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FOOD SAFETY & WHOLESOMENESS. FOOD SAFETY. THE PRACTICAL CERTAINTY THAT INJURY OR DAMAGE WILL NOT RESULT FROM A FOOD OR INGREDIENT USED IN A REASONABLE MANNER OR QUANTITY. SAFE FOOD. WHOLESOME MEAT A PRODUCT THAT IS NUTRITIOUS WITH MINIMAL MICROBIAL CONTAMINATION,
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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
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.
1906 – Meat Inspection Act 1967 – The Wholesome Meat Act 1997 – Sanitation Standard Operating Procedure SSOP 1998 – Hazard Analysis & Critical Control Points HACCP Meat Inspection Laws
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
Biological Chemical Physical Types of Food Contamination
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
Food-borne Illness Causing Microorganisms • Staphylococcus aureus • Salmonella species • Clostridium perfringers • Clostridium botulinum • Campylobacter jejuni • Listera monocytogenes • Yersinia enterocolitica • Escherichia coli (0155-H7)
PHYSICAL CONTAMINATION • One of the major concerns in producing meat animals. • Handling • Treating • Feeding • Transporting
PHYSICAL PROBLEMS Bruising Injection site problems Stress Contamination
PHYSICAL CONTAMINATION • One of major concerns to the animal producer
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
Chemical Contaminants Con’t • Residues • This includes both food processing component residues as well as PESTICIDES, ANTIBIOTIC OR HORMONE IMPLANT residues • Natural Toxicants • Product Tampering • Nutritional Components
NATURAL BEEF PROGRAMS No antibiotics No growth promotants No hormone implants Details of production
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
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
Pay-Lean • Recommended use 4.5 to 9 grams per ton • Problem comes from top dressing over use
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
EATING QUALITY PROBLEMS • Meat is less tender • Lacks flavor • May have an off flavor
Bruises • Problem in sheep and cattle
Blood Splashing • Capillary rupture In cattle, sheep, swine Increased incidence