2. SAFETY ISSUES & QUALITY AND CUTABILITY ISSUES School of ACBS Food Products and Safety Lab

3. Factors Contributing To Foodborne Disease Outbreaks 12% Food from unsafe sources 63% Improper holding temperature 28% Poor personnel hygiene 23% Contaminated equipment 21% Inadequate cooking 20% Other factors

6. FOOD BORNE ILLNESS CONT’D Foodborne illness cost billions of dollars yearly – Medical expenses – Lost work and/or reduced productivity – Legal fees – Punitive damages – Increase insurance premiums – Lost business – Lost of reputation by food manufactures and businesses

7. Bacteria cellFungiParasite Virus BACTERIAL 66%  PARASITIC 5% Norovirus 5,310,280 Aspergillus Aflatoxin Cysticercosis bovis Trichinosis THREE TYPES OF CONTAMINATION Biological, Physical, Chemical 5% VIRAL

8. FOOD BORNE ILLNESS Is the sickness some people experience when they eat contaminated food. Over 76 million cases each year 350,000 hospitalizations each year Over _5000_ deaths

10. HAZARD ANALYSIS AND CRITICAL CONTROL POINTS PROGRAM  Campylobacter is down 28%  Salmonella down 17%  E.coli 0157:H7 is down 42% Called HACCP

11. RECALL PROGRAM RECALL NUMBER ON EACH PACKAGE 16414

12. TYPES OF INFECTION Endogenous –infection within the animal Post-mortum inspection very effective Animals carry human pathogens These pathogens are shed by the animals Shedding varies – certain times of the year it is greater, stressing animals increases shedding It is beneficial to take animals off feed 24 hrs. before harvest Exogenous -- infection during harvesting HACCP comes into play

13. QUALITY & CUTABILITY

14. YG 1 YG 2 YG 3YG 4 YG 5

15. DARK CUTTERS

16. SLIGHTLY DARK SCORE = 5 CHERRY RED SCORE = 6 MODERATELY DARK SCORE 4 DARK SCORE 3 VERY DARK SCORE 2

17. INJECTION SITES  1992 23% OF CATTLE HAVESTED HAD INJECTION SITE PROBLEMS  Due to BQA programs  It has been reduced to less than 5%

20. BEEF KIDNEY Used for antibiotic residues

21. Testing for antibiotic residues using the Fast Test New test called the Kiss Test Bacillus megaterium

22. DRUG WITHDRAWAL TIMES To be used for meat Calf scour bolus14 Days 7-way vaccine 21 Baytril28 Oxy-Tet18 Pen-Aqueous10 Pen BP-4830

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

24. Quality and Cutability Quality grade --Select 80 or above Yield grade– maximum 3 Placed on carcass value per 100 lbs.

25. 1.0-1.491.5-1.992.0-2.492.5-2.993.0-3.493.5-3.9945 P70 and UP$229.12$228.35$226.81$226.39$15.43$225.35$211.68$206.68 P40 - 70$225.26$224.49$222.95$222.53$11.57$221.49$207.82$202.82 P0 - 30$222.37$221.60$220.06$219.64$8.68$218.60$204.93$199.93 CH70 and UP$219.48$218.71$217.17$216.75$5.79$215.71$202.04$197.04 CH40 - 70$217.55$216.78$215.24$214.82$3.86$213.78$200.11$195.11 CH0 - 30$3.69$2.92$1.38$0.96$220.00-$0.08-$13.75-$18.75 S70 and UP$210.05$209.28$207.74$207.32-$3.64$206.28$192.61$187.61 S0-30 -10.91 Pricing Grid

26. HOG CARESSES Problems with carcasses Eating Quality– generally poor Cutability-- high

29. Quality Evaluation Quality Problems – 1. Color of Lean Dry, Dark and Firm (DDF) Pale, Soft and Exudative (PSE) – 2. Marbling Score – 3. Degree of Feathering – 4. Soft Fat – 5. Belly Wall Thickness – 6. Blood Splashing

32. PSE- Pale, soft & exudative Porcine stress syndrome Single gene inherited trait

33. Blood splashing

36. Paylean

37. Prediction of Percentage of Lean Pork with less than 5% Fat Formula #1: Hot carcass weight constant at 170 lbs – % = [88.307 – (.036 x HCW) – (18.574 x fat depth) + (3.734 x REA)] / 170 lbs. PLACING HOG CARCASSES

40. Pneumonia Parasite cystitis Cystic kidney

41. LAMB CARCASSES AND POTENTIAL PROBLEMS

44. Lamb carcasses should possess 1% kidney fat or less; therefore, in judging lamb carcasses, a carcass with more than 1% should be discounted when placing it.

45. Lamb Carcass Class #2

46. If carcasses are ribbed, belly wall thickness is very important to consider in placing lamb carcasses. Thinner less waste. As the belly wall thickness increases, the amount to waste from the carcass increases.

47. Yield Grades Adjusted Fat Thickness Yield Grade.00-.151.16-.252.26-.353.36-.454.46 and greater 5

48. LAMB PERCENT BONELESS CLOSELY TRIMMED RETAIL CUTS %BCTRC = 49.963 – (.0848*HCW) - (4.376*AFT) –(3.530*BWT)+(2.46*REA) =49.963 –(.0848*60)-(4.376*.2)-(3.530*.5)+(2.46*2.5)= 48.38%

49. Lamb Carcass Class

50. GOAT CARCASSES

51. GOAT PERCENT SEMI-BONELESS CLOSELY TRIMMED PRIMAL CUTS %= 60.69330 -.23174 X hot carcass weight + 1.96202 X ribeye area – 1.57832 X body wall thickness

52. Slogans for Food Safety Life begins at 40 When in doubt - throw it out Take a minute to see what’s in it Realize you must sanitize