Ensuring Food Safety & Wholesomeness: A Comprehensive Guide

1. FOOD SAFETY &WHOLESOMENESS

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

3. 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.

4. 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

5. 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

6. Biological Chemical Physical Types of Food Contamination

8. 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

9. Food-borne Illness Causing Microorganisms • Staphylococcus aureus • Salmonella species • Clostridium perfringers • Clostridium botulinum • Campylobacter jejuni • Listera monocytogenes • Yersinia enterocolitica • Escherichia coli (0155-H7)

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

11. PHYSICAL PROBLEMS Bruising Injection site problems Stress Contamination

12. PHYSICAL CONTAMINATION • One of major concerns to the animal producer

14. 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

15. 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

16. NATURAL BEEF PROGRAMS No antibiotics No growth promotants No hormone implants Details of production

17. 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

19. 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

21. LEAN VS. FAT

26. Injection Sites

35. Cattlemen approved injection site

36. Pay-Lean • Recommended use 4.5 to 9 grams per ton • Problem comes from top dressing over use

38. Paylean

39. 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

40. EATING QUALITY PROBLEMS • Meat is less tender • Lacks flavor • May have an off flavor

41. Bruises • Problem in sheep and cattle

45. Blood Splashing • Capillary rupture In cattle, sheep, swine Increased incidence

49. Respiratory Problems