Chapter 4 GENERAL POSTMORTEM INSPECTION TECHNIQUE

 

 

4.1 OBJECTIVES:

• 1. Describe the four general techniques required to perform the different segments of the postmortem inspection procedures.
• 2. State the importance of developing good inspection technique.
• 3. Give reasons for fulfilling the requirements of each technique. 

4.2 INTRODUCTION

The general postmortem inspection techniques usually apply to the inspection of all species. It is the establishment's responsibility to properly present all tissues and organs requiring inspection. If any tissues or organs are missing, inspection shall be delayed until they are presented.

It is important that inspectors develop good inspection techniques that will enable them to perform inspection adequately and expediently.They should use approved procedures for the detection of possible abnormal or diseased conditions.

 4.3 OBJECTIVES FOR CATTLE HEAD INSPECTION

• 1. Describe the sanitary dressing requirements for a given slaughter procedure that occur prior to or during the time the cattle head is being prepared for inspection.
• 2. List two basic requirements that must be met when the plant is collecting edible blood.
• 3. Describe the sanitary method for removing the head from a carcass.
• 4. Describe the usual method for identifying the head with the corresponding carcass.
• 5. Define the following:

• a. weasand rod
• b. dehorning device
• c. defibrination
• d. Knocking box
• e. dry landing area
• f. head washing cabinet
• g. sanitize

 

• 6. List at least two examples of equipment that must be sanitized before/after use on each carcass.
• 7. List the four steps of cattle head inspection procedures.
• 8. List the lymph tissue that must be removed from all cattle heads that are to be identified as inspected and passed.
• 9. Describe in writing the disposition of cattle tongues with a palpable abscess such as cactus thorns or other foreign bodies.
• 10. List at least two abnormal conditions that may be detected during each of the four cattle head inspection steps.
• 11. List three dispositions the food inspector may make once the cattle head has been inspected.
• 12. Give one example of an improper presentation at the cattle head inspection station.
• 13. List the action the inspector should take when:

• a. the improper presentation occurs infrequently.
• b. the improper presentation occurs frequently.

 

• 14. When an abnormal condition is identified at the head inspection station, describe:

• a. The tags used for retaining the head and its corresponding carcass.
• b. Who is responsible for attaching the retain tags.
• c. The suggested method for identifying on the tags the condition for which the carcass is being retained.

 There are over 70 known diseases of animals that can be transmitted to man. Insanitary slaughter and/or handling of carcass and meat products may allow harmful bacteria to grow on meat surfaces and potentially cause human illness. These and many more reasons were responsible for the passage of the Meat Inspection Act of June 30, 1906 by congress. It provides for antemortem and postmortem examinations performed by the food inspectors throughout the country.

Postmortem inspection is the basis for a determination made by the inspection force that a carcass is acceptable for human consumption. The complete postmortem inspection procedures for cattle are fairly complex in nature. For that reason, this section will deal with cattle head inspection procedures exclusively.

There are several slaughter and dressing procedures that must be accomplished before the head is presented for inspection. The inspectors on the slaughter floor are responsible for monitoring these dressing procedures. What your area of responsibility is will depend on a number of variables. If you are the only inspector assigned to a low-volume operation, your area of responsibility would be the entire plant. However, if you are assigned to a high-volume plant where there are many inspectors working on the slaughter floor, your area of responsibility would be much smaller. The degree of importance may be greater in the large plant however, because of the speed of the operation, the vast amount of equipment, and the skill of the plant employees. Still another variable to consider is the location of your inspection station. The area of responsibility will vary from plant to plant. 

4.3 OBJECTIVES FOR CATTLE VISCERA AND CARCASS INSPECTION 

• 1. Given a list describing cattle dressing procedures and a list describing sanitary dressing requirements, match each dressing procedure with its sanitary dressing requirement.
• 2. List two basic requirements the plant must meet when they elect to save udders for edible purposes.
• 3. From a list describing areas of potential contamination to edible product during evisceration, select those sites that require that an acceptable method of closure (i.e., tying) be used.
• 4. State how often each of the following pieces of equipment must be sanitized:

• a. Brisket opening device
• b. Viscera truck (evisceration is done into viscera truck)
• c. Viscera table (evisceration is done onto moving table)
• d. Splitting saw (carcass is split after viscera inspection station)

 

• 5. List two examples of improper presentation of cattle viscera for viscera inspection.
• 6. From a list of abnormal of pathological conditions, select those most frequently seen during:

• a. Viscera inspection
• b. Carcass (rail) inspection

 

• 7. Given one example of an improper presentation at the cattle viscera inspection station, list the action the inspector should take when:

• a. the improper presentation occurs infrequently
• b. the improper presentation occurs frequently.

 

• 8. Describe the tagging procedure to retain carcasses and/or parts at the viscera inspection station.
• 9. Given a narrative describing each of the following liver conditions, select from a list the correct inspector disposition for:
  • a. "Sawdust" or "Telang"
  • b. Abscess
  • c. Flukes (distoma)
  • d. Carotenosis
•  
• 10. Define the following terms as they are used in reference to the salvage of condemned livers for animal food.

• a. Slashing
• b. Denaturing
• c. Packaging or packing
• d. Handling and/or storage

 

• 11. State:

• a. whose area of responsibility would include maintaining a running count of cattle livers condemned (by number and reason for condemnation).
• b. one method to keep an accurate running count of condemned cattle livers.

 

• 12. List three requirements the establishment must meet prior to presenting the eviscerated carcass for inspection.
• 13. Select from a list, and arrange in proper sequence, the steps of cattle carcass inspection procedures when a rail inspector is assigned.
• 14. List the disposition of a cattle kidney affected with a cystic condition when the lesions are:

• a. slight
• b. marked or extensive

 

• 15. List three common abnormal conditions that may be detected during carcass rail inspection.
• 16. Describe in writing the responsibility and action required by the carcass inspector when inspecting a carcass that has been tagged for a localized acti condition that was detected at the cattle head inspection station.
• 17. List two chemical solutions that are acceptable for soaking shrouds to be applied to the cattle carcass and write the limitations for each solution.
• 18. List the minimum number of brand marks that must be applied to each inspected and passed half carcass. 

4.5 OBJECTIVES FOR SWINE INSPECTION 

• 1. Select any true statements pertaining to the sanitary dressing requirements or proper procedure on any of the following swine slaughter and dressing procedures:

• 2. List two basic requirements that must be met when the plant is collecting edible swine blood.
• 3. Select from a list of conditions that would be considered improper presentation and those that would be considered abnormal or pathological.
• 4. Select from a list and arrange in proper sequence the steps of swine head inspection.
• 5. Select any true statements about the lesions, general findings or appearance of the following diseases or conditions:

• 6. Select the proper disposition of swine heads affected with tuberculosis or various types of abscesses.
• 7. Select statements that would describe the proper action to be taken by the inspector when carcasses and/or heads are improperly presented for inspection.
• 8. Give a drawing of a hog carcass, label correctly the five tagging positions that are used to retain a abnormal carcass.
• 9. Select true statements pertaining to the requirements for removing the following contaminants from carcasses or organs:
  • a. Stomach or intestinal contents
  • b. Milk
  • c. Pus
• 10. Select from a group of statements that give a valid reason for requiring inspection of organs even when they are excessively contaminated and cannot be cleaned thoroughly prior to inspection.
• 11. Select true responses from a list of the statements about the requirements for swine viscera table cleaning.
• 12. Select from a list and arrange in proper sequence the steps of swine viscera inspection.
• 13. Give the requirement for kidneys presented for inspection, whether they be presented with the viscera or with the carcass.
• 14. Select from a group of statements the one that correctly defines what we mean by the term spotting of livers.
• 15. Describe in your own words the special inspection procedure that boar hogs must undergo.
• 16. Select any true statements from a group of statements pertaining to the proper procedures for the swine viscera inspector to take on carcasses that have been previously tagged at the head inspection point.
• 17. Give the requirement, other than a U.S. Suspect tag, for identifying U.S. Suspect hog carcass on antemortem (if they are destined for a scalding tank-dehairing machine operation).
• 18. Define "primary seats of infection" as applied to tuberculosis in swine.
• 19. Select any true statements from a group of statements about proper actions for the inspector to take when he or she discovers tuberculosis in various primary seats.
• 20. Select from a list and arrange in proper sequence the steps of swine carcass inspection.
• 21. List the minimum number of brand marks that must be applied to each inspected and passed carcass before it goes to the cooler. Give the brand number and the diameter of such a brand.

Head inspection is the first inspection procedure in postmortem inspection of swine. However, there are several slaughter and dressing procedures that must be accomplished before the head is presented for inspection. The inspectors on the slaughter floor are responsible for monitoring these dressing procedures. Each inspector should be assigned a designated area of the slaughter operation to monitor to insure establishment compliance with sanitary dressing procedures. Each inspector also should ask his or her supervisor what his or her designated area encompasses.

There are three basic methods by which swine are dressed. They are: 

• 1. Skinning
• 2. Hide pulling
• 3. Scalding vat-dehairing machine

The scalding vat-dehairing machine is probably the most common method used. There are also various methods of presenting hogs for inspection.

For example, in some plants the head is presented for inspection attached to the carcass and in others the head is placed on a head rack or head loop for inspection. For purposes of our discussion, we will, for the most part, be talking about an operation where a scalding vat-dehairing machine is used and a plant where the head is attached to the carcass when presented for inspection. 

4.6 OBJECTIVES FOR SHEEP AND GOAT POSTMORTEM INSPECTION

•  1. Match from a list describing sheep dressing procedures and a list describing sanitary dressing requirements.
• 2. Select from a list, and arrange in proper sequence, the steps of sheep viscera and rail inspection procedures.
• 3. Describe the tagging procedure used to retain a carcass and its parts for final veterinary inspection.
• 4. Select from a list of abnormal or pathological conditions:

• a. the one condition that is the major cause of sheep carcass condemnation.
• b. at least two that are most frequently detected during viscera inspection.
• c. at least two that are most frequently detected during rail inspection.

 

• 5. Select from a list the suggested method for handling tongues salvaged from heads that are not scalped.
• 7. Write the action required by the inspector to correct each of a list of improper presentations.
• 8. Select from a list, equipment that MPI requires to be sanitized after use on each carcass.
• 9. Describe the acceptable method for handling carcasses affected with wild oats when:

• a. there are only a few carcasses affected.
• b. there are a large number of carcasses affected.

 

• 10. Select from a list, the MPI requirements on the use of shrouds on sheep carcasses.
• 11. Write the minimum number of inspection brands required on an inspected and passed sheep carcass.

4.7 CALF INSPECTION OBJECTIVES 

• 1. Select from a list, statements that describe the advantages of hot skinning calves and cold skinning them.
• 2. Select true statements about the sanitary dressing requirements or proper procedures on any of the following calf slaughter and dressing procedures: 

• a. Stunning
• b. Washing
• c. Bleeding
• d. Head skinning and removal
• e. Hide and feet removal
• f. Belly opening
• g. Brisket splitting
• h. Eviscerating
• i. Skinning
• j. Preparation of kidneys for inspection

 

• 3. Identify two conditions that require that calves intended for cold skinning be skinned during slaughter.
• 4. Select from a list, conditions that would be considered improper presentation and those that would be considered abnormal or pathological.
•  
• 5. Select from a list, sites for placement of retained tags for retaining an entire carcass for veterinary disposition.
• 6. Select from a list and arrange in proper sequence the steps of each of the following:

• a. Calf head inspection
• b. viscera inspection
• c. Carcass inspection

 

• 7. List the minimum number of brand marks that must be applied to each inspected and passed carcass before it goes to the cooler. Give the brand number and the diameter of such brand.

4.8 CALF INSPECTION

Calves of various sizes and ages are slaughtered. Some plants slaughter very young (bob veal) calves and others slaughter older and larger calves. Definite guidelines or definitions for what size constitutes a calf are not in M.P.I. publications. Some regions have established a regional policy for size limitations on calves. It is very important to have some reasonable guidelines on this subject since the inspection techniques are not nearly as complete as those for mature cattle. This will be discussed further.

Two different methods are used to dress calves slaughtered in various locations across the country. Calves are cold skinned or dressed hide on by one method and hot skinned by another. Until recently most calves were cold skinned, but the newer method of hot skinning at the time of slaughter has rapidly gained acceptance. In cold skinning, the hide is not removed on the kill floor but is removed in the cooler after the carcasses have chilled.

Traditional cold skinning advocates claim that cold skinned calves maintain their bloom ( characteristic appearance of cold skinned calves) and shrink less than hot skinned calves. This is due to the hide preventing loss of moisture from the carcass during the chilling process, thereby resulting in less weight loss. 

4.9 VISCERA SEPARATION

4.9.1 VISCERA SEPARATION OBJECTIVES

• 1. Select any true statements from a group of definition or statements about the definition or description of the following terms:
  • a. Viscera
  • b. Offal
  • c. Meat by-product
  • d. Meat
  • e. Product
  • f. Edible product
  • g. Inedible product
  • h. Condemned product
  • i. Branding Offal
  • j. Stenciling
  • k. Labeling

    1. Community bath

• 2. Select any true statements about specific inspection or labeling requirements and common defects found in the various edible products from the various species:
  • a. Head meat k. Tripe
  • b. Tongue and parts 1. Pork stomachs
  • c. Cheeks and parts m. Sweetbreads
  • d. Beef lips n. Kill floor fats
  • e. Brains o. Weasand meat
  • f. Snouts and ears p. Giblet meat
  • g. Hearts q. Testicles
  • h. Spleens r. Chitterlings
  • i. Tails s. Livers
  • j. Kidneys
•  3. Select any true statements about the handling requirements of lungs and casings prepared in the viscera separation department.
• 4. Select from a list any pharmaceutical products saved in the viscera separation department. Select any true statements about the inspecting, handling, and labeling requirements that apply. 

4.9.2 VISCERA SEPARATION

After completing this section you will have been introduced to the requirements for viscera separation as found in the Regulations and Manual.

Viscera separation is the dividing of the internal organs of the body, such as the heart, lungs, liver, kidneys, intestines, etc., into various offal products. Offal parts are animal parts other than the carcass (body).

The separation of the viscera is accomplished in different ways. It may be with the evisceration of the carcass. If individual viscera parts are removed in the process, or if the viscera is removed intact, it may begin in the container that receives the viscera. This may be on the kill floor or in a separate room used for viscera separation.

The use of the separated viscera parts may differ at various establishments. Viscera may be channeled for edible, inedible, or condemned product use depending on the nature of the product or the economics involved. In years past, more use was made of the viscera. Many natural casings were made from the GI tract. Today artificial casings have replaced many of the natural casings. Casings are a neutral product that are not considered edible or inedible. Some of the offal products eligible to be saved as edible product are not saved because of economics, i.e., the high labor and material costs required to save them are not offset by the return received from the end product. A good example of this is beef udders.

Edible product may be chilled (there is often an offal cooler), boxed and labeled, and later frozen. It may be chilled, conveyed to processing rooms, and included in processed products. The procedure will vary from plant to plant.

Condemned product in this area is controlled just as in other areas of the plant where edible product is handled. All plants do not have the same facilities or procedures.

All product prepared in the viscera separation area may not be edible. One product that is inedible but is saved for animal food is lungs. Another product that may or may not be saved as edible is the pancreas. Sometimes it is saved for pharmaceutical purposes, i.e., drug manufacturing. Washing is not desired or required when it is saved for this purpose.

In the viscera separation process there are many opportunities for contamination of the carcass, and especially the offal, with intestinal content and contaminants from the environment and plant employees. Bacteria are prone to grow because the desired temperature, moisture, and nutrient requirements are present in this setting.

The inspector must be alert to any conditions that adversely affect the prompt, clean handling of warm offal products. Inspectors should be familiar with the product and product handling procedure.

Recall the information on back-siphonage and general equipment and facility sanitation requirements you covered in the Sanitation module. The conditions are conducive for back-siphonage in this department due to vats with water outlets that could possible be submerged.

Another situation that is to be avoided is the community bath. This is the accumulation of unclean product in a container of water. Unclean product that has been accidentally contaminated often may be cleaned by washing it individually under a spray of water. Individual washing is required. Do not permit the community bath.

Review the following definitions:

Viscera separation

The dividing of the internal organs of the body, such as the heart, lungs, liver, kidney, intestines, etc., into various offal products.

Offal

Animal parts other than the carcass

Meat

The part of the muscle of any cattle, sheep, swine, or goats, which is skeletal or which is found in the tongue, diaphragm, heart, or in the esophagus -- with or without the accompanying and overlying fat, and the portions of bone, skin, nerve, and blood vessels which normally accompany the muscle tissue and which are not separated from it in the process of dressing. It does not include the muscle found in the lips, snout, or ears. This term, as applied to products of equines, shall have a meaning comparable to that provided in this paragraph with respect to cattle, sheep, swine, and the goat.

Meat food product

Any article capable of use as human food which is made wholly or in part from any meat or other portion of the carcass of any cattle, sheep, swine, or goats except those exempted from definition as a meat food product. This is upon a determination that they contain meat or other portions of such carcasses only in a relatively small proportion or historically have not been considered by consumers as products of the meat food industry. They must comply with any requirements that are imposed in such cases or regulations as conditions of such exemptions to assure that the meat or other portions of such carcasses contained in such articles are not presented as meat food products.

Meat by-product

Any part capable of use as human food, other than meat, which has been derived from one or more cattle, sheep, swine, or goats. This term, as applied to products of equines, shall have a meaning comparable to that provided in this paragraph with respect to cattle, sheep, swine, and goats.

Product

Something produced. It may be manufactured or produced by nature.

Edible product

Any product fit to be eaten or known to be safe for eating. Edible--intended for use as human food.

Inedible product

Adulterated or uninspected product of product not usually used for human food purposes.

Condemned product

Product inspected and determined to be unfit for human food purposes.

Branding meat or product

Marking or labeling for identification. The brand may indicate inspection, grade, or commercial name and may be applied with a burning, hot ink, or cold ink brand.

Stenciling

The marking or producing of letters by means of a stencil (a thin sheet of material (metal or cardboard) cut through produce letters when ink is rubbed through it.

Labeling

All labels and other written, printed, or graphic matter upon any article or any of its containers or wrappers, or on an item accompanying such an article. 

4.10 EQUINE INSPECTION

OBJECTIVES

• 1. Identify or describe the following trends that have occurred in the horsemeat industry since the W.M.A.

• a. The change in the number of horses slaughtered per year.
• b. The change in the number of plants slaughtering horses.

• 2. Compare the difference in state laws that pertain to the sale of horsemeat for human consumption.

• 3. Explain why the majority of U. S. horsemeat is exported.

• 4. Identify at least one unique feature of equine.

• a. Antemortem inspection
• b. Dressing procedures
• c. Head inspection
• d. Carcass inspection
• e. Branding

• 5. Name at least one pathological condition that is most likely to be found while performing equine:

• a. Antemortem inspection
• b. Head inspection
• c. Viscera inspection
• d. Carcass inspection

• 6. Describe how horsemeat is prepared for export.

• 7. Given a list of equine organs or parts, identify the ones that are routinely:

• a. Observed
• b. Observed and palpated
• c. Incised and observed

The slaughter or preparation of equine products must be done in an establishment that is separate from any establishment that slaughters or prepares products of bovine, ovine, swine or caprine. A list of establishments that slaughter, process, or bone horses and other equines can be found in the meat and poultry inspection director of the U.S.D.A.

The number of equine slaughtering plants listed in the directory has been declining since the W. M. A. of l967. The number of equine slaughtered over the same period of time has increased, according to the Meat And Poultry Inspection Statistical Summary. Therefore, more equines are being slaughtered by fewer plants.

The majority of the horses slaughtered are no longer serviceable. Some are old, some lame and many are no longer desirable for riding or breeding. The poor condition of the horses and the long shipping distances both contribute to the high death loss seen during antemortem inspection. A few beautiful horses are sent to slaughter. They send armed guards to prevent them from being stolen by a competing ranch.

Antemortem pens for horses tend to be made of pipe or concrete because of the wood chewing (cribbing) habits of some horses. An elevated walkway must be provided for the inspector's safety and to enable the inspector to observe the poll and the withers for infections (poll evil,fistulous withers). Other abnormalities that may be detected during antemortem inspection include dead or moribund animals, CNS disorders such as rabies, tetanus, pneumonia, injuries, infections and pyrexia (equines having a temperature of 105°F or higher shall be condemned.)

Spraying the horses with water before slaughter is recommended to control loose hair. The spraying must not result in water dripping on the tissues exposed during skinning.

Horses, mules and other equines must be humanely slaughtered, just as all other red meat animals. Captive bolt stunners and gunshot are the most common methods used for rendering equines unconscious. The bleeding rail and all the other rails in the plant tend to be higher than in cattle plants to accommodate the length of horse carcasses. After bleeding, the front feet are removed at the knee and sent to rendering. Some rendering plants insist that the slaughterhouse remove the horse shoes before sending the feet for rending, as the shoe may cause considerable damage to the rendering machinery.

The head is removed immediately after it is skinned and identified with a duplicate of the tag that is placed on the carcass. After the oral and nasal cavities are flushed and the head surfaces thoroughly washed, the head is presented for inspection. Abnormal conditions found during head inspection include infected guttural pouches, malignant melanoma, melanosis, lymph node abscess, and stains and lacerations of the tongue.

Carcass skinning is similar to beef skinning. One major difference is that white and gray horses must be identified after the hide has been removed. The identity of these horses is maintained because the shoulder must be dropped to expose the auxiliary and subscapular spaces for inspection. The incidence of malignant melanoma is higher in these areas in white and gray horses.

After the carcass has been skinned, the upper third of the spinous processes of thoracic vertebrae two through nine are removed and placed in the viscera inspection pan. This is done prior to carcass splitting to avoid the spread of contamination due to the high incidence of inflammation and infection in the withers area where the supraspinous bursa is located. The microorganism usually involved in this infection is the same one that causes brucellosis in humans.

The inspector at the viscera inspection station should make sure that the eviscerator does not contaminate the carcass and viscera. Horses usually have a full bladder at the point of evisceration, therefore, care must be taken to prevent urine contamination. Bile contamination is less frequent than in other .species because the horse does not have a gall bladder. The infrequent bile contamination that does occur is due to the inadvertent severing of the the liver's bile duct.

The inspector is likely to find proportionately less pathology in horses than in cattle or swine. Examples of pathology that may be encountered while performing viscera inspection include pneumonia, malignant melanoma, flukes in the bile ducts, hepatic abscesses, sarcocystosis, tumors of the heart, endocarditis, myocardial infarction, pericarditis. Examples of pathology that may be encountered while performing carcass inspection include fat necrosis, malignant melanoma and other neoplasms, fistulous withers, degeneration, parasitic cysts in the inner abdominal wall, bruises, peritonitis, and infections of the first two cervical vertebrae .

The kidneys may be inspected during viscera inspection or carcass inspection. When examined with the viscera, kidneys must be removed from the carcass and presented for inspection with the other organs. Nephritis and cyst are examples of pathology that may be encountered while inspecting the kidneys.

After the horse carcass has passed inspection, it is trimmed and washed. The high glycogen levels in horse tissue give it a strong adhesive property. Hair contamination, therefore, is very difficult to remove by washing.

The carcass is branded with U.S. INSPECTED AND PASSED brand before it is placed in the cooler. Horses and ponies are branded with a horsemeat brand. Mules, donkeys, burros and zebras are branded with an equine brand. Horses and other equines are the only species for which MPI usesa green ink for the inspection brand.

The domestic sale and consumption of horsemeat is extremely low. This is probably due to a number of factors. One is the lack of uniformity in state laws pertaining to the sale of horsemeat. Some states allow the sale of horsemeat but only in a store that does not sell other red meat. Some states allow the sale of horsemeat and other red meat in the same store but the horsemeat must be sold at a separate counter. Another factor is the lack of consumer acceptance of horsemeat as a part of the normal diet. A third factor is the price differential between the domestic and the the export market. It is just more profitable to sell horsemeat in the large export market than to settle for the small domestic market. Both Japan and Europe have a shortage of high quality protein, and U.S. horsemeat helps to satisfy their consumer demand for red meat.

The forequarters are usually boned and boxed. Product labeled boneless horsemeat can only contain meat from horses and ponies. Product labeled boneless equine meat can contain meat from horses, ponies, or other equines.

Hearts, spleens, livers, and tongues are also boxed and properly labeled. Horse cecae are considered inedible in this country and exported as such but the receiving country often changes the status to edible.

The hindquarters are usually wrapped and exported as quarters. The hindquarter is called a Pistola because when viewed from the medial side, the lumbar area resembles the barrel of a pistol and the hindlimb resembles the handle. France prefers Pistola from lean horses. The hindquarters, the boxed boneless horsemeat, and the boxed organs are usually shipped via air freight.

4.11 RABBIT INSPECTION

Rabbit inspection in the U.S. is performed only on a voluntary basis, thus it is not a mandatory form of inspection. Those rabbits and rabbit products which are labeled INSPECTED FOR WHOLESOMENESS BY U.S.D.A. must originate from plants which have inspection.

The inspection of rabbits comes under the jurisdiction of the Administrator of Food Safety and Quality Service of U.S.D.A. The inspection services are performed by licensed or certified inspectors which are employees of the Federal or State government in jurisdiction.

Who can operate a rabbit slaughter facility? Any interested person, State, county, municipality, or common carrier may apply for inspection. The application is made to the Administrator of F.S.Q.S. Following the review of the application the Administrator will arrange for a survey of the facility which will be used to house the operation. After all specific requirements are fulfilled a Grant of Inspection is issued. Should the management of the facility fail to maintain and fulfill it's part of the agreement the governing authority may withdraw inspection.

Voluntary inspection, unlike mandatory Inspection, is performed on a paid or fee basis. Under mandatory inspection (at least with Federal Inspection) a facility can operate up to 40 hours/week free of charge (with the exception of unusual hours, holidays and work involving more than 8 hours in any single day).

4.11.1 ANTEMORTEM INSPECTION

Antemortem inspection of rabbits, just like in red meat animals, should take place on the day in which the animals are intended to be slaughtered. Dead, dying and diseased rabbits should be condemned on antemortem inspection and should not be allowed to enter the facility. Those rabbits which are questionable on antemortem inspection, should be classified as suspects, segregated and slaughtered separately.

4.11.2 POSTMORTEM INSPECTION

The viscera and carcass must be examined by the inspector (no animals can be missed). Carcasses and viscera which are questionable should be retained for veterinary examination. If Laboratory assistance is required, specimens may be submitted to

one of the certified laboratories approved by U.S.D.A. The plant must bear the cost of laboratory evaluations.

4.11.3 DISEASES OR CONDITIONS REQUIRING CONDEMNATION

• 1. Carcasses with lesions of the following, should be condemned:

Tularemia, anthrax, hemorrhagic septicemia, pyemia, septicemia, leukemia, peritonitis, emaciation, advanced stages of snuffles, and rabbits from pathological laboratories.

• 2.Organs or parts with benign tumors must be condemned.
• 3.The entire carcass is condemned whenever there is malignant neoplasia.

4.11.4 DISPOSAL OF CONDEMNED CARCASSES AND PARTS

• 1.Steam treatment (at least 40 lb steam pressure)
• 2. Incineration
• 3. Chemical

a. crude carbolic acid c. kerosene, fuel oil

b. phenolic disinfectant d. others by approval only

4.12 POULTRY INSPECTION

4.12.1 OBJECTIVES FOR POULTRY ANTEMORTEM TRAINING

• 1.Describe the proper procedure for conducting antemortem inspection on a poultry lot.
• 2.List at least three reasons why poultry antemortem inspection is conducted differently than red meat animal antemortem inspection.
• 3. From a list of responsibilities, determine which are applicable to plant management or inspection.
• 4.List at least three sources of authority for conducting poultry antemortem inspection.
• 5Describe in writing the lighting, condemn containers, and denaturing facilities required for antemortem inspection of poultry.
• 6.List at least five symptoms of disease which may be observed on antemortem inspection.
• 7.From a list describing live poultry with various disease symptoms, select:

• a.Those which require antemortem condemnation
• b.Those which may cause plant production problems.

 

• 8. Describe the proper action in writing by inspection when live poultry are removed from the official plant premise for the following reasons:

• a. Plant feels inspection is condemning excessive numbers of poultry carcasses on postmortem inspection
• b. Plant suspects reportable disease present in the poultry
• c. Plant suspects biological residue present in the poultry
• d. Plant just wants to send live poultry to another poultry plant for slaughter for purpose of split lot correlation between inspection forces of two plants.

 

• 9.Define (Positive Control) of Poultry Condemned During Antemortem Inspection.
• 10.List at least three acceptable methods that plant can use in disposal of poultry condemned on antemortem inspection.
• 11.Describe in writing the difference in required disposal of poultry condemned for biological residues as compared to poultry condemned for other reasons.
• 12.Given a set of true and false statements on antemortem, the student will be able to identify the true statements.
• 13.Given an incomplete statement and a selection of phrases, the student will be able to select the phrase that correctly completes the statements.

4.12.2 POULTRY ANTEMORTEM

As we all know, antemortem refers to "before death." The act, regulations and manual require antemortem inspection to be performed on poultry presented for slaughter.

Antemortem inspection of poultry is performed on a lot basis. The plant or establishment designates the size of the lot. Generally a lot is made up of birds from a single house of poultry grown on a particular farm and may be as large as several houses of poultry. Lot size designation depends upon the criteria used by plant management.

Scientific studies in the past have established the basis for conducting antemortem inspection of poultry. The observation of poultry while they are in coops or batteries before or after removal from truck(s) near a point where live poultry are hung on the line, meets the antemortem inspection requirement.

By observing several birds from each lot, the MPI inspector will meet this requirement.

Such inspection will permit only poultry that could be acceptable as human food to enter the plant.

If a bird is alive, it will be hung on the line. If it is dead, the bird must be condemned and maintained under positive control until properly disposed of. Positive control means under direct observation by inspection personnel or denatured or decharacterized by approved chemical agents or secured by a government device such as a lock or seal and in a properly labeled container.

Some of you have backgrounds related to red meat animals and the antemortem inspection requirements of those species. In the case of red meat animals, the requirements are different from poultry. For example, each red meat animal must be observed at rest and in motion from both sides on an individual basis.

Poultry antemortem inspection is performed on a lot basis due to the way the PPIA as amended, poultry regulations and MPI manual are written. There are some other factors which relate to the differences between poultry and red meat antemortem inspection. For example:

1.Age:

• A poultry lot goes to slaughter at an early age (6-8 weeks) whereas red meat animals are much older.

  2.Genetics:

• A poultry lot is closely related to the same parentage whereas red meat animals have greater variation.

  3.Nutrition and Health Management:

• A poultry lot is under the same influence of feed, vaccinations and environment from the hatchery to the slaughter plant.

The origin of the meat act and poultry act are different. The original meat act basically had its beginnings in the early 1900's and was precipitated by public opinion and Sinclair's book The Jungle. The original poultry act was not passed until the 1950's. A different time and attitude of the people prevailed. Some differences between poultry and red meat antemortem inspection as practiced in the field are as follows:

• 1.An antemortem bird-by-bird inspection of poultry is not a feasible task. Therefore, inspection on a lot basis was established for poultry.
• 2.There is no legal restraint of live poultry brought on the official premises. Plants can remove live poultry from the premises whenever they desire.
• 3.U.S. Suspect on Condemn tags are not used in poultry antemortem inspection.
• 4.There is not a specific footcandle lighting requirement in poultry whereas there are specific footcandle lighting requirements in red meat antemortem inspection.
• 5.An official U.S. Suspect pen is not required in poultry.
• 6.U.S. Suspects in red mead have their body temperatures taken, but poultry antemortem inspection is not involved in taking body temperatures.
• 7.The handling of dead animals on arrival is different as well as the chemicals or agents approved for denaturing or decharacterizing. Slashing of poultry antemortem condemnations is not required.
• 8.Biological residue condemnations in poultry are required to be burned or buried.
• 9.Observation of humane slaughter is not required in poultry since there is not a federal humane slaughter law covering poultry.
• 10.Official record keeping procedures are different in poultry. Antemortem condemnations are reported in two categories: Dead on arrival or live birds condemned.

From the listing above, it should be apparent that there are many differences between poultry and red meat antemortem inspection.

The plant or establishment is required to provide adequate facilities, equipment and necessary supplies for MPI to perform antemortem inspection. This inspection is required to be performed before daily slaughter operations begin and as often as necessary during the shift as determined by the veterinarian in charge.

Symptoms of disease which may be observed on antemortem inspection include the following:

• 1. Swelling about the head and eyes
• 2. Edema of the wattles
• 3. Gasping and sneezing
• 4. Off-colored diarrhea
• 5. Skin lesions.
• 6. Lameness.
• 7. Torticollis or wry neck.
• 8. Bone and/or joint enlargement
• 9. Dermatitis.

Some non-disease factors that may affect the condition of poultry presented for inspection are as follows:

• 1. The season of the year.
• 2. Heat.
• 3. Humidity.
• 4. Freezing rain
• 5. The distance hauled to the plant.
• 6. The number of birds in a coop.
• 7. The time of withdrawal from feed and water prior to slaughter.

Antemortem inspection of poultry can be a valuable aid to the inspection team in the poultry plant. Some points to remember are:

• 1.Antemortem inspection is performed on the day of slaughter on each lot of birds.
• 2.After antemortem inspection is performed before the start of operations, the frequency afterwards is determined by the veterinarian in charge.
• 3.Live birds, even though in some cases diseased, may be removed from the official premises. In cases in which a reportable disease (like ornithosis) is involved or suspected, contact your supervisor.
• 4.Birds (alive of dead) that are condemned on antemortem must be counted, weighted, and denatured by plant personnel. This information is reported on MPI Form 514 for each lot.
• 5.Condemnations must be maintained under positive control until proper disposal.

4.12.3 POULTRY POSTMORTEM INSPECTION

" It is the intent of congress that when poultry and poultry products are condemned because of disease, the reason for condemnation shall be supported by scientific fact, information, or criteria, and condemnation under this act shall be achieved through uniform inspection standards and uniform applications."

Those words were taken from a declaration of policy of section three of the poultry inspection act. The fact that condemnation must be on a scientific basis is part of the reasoning behind employing veterinarians. Uniform inspection standards and dispositions are to be applied during the postmortem inspection of each carcass. Food inspectors working under the supervision of the veterinarian use approved methods for performing postmortem inspection.

The food inspector passes the wholesome, condemns the unwholesome, and retains the questionable carcasses for veterinary review. The Veterinarian is responsible for uniform dispositions made on carcasses presented to food inspectors under the veterinarian's supervision.

In this manner the policy of the congress to provide for the inspection of poultry and poultry products and otherwise regulate the processing and distribution of such articles is insured.

The proper presentation of carcasses for postmortem inspection involves plant management basically accomplishing the following in a uniform and consistent manner; feather removal, feet removal, the opening of carcasses, evisceration and shackling.

With the advent of quality control programs related to poultry carcass inspection for ready-to-cook defects, feathers on carcasses at postmortem inspection does not constitute any significance.

A carcass which has been scaled and passed through a picking machine will have sufficient feather removal for postmortem inspection. Inspectors should not direct carcasses to be hung back or the line speed to be reduced because of feathers.

Generally, the feet are removed at the hock joints for purposes of inspection for synovitis. No washing may be allowed of this cut surface of hocks until postmortem inspection is complete. Otherwise pathological exudate could be removed or obscured. There are a limited number of exceptions in requiring proper feet removal.

Plant management must make every effort to minimize the contamination occurring during opening the carcass in preparation for evisceration. The modified-J-cut is the opening cut most processors are using, although the bar cut is still used by some processors.

Sanitation and consistency are the two big factors in having a properly drawn carcass. Traditionally, viscera must be completely withdrawn and left suspended by natural attachments and arranged consistently to the left or right side.

The plant may use one of several methods available for suspending carcasses in the shackles. Carcasses must be presented to the postmortem inspection station shackled in a consistent manner.

Generally, the two-point suspension is used for hanging chickens and the three point suspension is used for turkeys and chickens. The three-point suspension is used for turkeys and heavy fowl. With ducks the two or three-point suspension is used depending on the plant facilities and local preference.

The shackles must be identified on lines that have more than one inspector. The method used may be the color code or mechanical as in the case of selectmatic devices which "kick out" carcasses automatically. The latter helps to reduce fatigue by taking the search factor out of postmortem inspection.

With regard to further requirements there are several types of facilities that are needed at postmortem inspection stations so that the inspector can perform his or her duties. Plant management is required to provide these facilities at the postmortem station.

If enough space is not available for the inspector and trimmer, then the inspector in charge, circuit supervisor, and plant management need to implement corrections. The recommended four feet for inspector and four feet for trimmer is not always needed. Some plants need more and some plants need less. In regard to lighting, 50 footcandles of light is a minimum requirement. The two other considerations in regard to light are the quality and direction. Both of these factors are as important as the quantity of 50 footcandles.

Handwashing facilities

A minimum temperature of 65°F. water must be available for handwashing for the inspectors working at the postmortem inspection station.

Condemned containers

Generally there are two types of condemned containers at the postmortem inspection station. One type is for the parts and one type is for the whole carcass. These containers must be leak proof and properly marked indicating U.S. condemned product in legible letters which are at least two inches high.

The line control switch or start-stop button

The plant is required to have at least one start-stop button per line. It should be readily accessible to at least one of the inspectors where more than one inspector is working in a single line.

The MP-Form 514 holder is a device that the plant uses to hold the lot tally sheet or the MP-Form 514--so it is conveniently located for the trimmer to record condemns as instructed by the USDA postmortem inspector.

Hangback racks

The primary purpose of the hangback rack is to retain questionable carcasses for veterinary review and disposition. A portion of the rack is for veterinary review of carcasses and the remainder will be for carcasses designated as salvage, improperly presented, and so forth.

In general, most poultry plants want to cooperate in regard to facilities needed at the postmortem inspection stations. Many plants have more facilities than required to insure the least amount of task interference to the inspector and trimmer. The payoff with that attitude is often faster line speeds.

The postmortem inspector must make a decision in regard to the wholesomeness of each carcass inspected. The decision involves the following considerations:

• 1.If the carcass is wholesome, the carcass is allowed to continue down the line unrestricted.
• 2.If the carcass is wholesome except for a localized disease condition, the carcass will be able to continue unrestricted after removal of the affected area or areas. The diseases portion which was removed is handled as any other condemned material.
• 3.If the carcass is considered unwholesome, the entire carcass is condemned. The final consideration for carcass disposition involves questionable carcasses which require further examination. Borderline or questionable carcasses are placed on the hangback or retain rack pending further review. The carcass will be condemned, passed, or passed after removal of affected disease tissue.

When the inspector is undecided on the proper disposition of a carcass, the trimmer is notified to place the carcass on the hangback or retain rack. The veterinarian can then review the carcass before making a final disposition.

The next time such a carcass is encountered a correct disposition can be made without retaining the carcass. Uniformity in dispositions of carcasses must be accomplished through the veterinarian and the food inspector working as a team.

The philosophy of carcass disposition centers around the interpretation of an interrupted disease process. Dispositions are made on carcasses based on the stage of disease development and the resolution of disease or processes at the time of slaughter. If a disease process exists in the live animal the pathogenesis of the disease stops at the time of slaughter. But the manifested lesions of the disease will remain. Our responsibility relates to evaluation and interpretation of the pathological lesions present after the animal is slaughtered and prepared for postmortem inspection.

Some thoughts which must be considered are: at the time of slaughter, is there evidence the disease process was being resolved, remaining status QUO, or has the disease process developed into an irreversible stage? Resolved means evidence of healing, status QUO means staying the same, and irreversible stage of an interrupted disease process lesions represents extensive involvement of parenchymatous organs with degeneration.

If the disease process is evaluated and interpreted to manifest a condition where systemic involvement is present, then the carcass is unwholesome and shall be condemned. If only a part or localized area of the carcass is affected, then after removal of the affected or diseases unwholesome portion of the carcass, the remainder can be accepted as being wholesome.

The regulations specifically states what to do when encountering some disease conditions. For example, the presence of one definitive lesion of tuberculosis or one definitive lesion of leukosis requires the carcass to be condemned regardless of the health status of the carcass.

The MP 514 condemn categories--the criteria for condemnation of each category will be given as follows:

At line speed a lesion logically would need to be larger in order to be definitive as compared to examinations of a lesion in a stationary position. Therefore, a definitive lesion is relative to the time and extent available for inspecting the carcass. A definitive lesion is one which can be defended grossly as a lesion of leukosis .

If a carcass manifests systemic change, the carcass is condemned. This category comprises a catch-all for those carcasses which have septicemia, toxemia, or a combination of septicemia-toxemia.

A carcass that has synovitis associated with septicemia-toxemia or systemic change is condemned. A carcass with synovitis is not condemned unless systemic change is manifested.

In regard to tumors, exclude leukosis. Leukosis is in a separate category. To condemn a carcass for tumors there must be gross evidence of metastasis present. The general rule is one tumor- trim and pass. With two tumors or more (when we have evidence of metastasis), the carcass is condemned.

If the bruise or bruises are the inciting reason for systemic change in a carcass, the carcass is condemned and recorded under the bruises category.

Cadaver--poultry that die from causes other than slaughter are condemned under the cadaver category. Generally, the bird is not physiologically dead at the time of entering the scald vat, and upon submersion into the scald water dies due to drowning. These birds are often bright red (from hyperemia that results when the live bird comes contact with the hot water in the scalding vat).

Contamination

Carcasses that have contamination to the extent a valid inspection cannot be made are condemned. An example would be contamination with bile or feces to the extent the inspector cannot determine whether the carcass is wholesome. Carcasses that fall into open sewers or evisceration troughs are condemned under the contamination category.

If there are livers that have fatty degeneration, they are condemned Livers that have extensive petechiae or hemorrhaging are condemned. A liver that is inflamed, has an abscess, a necrotic area, or necroticis condemned. Cirrhotic livers, livers that have a single tumor, or livers with cysts are condemned. Discolorations in the liver such as in a biliary system disorder or postmortem changes result in condemnation.

For specific disease conditions like entero-hepatitis, the livers are condemned. Livers are condemned when there has been contamination from intestinal content or noxious materials.

Renal or splenic pathology requires the kidneys to be removed. Hepatic lesions causing liver condemnation also require that the kidneys be removed.

Conditions requiring condemnation of all viscera also require that kidneys be removed. Anytime there is airsacculitis and the carcass or its posterior portion is salvaged, the kidneys are required to be removed.

A fracture with no hemorrhage associated is not required to be trimmed and can be passed. But a fracture with hemorrhage of the affected part requires trimming. A compound fracture, one in which the skin is broken, requires trimming.

Luxations

This is a simple disjointment with no skin broken and no hemorrhage. These types of conditions are not required to be trimmed.

Hemorrhage extending into the musculature requires trimming or slitting and washing out. Simple redness of skin does not require any action.

Inspector's helper or trimmer

To maintain a good production rate, one properly trained plant employee should be designated for each inspector to accomplish the following:

• 1.Trim off abnormalities such as bruises and contamination as directed by the inspector.
• 2.Remove condemned birds or parts from the line and place them in the designated U.S. Condemn containers.
• 3.Remove retained carcasses from the line and place them on the appropriate area of the retain rack, designated for veterinary review of questionable carcasses.
• 4.Remove from the line carcasses designated for approved salvage and place them on the appropriate area of the retain rack.

The helper or trimmer should also mark the inspector's worksheet, MP-Form 514, to record condemned carcasses in the appropriate block as directed by the inspector.