FOOD SAFETY & WHOLESOMENESS. FOOD SAFETY THE PRACTICAL CERTAINTY THAT INJURY OR DAMAGE WILL NOT RESULT FROM A FOOD OR INGREDIENT USED IN A REASONABLE.

FOOD SAFETY &

WHOLESOMENESS

FOOD SAFETYTHE PRACTICAL CERTAINTY THAT INJURY OR DAMAGE WILL NOT RESULT FROM A FOOD OR INGREDIENT USED IN A REASONABLE

MANNER OR QUANTITY

SAFE FOOD

WHOLESOME MEATA 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.

Meat Inspection Laws1906 – Meat Inspection Act1967 – The Wholesome Meat Act

1997 – Sanitation Standard Operating Procedure SSOP1998 – Hazard Analysis & Critical Control PointsHACCP

FACTORS CONTRIBUTING TO FOODBORNE DISEASE12 % Food from unsafe sources63% Improper STORAGE temperature 28% Poor personal hygiene23% Contaminated equipment 21% Inadequate cooking20% Other things

Types of Food Contamination

BiologicalChemicalPhysical

Bacterial GrowthA single bacterium at 10am today has a doubling time of 20 minutesBy 8pm, there will be 1,000,000,000Bacteria have not taken over the planet because growth is limited at about one billion per gram or ml due to:

Using up of all nutrientsEnd product poisoningLimit of space

Food-borne Illness Causing Microorganisms

Staphylococcus aureusSalmonella speciesClostridium perfringersClostridium botulinumCampylobacter jejuniListera monocytogenesYersinia enterocoliticaEscherichia coli (0155-H7)

PHYSICAL CONTAMINATION

One of the major concerns in producing meat animals.HandlingTreatingFeedingTransporting

PHYSICAL PROBLEMS

BruisingInjection site problemsStressContamination

PHYSICAL CONTAMINATION

One of major concerns to the animal producer

Chemical ContaminantsIntentional 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

ResiduesThis includes both food processing component residues as well as PESTICIDES, ANTIBIOTIC OR HORMONE IMPLANT residues

Natural ToxicantsProduct TamperingNutritional Components

NATURAL BEEF PROGRAMS

No antibioticsNo growth promotantsNo hormone implantsDetails of production

NATURAL BEEF, CONTINUED

Packer must certify: That animals are harvested at the

beginning of the shiftIdentified as natural beef in the

storage coolerProcessed minimally at the

beginning of the processing shift Labeled as natural

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

The Food Safety and Inspection National Residue (Monitoring) Program

LEAN VS. FAT

Injection Sites

Cattlemen approved

injection site

Pay-LeanRecommended use 4.5 to 9 grams per tonProblem comes from top dressing over use

Paylean

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 tenderLacks flavorMay have an off flavor

BruisesProblem in sheep and cattle

Blood Splashing

Capillary rupture In cattle, sheep, swine

Increased incidence

Respiratory Problems

Liver Problems

Liver FlukesAbscessed

Stress Problems

Stress susceptible hogs PSS leads to PSE

Dark cutting beef is decreasingDDF

PSE Dark Cutter

Other Problems

ParasitesCystic kidneys Broken bones

Cattle Implants

No withdrawal times Effect lasts:Ralgro 80 daysSynovex S 80-90 daysSynovex X 90 days Revalor 90 days

SOLUTION

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

ENJOY MEAT