FOOD SAFETY

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FOOD SAFETY WHOLESOMENESS
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FOOD SAFETY

• THE PRACTICAL CERTAINTY THAT
• INJURY OR DAMAGE WILL NOT
• RESULT FROM A FOOD OR
• INGREDIENT USED IN A REASONABLE
• MANNER OR QUANTITY

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SAFE FOOD

• WHOLESOME MEAT
• A PRODUCT THAT IS NUTRITIOUS
• WITH MINIMAL MICROBIAL CONTAMINATION,
• NO CHEMICAL RESIDUES ABOVE ACCEPTABLE LIMITS,
• NO PARASITES
• AND WHEN PREPARED PROPERLY IS BENEFICIAL TO
  HUMAN HEALTH WHEN CONSUMED.

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Meat Inspection Laws

• 1906 Meat Inspection Act
• 1967 The Wholesome Meat Act

• 1997 Sanitation Standard Operating Procedure
• SSOP
• 1998 Hazard Analysis Critical Control Points
• HACCP

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FACTORS CONTRIBUTING TO FOODBORNE DISEASE

• 12 Food from unsafe sources
• 63 Improper STORAGE temperature
• 28 Poor personal hygiene
• 23 Contaminated equipment
• 21 Inadequate cooking
• 20 Other things

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Types of Food Contamination

• Biological
• Chemical
• Physical

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Bacterial Growth

• A single bacterium at 10am today has a doubling
  time of 20 minutes
• By 8pm, there will be 1,000,000,000
• Bacteria have not taken over the planet because
  growth is limited at about one billion per gram
  or ml due to
• Using up of all nutrients
• End product poisoning
• Limit of space

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Food-borne Illness Causing Microorganisms

• Staphylococcus aureus
• Salmonella species
• Clostridium perfringers
• Clostridium botulinum
• Campylobacter jejuni
• Listera monocytogenes
• Yersinia enterocolitica
• Escherichia coli (0155-H7)

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PHYSICAL CONTAMINATION

• One of the major concerns in producing meat
  animals.
• Handling
• Treating
• Feeding
• Transporting

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PHYSICAL PROBLEMS

• Bruising
• Injection site problems
• Stress
• Contamination

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PHYSICAL CONTAMINATION

• One of major concerns to the animal producer

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Chemical Contaminants

• Intentional Food Additives
• Use of materials which enhance the acceptability
  of the products and/or aid in the development of
  the product
• Unintentional Food Additives

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Chemical Contaminants Cont

• Residues
• This includes both food processing component
  residues as well as PESTICIDES, ANTIBIOTIC OR
  HORMONE IMPLANT residues
• Natural Toxicants
• Product Tampering
• Nutritional Components

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NATURAL BEEF PROGRAMS

• No antibiotics
• No growth promotants
• No hormone implants
• Details of production

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NATURAL BEEF, CONTINUED

• Packer must certify
• That animals are harvested at the beginning of
  the shift
• Identified as natural beef in the storage cooler
• Processed minimally at the beginning of the
  processing shift
• Labeled as natural

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The Food Safety and Inspection National Residue
(Monitoring) Program

• In 1992, illegal levels of pesticides,
• hormones, antibiotics, drug and
• other chemical residues occurred
• in 0.29 of more than 43,000
• livestock/poultry samples tested

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LEAN VS. FAT
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Injection Sites
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Cattlemen approved injection site
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Pay-Lean

• Recommended use 4.5 to 9 grams per ton
• Problem comes from top dressing over use

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Paylean
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SELECTING YOUR 4H/FFA HOG

• Try to select from boars that are free of the
  stress gene.
• This will assure that you will eliminate the PSS
  problem

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EATING QUALITY PROBLEMS

• Meat is less tender
• Lacks flavor
• May have an off flavor

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Bruises

• Problem in sheep and cattle

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Blood Splashing

• Capillary rupture
• In cattle, sheep, swine
• Increased incidence

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Respiratory Problems
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Liver Problems

• Liver Flukes
• Abscessed

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Stress Problems

• Stress susceptible hogs
• PSS leads to PSE
• Dark cutting beef is decreasing
• DDF

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PSE
Dark Cutter
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Other Problems

• Parasites
• Cystic kidneys
• Broken bones

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Cattle Implants

• No withdrawal times
• Effect lasts
• Ralgro 80 days
• Synovex S 80-90 days
• Synovex X 90 days
• Revalor 90 days

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SOLUTION

• HACCP WILL HELP IN QUALITY ASSURANCE BUT IS NOT
  A CURE-ALL
• THE INDIVIDUAL(S) INVOLVED IN PRODUCING THE SHOW
  ANIMAL MUST BE QUALITY ASSURANCE EDUCATED

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ENJOY MEAT