1. FOOD SAFETY & WHOLESOMENESS

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

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

4. 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

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

6. Types of Food Contamination Biological Chemical Physical

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

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

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

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

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

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

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

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

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

19. 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

21. LEAN VS. FAT

26. Injection Sites

35. Cattlemen approved injection site

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

38. Paylean

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

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

41. Bruises Problem in sheep and cattle

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

49. Respiratory Problems

51. Liver Problems Liver Flukes Abscessed

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

54. PSEDark Cutter

56. Other Problems Parasites Cystic kidneys Broken bones

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

60. 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

61. ENJOY MEAT