACCP in food chain - ability to perform audits to respect compliance - 4) Hygiene & environment - promotion + respect of food hygiene & food related safety measures - environmental issues related to food production, incl. waste management - 5) Welfare - animal welfare in production / transport / slaughter - 6) Epidemiology - prevention & control of food-borne hazards to human health - population dynamics of infection & intoxication - diagnostic epidemiology - monitoring + surveillance systems - principles + diagnostic application of modern testing methods - investigation of human foodborne disease outbreaks - 7) Special veterinary surveillance - Transmissible spongiform encephalopathies - health rules for animal byproducts & derived products 13  - 8) Data handling & informatics - use of communication technology - data handling + application of biostatistics - 9) Human relations - precautionary principle - consumers concerns - formation production chain personnel - 10) Special competences - aptitude for multidisciplinary cooperation - Each official veterinarian - shall do PRACTICAL TRAINING when starting a new job: - at least 200h, - included in probationary period - under the supervision of existing official veterinarian - Official vet shall: - keep up to date regarding new developments related to field of activity - when possible, do a yearly continuous training 14 Official Auxiliary - in relation to slaughterhouses, game-handling establishments and cutting plants (Regulation (EU) 2019/624) 1) Theoretical part - meat industry - organisation, - production methods, - cutting technologies, - international trade standards for food & slaughter - methods & procedures of slaughter + inspection + preparation + wrapping + packaging + transport of fresh meat - hygiene - basic knowledge of hygiene & good practices - knowledge of industrial hygiene: slaughter, cutting, storage hygiene - hygiène at work - HACCP - basic knowledge of HACCP - audit of HACCP-based practices - Welfare - animal welfare at unloading post transport - Veterinary knowledge - anatomy & physiology of slaughtered animals - pathology of slaughtered animals - pathological anatomy of slaughtered animals - Transmissible spongiform encephalopathies - important zoonoses & zoonotic agents - important animal diseases - microbiology - Specialized veterinarian skills - antemortem inspection - sampling + analysis Trichinella spiralis - post mortem inspection - sampling procedures - fraud detection - Miscellaneous - administrative task - legislative aspects, regulation, administrative provisions 2) Practical part - Veterinary - age checks - ante mortem inspection + recording of results - inspection + assessment of slaughtered animals - post mortem inspection + recording of results - sampling - sampling + analysis Trichinella spiralis - identification of specie by examination of typical body part - identification & description of body parts that undergone changes - Traceability & hygiene - Animal identification + traceability of meat - hygiene control, incl. audit of good hygiene practice + HACCP procedures - documentation, incl. evaluation of food chain info + record reading 15  POULTRY Poultry meat industry: generalities - Poultry = chickens, turkeys, guinea fowls, ducks & geese SPECIFIC FOR HUMAN CONSUMPTION - Carcass = whole body resulting from application of specific cutting technology - sometimes, are allowed presence of - edible organs (liver, kidneys, lungs, heart, gizzard) - edible parts (feet, head) - Fresh poultry meat - category of meat that didn’t went through preservation process, except refrigeration & freezing - incl. also meat in preserved atmosphere or vacuum packed - !! Fresh meat doesn’t mean unaltered meat !! - Poultry meat prod: - World: 100 million tons/year - 1st, 2nd, 3rd = US, China, Brazil = 50% - EU: 11 million tons/year (4th in world) - actual: 4x higher than 2000 - +++ - Denmark: 10%, 2/4 for intra EU - Netherlands - France - Germany - ⅓ chicken meat: Asian + Pacific countries - ++ yearly increase up avian influenza crisis => then reduced increase - increasing - ++ processed & sliced poultry meat - in EU & worldwide: Poultry meat consumption : steady increase, due - economic aspects - intrinsic qualities - increased processing possibilities - Romania - +++++ galliforms: chickens, turkeys, guinea fowls - palmipeds: ducks & geese 16 Peculiarities regarding the structure and chemical composition of poultry meat - Specificities of poultry meat in comparaison mammalian meat - organoleptic - ! shall take in consideration influence of additives or specific feed in intensive industrial breeding breeding - 1) structural - muscle tissue more compact - meat grain fine - muscle fibers thinner - reduced sarcolemma - CT reduced - different collagen types proportions - 2) pigmentation - lower pigment quantity due reduced blood supply - much lighter meat: hemoglobin & myoglobin ++ reduced > WHITE MEAT classification - myoglobin much lower: 0,01mg/g in 8wo broiler, more than 10x lower than youngs mammalian species - 3) fat - no marbling nor perselation - accumulation - SC - abdo cavity - intest serosa - muscular stomach - in fat: numerous capillaries - Biochemical - lean meat, - => low fat + high prot = correspond modern day dietary orientation: low quality + low content saturated fat - water content similar mammalian meat, 70% - 56 to 75% - usually inversely proportional state of fattening (++ quantity fat) - rich proteins: - > mammalian meat - 19-21%, dep muscle area - chest: 22-23% prot, 2% fat - prot = 90% dry matter - tight: 19%, 6-7% fat - prot = 70-78% dry matter - AA compo of myofibrillar proteins (main proteins origin): well balanced + homogenous => high nutri value + high digestibility - 100g meat => covers need adult except for methionine & phenylalanine - proteolytic systems (cathepsin, calpain, proteasomal) => well represented in poultry: specific post mortem biochem processes - fat content - fat is soft, almost liquid if T° > 25-30°C - 30% saturated fatty acids - yellow due: chlorophyll, carotene, xanthophyll, lipochrome… - minerals - similar mammalian: 1% - vitamins - slightly higher than mammalian 17 The official veterinary control at the reception of birds in the slaughterhouse - Slaughterhouse = unit with adequate space & facilities where activities are carried out for reception + slaughter + delivery of resulting products - => activities of official vet concern - 1) RECEPTION - 2) SLAUGHTERING + CUTTING - 3) DELIVERY of RESULTING PRODUCTS - poultry meat authorized for hum consumption only if meet HEALTH CONDITIONS from LEGISLATION - ante mortem health inspection - appropriate hygienic + technological conditions - post mortem health inspection - appropriate marking / traceability - OFFICIAL VET CONTROL AT RECEPTION LIVING BIRDS - similar red meat - 1) VERIFICATION OF ACCOMPANYING DOCUMENTS - = ANIMAL HEALTH CERTIFICATE - 2) ANTE MORTEM SANITARY INSPECTION = Clinical examination of birds - => OBJECTIF - detection presence disease/conditions that can have repercussion HUMAN / ANIMAL HEALTH - A) careful inspection when in transport cages, in BATCHES - Exam of - general condition - nutritional status - aspect - feathers/plumage - ridge + chin - nasal orifices - apparent mucous membranes - joints - cloaca - => 4 categories - 1) Clinically healthy => ADMITTED FOR SLAUGHTER - 2) Sick or suspected birds for which slaughter still allowed => ADMITTED FOR SLAUGHTER IN SEPARATED BATCH - 3) Dead / Dying birds => CONFISCATION + directed to neutralization + detailed examination to set up PRESUMPTIVE DIAG - 4) Birds suspected to present a danger for consumers (substances in flesh/organs) => SAMPLE COLLECTION & final decision dep results tests - B) additional examination of hanged birds - sometimes, post 24h fasting - Exam of - Ventral area: chest + abdomen - local diseases hard to detect in batches - further body examination - C) possible extra individual examination in separated, delimited & properly identified space 18 The official sanitary veterinary control during the slaughtering of birds - Similar mammals - vet control all along technological flow: - 1) Pre-operational control - = official veterinary of facilities before start of daily activities - 2) Operational control - post mortem control of gutted / semi gutted / non gutted carcasses, along the slaughtering process - 3) Post operational control - = final inspection, at end of daily activities - ALL BIRDS SHALL BE SUBJECTED TO POST MORTEM EXAM - POST MORTEM HEALTH INSPECTION - in special sanitary veterinary control point - ADEQUATE BRIGHTNESS - min 550 lux - Automatic sink - knife sterilizer - inspection table - performed by official vet or official auxiliary staff - performed on - 1) non gutted carcasses - examination - bleeding performance - skin integrity - processing conditions - pathological structures on skin, muscles, bones, joints - nutritional status - state of m. stiffness - aspect + consistency muscles - 2) semi gutted carcasses - 3) fully gutted carcasses - most practiced - 2 steps - 1) EXTERNAL INSPECTION - general aspect - skin color + integrity - general maintenance state - muscle condition - bleeding degree - degree of fecal contamination post evisceration - 2) INTERNAL INSPECTION - GI mass - kidneys - liver - spleen - ovaries & genital tract - exam of thoraco-abdominal cavity, incl. - internal fat - parietal + visceral peritoneum - visible m. - visible bones - SICK BIRDS (visible anapath changes) or suspected SICK => removed line & examined in details - Results, similar mammals - 1) Free admission for consumption - 2) Admission for consumption after conditioning - 3) Partial / total confiscation - if - generalized infectious diseases or chronic localized diseases produced by zoonotic pathogens - systemic mycoses or local lesions caused by zoonotic pathogens or dangerous toxins 19  - subcut or intense muscular parasitism - systemic parasitism - intoxications - cachexia - ascites - abnormal smell, color or taste - malignant or multiple tumors - intense contamination / dirt - major lesions or extensive bruising - extensive technological injuries, incl. overheating - residues of prohibited substances - residues of authorized substances above allowed limits - Sanctions established dep - Processing hygiene - existence local / general pathological conditions - discovery of some diseases - FINAL EXAMINATION - post final showering - examination - general hygienic condition ++++ - feather residues - presence residual organs (++ intestine, goiter) - degree fecal contamination - general condition carcass - IN ADDITION, Official vet shall personally perform - daily inspection viscera + abdo thoracic cavity in representative bird sample - detailed inspection of random sample (whole or parts) declared unfit for human consumption following post mortem inspection => MANDATORY TO RECORD CAUSES OF CONFISCATION - any additional exam rq to clarify situation (detailed exam, sampling etc) 20 Viral infectious diseases - Newcastle disease, Avian neoplastic diseases, Infectious laryngotracheitis, Avian pox - 1) Newcastle disease - Paramyxoviridae family > Avulavirus genus > Avian Paramyxovirus - several serotypes (imp for epidemio / pathogenetic pov) - if suspicion/confirmation Newcastle disease => measures in function ANSVSA order 153/2006 + Contingency plan of Romania + Operational manual - Measures & sanctions - SLAUGHTER OF BIRDS FROM SICK FLOCKS PROHIBITED - KILLED ON SPOT + Destroyed - exception: - flock of birds with no clinical signs + NCD strain isolated with pathogenicity index 0,7 up 1,2 & derived from a live attenuated strain used in vaccine => possible derogation - slaughter authorized following conditions - transport done ASAP, in max safety conditions, up slaughterhouse designed by competent veterinary authority - competent vet authority warned of intention to send birds for slaughter - at arrival: isolated + slaughtered in separate batches - => fresh meat shall bear DISTINCT HEALTH MARK - Reco to minimize epidemio risk: - if meat & organs have normal organoleptic properties => allowed for conditioned consumption, post heat sterilization or processing in products going through thermal sterilization - carcasses & modif organs => confiscated + destroyed - penalties applied only with prior consent competent vet authority - 2) Avian neoplastic diseases - Marek’s disease, osteopetrosis, sarcomatosis, reticuloendotheliosis, lymphoproliferative disease of turkeys… - ++ important in birds, even in age groups destined for slaughter - main forms detectable at post mortem inspection - hemangioma - myelocytomas - adenocarcinomas - lymphoma & lymphoproliferative syndromes - measures & Sanctions - dep evolution & organoleptic charact of meat - jaundice, weight loss, tumors in muscles => COMPLETE CONFISCATION - if no organoleptic changes in carcass => meat conditioned for consumption post heat sterilization + organs confiscated - 3) Infectious laryngotracheitis - Alphaherpesvirus genus - specific lesions: - inflammation anterior respiratory tract - hemorrhagic fibrinous exudate, mold shaped, partially obstructing trachea - measures & sanctions - similar avian neoplastic diseases - organs with lesions: head + neck + trachea => confiscated - meat => conditioned for consumption post heat sterilization - 4) Avian pox - Poxviridae family > Chordopoxvirinae subfamily > Avipoxvirus genus - not zoonotic (!! mammal pox zoonotic) - ++ chicken & turkeys - !! can present atypical forms - measures & sanctions - similar other: dep extend lesion + organoleptic aspect carcass - generalized lesions => complete confiscation - localized lesions: 21 - head => => confiscated - meat => conditioned for consumption post heat sterilization 22 Bacterial infectious diseases - salmonellosis, mycoplasmosis, and other bacteriosis 1) Salmonellosis - Non invasive Salmonella - sporadic detection - Serotypes - Salmonella gallinarum - Salmonella pullorum - Salmonella infantis - Salmonella berta, Salmonella thompson - measures & sanctions - cut in separate batch - meat => conditioned for consumption post heat sterilization + MICROLOGICAL CONTROL of each processed product resulting from conta meat batch - Problematic serotypes - Serotypes - Salmonella enteritidis - Salmonella typhimurium - measures & sanctions - confiscation + destruction - Responsible authorities shall notify ANSVSA of Salmonella detection in live animals, animal products, food of animal origin or feed - Competent vet authority => shall adopt measures to prevent spread bacteria + necessary epidemiological investigation to ID + elim source of infection / contamination 2) Mycoplasmosis - agents - Mycoplasma gallisepticum - Mycoplasma synoviae - macroscopic lesions ID at post mortem eam - lesions: - air sac only, without caseum or exudate => air sac removed + confiscated - air sac with caseum or exudate + general lesions (pericarditis, perihepatitis, salpingitis..) => complete confiscation 3) Pasteurellosis (cholera), Infectious coryza (Avibacterium paragallinarum), tuberculosis - if organoleptic changes - internal organs & carcasses with alterations => confiscated - if no organoleptic changes - organ => confiscated - meat => conditioned for consumption post heat sterilization 4) Spirochetosis, Rickettsiosis, ornithosis/psittacosis - genus Borrelia, Coxiella, Brachyspira, Chlamydophila - ++ Zoonotic - confirmation by lab exam => if +: confiscation positive + ones suspected of contamination 5) Additional measures - Notification of poultry farm of+ results => farmers shall implement Plan of measures => obj: reduction / suppression of infection - Official veterinarian => have to verify application of HACCP program, ++ for heat TTT of poultry processing units - Avoid additional contamination of live birds / carcasses with feces, in ALL technological flow process - Compliance with measures to prevent cross contamination - avoid contamination by personnel - Systematic antibiotic resistance of all pathogenic bacteria found in birds (provision ANSVSA order n. 34/2006 - strains patho campylobacter + Listeria + Salmonella spp => sent Institute of Veterinary hygiene & public health IVHPH for confirmation + collection 23 Parasitic diseases of slaughtered birds - reduced importance for public health - rare in intensive farming - measures + sanctions dep etiological agent : dep lesions + zoonotic potential 1) Visceral parasitosis: - Histomonosis, trichomoniasis, coccidiosis - dep extensivity organoleptic changes of carcass - alterations => up confiscation whole carcass - no organoleptic changes + no peritonitis => confiscation affected organs + meat for consumption 2) Aspergillosis - lesions only respiratory system: lugs & air sacs => confiscated - rest carcass + organs => consumption - if generalized lesions => full confiscation 3) Toxoplasmosis - zoonotic - full confiscation 4) subcutaneous & muscular parasitosis - local lesions => partial confiscation + rest meat for consumption - otherwise => complete confiscation (reco) 5) other diseases => sanctions dep nature disease + extent of lesions 24 Official veterinary sanitary control at the level of poultry cutting units - cutting often occurs in slaughterhouses : CUTTING SECTIONS - sale poultry meat to final consumer: several product forms - carcasses - carcasses parts - prepackaged poultry meat - poultry meat without pre packaging - parts resulting from cutting = UNPROCESSED PRODUCTS - = products that have been Divided, separated, sliced, cut, deboned, chopped, skinned, ground, peeled, chilled, frozen or thawed - Requirements in terms of HYGIENE, TECHNOLOGY & FUNCTION - => Official vet shall verify compliance to avoid conta meat, incl. zoonotic pathogens - cutting sections - build to avoid contamination meat - continuous cutting operation - separations products in different batches - proper appliances in cutting space allowing respect all measures - Temperature: - Meat: MAX 4°C - ambiant: MAX 12°C - ! if meat directly from slaughter line: can be cut before reaching refrigeration T° => refrigerated 4°C directly post cutting - foie gras liver - can be transported > 4°C if - transport in accordance requirements from competent authority - meat shall leave slaughterhouse / cutting room immediately + transport < 2h - if intended for freezing => asap post cut - Measures to avoid contamination - packaging & wrapping materials: safely stored (avoid conta) - packaging => proper conditions to avoid conta - separate area to store packaged meat - if different species: avoid cross conta (different time + space) - unpackaged meat: stored & transported with packaged meat only if is no possible conta unpackaged meat - personnel in cutting area: hygiene measures + disinf working tools mini 82°C water or other efficient technology - proper risk assessment & risk management 25 Official veterinary sanitary control of poultry meat during the marketing stage - objectives - control of proper respect of legislation regarding marketing modalities, incl. storage T & validity period - compliance with provisions of labeling of poultry meat - appreciation freshness when required - other obj when required: sampling + exam packaging, water determination, residues etc => requirement of Commission of Regulation n 543/2008 16 june 2008 establishing rules of application of Concil Regulation 1234/2007 (marketing standards of poultry meat) - poultry meat, sell categories - dep thermal state - 1) Fresh/chilled meat - moderate cooling process, no rigidity - stored all times -2°C to 4°C - ++ vulnerable microbial & other agressions - 2) Frozen meat - frozen asap - max -12°C - 3) Fast frozen poultry meat - max -18°C - dep appearance - 1) Carcasses - internal organs = neck, heart (remove pericardial sac), gizzard (! cleaned), spleen, liver (! separated from gallbladder) - if head kept on carcass: trachea, esophagus & goiter may remain attached - 1) Partially eviscerated - keep heart, liver, lung, pipette, goiter, kidneys - most rare category - 2) with internal organs in abdominal cavity - neck + heart + liver + gizzard - quite common - 3) eviscerated - grill chicken - very frequent - 2) Sliced meat - 3) Prepackaged poultry - 4) Poultry without prepackaging - Poultry meat labelling - mandatory - shall comply EU + national legislation - 1) Fresh/chilled poultry meat - consumption limit date: bcse susceptible ++ perishability - 2) Prepackaged poultry meat - 1) Quality category - Class A or B dep general apparence m., fat presence, contusions, other deteriorations - if fresh / chilled: total price + price/unit weight - thermal state of trade - storage temperature recommended - authorization number of slaughterhouse or cutting unit: accordance Article 4 EC N 853/2004 unless cutting done at sale point - if imported meat: indication country origin - 3) Poultry without prepackaging or when cutting & deboning done on request with presence final consumer - obligation to ensure traceability products EC N 178/2002 - origin of product - consumption limit date 26  EGGS Egg production: current and prospects - eggs for public consumption : come from egg laying specialized breeds of hens - other birds species eggs: sporadic consumption, rare exceptions (eg: quail eggs in japon) - increasing production + processing + consumption eggs + derivates => one of most dynamic activities of agro-food sector compared other animal products - worldwide production: > 60 millions tons / year = > 100 billion eggs (if avg = 60g - doubled between 1990 & 2010 => almost 4% growth per year - China: 22 million tons / year, 40% world prod => main producer in 2010 - largest egg producer in last 30 years due - rapid economic growth - improved supply chains - favourable prices - Eu: > 6 millions tons / year, 10% world prod => 2nd - USA: > 5 million tons / year, 9% world prod => 3nd - India: 3 million tons / year, 5% world prod => 4rd - => China + EU + USA + India = > 60% world prod - top 10 eggs producers : = > 75% world prod - 161 egg/person worldwide, with large variability, equivalent to about 10kg/person - Mexico 368 eggs / person - Japan 337 eggs / person - China 255 eggs / person - India 76 eggs / person - EU: 210 eggs / person, Spain 273 eggs / person, Poland 145 egg / person - pathogenic + highly pathogenic avian influenza serotypes => cause slowdown of annual growth rate of eggs prod in affected areas - Processing - China: 5% processed - USA & EU: 25-30% processed - main countries producing + exporting eggs products (++ egg powder) - USA - India - France: 36% processed - Netherlands: 27% processed - Belgium - Exporting - Netherlands - China - Spain - Europe - Top 3 - France - Italy - Spain - Romania - 8th EU country - 300 k tons / year = 5 billion eggs - Development perspectives - increasing legislation for protection & welfare laying birds, increasing requirement for environmental protection => will influence dvp of co-financed eu projects in poultry, supported by UPBR = Union of Poultry Breeders in Romania - variation in raw materials used in poultry feed => increased cereal price => increased egg price - changement of legal framework on international trade => increasing traceability exigences & animal health / public health considerations - Modification of consumer behavior (economic crisis, environmental awareness..) - development in animal production (genetics, technologies etc) - => those are main factors that will impact entire chain production 27 The structure and chemical composition of the eggs: generalities - Generalities - egg = mature ovarian follicle, fertilized or not, embedded in nutritional substance - ext to int - Eggshell - porous, hard: ++ limestone structure - different color: dep specie + race - @ ext; cuticle - Outer/Parietal membrane - directly beneath shell - relatively resistant to mechanical action - compo: 3 mucin layers - Inner/Visceral membrane - much thinner, surround egg white - btw 2 membrane, @ large tip: air cell: dimension ++ related to trate freshness egg - Egg white - > ½ weight egg - 3 layers: 1 thick (middle layer) and 2 more fluid (perivitelline + outer layers) - Egg yolk - round, central - separated with white by vitelline or perivitelline membrane - thin, fibrillar, non cellular - formation start when oocyte is 2-3 mm diam - color: pale yellow up orange-reddish, dep ++ diet - fertilized eggs: - germinal spot = germination disk = blastoderm - chalazae: maintain egg in central position - densification of egg white due advancement by rolling in oviduct - parallel longitudinal axis egg - attach vitelline membrane at one end & inner membrane other end - Composition - several hundred component - some trace amount - other in significant amounts - DIET => impact ++ weight egg, composition only little variable (more modif by genetics) - average weight: 50-60g - 60% white - 30% yolk - 10% shell - => distribution weight dep - genes & genetic selection - ++ oriented to increase yolk weight - up 35% - age - larger yolk at production peak - environmental factors 28 The structure and chemical composition of the eggshell - ++ mechanical strength - thickness : 0,3mm => resist 3kg static P. - similar structure in all birds species - differences in shape + thickness + size + porosity + microstructure - structure - heterogenous - 5 layers: ext to int - cuticle - thin: 10 micrometres - cover whole shell at laying - Shell - compact mineral structure - 200 micrometers - calcite in irregular + juxtaposed collumns with variable diameter (10-30 micrometers - Mammillary bodies - when calcified => formation shell - Outer shell membrane - Inner shell membrane - Composition - 1) dry elements: 99% - A) minerals:95% => PREDOMINANTLY INORGANIC STRUCTURE - 94% CaCO3 = calcium carbonate - MgCO3: magnesium carbonate - Ca3(PO4)2: tricalcium phosphate - B) organic matter: 3,3-3,5% = represent ORGANIC MATRIX = support for mineralization - 1) proteins - more than 500 - => 10 PROTEINS FOR ORGANIC MATRIX - ovalbumine, lysozyme, ovotransferine: also in egg white - osteopontin, clusterin: ubiquitous proteins - 5 specific shell proteins: - 2 genetic variants ovocleidin - 3 genetic variants ovocalyxin - classification of proteins dep practical ratio - 1) Proteins involved in shell mineralization - 2) Proteins involved in phenomenon of protein reorganization - endoplasmin - ovocalyxin 21 - 3) Proteins with potential antimicrobial activity - 4) Proteases & anti proteases - 2) sulfated polysaccharides - 3) water: 1%, up 1,6% if membranes included 29 The structure and the chemical composition of the white - major component in quantity 60% weight - development require only 3h = 12,5% time required egg formation - formed in magnum (part of oviduct) - = mixed aqueous solution, with dissolved proteins, carbohydrates & minerals - liquefaction white: much faster in fertilized egg due neoformation ammonia - Egg white parts - 1) Liquid / Fluid part: 40% white - 2 layer, one in contact with inner membrane, other in contact with yolk - 2) Viscous part: 60% white - in middle, btw 2 liquid layers - Composition - 1) 88% Water - 2) 12% dry matter - 1) Proteins: 10% - “true protein concentrate” - 150 proteins - 1) Major proteins - > 1% total proteins - first 6 major proteins: > 85% total proteins - Ovalbumin - 54% total proteins - heterogenous phosphoprotein - contain thiol groups => unpleasant smell @ alteration - ovotransferrin - 13% total proteins - binds some metal ions: Fe, Cu, Zn => BACTERIOSTATIC ACTION => inhibit MO activity, incl. Pseudomonas & Staphylococcus spp - ovomucoid - 11% total proteins - relatively heat stable heterogeneous protein - lysozyme - 3,5% total proteins - tiniest major protein: 14,4kDa - basic globular protein (only one with avidin, all other acidic) - ovomucin - 1,5-3,5% total proteins - largest protein: 230 to 8300kDa - tend to associate with lysozyme - INHIBIT VIRAL HEAEMOGGLUTINATION - flavoprotein - 1% total protein - acidic + FIX VITAMIN B2 - 2) Minor proteins - 2) Carbohydrates: 0,5% - 3) Minerals: 0,5% - Sulfur - Sodium - Potassium - Chlorine - reduced - Calcium - Phosphore - Magnesium - Iron +++ reduced - 4) Lipids: very reduced: 0,1% - 5) vitamins: reduced ++ - only B2 & Niacin 30 The structure and chemical composition of the egg yolk - 2nd largest component of egg: ⅓ total egg (30-36%) - granular colloidal suspension in liquid, rich in prot & lipoproteins LDL - Composition - 1) Water: 50% - 2) Dry matter: 50% - in terms of compo - 1) Lipids: 62-65% ( ⅔) - 2) Proteins: 33-35% (⅓) - Livetin - Phosvitin - Vitellin HDL - Vitelenin LDL -= lipovitelin - 3) Minerals, vitamins, enzymes.. - ++ Ca - ++ Phosphorus - ++ Iron - ++ B complex vit ( B1, B2, B6, B12) - ++ fat soluble vitamins (A, D, E, K) - in terms of categories - 1) Plasma: 75% (= 73% lipids + 25% proteins) - 1) Lipoproteins LDL: 66% - very small spherical particles - 2 layers - Central lipidic layer - Triglycerids: 70% - Peripheral phospholipidic + proteic layer - Phospholipids: 25% - lecithin - cephalin - sphingomyelin - Cholesterol: 5% - 2) Livetins: 10% - 3) Other compo < 2% each - 2) Granules: 22% - form micellar aggregates in stable suspension in aqueous phase yolk - 1) Lipids: 30-31% - 2) Proteins: 60-64% - livetin - phosvitin - vitellin HDL - vitelenin LDL - 3) Minerals: 5% 31 The official sanitary veterinary control of eggs at the production site/the official control of primary production - control @ farm = complex - main controls = Way of acquisition + collection + sorting of eggs destined for public consumption - Main provisions: community legislation on welfare & protection of laying hens - EC directive 1999/74 - since 2012: mandatory to have improved cages - organization poultry farms - large production unit => usually have collector or packing center either on site or nearby - if no packing center: main activities = collection + sorting + storage - EGG COLLECTION - manual or mechanical - must avoid to dirty, break or heat eggs + respect hygienic contitions - frequent repetition - !! dirty eggs can’t be washed to avoid cuticle damage - EGG SORTING - in categories dep integrity, cleanliness, weight - regulations EC 852/2004 + 853/2004 - Classification - 1) Whole clean eggs - 1) Very small < 40g - no direct sell to final consumer allowed - sold in units of collective consumption - 2) Normal > 40g - direct sell to final consumer allowed - !!!!! different categories from 4 commercial categories - 2) Unreceivable eggs - broken - dirty - EGG PACKAGING / STORAGE - cardboard or plastic formwork => in wood / cardboard crates or boxes of capacity up 480 eggs - shall be dry + clean + free odors - short term storage: 10-12°C + 80-85%M - => delivered to packing centers 32 The official sanitary veterinary control of table eggs in packing centers: minimum requirements for EPC equipment, classification/grading eggs by quality and weight - Packing centers roles: - Classification / sorting eggs by quality + weight - marking eggs - packaging aggs - storage + delivery eggs for consumption - Packing centers requirements: - adequate design + construction - general + specific hygiene conditions - proper traceability documents and other requested paperwork - EPC requirements - Minimum requirements for EPC equipment - suitable equipment for OVOSCOPIC exam, either automatic or manual > each egg shall be examined - devices to measure height air cell - equipments for sorting eggs by weight - approved scales - dep capacity & destination eggs - some other requirements can be added - Traceability in EPC - thanks OFFICIAL REGISTERS, containing data about - quantity of ungraded eggs received from each farm with name + address + producer code + date - quantity by quality & weight categories / farm - quantity of graded eggs received form other EPC (with codes & dates of minimum durability) - quantity of ungraded eggs delivered to other EPC (with producer, code of packing center + date laying) - number, weight and quality of eggs delivered + data of producer - class A: + date minimum durability - class B: + packing date - weekly physical inventory - class A: info about nutrition / growth hens => separate record - ALL DOCUMENTATION SHALL BE KEPT AT LEAST 12m - Classification & grading - one of most important activities EPC - 2 main categories - 1) Class A eggs - shell + cuticle: normal shape, clean, undamaged - air cell: - immobile - < 4mm => EXTRA CLASS A - < 6mm => CLASS A - yolk - ovoscopy: shadow like, no precise contours, slightly mobile but goes back to normal position - white: - clear + transparent - germinal disk - imperceptible dvp - Foreign matter - not allowed - Foreign smell - not allowed - Weight categories - 1) XL category: >= 73g - 2) L category: 63g max -18°C 36 Control of eggs at the level of commercial/retail egg units - transport to marketing unit - isothermal car, under refrigeration temperatures => ensure conservation nutri qualities + maintenance initial microbiological state + avoid condensation - can contain packages class A and packages class B mixed - Marketing eggs - at level of sanitary veterinary + food safety registered units - involve storage of eggs for sale to final consumer (= buy egg for personnel consumption) - in marketing units - eggs packaged in packages of different capacities (6, 10, 12, 20, 30…) - individual egg - must meet following requirements - shall come from AUTHORIZED PACKING CENTERS - shall have DATE OF MINIMUM DURABILITY (+28d post laying), on EGG + PACKAGE - ACCORDANCE BTW MANUFACTURER CODE ON EGG & MANUFACTURER CODE ON PACKAGE - all eggs in same package: SAME CLASS A OR B - for class A, required data on packaging - CODE OF EPC - if direct from producer: CODE OF PRODUCER - QUALITY CATEGORY - DATE MINIMUM DURABILITY - STORAGE CONDITIONS - MAINTENANCE CONDITIONS OF LAYING HENS - 0: ECOLOGICAL - 1: FREE RANGE - 2: BARN FARMING - 3: BATTERY CAGES - Confrmity to national legislation - not stored for sale in open space, nor displayed in exterior windows of stores - can’t be capitalized if - shell very dirty - shell cracked - broken egfss - when spots of mold/bacterial colonies, foreign bodies, blood, deviated yolk at candling - come from hatchery post passage in incubator => considered incubated eggs - if from palmipeds => require mention “EGGS SHALL BE CONSUMED POST 15MIN BOILING” (Salmonella prevention) - storage - clean + dry + odorless space - protected against shocks - not direct sunlight - 37 Aging of eggs: physical-chemical processes and ways to highlight - Classification dep freshness status - 1) Very fresh egg, dietary - 2) Fresh eggs - 3) Old eggs - 4 Altered eggs - aging egg = normal process inducing physical + chemical + microbiological + aspect changes - changes = gradual, relatively slow in first days post laying then a bit faster +2-3w - Main changes - 1) LOSS WATER CONTENT - by evaporation through pores eggshell - dep T° storage, relative %M env, duration storage, egg shell thickness & porosity - induce - reduction weight egg - increase air cell size - modification DENSITY - fresh egg density: 1,050 - => EGG DENSITY ASSESSMENT in LAB - loss of CO2 => increase white (+++) + yolk pH - => PH ASSESSMENT in LAB - immediate post laying, white: 7,5 - then evolve towards ALKALINE - 2) MODIFICATION CONSISTENCY WHITE + YOLK - White - progressive reduction of white - due biochemical changes, ++ pH related - immediate post laying - predominate content = dense egg white: has ovomucin concentration 4x > fluid egg white - then, liquefaction dense egg white: ovalbumin bcm S-ovalbumin - Btw egg white & yolk: - water + mineral (+++ phosphates) + AA exchanges - => water accum in yolk => enlargement + weakening vitelline membrane up rupture - 3) APPEARANCE ALTERATION - ++ shell modification - pigmentation shell due - ovo-porphyrin - ovo-xanthine - > both light sensitive > shell BECOME LIGHTER - possible mottled aspect due unequal moisture distribution - altered FLUORESCENCE AT WOOD LIGHT - Lending of surrounding ODORS / SUBSTANCES 38 Alteration of table eggs: generalities, antimicrobial resistance factors of the egg - Generalities - MO conta (shell & content) happens during EGG FORMATION (INTRAVITAM / VERTICAL) or POST LAYING (HORIZONTAL) - INTRAVITAM: @ laying: egg content USUALLY STERILE except if DISEASED BIRD - HORIZONTAL: - ++ variable MO flora - ++ mesophilic aerobic MO - up 10^7/egg - ++ gram + MICROCOCCACEAE family - From outside to inside - favo by thin shell + high %M - egg Antimicrobial Resistance Factors: if eggs intact: +20d post laying: only small MO conta - one of most resistant product of animal origin - 1) Resistance factors of cuticle - impermeable water + MO - bacteriostatic properties - limited in time, ++ sensitive light exposure & manipulation - 2) Resistance factors of shell - mainly mechanical barrier if undamaged - pores become vulnerable when cuticle damaged - 3) Resistance factors of shell membranes - glycoprotein network structure - antibacterial properties thx - mechanical strength - bactericidal / bacteriostatic substances - lysozyme - ovotransferrin - N acetyl glucosaminidase - antiproteases > block bacterial proteases > indirect bacteriostatic effect - 4) Resistance factors of egg white - unfavorable medium for bacterial growth due ++ proteins, reduced card, ++ rich active substances - antimicrobial substances - Lysozyme - Bactericid agent - 3,5% egg white proteins - mucoproteins - 129 AA - ++ action gram positive bacteria => lysis cell wall due hydrolysis of bact wall peptidoglycan - ! gram neg: resistant due external membrane - Ovotransferrin - Bacteriostatic agent - chelator agent: fix metal ions (++ iron) => unavailable for bacterial growth - disruption of biological function of cytoplasmic membrane - !! Enterobacteriaceae family, incl. Salmonella => synth siderophores => not affected - Other - Ovomucoid - inhibit some bacterial proteases - Ovoinhibitor - inhibit some bacterial proteases - Ovostatin - inhibit some bacterial proteases - Flavoprotein - fix fit B2 requested for bact growth 39  - Gallin - Defensin - etc - Yolk = favorable medium for bacterial growth - Main egg contaminants => MOST: PSYCHROTROPHIC - Pseudomonas genus - Alcaligenes genus - Serratia genus - Achromobacter genus - Citrobacter genus - Proteus genus - ect 40 Alteration of table eggs: the main types of alteration - Conservation period fresh eggs dep - initial MO load - Strorage conditions - intrinsic egg factors - Spoilage MO - most = proteolytic => affect BOTH white + yolk proteins - proteins = main affected egg component - aminoacidolytic + proteoolytic microbial enzymes => induce PHYSICO-CHEMICAL CHANGES - hydrolysis white + yolk proteins => liquefied, mixed, cloudy aspect - neoformation of AMMONIA, HYDROGEN SULFIDE, MERCAPTANTS? BIOGENIC AMINES => PRONOUNCED ROTTING EGG ODOR - color alteration dep BACTERIAL PIGMENT or FUNGAL PIGMENT - main bacterial - Pseudomonas genus - Proteus genus - Escherichia genus - Serratia genus - Citrobacter genus - Flavobaterium genus - Aeromonas genus - Bacillus genus - Streptococcus genus… - main fungal - Penicilium genus - Aspergillus genus - Sporotrichum genus - Alteration types - 1) GREEN PUTREFACTION - Pseudomonas sp => !! can dvp at low T°, even in FREEZING T° if MASSIVE INITIAL CONTA - P. maltophilia => also opportunistic patho that can cause complication on respi apparatus - P. fluorescens - other Pseudomonas - favo factors - high initial Pseudomonas conta load - high relative humidity - Organoleptic alteration - egg white liquefaction + greening - rotten cabbage / cheese smell - Biochemistry alterations - proteolysis - carb fermentation - yolk fat hydrolysis - 2) BLACK PUTREFACTION - Proteus genus - Proteus hauseri - Proteus melanovogenes - usually asso E. coli & Aeromonas liquefaciens - favo factors - +++ in eggs kept ROOM T° (tend to favo chalaze lysis => yolk gets closer to shell) - Organoleptic alteration - black color content - intense hydrogen sulfide odor - 3) RED PUTREFACTION - Serratia marcescens + other CHROMOGENIC MO of Serratia genus or related genus - favo factor - ++ STORED AT HIGH TEMPERATURES: 25-30°C - NO dvp if < 10°C - Organoleptic alteration - red coloration 41  - unpleasant odor - 4) FECALOID PUTREFACTION - Bacillus mezentericus, alone or combined with other MO - Bacillus alcaligenes - Enterobacter aerogenes - Enterobacter fecalis - Enterobacter faecium - Organoleptic alteration - Viscous aspect egg content - yellow-red or mustard yellow coloration - unpleasant cheesy putrid smell - 5) OTHER TYPES OF PUTREFACTIONS - gas producing putrefaction - main change = accumulation of hydrogen sulfide / ammonia 42 Alteration of table eggs: ways to prevent egg alteration - factors involved in aging + deterioration process eggs - cleanliness + integrity shell - T° - %M - Microbial conta shell + environment - type of protective packaging - handling during harvest - conservation - conditioning method - Prevention targets - 1) COMPLIANCE WITH ALL TECHNOLOGICAL NORMS - 2) DELAY WATER EVAPORATION - by - cooling eggs immediately post harvest - storage in specifically designs rooms - respect parameters T° + M% + air velocity - 3) DELAY BIOCHEMICAL ENZYMATIC PROCESSES - by - storage in chill or refrigerated state - 4) EXTEND BACTERIOSTATIC PHASE - by - storage in chill or refrigerated state - 5) AVOID MASSIVE MO CONTAMINATION - by - measures targeting whole techno process, from laying hens farms to marketing - cooling eggs immediately post harvest - Method - 1) refrigeration eggs - clean eggs + undamaged shell => on cardboard or material formwork