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
The Food Safety and Inspection
National Residue (Monitoring) Program
In 1992, illegal levels of pesticides,
 hormones, antibiotics, drug and
 other chemical residues occurred
 in 0.29% of more than 43,000
 livestock/poultry samples tested
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
PSE
Dark Cutter
Other Problems
Parasites
Cystic kidneys
Broken bones
Cattle Implants
No withdrawal times
Effect lasts:
Ralgro 80 days
Synovex S 80-90 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