FOOD SAFETY & WHOLESOMENESS

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

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

Meat Inspection Laws 1906 – Meat Inspection Act 1967 – The Wholesome Meat Act 1997 – Sanitation Standard Operating Procedure SSOP 1998 – Hazard Analysis & Critical Control Points HACCP

FACTORS CONTRIBUTING TO FOODBORNE DISEASE 12 % Food from unsafe sources 63% Improper STORAGE temperature 28% Poor personal hygiene 23% Contaminated equipment 21% Inadequate cooking 20% Other things

Types of Food Contamination Biological Chemical Physical

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

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

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

PHYSICAL PROBLEMS  Bruising  Injection site problems  Stress  Contamination

PHYSICAL CONTAMINATION One of major concerns to the animal producer

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

Chemical Contaminants Con’t Residues This includes both food processing component residues as well as PESTICIDES, ANTIBIOTIC OR HORMONE IMPLANT residues Natural Toxicants Product Tampering Nutritional Components

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

NATURAL BEEF, CONTINUED Packer must certify:  That animals are harvested at the beginning of the shift  Identified as natural beef in the storage cooler  Processed minimally at the beginning of the processing shift  Labeled as natural

In 1992, illegal levels of pesticides,  hormones, antibiotics, drug and  other chemical residues occurred  in 0.29% of more than 43,000  livestock/poultry samples tested The Food Safety and Inspection National Residue (Monitoring) Program

LEAN VS. FAT

Injection Sites

Cattlemen approved injection site

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

Paylean

SELECTING YOUR 4H/FFA HOG Try to select from boars that are free of the stress gene. This will assure that you will eliminate the PSS problem

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

Bruises Problem in sheep and cattle

Blood Splashing Capillary rupture In cattle, sheep, swine Increased incidence

Respiratory Problems

Liver Problems Liver Flukes Abscessed

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

PSEDark Cutter

Other Problems Parasites Cystic kidneys Broken bones

Cattle Implants No withdrawal times Effect lasts: Ralgro 80 days Synovex S days Synovex X 90 days Revalor 90 days

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

ENJOY MEAT