food hygeine

Collecting, grading, packaging and labelling of eggs, evaluation of egg quality

Collecting - Manual: on deep straw litter, frequency corresponds to intensity of laying. Every 2 h - Continuous: cages with inclined floor - eggs roll out to a conveyer belt - Eggs placed into filter trays with large end up. Chilled to 5°C. Sterile after laying Grading - Class A: normal shape, clean shell, air space <6mm, white albumen, yolk is a shadow at candling, slightly mobile, returns to central position, germ not fertilised. No foreign stuff - Class B: do not meet quality demands of class A. Not sold whole. Only for egg products - S (<52g) M (53-63g) L (63-73g) XL (>73g) Packaging - eggs must be graded, marked and packed within 10 days of laying - Only done by approved packaging centres, info on packaging: EC 178/2002 - Producer name, address, producer code, number of eggs, weight, laying and dispatch date - Centres: suit the scale of operation, hygiene, protect eggs from fluctuating temperature, necessary equipment for grading (candling, airspace measure equipment), - A grade info: packing centre code, quality grading, weight, date of minimum durability, ''washed eggs'' if washed, indication to keep eggs chilled - B grade info: packing centre code, quality grading, packing date Labelling Class A: producer code A-BB-CCCCCC - 2mm high, meaning explained inside package - A - farming method - 1=free range, 2=barn, 3=cages, 0=organic - BB - code for EU member state, CCCCCC - identification of establishment Class B: circle 12mm in diameter around letter B which is 5mm high, or a 5mm colour spot Evaluation of egg quality - quality decreases after laying. Nutrition, breed, climate, handling.. - Contamination - risk factors are high RH, faeces on egg shells - Exterior: weight, egg shape index (with/length x 100), cleanliness and integrity of shell - Interior: - Yolk: shape, yolk index (spherical shape and elasticity), coagulation and freezing point, pH, colour (carotenoid pigments) - White: albumen index (3-13), haugh units (min 60, staleness, decreases with age of hen and egg), index of albumin foaming, index of foam stability, coagulation point of albumen proteins, freezing point, pH - Egg shell: thickness, firmness, colour - Air cell: height of air cell indicates egg freshness - Egg colour, flavour, odour - neutral, able to absorb any odour

Ante-mortem and post-mortem inspection of poultry

Commission implementing regulation EU 2019/627 article 11 on am, 12-14, 15 on pm Ante-mortem inspection - Check documents and flock inspection by official veterinarian - Representative sample of birds from each flock subjected to antemortem before slaughter - Looking for signs of abnormalities, disease, use of unauthorised meds, chemical residues - Verification of FBOs compliance to keep animal's skin and feathers clean - contamination - Clinical exam on animals that have been put aside for a more thorough inspection Post-mortem inspection - Done on all carcasses right after slaughter by FBO and confirmed by official inspectors - Checking of any external surfaces of animal, body cavity and offal. - Inspection, palpation, incision - keep contamination to a minimum - Check for pathological or organoleptic changes, and technological defects - Official vet or auxiliary must do: daily inspection of viscera and body cavities of a representative sample of each flock, inspection of a random sample of birds declared unfit on pm, further investigation if meat is declared unfit for human consumption - Competent authorities may decide that only a representative sample is needed for pm if: - FBO has a very good system that allows separation of suspicious birds - Slaughterhouse has a long history of compliance with all requirements - No serious abnormalities have been found during antemortem Lab testing - official vet ensures that samples are taken and verified for monitoring zoonoses and detection of unauthorised substances

Milk handling and treatment of milk on the farm.

(FBO - food business operator) EC 1935/2004 - milk contact materials must prevent substances being transferred to food EC 852/2001 - on FBO having utd info on establishments and protect from contamination EC 85372004 - on FBO giving authorities access to all buildings and documents EC 854/2004 - raw milk/colostrum from animals that are healthy, free of TB and brucellosis etc Animal hygiene and health - clean animals, clean resting areas, no wounds, diarrhoea, fever.. Stripping/ fore-milking- examine foremilk, reject abnormal milk. Clean udder and teats first. - Early mastitis detection, removes contaminated milk from teat canal, stimulates let-down Equipment - important to keep clean to prevent disease spreading between cows during milking - Milk contact surfaces are cleaned and disinfected after each milking. - Clean soiling off clusters between cows and change the rubber parts regularly - Clean bulk tank after each use, passageways free of sludge, good ventilation. Milk handling - milk storage room only for storage, cooling and cleaning of milking equipment - Storage - keep the milking room closed and very clean. Pipes/containers from stainless steel - Cooling - cool asap (<2h) to 8°C if collected daily, to 6°C if collected every 48h - Surface cooler: milk flows over horizontal tubes with cooling agent - Farm tank cooler with agitator: double-walled tank with cooling agent between - Collection and transportation - cooled during transport (<10°C) Contamination - faecal, physical, bacterial, air, chemical, mastitis pathogens, blood, clots Cleaning - Manual cleaning with iodophor, automatic cold cleaning with iodophor/acid-based solution (still need weekly manual clean with hypochlorite), automatic hot cleaning with caustic based detergent at 80°C (milk stone remover needed). - Manual cleaning of the outside of the tanks.

Regulation (EU) of the European Parliament and of the Council No 2017/625 - administrative assistance and cooperation, information management system for official controls (IMSOC)

Administrative assistance and cooperation (AAC system) - since november 2015 - For cooperation between competent authorities - sharing of information and to take the correct action in violation cases. - Very important in cases where the violation can have a cross-border dimension. - Administrative assistance includes participation by competent authorities of a member state in official controls that competent authorities of another state perform. - Member states are required to designate one or more liaison bodies for this coordination and information flow between member states. - ACC system can be activated in situations such as when EU country requests information to verify compliance with EU law or when there is non-compliance that may be associated with another EU country for example if faulty produce comes from a plant across borders, the competent authorities in the receiving country needs to inform the producer country ASAP. - Concerned EU countries have to investigate the matter and take action as necessary when the AAC is activated. Information management system for official controls (IMSOC) - A new computer information system that includes all the other information systems: TRACES (trade control), RASFF (rapid alert), EUROPHYT (plants), BOVEX (bovine passports). Allows for fast and accurate exchange of information between MS of the EU. - Includes information, reports and documents necessary for official controls and data and results from already performed official controls. - Available for competent authorities, the commission and other authorities and operators when appropriate. - For movement of goods or animals between regions or between member states, a full data set in IMSOC is necessary and should enable the competent authorities to exchange in real time data, information and documents about the transferred produce or animals. The IMSOC system should protect personal data and provide security in data exchange.

Hygiene and technology of processing and storage of animal by-products in the meat industry, including SRM

Animal by products - not intended for human consumption.Derived products - products from processing animal by-productsRegulations EC 1069/2009, EU 142/2011, EC 999/2001 - health rules for animal by-products - Category 1 and 2 - method 2, 3, 4 or 5 (unless method 1 pressure sterilisation needed) - Category 3 - methods 1-5 or method 7 - records for at least 2 yearsMethod 1 - pressure sterilisation - Particles reduced to 50mm, 133°C, 20 min pressure 3 bars Method 2 - Particles >150mm must be reduced to 150mm, then 100°C for 125 minMethod 3 - Particles >30mm reduced to 30mm, then 130°C for 13 minMethod 4 - Particles reduced to 30mm, placed in vessel, fat added. 130°C for 3minMethod 5 - Particles 20mm, heated until coagulates, pressed (fat and water out), 100°C 60 min Method 6 - for category 3 - animal byproducts originating from aquatic animal or invertebrates - Particles reduced to 30-50mm, mixed with formic acid (pH goes below 4). Store 24h - Heated to 90°C for 60 minMethod 7 - any processing method authorised by CA where hazards have been identified and the capacity of the method to reduce those hazards to a safe level. - Microbial standards: clostridium perfringens absent in 1g, salmonella absent in 25g, 5 samples, enterobacteriaceae - 5 samples - M=300 in 1g Alternative processing methods - Alkaline hydrolysis - NaOH, KOH or both, 150°C for 3h, absolute pressure 4 bars - High pressure hydrolysis biogas - pressure sterilisation - defatted material heated directly with steam then indirectly in a coaxial heat exchanger. Mixed with water and anaerobically fermented in a biogas reactor - biogas combusted at 900°C then chilled. - Biodiesel production - esterification (sulphuric acid added, 72°C for 2h) and transesterification of fat (pH increased to 14 with KOH). refinement, vacuum distillation Storage of by products - EC 1069/2009 - proper storage to avoid risk to animal or public health Specific risk material (SRM) - Category 1 material, stained immediately with patent blue v (0,5%) - Disposal routes: incineration, rendering + incineration, rendering + landfill - If waiting for TSE test results - must be incinerated not in landfill

Specify the authorization for post mortem inspections of slaughter animals and describe the standard procedure for post mortem inspection in domestic swine

Authorization of PMI (same for Q50-53) Rules on PM are in: EU 2019/624 (performance of official controls) and EU 2019/627 (how to perform official controls), EC 853/2004 (standards FBO should provide for PMI) Post mortem inspection (same for Q50-53) - max 24h between slaughter and PM - to identify disease significant to animal or public health, residues or contaminants in excess, lesions or non-compliance with microbiological criteria and remove meat unfit for humans.- - OV/OA (slaughterhouse staff for poultry/lagomorphs) are allowed to perform PM and record results. OV or OA under OV supervision is allowed to apply health mark. - Competent authority checks all external surfaces (also body cavities and offal surfaces) - Particular attention to signs of zoonotic and animal diseases - Speed of slaughter line and number of inspection staff shall allow for proper inspection - Additional examination (incisions, lab tests) if needed, minimise contamination - Swine carcasses >5w split down spinal column. - PM is performed either by OV, under supervision of OV or under responsibility of OV Routine inspection of domestic swine Visual inspection of: - Head, throat, mouth, fauces, tongue, lungs, trachea, esophagus, pericardium, heart, diaphragm, liver, hepatic and pancreatic lymph nodes, GIT, mesentery, gastric and mesenteric lymph nodes, spleen, kidneys, pleura, peritoneum, genitals, udder and lymph nodes, umbilical region and joints of young animals. Extended inspection of domestic swine - by OV - incision and palpation - when disease suspected - Incision of submandibular lymph nodes (TB), incisions of lung (not if excluded from human consumption), tonsils removed by slaughterhouse worker (risk of contamination), lengthwise incision of interventricular septum (cysticercus cellulosae), palpate liver (ascaris suum), palpate GIT, incision of GIT lymph nodes (TB), if needed: incision of kidneys, incision of umbilical region and opening joints in young animals

Specify the authorization for post mortem inspection of slaughter animals and describe the standard procedure for post mortem inspection in domestic solipeds (horse)

Authorization of PMI (same for Q50-53) Post mortem inspection (same for Q50-53)Routine inspection of domestic solipeds - Visual inspection of head, throat, mouth, fauces, lungs, trachea, esophagus, bronchial+mediastinal ln, pericardium, heart, diaphragm, liver, hepatic+pancreatic ln, GIT, mesentery, gastric+mesenteric ln, spleen, kidneys, pleura, peritoneum, genitals of stallions and mares, udder+ln, umbilical region and joints of young - Examine muscles and ln (lnn. sub rhomboidei) of the shoulders beneath scapular cartilage in grey horses to check for melanosis or melanoma. Expose kidneys. Extended inspection of domestic solipeds - Palpation of spleen, umbilical region and joint in young, incision if in doubt - Palpation and incision of lungs, bronchial+mediastinal ln, trachea, bronchi, liver, hepatic+pancreatic ln, kidneys and renal ln. - Incision of heart (open ventricles, cut through intraventricular septum), gastric+mesenteric ln, supramammary ln, slice through kidney in grey horses Associated hazards - trichinella, glanders, tuberculosis, brucellosis

Specify the authorization for post mortem inspection of slaughter animals and describe the standard procedure for post mortem inspection in bovine animals

Authorization of PMI (same for Q50-53) Post mortem inspection (same for Q50-53)Routine inspection of young bovine - Visual inspection of head, throat, trachea, esophagus, lungs, pericardium, heart, diaphragm, liver, hepatic and pancreatic ln, GIT, mesentery, gastric and mesenteric ln, spleen, kidneys, pleura, peritoneum, umbilical region and joints - Palpation of retropharyngeal ln, lungs, bronchial and mediastinal ln Extended inspection of young bovine - Palpation of tongue, spleen, umbilical region and joints - Incision of retropharyngeal ln, bronchial and mediastinal ln, trachea, bronchi, lungs, heart, gastric and mesenteric ln, kidneys, renal ln, umbilical region, joints Routine inspection of other bovine animals - Visual inspection same as young but genitals+udder instead of umbilical reg. + joints - Palpation of lungs, gastric and mesenteric lymph nodes - Incision of retropharyngeal ln, external+internal masseters, bronchial+mediastinal ln, heart Extended inspection of other bovine animals - Palpation of tongue, fauces, liver, hepatic and pancreatic lymph nodes, spleen, udder +ln - We are looking for necrosis, spots, foam, liquid, blood, inflammation etc - Incision of submaxillary+parotid ln, bronchial+mediastinal ln, trachea, bronchi, lungs, gastric surface, base of caudate liver, gastric+mesenteric ln, kidneys, renal ln, udder+ln. Health mark: applied by OV or OA under supervision of OV immediately after PM (if lab tests ok)

Specify the authorization for post mortem inspection of slaughter animals and describe the standard procedure for post mortem inspection in domestic sheep and goats

Authorization of PMI (same for Q50-53) Post mortem inspection (same for Q50-53)Routine inspection of young sheep and goats - Visual inspection of head, throat, mouth, tongue, parotid and retropharyngeal lymph nodes, lungs, trachea, esophagus, bronchial and mediastinal ln, pericardium, heart, diaphragm, liver, hepatic and pancreatic ln, GIT, mesentery, mesenteric and gastric ln, spleen, kidneys, pleura, peritoneum, umbilical region and joints Extended inspection of young sheep and goats - Palpation of throat, mouth, tongue, parotid ln, lungs, liver +ln, spleen, umbilical reg, joints - Incision of lungs, trachea, esophagus, bronchial and mediastinal ln, heart, gastric surface of the liver, kidneys, renal ln, umbilical region and joints Routine inspection of other sheep and goats - Visual inspection of head, throat, mouth, tongue, parotid ln, lungs, trachea, esophagus, pericardium, heart, diaphragm, liver, hepatic and pancreatic ln, GIT, mesentery, gastric and mesenteric ln, spleen, kidneys, pleura, peritoneum, genitals, udder + ln - Palpation of retropharyngeal ln, lungs, bronchial and mediastinal ln, liver and its ln - Incision of gastric surface of the liver Extended inspection of other sheep and goats - Palpation of throat, mouth, tongue, parotid lymph nodes, spleen - Incision of lungs, trachea, esophagus, bronchial and mediastinal ln, kidneys and renal ln

Basic technological equipment and procedures in meat production

Basic technological equipment Meat grinder - makes minced meat 1-13mm in thickness- meat forced through a barrel with rotating knives and a perforated disc at the opening Bowl cutter - makes finely minced lean meat and fat particles - einhverskonar hrærivél?- Bowl with a set of curved knives rotating vertically at high speed. 10-2000L bowls Filling machine (sausage stuffer) - for filling meat batter into casings, jars, cans etc - Piston type (manual or hydraulic), meat forced through a filling nozzle into casing - Continuous vacuum stuffers: removes more of enclosed air, used by larger operations Clipping machine - places aluminium sealing clips on sausage endsIce flaker - ice produced from potable water, ice needed for some types of meat production - Ice needed to enhance protein solution and to keep the temperature of meat batter low Frozen meat cutter - cuts up large frozen meat blocks. Rotating drum with knives or a guillotine Brine injector - mainly for whole muscle products (ham, bacon). Injects brine with needles - Brine: water, dissolved salt, curing substances (nitrite), additives. Should be -2 - 2°C - Apply phosphate before salt (phosphate needs a lot of water to dissolve)Tumbler or massager - for equal brine distribution, liberates muscular protein from meat tissue - Rotating drum with steel paddles. Room temperature below 10°C, tumble for 4h Procedures in meat production Cutting/chopping - size reduction - makes meat batter: colloidal proteinaceous matrix - Lean meat method - products prepared in two steps. - All-in method: starts with all meat and fat materials together Mixing/tumbling/tenderization - to release proteins (muscle cells rupture) - better water holding - Tumbling under a vacuum is best. Tenderizing - many small cuts are made on meat surface Salting/curing - see Q40Utilisation of spices/non-meat additives - see Q38Stuffing/filling into casings or other containers - sausages stuffed and heat treated asap after - Vacuum to prevent air pockets (risk of fat and water separation, turn product green/grey) Smoking/heat treatment - seeQ40 - For sensory characteristics, microbial and structure stabilisation (overcooking) Drying - only mention. See Q40

Ewe and goat milk and milk products - Definition, manufacturing process, defects

Both ewe and goat milk can contain no salmonella or staphylococcus. Sheep lactate for 5 months, goats for 10.Ewe's milk - Solids, fats, lactose and proteins higher than in cows milk, usually used for cheese - Lactation period is 150 days, milk can be delivered after 20 days from lambing - 12°SH for raw, 13°SH pasteurised. Ewe produces 800-1000 L per lactation Manufacturing process (Bryndza) - Minimum 47% solids, 50% fat. Filtering of milk → cooling or heating to 29-30°C → kymosin (protease enzyme) added and rennetting for 30 min (milk coagulates into thick curd) max 48h from milking → curd cut into 4mm cubes → pressing at 18-22°C for 24h → ripening at 14-16°C for 3 days - transport to plantGoats milk - 3,6% fat, 3,18% protein, 4,3% lactose. More easily digestible fat & protein than cow milk - 5-8°SH. Goaty flavour is from higher proportion of capric, capricylic and capriotic FA's Manufacturing process - same as for sheep cheese but heated to 32°C - Products: chevre, goat brown cheese, fetaDefects - forbidden to house goats with ewes, ripening temp too high - see Q8 milk defects

Classification of slaughter animals and grading of carcasses

Carcass classification - at slaughterhouse by legal person certified by competent authority Classification and grading of pigs - Only pigs 60-120kg, not if pigs are for own feeding or emergency slaughtered Classification - Muscle proportion - two-point method (<100 pigs/week), instrumentation (<100 pigs) - Weight - within 45 minutes of bleeding. Without organs, scrotal sac, nails on feet Methods of classification - probing - Optical probe - <100pigs, measures back fat and rind thickness. Inserted into carcass - Hennessy grading probe, fat-O-meter and ultraFOM - >100 pigs. Automatic measuring Grading - lean meat % S best, P worstS >60 - E 55-59.9 - U 50-54.9 - R 45-49.9 - O 40-44.9 - P < 40Non classified: carcasses < 59.9kg (N), carcasses >120kg (T), fleshy sows (Z), poor sows (H), boars and cryptorchids (K)Marking - on hind feet/front side of thigh of each half with classifier identification stamp Classification and grading of cattle and sheep - Not done on calves <25kg. Cattle classification according to age, weight and sex Carcass weight - within 60 min of bleeding. Whole kg for cattle, 0,5 kg in sheep - Without head, feet, hide, tail, all organs, major blood vessels and spinal cord Classification of cattle carcasses - Calves - T - calf older than 2 weeks, <150kg. Young cattle - M - >150kg, up to 12 months - Bulls - B - uncastrated male. Steers - C - castrated male - Cows - D - female calved. Heifers - E - female, non-calved Grading of carcasses (ruminants) - S (best) to P (worst). - Judged on if profiles convex/concave and how good the muscle development is Fatness grade - 1 to 5 on fat cover, subcut. fat and fat in thoracic cavity on intercostal muscles Classification of sheep - lean carcasses preferable, fatness assessed by palpationMarking (ruminants) - both front legs, shoulders and thighs. Letters 20mm - cattle category, then letter of conformation and fatness and identification stamp Marking (sheep) - inside both thighs, letters 15mm. Identification stamp with 20mm letters

Cheeses - Definition, manufacturing process, defects

Cheese - Fresh or matured product obtained by draining the water from coagulated milk - Can be natural (fresh or mature), processed (heat, emulsifiers, flavourings) or whey Manufacturing process 1) Preparation of milk - clarifying, standardising, pasteurisation, bactofugation- Ripening: development of lactic acid bacteria to decrease pH, stored at 10°C after 0,1-0,2% of starter has been added2) Coagulation of milk - adding acid/enzymes for milk to clot - Trypsin, chymosin, pepsin, fungi (Mucor genus). Acid for cottage cheese 3) Separation of whey to obtain curd - whey drained or curd lifted out - How much whey drained depends on type of cheese (soft cheese - more moisture) - Curd is stirred and cooked at 40-50°C 4) Processing of curd - formed into loaves, ripening, heating (70-90°C), pressing, salting.. - Heat processed cheeses are heated after curd reaches pH of 5.1-5.3 5) Ripening of the cheese - controlled environment, addition of microbes - High humidity and temperature below 20°C (hard cheeses, lower temp) - Internally ripened: hard and semi-hard cheese, blue cheese. Firm closed rind - Surface-ripened: brie, camembert. Soft in the middle, thin rind 6) Special process of cheese preservation - drying, smoking, pickling Defects - Rancid smell (clostridia), faecal taste (e.coli), yeast colonies (stored at too high temp) - Wrong colour (lactobacillus brevis can cause rust spots) - Gas formation by clostridium (late blowing) and enterobacteriaceae (early blowing) - Excess whey in cottage cheese

Chilling and freezing of poultry meat - Methods and changes of poultry meat during frozen storage

Chilling - asap to 4°CImmersion chilling - in tanks of water 0-2°C with or without ice - Efficient, takes 20 min, increases carcass weight (5%) but risk of microbial contamination - two tanks, first to pre-chill to 16°C, then fully chill. This reduces cross-contamination - Tanks need to be emptied, cleaned and disinfected at least once a day Air chilling - coolers with forced air 0-2°C circulating, RH 85%, velocity 2.5m/sec - Less efficient, takes 80-360 min. In line (carcasses hung) or chamber chilling (slower) - Better shelf life, loss of carcass weight, darkens skin, less risk of microbial contamination Combined chilling - spray chilling - cold air interspersed with water or ice water spray - Continuous spraying - prevents weight loss, or water film chilling. - Less risk of product parts freezing, less drip, fewer aerosols. Freezing - important: stable temp and humidity, correct rate of freezingFirst down to -2,5°C, 60% water freezes, then -25°C where 90% water freezes. -65°C (not used) Air freezing - blast freezing (coils or a freezing tunnel) or spiral freezing - 3-4hImmersion freezing - liquid freezing with ethylene glycol -20°C, carcasses in protecting package Combined freezing - first immersion, then blast freezingPlate freezing - only for specially packaged poultry (deboned thighs, breasts). Cold metal plates Cryogenic freezing - very rapid, extremely cold freezant such as liquid nitrogenIndividual quick freezing - only process by which all properties of most food are preserved - Ultra rapid 10 min, -40°C, designed to stop activity of microbes. IQF flow freezers - 2 stages: first surface is frozen on a top belt, then transferred to slower moving belt Changes of poultry meat during frozen storage - Temp below -18°C at all times. Enzymes remain active down to -60°C - Hydrolytic reactions: fat deterioration, increase in fat acidity level, affects fat more - Microbial contamination - microbe population can grow after thawing - Freezer burn: ice crystals evaporate from surface, drying/changes of skin or flesh - Freezing slows fat oxidation, enzyme reactions, microbe growth, moisture loss etc Control - Annexes I and II of Directive 92/2/EEC - random sampling, temp. control - HADH activity (enzyme released during freezing) - check if has been frozen then thawed

Clarification, separation, homogenisation and standardisation of milk

Clarification - removal of impurities - Straining - removes large pieces by passing milk through metal strainer - Filtration - through filter pad, milk at 40-50°C (lower viscosity). Bacteria not removed - Centrifugal clarifier - heavy dirt flows into sludge space, lighter milk flows up to the outlet. - Bactofugation - centrifugal separation of bacteria and spores. Separation - separates cream from milk - Gravity separation - lighter fat globules rise to the top. Too slow for commercial use. - Centrifugal separation - fat globules gather on the inside edge, milk on outside. 2 outlets Homogenization - Reduces size of fat globules, stops them from rising to the surface - Milk is forced through a homogenization valve under high pressure then through a narrow opening. As it comes out there is a sudden drop in pressure resulting in smaller molecules Standardisation - composition adjusted to the desired level - fat and nonfat solids adjusted by adding/removal of skim milk or cream - Protein levels sometimes adjusted - Pearson square method - for finding the quantity of cream or skimmed milk needed

Sanitation in the dairy industry. HACCP system

Cleaning in dairy industry - Non-slip washable floors, smooth and washable walls up to 2m from floor. - Lactose - water, fat - hot alkaline, protein- chlorinated alkaline, milk stone - acid - Mastitis cows milked last and their milk discarded, also ATB milk thrown out - Utensils cleaned in a two-compartment sink - no rags/sponges or wooden handles used - Disinfection of equipment with steam, hot water or detergents, 85°C for 15 min - Milking machines: cold water - detergent - hot rinse - disinfectant NaOH, chlorine - Pipes: cold water - flush - caustic soda 10-15min - rinse - acid - flush - sanitise w chlorine Chemicals - Alkaline: caustic soda, sodium hydroxide. Dissolve milk proteins and saponify fats - Acids: nitric acid, phosphoric acid. Break down mineral deposits (milk stone) HACCP - Hazard analysis and critical control point - for microbiological hazards Principles: - Hazard analysis - determine food safety hazards and identify preventative measures - Critical control points - such as pasteurisation, aseptic packaging. - Critical limits for each control point - such as minimal temp for pasteurisation - CCP monitoring requirements - how are we going to control that temp is high enough? - Corrective actions - when there is an issue, what should be done then? Stop production? - Record keeping - written hazard analysis and safety plan, record on temp etc. - Procedures for ensuring HACCP is working - routine tests to see if everything is ok Developmental steps - Establish HACCP team - farm quality management team - Describe final product - safety information, method of distribution - Identify intended use of the raw product and the target purchaser - Construct a flow chart - covers all steps in operation for the product. On-site verification - Prepare a list of steps in the production process - identify and prioritise hazards - Identify critical control points and establish critical limits (tolerances) and standards, or specific targets for each CCP - Establish an on-farm monitoring programme and determine corrective measures - Establish record keeping procedures and procedures to verify that HACCP is working

Chemical composition, properties and types of honey

Council directive 2001/110/EC - obtaining, processing, import, handling, selling of honeyHoney: made from nectar, secretions of plants or excretion of plant-sucking insects. Bees combine this with substances of their own, deposit, dehydrate and store in honeycombs to mature Chemical composition - Depends on nectar source, region, time, maturity, bee species, climate... - Sugar 76% - fructose 41%, glucose 34%, sucrose 1-2%. Depends on invertase - Water 18% - important for shelf life - Protein - originate from nectar and pollen, complex proteins or simple amino acids - Minerals 3,7% - P, Cl, Ca, Na, P, Mg, Fe, Cu. Dark honey richer in minerals - Vitamins - vitamin C and B complex, moderate quantities - Essential oils - gives aroma, unstable, quickly evaporates if heated - Enzymes - sensitive to heat, visible light and UV light. Store away from sun - Diastase - converts starch to dextrins and sugar. Indicator of heating - Invertase - convert sucrose to glucose and fructose. Less in ripe honey - Glucose oxidase - antibacterial. Glucose → gluconic acid and hydrogen peroxide - Catalase -derived from nectar, decomposes H2O2, decreases antibacterial activity Properties - antibacterial, antifungal, low pH, low water, has antioxidants Hydroxymethyl Furaldehyde - indicator of heat and storage changes (ageing of honey) - Formed by breakdown of fructose in presence of acid - heat and storage increases this Crystallisation - natural, does not change composition. Glucose crystalizes, most at 10-15°C Types of honey - according to origin - Blossom/nectar honey - from nectar of plants - Honeydew honey - from plant-sucking insects (Hemiptera) or living parts of plants - Mixed - equal mixture of blossom and honeydew honey Types of honey - according to the mode of production - Comb honey (stored by bees in combs), Chunk honey (has pieces of comb honey) - Drained, extracted, pressed or filtered honey - Baker's honey - suitable only for industrial use or as food ingredient - slightly gone off

Hygiene requirements for the production of rabbit and ostrich meat, composition and properties

Council regulation 1099/2009 - protection of animals at the time of killing. + same as poultry Rabbits - antemortem and slaughter procedure - Antemortem inspection - by OV, within 24h after arrival and 24h before slaughter. - Stunning - animals not restrained until person is ready to stun, electrical stunning 0,3A - Bleeding - cutting the two carotid arteries - Dressing - removing ends of limbs, skinning, evisceration - Postmortem inspection - by OB, inspect all and detailed on a random sample from batch - Cleaning and chilling - to below 4°C asap - Cutting and boning - ambient temp at 12°C. whole with/without offal, head or in pieces. - Marking - identification - name and approval number of establishment, country code - Storage - chilled 4°C, frozen -12°C or deep frozen -18°C Offal for human consumption: heart, liver, lungs, kidney. Non edible are same as other animals Composition and properties of rabbit meat - Protein: 22,4%, fat 1,8%. higher in unsaturated FA than other meat - alpha linoleic acid - Rich in B12, E (supplements), low iron, low sodium, high phosphorus Ostriches - antemortem and slaughter procedure - Antemortem inspection - during rest and during movement. Slaughter only healthy birds - Stunning - electrical. Wet feathers, cover eyes, tongs on top of head and under beak - Hanging, hoisting - hung up on legs - waiting birds can not see stunning or bleeding - Bleeding - vessels opened where they enter thoracic cavity and puncture heart - Plucking - expensive feathers, plucked by hand - no scalding! - 1st showering - skinning (manually) - evisceration (cut cloaca out) - 2nd showering - Post mortem inspection - palpation, incision, lab tests.. - Grading - prime (<16 months), choice (16-24m), select (<25m) - Chilling - 4°C by air blast chilling - cutting and boning - ambient temp. 12°C - Marking and storage same as for rabbits Composition - high polyunsaturated FA, low saturated FAT and cholesterol. Low Na, high Fe - Lower in fat than chicken and turkey Properties - tender, dry structure, high pH.

Cream, butter - definition, manufacturing process, defects

Cream - Emulsion with high fat content, minimum 18%, sometimes up to 35-40% - Physical separators to collect the fatty part of the milk. High levels of saturated fat - Types: reconstituted, recombined, prepared, whipping, whipped, sour cream... - Homogenous with non-fat solids minimum 8,6%, titratable acidity 8, pH 6.4-6.8 Manufacturing process - Can have thickeners: sodium alginate, gelatine, sodium bicarbonate - Stabilisers: calcium carbonate, sodium lactate, calcium citratesRaw milk separation → pasteurisation at 90°C for 15 sec → deodorization (remove odour) → homogenization (clustering of fat globules - continuous fat network) → cooling and packing Production of sour creamHeat to 75-85°C for 30 min → cool to 45-60°C → homogenise and add stabilisers → add starter culture → ferment for 16h until correct pH → cool and packDefects - residues, wrong fat content, yeasts and moulds (gas formation)Butter - Fatty product (min 80% fat and max 16% water) derived exclusively from milk. - non-fat milk solids 2%, sometimes sodium chloride, colours or neutralising agents - working/kneading at appropriate temperatures creates a fat crystalline network. Manufacturing process Pasteurised and deodorised cream cooled to 5-10°C for several hours → ripening (ferment with starter and solidify part of butterfat) → ageing tank for 12-15h → churning (intense stirring to break down fat globules, 30-45 min. Stop churning when granules are 3-5mm → drain off buttermilk → washing (promotes separation of granules and buttermilk) → kneading to form homogeneous mass and distribute moisture → salting → packagingDefects - lipolysis of milk fat (rancidity), marbled butter (air bubbles from moulds), unclean (psychotropic bacteria) fishy (fat oxidation), oxidase flavour (high phospholipid content)

Consumer milk - Definition, manufacturing process, defects

Definition of milk - lacteal secretion obtained by milking of healthy cows- Pasteurised or ultra pasteurised, sterilised or ultra high temp. Treated. May have been adjusted (cream, skim milk, non-fat milk) and may be homogenised Description of milk - organoleptic properties of heat-treated milk (consumer milk) - White to weak yellow colour (skim milk slight blue tint), homogeneous liquid with no sediment, pure milky taste without strong smelling material, cooked flavour Manufacturing process of milk - see Q6 & 7 Defects - Abnormal colour/consistency - Colour: pink (blood), yellow (colostrum), blue thin (water has been added) - Consistency: large clots (sour or mastitis), small clots (mastitis or milk powder) - Visible dirt - lack of hygiene - Abnormal smell and/or taste - sour (lactose fermenting), bitter (streptococcus), fruity (pseudomonas), slimy (capsule forming bacteria), bubbles (yeast fermentation) - Chemical changes - salt (decrease in lactose), mastitis milk, lipolysis of fats (rancidity) - Off flavours from feeds - garlic, onion, bad silage - Absorbed flavours - paint, disinfectants, chemicals.. Dairy can absorb flavours from air - Cooked flavour - defect in heat treatment, caramel-like substances form from lactose - Oxidised flavour - oxidation of unsaturated fatty acids, contamination with copper - Sunlight flavour - milk exposed to light. Degradation of proteins - Sediment and foreign bodies - high cell count, use of milk powder - Clotting - poor quality, low pH, heat stable proteolytic enzymes

Physico-chemical properties of cow's milk

Depends on intrinsic factors (composition, structure) and extrinsic (temp, post milking treatment) Physical properties: measure of bulk behaviour, how milk interacts with energy Physico-chemical properties: how bulk behaviour and energy interactions depend on constituent colloidal particles, molecules, atoms and ions in milk. Samples: taken at dairy plant's milk reception to test for acceptability, composition, hygiene, adulteration (addition of substances like water or milk powder - makes the milk poorer quality) Density - weight in grams of 1ml at 20°C - lactometer test - 1.029-1.033 g/ml or 29-33m°L - Used to determine if there is adulteration, sub-standards in solids, fat removal - Depends on fat content, non-fat solids content, water content and temperature - Density of water is 1, fat <1, non-fat solids >1 so fat and water decreases density - Sheep milk has higher fat and nonfat solids than cow and goat milk Freezing point - determined by molarity of solutes. -0,512-0,550°C (lower than water) - Adding water to milk or underfeeding animal increases freezing point (closer to 0°C) - Dissolving components (lactose, salts) lower freezing point. Viscosity - to determine rate of creaming, mass and heat transfer and flow conditions - Dependent on temperature, pH and shear rate - Cold temperatures or over 65°C increases viscosity (whey denaturation) - increased/decreased pH increases viscosity - increase in micelle voluminosity Acid-base balance - Caseins and phosphate - buffering actions - pH - 6.5-6.7 - free hydrogen ions - high pH indicates mastitis, low pH if colostrum is present or bacterial deterioration - Titratable acidity - 13-20 mmol/l - little practical value. Used for milk samples suspected to be sour. Measures ALL hydrogen ions, not just free ones.Heat stability - lower temp and shorter time of heating → lower heat stability - Milk should withstand heating without protein coagulation - higher pH - better stability - When heated: complex protein-lactose compounds, caramelization of lactose (darkens) Electrical conductivity - detects degree of inflammation (mastitis) - milk checkerSediment - filter test to determine cleanliness, amount of dirt/MO/somatic cells measured Organoleptic properties - white colour, homogenous without sediment, milky flavour, mild smell Milk rejected if: blood, a lot of dirt, abnormal colour, high viscosity, destabilised or sour milk

Describe practical actions and tasks of the official veterinarian linked to the presence of trichinella parasites. Decision about meat and organs

EC 1375/2015 - rules on official controls for Trichinella in meatEC 627/2019 - caracsses of suids, solipeds and other species susceptible to trichinella shall be examined for trichinella and declared unfit for human consumption if infected Trichinella - Trichinella spiralis, T. britovi → Zoonotic! ''Pork worm'' Sampling - Controlled holding facility: all breeding animals, 10% of carcasses slaughtered each year - Uncontrolled holding facility/wild: ALL carcasses tested as a part of PM Digestive magnetic stirrer method - used for testing according to EU legislation Domestic swine - 1g from pillar of diaphragm or 2g from rib or sternum part, masseter, tongue or abd. muscles. - Start with a 100g pooled sample (1g from 100 pigs tested together) - If positive/suspicious - further samples from each pig (20g from 5 pigs tested together) - if positive, further samples from each pig (20g) examined separately. This method saves timeHorse, wild boar - 10g from lingual/jaw muscle (horse), 10g of foreleg, tongue or diaphragm (boar)Examination and application of health mark - health mark applied after negative result only - Sampled carcass (muscle part) must not leave premises until negative result - Organs or waste not for human consumption can leave premises until result All positive cases are reported with rapid alert. OIE notifiable! - Report to national reference- or EU laboratory to determine species Control - Properly trained staff for testing - quality program and regular assessment of the testing - Competent authority provides contingency plans - what to do if positive test - Traceability of carcass, how to dispose of it, investigation of source, prevent spread... Monitoring - Controlled holding facility: recognised as applying controlled housing conditions to verify a Trichinella free population. Controlled by FBO. those farms need less sampling - Competent authority may implement a monitoring program for domestic swine that lays down frequency of testing, number of animals to be tested and the sampling. May include serological methods. Cases have gone down where national surveillance has been done

Rapid alert system for food and feed (RASFF). The notification of a direct or indirect risk to human health deriving from food produced in and imported to the EU via the RASFF

EC 178/2002 establishes EFSA (european food safety authority), and lays down procedures for food safety, EU 16/2011 lays down implementing measures for RASFF Definition and description - Network to rapidly circulate information on foodborne diseases to reduce impacts of food safety crisis. Tool to coordinate measures taken in response to a food safety hazard. How RASFF works 1) Discovery of a health risk by member state - MS notifies the European Commission through RASFF with a detailed explanation of the reasons for the actions being taken 2) Transmission of information by commission to the members of the network with technical information that will facilitate rapid, appropriate risk management actions. Notify all border posts in case of a border rejection. Also notify non RASFF states if applicable 3) Responsibility of the European commission - to manage the system, reviews all notifications and performs checks on them before making them available to all members. They are checking for completeness (legal requirements broken) and if it falls within the scope of RASFF, translating to english, classifying the notification and check for previous similar problems relating to the same operator or country of origin 4) Measures - measures adopted by commission after discussion with the authority, measures shall specify the procedures applicable to the notification. Information in RASFF generally available to the public except for information covered by professional secrecy Types of notifications - Market notifications - risk found in product on market - Alert notifications - serious health risk, rapid action needed (such as withdrawal) - Information notifications - risk identified but rapid action not needed - Border rejection - sent when a product was refused entry into the community How are RASFF notifications made? Suspicion - samples taken - lab results say that product is non-compliant - authority decides if issue falls within RASFF and reports it to the national RASFF contact point which verifies and completes the RASFF notification - notification forwarded to the European Commission which provides details and extra info such as which measures to take etc and adds other relevant documents.

Indicate the reasons for the assessment of live animals and meat as unfit for human consumption and the legislative framework for a decision

EC 852/2004 - FBO shall not accept raw materials or ingredients (other than live animals) suspected to be contaminated (parasites, microbes), toxic, decomposed or have foreign materialEU 2019/627 - performance of official control on animal products for human consumptionOV shall declare fresh meat unfit for human consumption: (partial rejection sometimes ok) - If FCI is not available within 24h of animal arrival or if FCI contains non-compliance - If animal does not have an identity, has not undergone AM and/or PM (except game) - If animal is dead upon arrival (stillborn, unborn or killed before 7d of age) - If meat is derived from animal affected by parasites, general or OIE listed disease - see Q56 - If meat has chemical residues, contaminants, foreign bodies, or has been illegally treated with radiation (UV), exceeds maximum radioactivity levels or gives rise to specific hazards - If includes liver and kidneys of animals over 2 years old or comes from emaciated animal - If meat has pathological or organoleptic changes (sexual odour, insufficient bleeding) - If it contains SRM or blood from a sick animal or if it shows soiling or contamination Postmortem inspection of wild game. Unfit for human consumption: - If abnormal behaviour of live animal is reported by hunter - Tumours, abscesses, arthritis, orchitis, pathological changes in liver or spleen, inflammation of intestines or umbilicus, gas in GIT with discolouring of organs, emaciation, edema, recent pleural or peritoneal adhesions - or any other obvious pathological changes - Presence of foreign bodies not from hunting process or parasites - Abnormal muscles (colour, consistency, odour), aged open fractures

Describe the food chain information (FCI) document and the rules that apply to the issue and delivery of FCI. Specify the rules of the OV and the FBO in relation to FCI

EC 853/2004, EU 2017/625 - FCI to assess potential hazards presented by animals for slaughter. Relevant food safety information is to cover: - Status of the farm area or regional animal health status, animal's health status - drugs/treatments administered to animal, date of administration and withdrawal - Occurrence of diseases that may affect safety of meat, results of samples taken if relevant - Relevant reports about previous ante- and postmortem inspection of animals from same farm - Production data if it indicates presence of disease, name and address of usual vet on farm Purpose of FCI To inform FBO about food safety info from farm records, inform OV about inspection requirements - FCI needed for every animal for human consumption (not hunted wild game) Duties of FBO - Must have requested, received, checked and acted upon the FCI and make it available to OV no less than 24h before arrival and notify OV of any health concerns before antemortem - Check passports (horses), make sure that animal is intended for human consumption. - If they accept the animal for slaughter, give passport to OV Duties of official veterinarian - Check and analyse when documents show that animals are from area with restrictions - If inspection reveals a problem that arose on the farm (primary production) - OV sends a report to FBO (farmer), private vet of farm, competent authority if appropriate - Make sure that if disease or broken rules on drugs - those animals killed separately - Slaughter or dressing of the animals may not take place until the OV permits

Describe the duties of the official veterinarian to check the welfare of the animals during transport (requirements for vehicles, animals, handling of animals)

EC No 1/2005 - protection of animals during transport and related operationsRole of official veterinarian - To verify that FBO is following law. Must inform authority if not. General conditions for the transport of animals - Arrangements made in advance to minimise length of transport and meet animals needs - Transport, loading/unloading designed to ensure safety and avoid pain or suffering of animal - All animals fit for journey, transport to destination without delay. Welfare checks. - Only trained person handling animal, no violence or methods that cause fear or injury - space, water, feed and rest appropriate for length of journey, species and age of animals Transport document - origin, owner, place, date & time of departure, destination, duration of trip Vehicle - Easy to clean/disinfect, anti-slip floors, good light and ventilation. - protect animals from weather, injury/suffering, prevent escape/animals falling out, enough space above head. Ridged ramps to load and unload (not steeper than 20°, 26° for ruminants) - Bedding that absorbs excrement for: piglets <10kg, lambs <20kg, calves <6m, foals <4m For journeys longer than 8h: Ventilation system, thermometer, removable partitioning devices, windows, watering taps, bedding Dimensions: (A/L) x N → A=1 cow (kg), L=load (kg), A=surface area for cows. Min 0.92m2/cow Marking - to indicate presence of live animals. If wild: 'timid/dangerous' and feeding instructions Approval of transport - transport needs to be inspected and approved under article 18(1) Training - CA ensures trained and equipped staff - EU 165/2014 on tachographs in road transport Animals (if journey is longer than 8h) Pigs: 24h with constant water. Horses: 24h with constant water and feed every 8h.Calves: 1h of rest after 9h. Others: rest, water and feed after 14h.Fitness - if becomes unfit during travel → first-aid, vet treatment, emergency slaughter if needed Unfit if animal can't move without pain or walk unassisted, have a wound/prolapse, very pregnant or has just given birth, newborn with navel not healed.Baby animals (pigs <3w, lambs <1w, calves <10d) can only be transported 100kmHandling of animalsSeparation of different species, size, age or gender. No violence or tying by horns or legs. Calves not muzzled. Equids >8m wear halter, if animals need tied, strong ropes, eliminate risk of strangulation.

Handling, official control and post-mortem inspection of wild farmed game

EU regulation 842/2004 - hygiene rules for food of animal originEC 2019/624 - rules for official controls on production of meat, EC 2019/625 - pm inspection Wild game: trained person does antemortem, evisceration asap on the spotFarmed game: official veterinarian does antemortem, evisceration on farm max 1h after killing Handling of large wild game - After killing, remove stomach and intestines asap, bleed if necessary. - Trained person must inspect organs for any signs of a health risk - asap after killing - Meat can only be sold if carcass+viscera is transported to game-handling establishment - Numbered declaration attached on body stating that there were no abnormalities, date, time and place of killing. If trichinella susceptible - head and diaphragm accompany body - If abnormalities: head, all viscera except for stomach and intestine accompany body - Trained person must inform competent authority of the suspicion - Chill asap to below 7°C Handling of small wild game - Trained person performs examination for health risk, if abnormalities - inform authority - Meat can only be sold if carcass+viscera is transported to game-handling establishment - Evisceration upon arrival to establishment, chilling asap to below 4°C Official control - Cysticercosis - routine controls during post mortem in boars and bovines- If only parts affected - unaffected parts can be used after cold treatment - Trichinella - EC 1375/2015 - meat infected with trichinella unfit for human consumption - Systematic sampling of wild boar and birds by digestion method - 10g sample from diaphragm pillar, tongue or foreleg of wild boar - 10g sample from head muscle of birds - masseter, neck muscles Post mortem examination - By official veterinarian at game handling establishment - Confirm that death was caused by hunting nothing else - Palpation of organs, investigation of organoleptic abnormalities, samples taken if suspicion of residues or contamination, check for pathology such as tumours, abscesses, gas in GIT, parasites, fractures, oedema, arthritis etc.

Technology of production, assortment of egg products and quality requirements

Egg products: obtained from eggs after removal of shell and shell membranes Assortment of egg products - Liquid, concentrated, dried, frozen, quick frozen, coagulated. Whole or separated - Prepared at approved establishments, hygiene to avoid contamination. Separately: - Break eggs, collecting content and removing shell+membranes - Filtration, homogenization, pasteurisation - Immediate chilling Technology of production Liquid egg products 1) Industrial breaking and separation - broken in half, albumen flows down a narrow slot 2) Chilling, filtration mand homogenisation - 4°C, eggs through filters 3) Pasteurisation - 56°C for egg whites, 65°C for whole eggs or yolk. Plate heat exchanger 4) Chilling - 8°C, to avoid multiplication of bacteria that survive pasteurisation Frozen 1) 2) 3) 4) egg products - popular in baking/pastry industryFreezing - -40°C for 8-10 hours in cans or boxesStoring - in freezing chambers at -12°C (-18 for quick frozen). Regularly checked Transportation - trucks with freezing machinery. Temp can not increase more than 3°C Defrosting - defrost in circulating water at 15-20°C until centre reaches -1°C Dried egg products - water greatly reduced, stops microbial growth. 1) Spray drying in towers - most common, liquid egg sprayed into a stream of hot air. Packed in paper bags with polyethylene. Stored at 70°C for 10d (dry pasteurisation) 2) Pan drying in chambers - 30-45h, fermented pasteurised egg whites poured into pans and dried in chambers using hot air. 3) Freeze drying - expensive, -28°C under high vacuum subpressure. Air tight packaging Quality requirements - no more than 100mg/kg of shell/membrane remains - EC 1441/2007 - salmonella absent in 26g, enterobacteria max 102 in 1gAdvantages - cheap to store and transport, saves space, sanitary (no bacteria), long shelf life

Concentrated milk products - Condensed & evaporated milk, milk powder. Icecream - Definition, manufacturing process, defects

Evaporated/condensed milk - Products where water has been partially evaporated from milk under vacuum. - Evaporated: sterilised in package at high temp or aseptic packaging after UHT treatment - Condensed: sweetened with sucrose/dextrose (preserves it), cooled quickly, lactose added Milk/cream powder - Partial removal of water, max 5% water, min 34% milk protein in non-fat solids Manufacturing process Evaporated/condensed milk 1) Standardisation 2) Pasteurisation and concentration - boiled under reduced pressure in evaporator 3) Add sucrose to condensed milk 4) Evaporation - boils at lower temp at lower pressure 5) Homogenization - 220 and 50 atm, 65°C - stable dispersion of fat 6) Cooling. 7) seeding (lactose in condensed milk) 8) cooling 9) packaging and storage Milk powder - Roller or drum drying - milk dried in thin layers on a hot rotating horizontal drum - Spray drying - mist of milk sprayed into steam of hot air forced through the drying chamber. Milk droplets dry instantly and are filtered from air by filter bags or separation cyclones - Freeze drying - deep frozen (-24 to -40°C) and dried under high vacuum Defects Evaporated milk - Non sterility, heat-resistant and spore forming bacteria such as bacillus coagulans - Grainy product: if milk with low heat stability is used it coagulates when sterilised - Age thickening - increase in viscosity after prolonged storage at a high temperature - Creaming - insufficient homogenization Condensed milk - Sandiness - large lactose crystals, age thickening (same as for evaporated milk) - Maillard reaction - brown colour of milk when stored at higher temp - Microbes: insufficient sugar - gas (torulla spp), thickening (micrococcus spp), mould Milk powder - staleness (old, hard), burnt particles, lump formation, rancidity Ice cream - Whipped & frozen mix of pasteurised milk, sugar, stabilisers, emulsifiers, colours, flavourings that contains at least 10% milk fat and 20% of total milk solids - Soft (-5°C, consumed immediately) or hard (-20°C, 6 months storage) Manufacturing process - Formulation: liquid products mixed at 40-50°C, dry products added - Pasteurisation, homogenization, cooling to 4°C and let sit. Addition of flavour and colour - Freezing and addition of air. Addition of stuff like nuts, chocolate.., packaging - Direct sale or hardening, if hardening then next storage (-25°C) and distribution Defects - Bad organoleptic properties, pathogens, too little/too much stabiliser, over/under whipping, excessive fat destabilisation during homogenization

Describe animal fats according to regulation 853/2004/EC, annex 3 section XII.

Fat Types of fat - Triacylglycerols/triglycerides: most abundant, main component of animal fat - Phospholipids: present in almost all plant and animal fats - Cholesterol: exogenous (from food), endogenous (synthesised mainly in liver) Regulation EC 853/2004 Annex 3 Section XII - Rendered animal fats and greavesChapter I - requirements applicable to establishments collecting or processing raw materials FBO must ensure that the establishments meet the following criteria: Equipped to store raw material at a temp below 7°C Refrigeration facilities, dispatch room, suitable equipment for rendered animal fat production Chapter II - hygiene requirements for the preparation of rendered animal fat and greaves 1. Raw materials must: - Be from animals slaughtered in a slaughterhouse and passed inspection (am, pm) - Be reasonably free from blood and impurities - Come from establishments registered and approved - Be transported and stored until rendering in hygienic conditions below 7°C. Can be stored and transported without active refrigeration if rendered within 12h of being obtained Use of solvents is prohibited Storage of greaves for human consumption: - When rendered at under 70°C, stored at max 7°C for 24h, or at -18°C - When rendered at over 70°C with >10% moisture, stored at 7°C for max 48h or at -18°C - When rendered at over 70°C with <10% moisture, no requirements.

Fermented milk products - definition, manufacturing process, defects

Fermented milk products - Milk products fermented by lactic-acid producing bacteria. Acidic and sour flavour. - Lactobacillus, streptococcus - Classified according to type of milk, type of fermenting flora and type of processing Types of fermented milk - Yoghurt - streptococcus thermophilus and lactobacillus bulgaricus in milk at 30-40°C - Cultured creams - streptococcus thermophilus and leuconostoc mesenteroides subsp. cremoris and dextranicum - diacetyl-producing bacteria - Kefir - acidified milk, 70°SH, 0,5-1,5% alcohol Manufacturing processHomogenization at 55°C and pressure of 200atm → pasteurisation or sterilisation → addition of 2-3% skimmed milk powder (increase solids content) → addition of thickening agents → cooling to 45°C and inoculation with 2,5% of a yoghurt culture → acidity of 65°SH and desired firmness has been reached (2h) → coolingDefects - Appearance: fermentation (yeast contamination) or dirt - flavour/smell: feed flavour of raw milk, burned from excessive heat treatment - Whey separation: high acidification before cooling, insufficient cooling, strong acid-producing cultures or low heating temperatures of milk

Regulation (EU) of the European Parliament and of the Council No 2017/625 - financing of official control, calculation of fees or charges, control plans, annual reports

Financing of official control - member states shall make sure there is adequate funding, staff and resources for the controls - through taxation or fees collected in places such as slaughterhouses, production plants or border control posts. Fees determined according to salaries of staff, cost for staff (facilities, equipment, tools..), cost of sampling and how much official laboratories charge for testing - Routine control required from EU law are paid by MS, extra controls needed (non-compliance, emergencies, extra controls requested) are paid by the responsible operator Calculation of fees or charges - Flat rate calculation: fixed number for all operators based on cost of official controls over a given period of time. - Calculate the actual costs: for each individual official control - Method of calculation, amount of fees, cost of official controls available to the public Control plans - MANCP - All member states have an updated multi-annual national control plan: description of the organisation of the official control system and the planning of the controls to be performed. - divided into different areas of the agri-food chain. - Provides a basis for commission inspection services for carrying out controls. - Includes the designation of competent authority and their tasks, delegation of tasks to control bodies, control systems, organisation and management of official controls, training of staff, documented procedures, contingency plans, organisation of cooperation and mutual assistance. - Regularly updated since law can change, new diseases or scientific findings can come up. Annual reports - A report of the findings of official controls the previous year and if necessary, an update of the initial control plan in response to the results. Type and number of non compliance cases and which measures were taken. - Presented every year within 8 months of the end of the year to the commission which submits it to the european parliament which then constructs a big overall annual report from info from all the MS reports

Intravital effects on meat quality - genetics, animal species, breed, sex, age, way of breeding, influence of nutrition, specific active substances, foreign substances, diseases

Genetic aspect - differences in metabolism, sensibility to stress, dam milk capacity.. Species - see q29Breed - fat quantity, meat quality, muscularity and tenderness differs between breeds. Sex - mainly differentities in amount and deposition of fat, growth rate and carcass yield. - Meat from females is more tender and juicy. Gender influences pH and colour.Age - younger animals have less internal fat and more muscle, meat of heavy animals darker Management/behaviour - social hierarchy can cause stress and physical injuries. - Competing for resourcesDiet - feed affects hygienic, sanitary and nutritional characteristics of meat. Pasture feeding - slower growth rate, carcass has less fat, leaner meat. - B-carotene in leaves - yellow colour of fat. Undesirable grassy flavour. - High level of vitamin E in leafs - meat less susceptible to lipid oxidation - better shelf life High-concentrate diet - increased growth rate, more fat and marbling, red meat, white fat - more susceptible to auto-oxidation of oxymyoglobin to metmyoglobin (brown colour) Feeding dietary fibre - low fat, skeleton more developed, high water and protein. - Lower energy content of meat.Dietary fat content - high fat, lower water and protein. Oxidative instability of meat. - Feeding high levels of vitamin E along with the fats helps with stability Feeding dietary supplements - heavier carcass, more muscle, bit more fat - Niacin (B3) supplement improves pH and colour score but decreases carcass percentage Feeding vitamin supplements - vitamin E for more colour and oxidative stability, freshness Feeding mineral supplements - selenium and zinc. Not too much ironProbiotics feeding - live microbial feed supplement, improves intestinal microbe balance Additives/foreign substances - hormones, antibiotics forbidden in EU, palm oil Production systems - pasture vs concentrate, intensity of rearing and finishing Pre-slaughter conditions - transport, stays in classification centres, seasonal aspects Slaughter conditions - time between stunning and blood loss must be short Post-slaughter conditions - ageing, more tender if it ages more.

Methods of technological treatment of meat/products (heat treatment, chilling, freezing)

Heat treatment - EC 852/2004 - every part raised to temp x for time x. Prevent contamination. Main objectives of thermal processing - Microbial stabilisation (pathogen elimination) - depends on resistance of MO, enzymes, pH.. - Development of sensory characteristics - colour, flavour, texture.. - Stabilisation of structure - coagulation of muscle proteins - Limiting effects of overcooking - water loss, degradation of organoleptic characteristics Cooking in water - Good heat exchange, shorter cooking time, good regulation of temp., good homogeneity - Less hygienic, water baths take up space, cooking loss from direct contact with water Cooking in steam oven - Less heat exchange, longer cooking time, temp. differences in oven? irregular cooking Smoking - see Q40Chilling - EC 852/2004. Red meat < 7°C, white meat < 4°C, offal < 3°C, fish < 2°CAim - to slow metabolic rate of meat and contaminating microbes (prevent action), extend shelf life - To decrease core temperature from 39°C to 7°C as fast as possible, still maintaining weight Methods - air chilling, water chilling or combined chillingAir chilling - speed depends om temp., air velocity, RH, air exchange, weight and fat layer of unit - Slower than water chilling, evaporation losses, technically easier, less risk of cross-contam. - Rapid -1-2°C 12-24h, ultrafast -5- -8°C 2h, or shock cooling -14- -25°C for 2h. RH 85-95% Changes during chilling and cold storage - ripening (good), weight loss, proteolysis, lipolysis (bad) - cold shortening - temp lowered fast below 11°C and ph still above 6 - muscle contraction - ATP depletion - Ca2+ ions leak through sarcoplasmic reticulum - increases ATP-ase activity Freezing - centre temp. of -12°C (normal) or -18°C (deep freezing). Water activity decreased - EC 1169/2011 - date of freezing shall be labelled. Methods of freezing - Contact freezing - plate, rotation or continuous belt - Air freezing - chamber, tunnel or continuous belt. -40°C, RH 90%, speed 3-6m/s, 14-16h - Cryogenic freezing - liquid nitrogen (-196°C), liquid CO2 (-78,5°C), combination (aerosol) Storage changes - Oxidation (meat turns brown), drying, ice crystallisation, foreign odour, yeast (above -8°C)

Heat treatment of milk - methods and principles, technological equipment

Heat treatment - to kill bacteria, viruses and spores, inactivate milk and microbe enzymes Pasteurisation - to reduce pathogens to a safe level, destroys m. tuberculosis and coxiella burnetii - 72°C (75°C for cream) for 15 sec (continuous operation, HTST) or 63°C for 30 min (batch pasteurisation, LTLT) - Heat to certain temperature, hold at that temp under continuous turbulent flow - Verification: alkaline phosphate test immediately after pasteurisation. Must be negative Sterilisation - In-contariner method, heated to 100°C for 20-30min. Product put into sterile closed packaging and has a long shelf life without refrigerating. Cooked flavour, brown colour Ultra-high temperature - 135-150°C for about 2 sec. Less of a cooked flavour and brown colour with this technique - Also long shelf life until opened and sterility is broken - Direct mixing of steam with product or indirect use of heat exchange surface Equipment for heat treatmentIndirect heat treatment - plate exchanger or tubular heat exchanger - steam or hot water Direct heat treatment - continuous flow of steam or milk falls through steamed atmosphere

Describe heat-treated meat products

Heat treatment of meat = cooking - Thermal processing: series of physicochemical, biochemical and microbiological processes - Aim: microbio- and structure stabilisation, sensory characteristics, limit overcooking effects - Cooked meat products: soft meat products, salted meats, long lasting thermally treated meat products, boiled meat products, preserves and semi preserves Microbiological stabilisation - Partial destruction of bacteria by cooking - depends on temp and time. - Shelf-stability and food safety Sensory characteristics - Flavour - cooking intensifies meat flavour at over 70°C (oxidation). 2 phases:1) prior to cooking, formation of aromatic precursors - FA, triglycerides, phospholipids, peptides, acid amines, sugars2) Transformation of precursors by heat into aromatic compounds - aldehydes, ketones, lactones, saturated and unsaturated alcohols, furans etc. - Colour stabilisation - heat denaturalizes the red pigment in meat, transforms into pink pigment stabilised at 65°C Structure stabilisation - Meat becomes harder and dryer - muscular binding - Muscle myofibrillar proteins (actin, myosin) and collagen are solubilized and denatured Overcooking - degradation of sensory qualities, optimal development of flavour is at 60-65°C. Control of cooking loss - Uncontrolled cooking process - high water losses (sensory and economic importance). Not only water lost, also elements dissolved in it (proteins, collagen, salt, flavouring). 2 processes: - Liberation - bound water → free water (above 55°C) - low temp. to prevent this - Migration - evaporation or liquid freed into environment - short time to prevent this - Cooking that limits losses: cooking in water, steam, vacuum with controlled temp. and time

Importance of eggs in human nutrition, chemical composition of eggs

Importance of eggs in nutrition - One of the most abundant foods from animals - digestible, economical, quick. - High quality protein - appropriate amount of ALL essential amino acids for humans - Lipids: polyunsaturated FA and omega 3 FA - Contain all vitamins except C, rich in B. rich in Cu, Zn, Fe, Ca, I, P Chemical composition - 65.6 % water 34,4% dry matter - protein (12%) fat (10,5%) carb (0,9%) minerals (10,9%) - Shell: gas and moisture can pass through pores, contains most of inorganic part of egg - Calcium carbonate, magnesium carbonate, phosphates - Albumen: 88% water, 11% protein, 0,2% fat, 0,9% carb, 20 calories, 0,8% minerals - proteins, water soluble vitamins (B2,6,12) minerals (Se, Zn, Fe, Cu) - 40 proteins, some have antibacterial activity. Identical AA to humans - Yolk: 48% water, 16% protein, 33% fat, less than 1% carbs, 80 calories and 2% minerals - Most valuable part, all nutrients for the embryo. Lipids and proteins form lipoproteins - Lipids: mostly triglycerides, also phospholipids, less than 5% cholesterol - 1 egg provides 60% of daily cholesterol, 70% of vitamin D and 10% of vitamin K

Chemical composition of meat and meat characteristics of individual animal species

Meat - biologically active system. Less protein and water in fatty meat. Chemical composition - Water 75% - bound to proteins, water loss increases after storage in cold conditions - Water binding capacity - an important feature of meat. - Muscle proteins 20-25% (less in fatty meat) - heat or salt can denature proteins - Limiting essential AA in meat: lysine and methionine (high in fish) - Fat - average 3% but very variable. Triglycerides, phospholipids, cholesterol. - Meat fat is a source of essential FA linoleic and arachidonic acid - Carbohydrates 1% - mostly glycogen - Vitamins - A, C and B complex. Minerals - Na, K, Ca, Mg, Cl. Meat characteristics of individual animal species Beef - Paler from young animals, dark red,little fat from bull, marbled from fattened ox or cow - From milking cow - grey-brown colour when cooked Veal - Poorly developed muscles, delicate, soft, sticky meat. Slightly sweet taste, more acidic Pork - Fibrous, pale, soft from young fattened animals, dark red from older animals - Muscles are heavily marbled and overgrown with fat Mutton (sheep older than 1 year) - Muscles not marbled, overgrown with fat in well-fattened animals - Subcutaneous fat is strongly developed. Slight ammonia smell and taste Goat - Lighter than mutton, little content of subcutaneous fat. Most fat in kidney capsule - Smells similar to live goats, male has a masculine scent Horse - Muscle fibres are tender in thick bundles, firm consistency. Muscles not marbled - Bright red in younger animals, dark brown/red in older. stallion meat is lighter - Slightly sweet taste

Milk composition. Milk products and human health

Milk composition - Water - 90% - Protein - Casein - 80% - water insoluble - bound to calcium phosphate- Carries insoluble Ca & P to young mammals - forms a clot in stomach for more efficient nutrition - Whey protein - 20% - water soluble - 20 AA (leucine, valine) - denatured by heat - Minor proteins - enzymes, metal-binding proteins, immunoglobulins, blood serum albumin, bioactive milk proteins - Enzymes - proteins that catalyse reactions - Exogenous - heat stable, produced by psychotropic bacteria - lipase, proteinases - Endogenous - lipoprotein lipase, plasmin, alkaline phosphatases - Fat - around 4% (varies) - mainly triglycerides - From microbial activity in rumen or from synthesis in secretory cells - Carbohydrates - mostly glucose-based lactose - Minerals - vary depending on feed - all minerals essential for humans are in milk. - Major elements - Ca, P, S, Cl, K, Mg, Na - Trace elements - Co, Cu, F, I, Mn, Mb, Se, Zn, Fe (low in iron) - Vitamins - water soluble (C, B comp), fat soluble (A, D, E, K) Milk products and human health - Milk essential for children - components for growth and energy - Babies can utilise immunoglobulins in milk - Casein is good for adults, not infants. Heat milk to destroy casein - Too low in vitamin D and iron for humans (sometimes supplemented with vit D) - Lactose intolerance: reduced milk intake → lower lactase → lactose not hydrolysed but degraded by bacteria → watery faeces + bloating

Microbiology of raw milk and milk products

Milk good for many microbes - neutral pH, complex biochemical composition, high water - Raw cow milk: max 100.000 microbes/ml. - Sheep/goat milk: max 1.500.000 if heat treated, 500.000 if not - Class Q (excellent) less than 100 000 somatic cells, less than 50 000 CFU/ml - Class I (first quality) less than 300 000 somatic cells, less than 100 000 CFU/ml Regulation (EC) 441/2007 and 2073/2005 - microbio. criteria of foodstuffs (foodborne bacteria) Plate microbial methods - Standard plate count: 1 ml on a plate, incubate 30°C for 72h, count colonies - Preliminary incubation count: looks for milk spoilage organisms - Bulk tank streptococcus count: mastitis in herd - Bulk tank staphylococcus count: Baird-Parker agar. Coagulase test to see if it's S. aureus - Bulk tank coliform count: 25°C, 18-24h, violet red bile agar. Coliform contamination? - Laboratory pasteurisation count - looking for bacteria that survive pasteurisation - Psychotropic count - looking for bacteria that can grow at refrigerator temperature - Yeasts and moulds - agar with yeast extract, glucose and chloramphenicol (suppress bact.) Indirect tests of raw milk - Dye reduction test - measures reducing (oxygen-consuming) activity of microbes. - Resazurin reduction test - milk blue, turns purple/pink/colourless with reduction - Triple reading test - time used to reach standard colour (bad <1h, excellent >3h) - One-hour test - 1h incubation, colour compared to standard colours. (good=blu, bad=pink) - Methylene blue reduction test - time from blue to white. (good >5h, bad 20 min) - Culture activity test 1 - lactobacillus. Titratable acidity measured after 4h. For cheese - Culture activity test 2 - measures titratable acidity in yoghurt - confirm active culture Desirable microorganisms - Lactic acid bacteria - ferment lactose. Outcompete other bacteria. L. acidophilus, L. casei - Bacteriocins - proteins or protein complexes with bactericidal activities. Undesirable microorganisms - Fermentative bacteria - Increase acid content. Lactobacilli, coliforms. - Proteolytic bacteria -. Degrade protein. Pseudomonas, bacillus - Lipolytic bacteria - Degrade fats, produce lipolytic rancidity. Pseudomonas. - Psychrophilic - 4-6°C, killed by pasteurisation. Klebsiella, enterobacteria - Mesophilic 20-25°C (Streptococcus lactis) - Psychrotrophic - 20-30°C. Pseudomonas. Many produce heat stable enzymes, grow at 7°C - Thermophillic 50°C, Thermoduric (survive pasteurisation) - Gas producing microorganisms - yeasts and coliform bacteria Pathogens - Food-borne - always cause disease - Listeria monocytogenes, salmonella, e.coli - Conditionally pathogenic bacteria - can cause disease - pseudomonas, enterobacteria - Toxigenic bacteria - produce toxins - staph. aureus, clostridium botulinum & perfringens

The nutritional, biological and energy value of meat

Nutritional value of meat - High value protein, fat and carbohydrates in good ratios, supplies energy, has the ability to build or replace tissue, easily absorbed nutrients. - Lean red meat is a good source of protein, niacin, vitamin B6, B12, thiamine, P, Zn, Fe - Cooked red meat has 28-36g protein/100g, and the body can absorb 97% of animal protein, 84% of plant protein. Animal protein has essential AA in good proportions - Fats in meat are a good source of essential FA. Very little amount of glycogen in meat Biological value of meat (BV) - protein ''usability'' - The proportion of absorbed protein from food which becomes incorporated into the proteins of the body - how readily the digested protein can be used for protein synthesis - BV: digestibility, availability of digested products, presence and amounts of essential AA - Nitrogen of food intake minus urinary and faecal nitrogen excretions - Net protein utilisation: combines a measure of BV and digestibility of protein Energy value of meat - Calculated using the carb 4kcal, protein 4kcal, fat 9kcal and alcohol 7kcal rates - Energy in kj and kcal, protein, carbohydrates, fat in g, fibre, sodium, cholesterol in mg - Energy depends on composition of meat - protein:fat - protein lower in kcal than fat

Regulation (EU) of the European Parliament and of the Council no 2017/625 - general obligations with regard to the organisation of official controls, competent authorities, control staff, control methods and techniques

Obligations with regard to the organisation of official controls - Competent authorities are responsible for organisation of official controls - Should be performed with appropriate frequency and without prior notice - Disruption of operators kept to a minimum but without it negatively affecting the effectiveness of the controls. - Official controls performed on all stages of production, processing, distribution and use General obligations concerning competent authorities - To have procedures in place to ensure effectiveness, appropriateness, consistency and quality of the control measures (procedures to check if the controls are working as they should) - To have access to a proper lab, good facilities and equipment, and enough and suitable staff free from conflict of interest - Should have legal powers to perform the controls, legal procedures in place to ensure that staff has access to what they need to have access to during controls (premises, documents..) - Have contingency plans in case of an emergency - everything ready to go if things go south General obligations concerning control staff - Good training, kept up to date in their area of competence, regular additional training - Staff needs to receive training in the subject matter and obligations of competent authorities (need to know why they are doing what they are doing and also what their boss needs to do) General obligations concerning control methods and techniques - Examination of the controls that FBO is doing - correct and effective CCP ? - Inspection of equipment, means of transport, premises, animals, raw materials, animal feed, cleaning and maintenance products, packaging materials... check if everything is ok - Check hygiene conditions, assess hygiene and farming practices - swabs etc? - Check traceability (documents, labelling), take test samples and analyse them, interview staff - Basically check if everything in the food business is being done according to regulations and that there is nothing being done that could potentially create a food hygiene hazard.

Official control of intra-EU trade in the animals and goods. Official controls on animals and goods entering the union at border control posts, other posts of entry. Certificates and documents. Trade Control and Expert System (Traces)

Official control of intra EU-trade in the animals and goods - between EU member states - Regulation 2002/99/EC - on veterinary checks in intra-community trade - Directive 89/662/EEC - safeguard measures in the case of a serious animal health hazard - animal health certificates, products being from approved establishments, random checks at final destination, specific requirements in disease situations, trade documents Official controls on animals and goods entering the union at border control posts - 91/496/EEC - veterinary checks on animals entering from third countries - 97/78/EC - veterinary check on products entering from thirds countries. - EU 625/2017 - official control for food safety and animal welfare Official controls on the introduction of animals and goods from third countries - Animals and products undergo veterinary check - to prevent disease spread and protect consumers. Done by competent authority under the responsibility of official veterinarian - Documentary check - verification of veterinary health certificates, CVED - Identity check - check that product corresponds to the info in the documents - Physical check - sensory evaluation, simple tests, veterinary check on live animals Definitions - Consignment - a quantity of products of the same type covered by the same veterinary certificate or document, moved by the same means of transport from the same country/region - Border inspection post - designated and approved post for carrying out veterinary checks Results and decisions - OV at the BIP uses TRACES to communicate information in the CVED to the other posts and authorities. OV retains original documents, documents also kept at the BIP for 3 years Actions in case of non-conformity - If suspicious findings - physical check (sampling, testing). Consignment under CA supervision, not released into EU until negative result. Bad results reported using RASFF Certificates and documents - inspection at border control confirmed by CHED - Veterinary health document - CHED - Common Health Entry Document - Sent to BIP 12-24h in advance before arrival at BIP, signed and sent to BCP - After vet check: signed by OV, results in traces, assigned a traces serial number, copies given to importer, original held at BCP for 3 years - Official certificate - checked before entering MS. signed by authority and all pages stamped. In the language of receiving MS, original remains at BIP. Unique ID number on each page. TRACES - Trade control and expert system - Web-based trans-european veterinary network for imports, exports and trade of animals , animal or non-animal products. Has both EU and national veterinary health certificates. - Essential for traceability, info exchange and risk management.

Regulation (EU) of the European Parliament and of the Council No 2017/625 - specific rules on official controls in relation to the production of products of animal origin intended for human consumption

Official controls done by: - Official veterinarian: appointed by a competent authority, properly qualified for the controls - Official auxiliary: representative of competent authority trained in accordance with duty Official control concerning animal products: - EC 852/2004, EC 853/2004, 1069/2009, EC 1099/2009 - AM and PM performed by OV, can be assisted by a trained OA but OV is responsible - Check for compliance with requirements on hygiene of meat production (HACCP), residues, microbio criteria, handling and disposal of by-products and SRM, animal health and welfare - Competent authority may allow slaughterhouse staff to assist under OV or OA supervision if they act independently from the production staff and have had appropriate training. - Health mark applied (not on lagomorphs or large wild game) by or under supervision of OV if controls reveal no issues - OV remains responsible for decisions even though tasks have been assigned to an OA - EU 2017/625 includes minimum requirements and training needed for staff - The commission shall lay down rules on uniform practical arrangements for the official controls regarding: - Requirements and minimum frequency in regards to specific hazards for each product - Conditions regarding classification and monitoring of classified products - Practical arrangement of AM and PM inspection - Technical requirements of health mark, practical arrangements of its application - Requirements and minimum frequency for controls on raw milk, milk products and fishery products - see next question

Regulation (EU) of the European Parliament and of the Council No 2017/625 - specific requirements for the performance of official controls of raw milk, milk products and fishery products in accordance with the implementing acts of Regulation (EU) No 2017/625

Official controls of raw milk and dairy products - holdings visited without notice to verify that: - Health requirements are being met (good general health of animals) no signs of disease transmittable to humans through milk (brucellosis, TB) or other general disease - The right veterinary medicinal products are being used properly, withdrawal period respected, and no residues over limits - Hygiene requirements are being compiled with: milking equipment, storage of milk, collection and transport, cold chain (temperature), hygiene of staff. If hygiene is inadequate, competent authority is to verify that the appropriate actions are taken to correct the situation Control of raw milk upon collection - testing - Plate count less than 100 000/ml cows milk - average over 2 months, 2 samples a month - Somatic cell count below 400 000/ml cows milk - average over 3 months, 1 sample a month - Antibiotic residues within levels authorised (EC 37/2010) Official controls of fishery products - on production, processing, distribution - Organoleptic examinations - appearance, colour, odour.. - Freshness indicators - levels of total volatile basic nitrogen and trimethylamine nitrogen - Check levels of histamine, residues and contaminants, check for poisonous fish - Microbial and parasite checks Controls on the production and placing on the market - A regular check on the hygiene conditions of landing and first scale - Inspection of vessels (boats) and establishments on land including auctions/markets, to check if conditions for approval are fulfilled, if fish products are being handled correctly, if hygiene and temperature requirements are being met and the cleanliness of establishments (boats, facilities, equipment, staff hygiene) Decisions after controls - fishery products can be declared fit for human consumption IF: - There is compliance to 853/2004 and 2073/2004 from the checks - Residues and contaminants are at acceptable levels - The product does not derive from poisonous fish or fish with marine biotoxins - There is no other indicator of any factor that may cause a risk to animal or human health

Describe the methods of packaging the meat/meat products, packaging materials used

Packaging - EC 852/2004 - Wrapping (direct contact with product) and packaging (further packing wrapped products) - Packaging is for hygienic reasons (transport, handling, storage) and information (labelling) Methods - Simple packaging - without air drainage, limits contamination but does not extend shelf life - Vacuum - air aspirated, long shelf life. Bad: meat juice, colour changes, acid (lactobacilli) - Modified atmosphere packaging (MAP) - use of CO2 - inhibits microbes and oxidation - 30% CO2, 5% O2, 64% N2 (higher oxygen 70-80% for red meats)Packing material: casings and coverings - must not be a source of contamination, clean storage! Natural casings - sold pre-flushed in brine in air-tight bags or salted in plastic barrelsQuality natural casings: clean (no nodules, ulcers or parasites), strong (good stuffing and hanging performance), correct length and uniform diameter. Correct feeding, breed and age of animal Preparation of natural casings - Very contaminated and fragile, clean ASAP after slaughter. Separate fat from gut with a dull bladed knife or mechanically. Cattle casings are stronger than those of hogs, sheep and goats. Artificial casings - tube, sheet or film - Cellulose casings - from plant cells, industrial sausage manufacture. Not edible, store for 2 y - Collagen casings - from inner part (reticular layer) of cattle skin, not the hide - Types of collagen casings - Straight edible - fresh or processed sausages - Curved edible - replace natural lamb or pig casings - Edible film - to wrap meat products, elastic net placed over - Straight non-edible - thicker wall, bigger collagen fibres. Very resistant (tying) - Fibrous casings - abaca paper sheet impregnated with viscose.- For meat intended to be sliced, less elastic, very resistant. Sometimes plastic coating - Plastic casings - polymers - polymerisation - chains of monomers, length is important - Polyethylene - most used, good freezing and heat treatment performance - Polypropylene - resistant, allows sterilisation, transparent, good water barrier - Polyamides - nylon - good mechanical structure, medium gas barrier, good water barrier, heat resistant

Post mortem changes in meat, ageing of meat, autolytic changes and their elevation

Post mortem changes - Changes in structural properties of striated muscle, biochemical changes - Affected by: nutrition, stress, trauma, shock, temperature, humidity, housing system etc. - Meat quality: compositional quality (lean:non-lean), physical properties, eating qualities - Carcass quality: conformation, fatness, weight Anaerobic glycolysis - ATP produced from creatine phosphate, glycogen broken down to lactic acid → lower pH - High glycogen stores produces more lactic acid post mortem - firmer meat - Conversion of muscle to meat: no O2 after death, no oxidative phosphorylation. ATP production continues by glycolysis - fall in pH corresponds to glycolysis rate - Affected by stress (decrease of glycogen), types of muscle fibres, nutrition, age Rigor mortis - Degradation of components of muscle energy reserves, decrease in pH, changes in protein conformation, gradual chilling, reduced ability to bind water - Onset from <1h to several hours, depends on how long ATP can still be produced - When ATP exhausts, myosin heads remain irreversibly locked onto actin - stiff - Some muscles can shorten and stiffen - hanging to elongate muscles helps this - Rigor mortis ends when lactic acid is converted to CO2 and H2O - pH rises again - Subsides after 24-48h - so if animal is stiff, it died less than 2 days ago - Affected by stress or disease (low glycogen), excessive rate of chilling, fibre type Ageing of meat - Aged for a few days or weeks - enzymes break down muscle tissue - more tenderness - Dry or wet ageing. Physical tenderization, electrostimulation, massage or enzyme degradation with synthetic enzymes. - Aim: to allow for dissociation of actin-myosin complex, myofibrillar proteins degradation to peptides and AA by proteolytic enzymes, degradation of lactic acid - lower pH, an increase in water binding capacity - Affected by species, temperature (0-5°C). 10-14 days for beef, 5-7 for pork Autolysis/spoilage - Cause: microbial contamination, degradation of lactic acid to CO2 and H2O, ammonia released from degraded proteins, hydrolysis and oxidation of fat - Index of autolysis: microbial contamination x10^7.5/cm2 Microbial spoilage bacteria - Cooling - change in microflora in favour of psychotropic bacteria (pseudomonas aeruginosa, flavobacterium) and pH shifts to alkaline values - Psychrotrophic bacteria produce proteolytic and lipolytic enzymes and slime Decomposition process - surface slime, surface rot, deep rot, bearing rot, scald Evaluation of autolytic changes - Ammonia content - conway's content (indicator turns red) - Estimation of acid value of the fat - information about hydrolytic changes of fat - Estimation of peroxide value of fat - Estimation of tbars value (thiobarbituric acid reactive substances) - sensory evaluation

The composition and importance of poultry and fish meat in human nutrition

Poultry - Broiler production most profitable, 71% lean meat in breast, 65% in thigh. Composition - Protein - 22-23.7g/100g (highest in turkey). Source of essential amino acids - Lipids - triglycerides, USFA (palmitic, stearic), SFA, PUFA (linoleic, arachidonic acid) - Poultry fat is softer with less cholesterol than other animal fats - oxidation - Carbs - glycogen <1% in muscle. Converted post mortem to lactic acid, pH drop of meat - Vitamins and minerals - has vit A, D, E, K but not much, low in Ca and Mg. - Waterfowl is higher in sodium and chlorine, geese contains iodine Fish meat - Wild: affected by season, migration, environment, sexual cycle, feeding - Farmed: affected by feed composition, environment, fish size, genetics - Fish lack elastic connective fibres, replaced by y-shaped bones (more flexible) Composition - 50-80% water bound to proteins. Makes it decompose easier, prone to microbe contam. - Protein - lysine and methionine most abundant. Most protein near the head - Light muscles - less protein, more water. Dark - more protein and fat, less water - Fat - most around head and liver. Fat limits shelf life. Fish oil is liquid (high in PUFA) - Lean fish <2% fat - cod- Medium fatty fish 2-10% fat - salmon- Fatty fish >10% fat - mackerel - high in omega 3 FA - Vitamins - more of fat soluble - A, E (liver), D (muscle). also B and C in muscles - Minerals - low Na, high Ca and P (bones). Iodine in adipose tissue of saltwater fish Health standard Histamine - Regulation EC No 2073/2005 - high level cause allergic reaction in consumer Total volatile nitrogen and trimethylamine-nitrogen - Regulation EC No 2074/2005 - freshness Parasites - freeze everything at -20°C for 24hEnvironmental contamination - Regulation EC No 853/2004 on biotoxins (molluscs, tunicates)

Assortment of poultry meat products and requirements for mechanically separated poultry meat (MSPM)

Poultry meat products: processed meat, cut surface does not have characteristics of fresh meat Soft meat products - homogenous, no large meat particles. From different sized meat pieces - Soft sausages (MSPM+additives), poultry salami (MSPM+larger parts of meat/additives) Long-lasting meat products - Thermally treated: from minced meat emulsion - thermally treated and dried - Raw/fermented or dried: fermented and dried pH>5.5, only dried pH 5.5-6.2 Cooked meat products - meat emulsion composed of cooked (boiled) componentsBaked meat products - meat emulsion is thermally treated then baked, or only bakedSalt cured meat or salt meat - made from salted pieces of meat that was thermally treated - Special ham (16% pure muscle protein), selective ham (13%), standard ham (10%) Meat preserves - pasteurised meat product tightly sealed in a hard packageCanned meat - tightly sealed in a hard package and thermo-sterilised to efficiency greater than 3 Mechanically separated poultry meat (MSPM)EC 853/2004 (describes MSPM), EC 852/2004 (requirements) EG 2074/2005 (Ca content) MSPM: product obtained by removing meat using mechanical means. Loss of muscle structure - Types of deboners: belt-drum system, Auger type, hydraulic pressed batch system - Paste-like product, 4% of poultry meat in the EU. feet, neck skin and head not used - Temp increases in mechanical deboning - good for microbes - use frozen pieces! - High pressure MSPM - thermal treatment needed, bone fragments - Ca content regulation, can not exceed 0,1% - Low pressure MSPM - bone structure intact but more muscle fibre destruction, releases fluids that support bacterial growth Requirements for MSPM - Establishment: Avoid contamination, separation of batches, store packaged and exposed meat separate, all rooms with correct temperature - Raw material: fresh meat, heat treated meat, meat derived from mincing - Hygiene: meat stored at 4°C, offal 3°C, 7°C other meat. Process meat within 3 days from slaughter, immediately wrapped and chilled or frozen - Labelling: notice saying that the product should be cooked before consumption

Hygiene and technology of poultry slaughter

Receiving section - Antemortem inspection, holding area, area for sick birds, area for unloading and hanging birds up on shackles (manually in a room with dim blue calming light). Only hang while conscious for 1 min, ducks geese and turkeys no longer than 2 min Slaughtering section - Council Regulation EC No 1099/2009 (protection of welfare, stunning) First Plant circuit - Black (dirty) zoneStunning - Electrical: head only 240mA 4sec for chicken and 400mA for turkeys or water head bath - Gas: CO2, inert gases. First low concentration then higher after loss of consciousness - Backup: if equipment fails. Cervical dislocation (if <3kg) or blow to head (max 70/day) Killing and bleeding - killing takes 1-2 min, bleeding 2-3 min - External or internal cut to open carotid vein and artery. Must be immobile before scalding Scalding - hot liquid or steam heats follicles so that feathers are removed without skin damage. Plucking - asap after scalding. Dry (by hand) or wet (by rubber-fingered pickers + water stream) Decapitation and removal of shanks - automatic oratory knives, remove shanks close to heel joint Second plant circuit - Black (dirty) zone Evisceration - removal of head, neck, viscera. Viscera+carcass kept together until pm inspection Postmortem inspection - see Q18Cleaning and spray washing - remaining viscera removed with water, lungs removed with vacuum pipe Giblets removed - edible separated from inedible giblets - heart, neck, gizzard, liver. - Gall bladder removed from liver, gizzard emptied, yellow horn membrane removed - Giblets chilled separately from meat - washed and chilled to 6°C Third Plant circuit - White (clean) zone Chilling - 4°C - water (lack of hygiene), air (standard) or spray chilling.Grading, batching and dressing - graded class A1-2 or B (Reg. 543/2008 on marketing standards) Cutting and boning - in cutting plant, Reg 543/2008 on avoiding contamination, storing packaged and exposed meat separately, temperature of meat max 4°C, ambient temperature 12°CWrapping and packaging - protect from mechanical damage, contamination and any changes Labelling - Reg 1169/2011 on information on package etc.

Registration and approval of an establishment in accordance with Regulation (EC) No 852/2004 and regulation (EC) No 853/2004 as amended. Health and identification marking

Registration and approval of establishment - All food businesses need to be registered and approved by competent authority, important to allow for official controls. Conditions and arrangements for registering and approving: - EC 852/2004 - hygiene of foodstuffs, 853/2004 - hygiene of food from animal origin Registration - Competent authority establishes procedures for FBO to follow when applying for registration and shall draw up and keep an up-to-date list of registered FBOs Approval - Competent authority establishes procedures for FBO to follow when applying for approval and shall keep an up-to-date list of approved establishments available to public and other MS Registration of food business establishments - FBOs need to inform the authority about any premises they use (for storing or preparing food etc), any establishments performing primary production and all activity associated with it - Needs to register: primary production unit (milk farm, egg farm..), transport operations associated with primary production, establishments supplying final consumer, storage units not requiring temperature-controlled storage conditions and retail operators Registration procedure - application must contain: - Business name and company registration or name, company id number & place of enterprise - Name, surname and address of the person responsible for the hygiene of operations - Type and extent of activity performed - submitted 28 days before food operations begin. - When registered, local authority assigns a registration number. Approval of food business establishment - application must contain: - Same as for registration plus postal number of all establishments/facilities, type and scope of activity to be carried out, name and address of person responsible, documentation proving compliance with regulations. - After application - on site visit by authorities to approve that it meets legal conditions - approval number assignedHealth marking - see Q59 on health mark. EU 2017/625, EU 2019/627, EC 853/2004 Identification mark - for products of animal origin, applied by FBO on the food label. EC 853/2004

Labelling of meat fit for human consumption by a health mark after ante mortem and post

Regulation EC 2019/627 on official controls, 853/2004 on hygiene of foodstuffsHealth mark: AM and PM done, no grounds for declaring meat unfit. Applied by OV or OA Health marking of meat fit for human consumption after antemortem and postmortem inspection - OV supervises health marking and ensures its only applied once am and pm reveal no issues - Mark can be applied before Trichinella and TSE results but parts with the mark can't leave the premises until a negative result - Mark applied on external surface by stamp or hot branding - put on 3 places on each side - Competent authority ensures that wild game is only marked after skinning and PM inspection Practical arrangements for the health mark - ensured by competent authorities - Oval mark 6.5cm wide and 4.5cm high, readable characters 0.8cm wide and 1cm high - Ink must be authorised in accordance with union rules on use of colouring in food - Upper part: country code or ISO code of MS in capitals - Centre: vet approval number of establishment(slaughterhouse) - Lower part: location of slaughterhouse within EU (CE, EC, EF, EG...). may also have the indication (number) of the vet who did meat inspection Feedback report - in regulation with EU 2019/627 annex I - Document with relevant results of AM and PM for the farm where animals were raised - Includes identification details, AM and PM findings (disease/clinical findings, no. of animals affected, lab results etc), contact details of slaughterhouse, signed and stamped by official vet

Catching, transportation and processing of live freshwater fish, evaluation of fish freshness

Regulation EC 853/2004 and commission implementing regulation EU 2019/627 Catching and transportation of fish - Gentle handling, fish not exposed to unnecessary stress, prevent injury to fish - Oxygenation (min 5ml/l), pH 7-8, correct water temp. (5-10°C) max 200kg fish/m3 - Tanks with aeration system, cooling and filtering system. Processing of live freshwater fish Fresh fishery products: unprocessed products, only been cut upMechanically separated fishery product: mechanically removed flesh, loss of flesh structure - Grading - by species and size, manually or mechanically - Stunning and killing - mechanical (percussive, spiking, shooting), electrical stunning - Removal of slime and scaling - wash slime off, mechanical scrapers or machine for scales - Evisceration - open belly, remove organs, clean body cavity. Avoid cutting gallbladder - Removal of head and fins - by hand or by rotating disc knife machine - Filleting and slicing - fillet=dorsal and abdominal muscles. Manual or filleting machine - Chilling - 0°C to slow down decomposition, extends fish stability - Freezing - rapid, to -10°C inactivates most microorganisms - Thawing - air thawing at 25°C in air sealed bags or water immersion at 21°C - Internal block temperature should not exceed 7°C Evaluation of fish freshness - appearance, condition, smell Regulation EC 853/2004 - requirements for fresh fish and fish products Organoleptic evaluation - Extra - no pressure marks or injuries, no blemishes or discoloration - A - small portion with slight pressure marks or injuries, no blemishes or discoloration - B - small portion with serious pressure marks or injuries, no blemishes or discoloration Testing - Total volatile basic nitrogen - max 25-35 mg nitrogen/100g flesh - Iodine consumption - titrated with iodine. Consumption over 30ml - fresh fish - Kreis test - ephedrine aldehyde from deteriorating fat. Positive reaction = red colour Biotoxins and histamines - can't sell fish with biotoxins. Random testing for histamines

Describe the duties of food business operator regarding the animal welfare during the slaughter (operations, planning, training, record keeping) and stunning methods

Regulation EC No 1099/2009 - protection of animals at the time of killing. FBO duty: - Max number of animals per hour per slaughter line, max capacity for each lairage area - categories/weights of animals for which restraining or stunning equipment may be used - Animals not showing signs of avoidable pain or fear, not going without food or water - Prevent injury and harmful interaction with other animals, provide comfort Involved operations - movement and lairages - Unload quick, separate animals of different species/sex and suspicious animals - Protect against weather, fear, injury, crowding. Only use prods for adult cattle and pigs (2sec) - Daily health examination, animals in pain killed immediately. Provide water. Food after 12h - Non-slip flooring, lateral protection of bridges, bedding if necessary, ventilation enough light Planning - FBO plans in advance and carries out operation in accordance with standard procedures - Article 3 (1) - animals spared avoidable pain/distress during killing and related operations - FBO must show the standard procedures to authority if requested and change it if needed Training - certificate of competence - theoretical and practical training - specific exam - Certificate needed, relevant to operation a person performs such as handling, restraining, stunning, assessment of effective stunning, hoisting, bleeding. FBO checks equipment. Record keeping - to evaluate welfare. All records 5 years back and shown to authority if requested - Stunning equipment record of maintenance, electrical parameters or gas concentration - Animal welfare officer: keeps a record of action taken to improve welfare in slaughterhouse Stunning methods - process causing loss of consciousness and sensibility without painElectrical stunning - Head only (1.30mA for cattle/pigs), head to body (1A sheep, 1.3A pigs) water bath (100-200mA at 200hz) Mechanical stunning - mainly used for pigs (90%), sheep (70%) and poultry - Penetrative captive - trigger or contact fired bolt. 0.22 or 0.25 blank cartridge - Non-penetrative captive - only for animals under 10kg. Avoid fracture of skull - Other: firearm, maceration (day old chicks), cervical dislocation (backup for animals <3kg), blow to head (only for piglets, lambs, rodents/fur animals and poultry up to 5kg) Gas - carbon dioxide - High concentration - >40% in sealed rooms or containers - Two phase - first 40% then higher after loss of consciousness - With inert gas - about 40% CO2 and inert gas such as argon or nitrogen → anoxia Other methods - lethal injection Signs of an effective stun - no rhythmic breathing, fixed expression, no corneal reflex, relaxed jaw, tongue hangs out - Less than 1m between stunning and bleeding

Describe the practical measures and tasks of the official veterinarian in relation to bovine spongiform encephalopathy (BSE). Specific risk material and sampling for bovine animals

Regulation EC No 999/2001 - rules for prevention monitoring, control and eradication of BSE Regulation EC No 1069/2009 - law on killing and disposing of BSE animals, training of staff Categories according to BSE status in MS - Category 1 - country or region free of BSE for the last 7 years - Category 2 - provisionally BSE free region, no indigenous case has been reported - Category 3 - provisionally BSE free region, at least one indigenous case has been reported - Category 4 - low incidence of BSE - Category 5 - high incidence of BSE In regions of categories 2-5, bovine, ovine and caprine animals should not be lacerated by means of an elongated rod-shaped instrument introduced into the cranial cavityPractical measuresIf suspected: all bovines at farm placed under movement restriction until test results come back Is confirmed: kill risk animals and dispose of risk material/by-product according to EC 1069/2009 Control - OIE notifiable - contact state veterinarian. - Ban on meat and bone meal, specified bovine offal banned from human food chain - Change of slaughter policy, suspicious animals > 24m that died must be sampled for prions Prevention - monitoring, breeding programs, ban on blood/bone meal, specified risk material Tasks of OV in relation to BSE - AM inspection - clinical exam - 2nd AM inspection if needed - FBO isolates animal until OV decides if fit or unfit for human consumption Specific risk material - stained by blue dye, marked, destroyed as category 1 material - <12m - tonsils, intestines, mesentery (caecum) - >12m - tonsils, intestines, mesentery, skull (except mandible), brain, eyes, spinal cord Sampling of SRM - Postmortem sampling of brain and spinal cord when suspicion of TSE or when animal over 24m dies on the farm, during transport or at slaughterhouse. Sample sent to lab by FBO, carcass released and health mark given only after a negative result Laboratory testing - Histopathology, immunohistochemistry, western blot, - immunological test if sample autolyzed or inconclusive from histopath.

Additives in meat production

Regulation ES 1333/2008 - food additives. EU 231/2012 - origin, criteria, info on food additives Additives are used as: flavourings, flavour enhancers, preservatives or coloursThe use of additives: - no health risk, only used when needed - not misleading consumers and must have benefits for consumer - only use just what is needed, for what they are allowed in and within max limits Restricted usage - Unprocessed food, non-emulsified fat/oil, butter, honey, dried pasta, fermented milk products with living culture Labelling of food additives - E code for EU identification. Exceptions! (SO2) The labelling of foods shall include additional information - Excessive consumption may produce laxative effects - more than 10% added polyols - Sorbitol, mannitol, isomalt, maltitol, laktitol, xylitol - Contains aspartame - May have adverse effect on activity and attention in children - Sunset yellow, quinolinone yellow, carmoisine, allura red.. Sources of food additives - Natural - pectin, agar, carotenes - Additives identical with natural - antioxidants, citric acid - Additives obtained by modifying natural substances - emulsifiers, sorbitol, mannitol - Synthetic - quinoline yellow, tartrazine, saccharin Additive groups - Sweeteners, flavour enhancers, colours - Preservatives, emulsifiers, gelling agents, glazing agents, raising agents, thickeners - Antioxidants, carriers, acids, acidity regulators

Actions in case of non-compliance. Measures. Penalties

Regulation EU 2017/625 - official controls on food, animal health, animal welfare, plant health etc Action in case of suspicion - Official controls carried out to confirm or eliminate the suspicion. - Consignment placed under official detention until results of the controls Actions in case of non-compliance - Competent authority decides which actions to take to have the operator fix the situation. To decide, the CA should consider the nature of the non-compliance and the operators track record - CA should take any action necessary to determine the origin and extent of the issue, establish the operator's responsibilities and to prevent further occurrences - Actions are for example to order treatment of animals, holding or quarantining animals, order or postpone slaughter, prohibit movement or entry, order more frequent controls, order treatment, withdrawal or destruction of goods, order isolation or closure of establishments/premises or to order withdrawal of registration or approval of food business - This all needs to be documented and CA provides the operator with a written notification with the decision, upcoming procedures and information on the rights of appeal. Measures - Regulation 178/2002 - emergency measures for food of EU origin or imported - Safeguard measures taken if MS control system has shown serious failure that may constitute health risks, if community controls have shown non-compliance with EU legislation or if the EU member state has failed to correct the situation within the time limit set by commission Emergency measures - EU origin: no selling/using the food, special conditions and other necessary measures taken - Third country origin: suspension of import from that country, special conditions and any other necessary measures taken e.g. an increase in the level of control of the food in question Penalties - EC 178/2002 - Expenses of measures paid by FBO - Penalties must be effective, proportionate and dissuasive (diverts you away from st)

Audits and monitoring of food business operators. Audits of the competent authorities

Regulation EU 625/2017 - official controls carried out without prior notice, except for auditsFood business operator: legal person responsible for ensuring that requirements of food law are met The official controls carried out in accordance with this regulation include: - Audits of FBOs activities and inspections, checks on FBOs own controls - Audits of good hygiene practice and HACCP based procedures - Audits and inspections of slaughterhouses, game handling establishments and cutting plants - Official controls on the production of meat, live bivalve molluscs, fishery products, raw milk. FBO shall offer all assistance needed, give access to all buildings/structures, documents and records Audits of the competent authorities - Audits: systematic and independent examinations to determine if activities and results comply with the planned arrangement, to evaluate control systems put in place by CA - EU 2017/625 - CA are required to have internal and external audits Audits of general hygiene practices (GHP) - checks on: - Food chain information, design and maintenance of premises and equipment - Pre-operational, operational and post-operational hygiene, personal hygiene, hygiene training - Pest control, water quality and temperature control (below 12°C) - Controls on food entering and leaving the establishment, any accompanying documentation Audits based on HACCP - checks on: - That the hygiene procedures are applied continuously and properly and that they guarantee that the products of animal origin comply with legislation on residues, contaminants, prohibited substances and that they don't contain physical hazards

Residues of contaminants and inhibiting agents in milk and milk products

Residues Physical (dust, hairs), chemical (pesticides, antibiotics..), biological (bacteria, viruses..) Radionuclides: strontium, iodine, barium, cesium. 1% ingested radioisotopes enter milk Inhibiting agents - preservatives (inhibit microbial growth in milk) - Natural (immunoglobulins, lactoperoxidase) or artificial (detergent, antibiotics)- ATBs: inhibits acidification, coagulation and good bacteria such as lactobacillus. This interferes with production. Survive pasteurisation. Human health risk: ATB resistance and hypersensitivity reactionsATB tests - rapid test for screening at site, microbiological tests at official labs - Microbial test kit - geobacillus stearothermophilus spores- Negative: colour changes to yellow. Positive: no colour change - Penzyme test - detects beta-lactam ATB in milk. The enzyme is inactivated by ATB - Negative: pink. Positive: yellow/orange - Beta star 25 test - receptor protein detects beta lactam ATBs- Negative: appearing band darker than reference band. Positive: ref. band darker Additives - Preservatives - prevent spoiling. Nisin. Antioxidants - in butter to delay oxidation of fats - Stabilisers - increases viscosity, prevents separation. Cellulose, agar, pectin - Emulsifiers - enhance aggregation of fat molecules (better texture). Glycerides, lecithin - Flavouring agents, colorings (carotene, annatto), enzymes (lactase for lactose free milk)

Specify authorization for ante mortem health inspection of slaughter animals and describe ante mortem inspection procedures

Rules on AM are in: EU 2019/624 (performance of official controls) EU 2019/625 (requirements for entry into union of consignments) and EU 2019/627 (how to perform official controls) Authorization of AM health inspection Responsibility of OV - overall responsibility of AM lies with the official vet. Take FCI in account. - Official auxiliary can assist OV (initial checks, practical tasks), alerts OV if abnormalities - Purpose: check for welfare, any sign of disease, use of substances and if animals are clean Responsibility of FBO - Provide facilities and equipment - enough light, space, access for good AM inspection - Cleanliness: present animals with hide/fleece clean enough (contamination risk) - Notification: alert OV if problems with identification, disease suspicion etc. - Only accept alive animals into slaughter premises (exceptions such as emergency slaughter) Ante mortem inspection procedures at slaughterhouse - Within 24h of arrival and less than 24h before slaughter. Clinical exam on suspect animals - Emergency slaughter: only approved if vet declares an accident on a healthy animal 1) Food chain information - Take FCI and declarations from vets into account. See Q47 2) AM inspection process Observation - Observe domestic ungulates in motion, when interacting with each other and at rest - Flock inspection of a representative sample for poultry and lagomorphs Initial checks - suspect animals slaughtered separately or at the end - Routine AM - clinical inspection of abnormal animals, detailed AM (samples) of suspected Antemortem inspection - Check tag numbers, health certificate, look for abnormalities (behaviour, posture, swelling..) - Suspected OIE disease - notify authority, precautions to prevent spread.Complementation of AM record - signed by OV - abnormalities, welfare concerns, actions taken.. Completion of pen cards/permanent record (record keeping) - OV and FBO hold copies - Positive release authorization for slaughter (suspect animal cards for suspect animals) Enforcement - only moved from lairage and slaughtered when AM is complete, recorded and signed 3) Animal welfare - OV verifies compliance with rules on animal welfare and animal protection Outcomes from AM: Passed for slaughter, passed subject to a second AM, passed under special conditions (suspects that PM reveals problem, slaughtered last), condemned or emergency slaughter

Assortment of fishery products and their characteristics

Salted fishery products - from fresh or frozen fish, fresh fish roe.Heavily salted 14% - moderately salted 10-14% - lightly salted 6-10% - anchovy paste >25% salt - Must be thawed, kept at under 15°C and include salted or salty in the trade name - Brine - solution of salt in water. Fish submerged in brine or the brine injected - Pickle - brine with vinegar and spices - fatty fish mixed with pickle, releases water - Dry salting - mixing fish with salt, the brine is drained off - Wet salting - lean fish mixed with salt, brine forms from salt+water from fish - Caviar - salt-cured fish eggs Smoked fishery products - fish exposed to smoke from wood or plant material. Drying 1h → smoking (colouring) 1-1.5h → smoking (cooking) 1.5-2h - 65-70°C should be reached in internal muscles. Cool asap after smoking, store at 10°C - Smoking by regenerated smoke by smoke condensate in the smoking chamber. - Smoke condensates - from thermal degradation of wood, limited O2. - Hot smoking - complete coagulation of proteins. Kills parasites - Cold smoking - at temp. that does not coagulate proteins, but reduces water. Must be frozen at -20°C to kill parasites Marinated fishery products - Fish in pickling solution under hot or cold condition - Raw materials transformed to digestible form, extends shelf life - Cold marinades - 10-15°C for 3-4 days, cured for 6 days after cooling at 15°C - Hot marinades - marination by boiling or frying in brine for 10-20 min at 80-90°C - Pickling - 8-12% salt and 4-8% vinegar for cold marinade, the opposite for hot marinade Dried fishery products - naturally/artificially reduced water - extends shelf life. Max water 18% - Not accepted if: red/pink colour from halophilic bacteria, structure variations, surface cracks or fish broken into pieces Semi-finished fishery products - Surimi - minced muscle is processed, mixed with cryoprotectants and frozen. - Fish sticks, portions and fillets - quick frozen, raw or partially cooked Preserved and semi-preserved fishery products - Canned food, sterile. Drained, loaded onto brine, and cooked (fried, dryed, smoked) - Semi-preserved fish has extended shelf life by pasteurisation or chemical preservatives

Meat quality deviation - PSE/DFD meat

pH of fresh meat: 6.4-6.6PSE meat - pale, soft, exudative - fast glycolysis - more acid - Mainly in pork from accelerated glycolysis, rapid build up of lactic acid. Low pH - Rapid onset of rigor mortis, more drip loss (protein denaturation - less water binding), paleness from whiter muscle fibres that have lower content of myoglobin. - Causes: mutation in ryanodine receptor (Ca release - rapid glycolysis), stress during handling, transport or slaughtering, breed predisposition (pietrain, danish landrace) - 2% weight loss, diffusion of low-molecular substances and proteins into meat juice - PSE meat can only be used for meat products (thermally treated or long lasting) DFD meat - dark, firm, dry - incomplete glycolysis - less acid - Incomplete acidification, pH over 6. Depleted muscle glycogen from stress. - Rapid onset of rigor mortis, dark meat prone to microbial spoilage. - pH after slaughtering >6.3 - more muscle activity - less oxymyoglobin - dark colour - Above average water binding capacity - Causes: stress, hypersensitivity, young animals with high temperament Porcine stress syndrome - malignant hyperthermia - Nervous pigs - PSE meat, back muscle necrosis, red skin and sudden death - Detected at around 7w of age, induced by halothane anaesthetic. - Transportation, overcrowding, sudden movement, vaccination, hot climate.. - In pigs that are carriers but not autosomal recessive it can be prevented. - Autosomal recessive pigs shall not be bred - Anaerobic metabolism during stress - muscle tremor, fast breathing, skin irritation, death within 15-20 min, rigor mortis starts within 5 min - Hard and dry pork, 95% of PSS pigs produce PSE meat. Evaluation of PSE/DFD - pH estimation - special tipped pH electrodes inserted into muscle - Colour estimation - photometer - Hydraemia estimation - testing protein-water holding capacity - Compression method - meat on filter paper between glass plates, 1kg weight. Outline soaked part after 5 min, evaluate compressed meat and soaked paper

Methods of technological treatment of meat/meat products (salting, smoking, drying)

Salting - increased tenderness and shelf life, changes flavour. Only NaCl or with other salts Marinating food increases water holding capacity (most at 5% salt), decreases water activity, relaxes muscle fibres (tenderness), adds flavour and improves quality of PSE meatMethods of salting - generally max 2% salt, 3,3% in cooked long-lasting products, 6% if dried - Pre-salting - prepares for further processing, cold room for 24-48h. ↑ water holding capacity - Salting - dry salting: meat put in dry salt, or marination by immersion in brine (slow), massage (small, boneless pieces) or injection (best, good marinade distribution, needles) - Meat <4°C and marinade <6°C - microbiological reasons Nitrites & nitrates - increases colour, formation of nitrous hemochrom (pink). Can be toxic, limits! Smoking - bacteriostatic and antioxidant effect, changes flavour and colour. Protein coagulation. - Cold smoke - 24°C - long lasting not thermally treated meat products - Warm smoke - 60°C - bacon and smoked meats - Hot smoke - 80-90°C - soft and heat-treated meat products Composition of smoke - phenols (antioxidant), alcohols, carbonyls, organic acids.. - Antimicrobial formaldehyde and phenols generated by burning and dry distillation of hardwood. Influenced by combustion temperature (280-350°C) amount of air, type of wood Liquid smoke - condensation of fresh smoke. No harmful substances (polychromatic hydrocarbons) Smoking houses - open (exhaust of smoke) or closed (no exhaust)Smoke generators - grate (sawdust vs electricity), friction (timber vs rotating drum), steam (steam vs sawdust)Steps in the smoking process - 40°C colour change - 60°C drying - 90°C smoking - 75°C - cooking Drying - removing moisture from flesh, a process of surface evaporation. Long lasting products. - Evaporation decreases as the surface becomes dryer than the inside, then moisture moves from inside out. Too much heat makes a crust that prevents this process. Requirements: ratio of water/total protein max 3.4, max water activity 0.90 (less water for microbes) Methods of drying - use meat with low bacterial count - salt & nitrate reduces aw (CCP in HACCP) - Drying by salting - dry- or brine salting, or equalisation (2-5°C RH75-85, aw drops to 0,95) - Drying by smoking/air drying: first dried at 60-65°C RH 20-40% then smoked at 60-60°C RH 40-60% → more humidity=darker colourFactors affecting drying - temp, RH, air velocity, air exchange, meat properties and thickness

Describe the practical measures and tasks of the official veterinarian in relation to TSE (scrapie). Specific risk material and sampling for domestic sheep and goats

Same legislation as for BSEPractical measures Suspected: official movement restriction until clinical exam is done or killed and lab tested. When TSE infection can not be ruled out, kill animal. Brain and other tissue sent to a lab. All parts of body retained under official control until a negative diagnosis is made. If positive, destroy as category 1 Confirmed: all parts of body destroyed. Identify all animals at risk, slaughter and destroy all. Farm placed under official control. Trace and identify movement of susceptible animals and products. Owners are compensated for the loss of animals or products. Confirmation of TSE notified to CA Control - same as for BSE Prevention - Annual screening using rapid test, annual report to member states - Inform member states and commission if there is a case of TSE - Recording of all official investigations and lab examinations Tasks of OV in relation to TSE - To check that official controls are carried out according to EC 999/2001 - Check removal, separation and marking of risk material according to EC 1096/2009 - Ensure that FBO takes measures to avoid contamination of meat with SRM including removal of risk materialSpecific risk material - stained by blue dye, marked, destroyed as category 1 material - <12m - spleen and ileum - >12m - spleen and ileum, skull with brain and eyes, tonsils, spinal cord Sampling of SRM - same as for BSE Laboratory testing - same as for BSE

Categorization, disposal and use of animal by-products not intended for human consumption

Same regulation as Q35. By-products from slaughter, production of animal products (milk), disposal of dead animals or from disease control measuresCategories - according to the risk to public and animal healthCategory 1 - highest level of hazard. - Entire animal if suspected/eradicated TSE, other than farm and wild animals (pets, zoo, circus animals), laboratory animals or wild animal suspected of contagious disease - Specified risk material and entire bodies/parts of dead animal containing SRM - Animals that have been submitted to illegal treatment - By-products containing unsafe amount of residue of environmental contaminants - By-products collected during treatment of waste water, international catering waste Category 2 - includes animal by-products: - Manure, non-mineralized guano and GIT content - Collected during treatment of wastewater - Containing residues of authorised substances or contaminants exceeding permitted levels - Declared unfit for human consumption due to presence of foreign bodies - Animal products imported from a third country that fails to comply with EU vet laws - Animals not killed for human consumption, foetuses, oocytes, embryos, semen, dead-in-shell poultryCategory 3 - everything that is not eaten that comes from animals that have no signs of disease - Carcasses fit for human consumption but not sold for commercial reasons - Rejected carcasses, heads of poultry, skin and hair/feathers, horns, feet, pig bristles, blood, bones, adipose tissue, placenta, shells from shellfish, egg shells, day old-chicks - separator sludge from milk processing, defective products from manufacturing error. Disposal and uses Category 1 - pressure sterilisation, incineration, landfill, biogas, processing into fat derivatives Category 2 - pressure sterilisation - used as fertiliser, composted or biogas, fuel for combustion - Applied to land without processing: manure, GIT, milk, eggs (if no disease threat) - Aquatic animals: ensiled, composted or transformed into biogasCategory 3 - composted, biogas, fertiliser without processing, farm animal feed, pet food

Describe requirements for slaughterhouse (construction, equipment layout) where farm animals are killed

Slaughterhouses and equipment in accordance to Regulation EC No 852/2004 and EC No 853/2004 - Max number of animals per hour for each slaughter line and categories of animals - Weights for which restraining or stunning equipment may be used - Max capacity for each lairage (holding) area Requirements for layout, construction - Sufficient amount of rooms, separate room for emptying stomachs and intestines (very dirty) - Separation in space or time of: stunning/bleeding, scalding/depilation, evisceration, handling clean guts & tripe, preparation and cleaning of other offal, packaging offal, dispatching meat. - Prevention of contact between meat and floors/walls etc. - Slaughter lines to avoid cross-contamination between different parts of the line - Facilities to disinfect tools with hot water >82°C, equipment (taps) for washing hands - Lockable facilities to slaughter sick/suspect animals and to store the unfit meat (refrigerated) - If manure or GIT content is stored in house - special area for that - Lockable facility only for veterinary service The layout design, construction and size of food premises - Adequate cleaning/disinfection to avoid air-borne or cross contamination, good food hygiene - Enough working space to allow hygienic performance of all operation - Protect against accumulation of dirt/condensation/mould, prevent contact with toxic materials - Pest control, temperature control, sufficient ventilation (not airflow from dirty area to clean) - Adequate number of flush toilets, toilet rooms not opening into rooms where food is handled - Sinks with hot and cold running water, materials for cleaning hands and hygienic drying - Cleaning agents and disinfectants not stored where food is handled - Adequate drainage, waste does not flow from dirty area into clean area. Easy to clean floors - Smooth walls, ceiling, windows that reduce dirt accumulation, insect-proof windows/doors Requirements for equipment - Equipment that comes in contact with food must be cleaned and disinfected frequently and be of materials that minimise contamination risk. Installed in a way that allows proper cleaning - Equipment fitted with appropriate control device - Chemical additives to prevent corrosion of equipment/containers properly used

Describe the practical measures and tasks of the official veterinarian in relation to specific hazards in cattle, pigs and solipeds. Decision about meat and offal

Specific hazards listed in regulation EC 2019/627TSE - Transmissible spongiform encephalopathies - EC 999/200, EC 1069/2009. See Q54 and 55 - OV shall check that official controls are carried out according to rules - Check that removal, separation and marking of specific risk material is in accordance to law Cysticercosis - Council directive 2004/41/EC - Cow: C. bovis (taenia saginata) - small grey calcified cysts in heart, masseter, diaphragm - Pig: C. cellulosae (taenia solium) - cysts in brain, liver, heart, skeletal muscle - Dg: cuts in masseter in animals >6w (2 in external, 1in internal) not needed if serology - If positive: heavy infestations completely condemned, if light only a part is rejected and rest of carcass must be cold treated at below -7°C for 3 weeks or -10°C for 2 weeks. Tuberculosis - mycobacterium bovis - Suspected or positive tuberculin test: slaughter separately, avoid contamination - If generalised TBC, completely condemned, if only localised, affected organ and ln condemned and rest of carcass can be consumed after thermal treatment Brucellosis - Brucella abortus - Suspected or positive brucelin test: slaughter separately, avoid contamination - Meat from animals with lesions (altered colour of placental cotyledons, orchitis) condemned. If inconclusive test but no lesions, udder, genital tract and blood are condemned Glanders - Burkholderia mallei - Meat only sold if it is from solipeds kept for at least 90 days before slaughter in a MS/ third country meeting requirements being glanders free. If not - inspected for glanders (check mucous membranes of URT, head split in two). Carcass condemned if positive - PM: inflamed and abscessed ln, ulcers in URT, nodules on lung and skin, necrosis of organs Trichinellosis - EU 2015/1375 - Trichinella spiralis, Trichinella britovi (swine & equids affected) - Trichinella meat declared unfit for human consumption Salmonellosis - EC 2073/2005 (microbio criteria of food) - 49 samples/slaughterhouse/year, total number of positive samples reported by FBO Campylobacteriosis - EC 2073/2005 - CA verifies if FBO meets hygiene criteria for campylobacter on broiler carcasses Decisions concerning meat and offal - Fit: health mark is applied - Unfit: infectious diseases of OIE list, contamination, no ID, not negative TSE - Partially rejected: require specific labelling and trimming - Detain for further inspection - Detain for re-inspection

Framework for official controls. Subject matter and scope. The role of the official veterinarian in food chain

The EU framework for official controls - EU 2017/625 on OFFICIAL CONTROLS - Official controls: activities performed by CA to verify compliance with regulations during production and that animals or goods meet the requirements of EU 2017/625 - The white paper on food safety (2000) - identified the need to establish a new EU-wide framework for official controls of food to guarantee high level of human health protection - New EU framework established in 2002 - covers official control in all stages of food production ''from farm to fork'' Subject matter and scope of EU 2017/625 - This regulation lays down rules for official controls about animal and animal goods import from a third country, the appropriate registration and management of information and data in the area of food safety. The rules are about production, processing and distribution of food, GMOs, animal feeds, animal health and welfare, preventing any danger to humans from animal products or by-products. The regulation also lays down rules for plant products; use of plant protection products, sustainable pesticide use to prevent pests on plants. There are also rules about the production and correct labelling of organic products. The role of official veterinarian in food chain - Vets trained in animal health and food hygiene - play a central role in food safety - OV: vet appointed by a competent authority, appropriately qualified for official controls - OV carries out audits and inspections of slaughterhouse, game facilities and cutting plants - OV takes specific action regarding inspection results, FCI decisions, decisions of live animals, on animal welfare and decisions concerning meatEU FOOD HYGIENE LAW FRAMEWORK (just the most important ones) General - EU 2017/625 - official controls in food production, rules on animal health and welfare - EC 852/2004 - hygiene of foodstuffs → EC 853/2004 - specifically for food of animal origin - EC 2073/2005 - microbiology criteria of foodstuffs - EC 1069/2009 - rules for by-products not intended for human consumption Animal welfare - EC 1/2005 - protection during transport → EC 1099/2009 - protection at time of killing Hazards - 2003/467/EC- on tuberculosis, brucellosis, enzootic bovine leukosis FREE status - Directive 2003/99/EC - on monitoring of zoonoses and zoonotic agents - EC 2003/2160 - on monitoring salmonella and other specific food-borne agents - EC 2006/1881 - maximum levels for certain contaminants in foodstuff

Describe not thermally treated meat products, the importance of starter cultures

Thermally not treated: produced by fermentation, drying, cold smoking, salting or acidification - Long lasting not thermally treated: uncooked, less homogenous/inhomogenous products - durability and safety secured by cold smoking, fermenting and drying or only drying - Dried meats: made from solid pieces of meat Cold smoking - 8-24°C bacteriostatic, anti-oxidant, preserving, adds flavour and colour Fermentation, acidification, drying - Fermentation: raw and unstable sausage mass turns into shelf-stable product with strong colour, good slice ability, pleasant flavour and microbial stability - Dried only products - pH 5,5-6,2 and aW 0.89 Fermented & dried - pH<5,5 and aW 0.93 Technology of meat products with pH <5.5 - chilled/frozen meat grinded to desired structure, mixed with additives, filling into permeable casings, fermentation, ageing, drying (controlled climatic conditions) until aW is <0.93 Process of fermentation (faster in pork, more lactic acid) - Uncooked or cold smoked products filled into cutisin casings, application of starter cultures, lactic acid from bacteria lowers pH and coagulates proteins - reduced water holding capacity. The acidic environment is bad for pathogenic bacteria. Result is a shelf-stable product. - Fast fermented salami is ready for drying after 36-48h, medium fast fermented after 76-96h Dried meats (parma ham, pancetta, beef jerky..) - Ratio of water to total protein max 3.4 and water activity max 0.90 - Use meat with low bacteria count, add salt and other aW reducing additives in high levels Selection of meat - very important since dried meat isn't heat treated - PSE - faster salt diffusion into inner areas, reduces aW faster, but will be pale - Avoid DFD (insufficient acidification), avoid meat with rancid fat (fat affected by diet) Additives: salt (32-35g/kg), nitrite (colour), spices. Storage and transport: 15°C or higher, RH 80% The importance of starter cultures (probiotics) - freeze dried cultures, carbs added to feed culture - Selected species of microorganisms, creates distinct and predictable changes to product - Lactic acid bacteria, micrococcaceae, yeasts and moulds to inactivate pathogens, ↓pH, ↓fat oxidation, better structure of protein gelatinization, good for intestinal microflora, taste - Lactobac. plantarum/casei/acidophilus/brevis, staph. carnosus/xylosus, micrococcus varians - Yeast: requires O2, only on surface. Protect salami against O2, white surface mould is good.

Wrapping, packaging and labelling of poultry meat, requirements for wrapping materials

Wrapping and packaging - Automatic machines: open bag, insert poultry, pull legs to body, sealing, cutting - Heat shrinkable plastic bags are good - absence of oxygen. Shrink in steam or hot water - Protect from contamination during packaging, transport etc. Clean packages and used immediately - Methods: standard packing, vacuum packing, packing in modified atmosphere Requirements - Wrapping material must satisfy requirements on mechanical stability, heat resistance etc - Material used must ensure minimum water and gas permeability, must not react chemically with product, resistance to low temp, be hygienic and sterile Labelling EU 1169/2011 (labelling of all food) EU 543/2008 (labelling of poultry, storage temp clarified), EU 1337/2013 (country of origin-traceability)Compulsory on labels: - Name of product, list of ingredients, quantity of ingredients, net weight, price - Date of minimum durability (frozen) or use by date (fresh). - Class of grading (A, B), if it's fresh, frozen or quick-frozen - Recommended storage conditions, instructions for use (heat processing) - If the whole carcass: is it partially eviscerated, with giblets, without giblets? - ''Do not refreeze after defrosting''Identification mark - must be applied before poultry product leaves establishment - Oval, 4,5cm x 6cm. Text 0,8cm x 1cm. Applied to wrapping or packaging - Country code, approval number of establishment, abbreviation CE, EC, EF, EG, EK, EY Traceability - member state or third country where rearing and slaughtering occurred, batch code Optional labels - fed with, age of slaughter, method of chilling, type of farming (free range..)