Hygiene: - Infect Examples Other

‫حكي دكتور من برا السﻼيدات‬
BY Basil_Abdallah
‫متوقع جدا‬
١٤\١\٢٠٢٢ ‫نسخة قابلة للتعديل‬ Meat hygiene

Chapter3 (chemical residues):
- infect examples other
mycotoxins Milk Aflatoxins
ochratoxins
Growth In meat 17 beta ostradiol,
zeranol, testost...
promoters
PAH (Benzo- Smoked meat Benzo- α-pyrene Anticoccidials in
Benzo anthracene poultry only
α-pyrene)
POPs Fatty tissue
Heavy metals Fish and Arsenic and
Seafood mercury and
Cadmium and
lead, copper.
1. Most important mycotoxins are produced by:

Aspergillus
Penicillium
Fusarium
2. Give me example of vector of mycotoxins:

Milk
3. Aspergillus and penicillium can be isolated from meat
such as:
- Ripened sausages
- Dry cured ham.
4. the most documented mycotoxins:

aflatoxins
BY Basil_Abdallah
5. there are four natural aflatoxins(B1,B2,G1,G2) are

produced by?
- Aspergillus flavus
- aspergillus parasiticus
6. what is the type of aflatoxins that highly carcinogenic

and leading to primary hepatocarcinoma?
Aflatoxins b1
7. why shoulde be a en on to mycotoxins(afaltoxins b1)?

Because it cause liver cancer(hepatocarcinoma).
8. organ that always contain more toxin and metabolites

than muscles is:
Liver and kidney
9. In general the frequency of contamination of processed

meat with aflatoxin B1 is?
Low, below 10 ng/g.
10. Why we can see more toxic and metabolite in

kidney and liver?
Because of there activity in detoxification toxins
11. What is the most mycotoxins prevalent?

BY Basil_Abdallah

Ochratoxins A
12. Ochratoxins A,B and C are produced by:
Aspergillus and pencillium species.
13. How much meat and meat products represent the

OTA in the source of human diet?
3% only.
14. Tisuue concentration of toxic (from high to low):

kidney > liver > muscle > fat
15. Give me two conditions are not favourable to toxin

production:
ripening and aging .
16. Give me 6 hormones name that prohibited in

european community and its allow in us for animals
growth promoation:
-17 beta ostradiol -testosterone -progestrone -zeranol -
melengestrol acetate -trenbolone acetate.
17. Clenbuterol target tissue and analyte method in

analyte testing profile is:
Retinal tissue, HPLC (high pressure liqued chromatography)and
MS (mass spectrometry).
BY Basil_Abdallah
18. Polycyclic aromatic hydrocarbon formed during:

Thermal decomposition of wood.
19. the Indicator of PAH is:

Benzo- α-pyrene
20. The Codex tolerance limit in liquid smoke flavors

(LSF) is:
10 mg/kg for benzo-α-pyrene
20 mg/kg for benzo-anthracene
21. Why Anticoccidials safety margin is narrow?

due to its toxic effects on humans like dilatation of coronary
artery.
22. Give me one Characteristics of POP:

Highly resistant of biological and chemical degradation.
23. Bioaccumulation of POP depend on:

The solubility of the substance in lipid
24. Where dose POP concentrated more?

found in food-producing animals at higher concentrations than
those present in the environment and/or feeding stuffs.
BY Basil_Abdallah
25. Organochlorine pestcides its used in:

Agriculture and public health to control pest
26. What is the heavy metals?

Metal with high densitis,atomic number and atmoic weight.
27. Heavy metal can do bioaccumulation inside fish by:

- direct absorption from water via gills
- consumpution of contaminated food.
28. what is the major route for human exposure to

heavy metals causing adverse health effect:
consumption of seafood
29. Arsenic and mercury are found in meat and mear

offal in high concentrations, is true? ( if no explane)
False, its found in meat and meat offal in marginal
concentrations.
30. The internatonal Agenecy for research on cancer

classified arsenic and mercury, cadmium as: group 1
carciongenic.
31. Exposure to these material lead to:

Arsenic and mercury: cancer
Cadmium: kidney damage
BY Basil_Abdallah

Copper: Liver damage
Lead: dullness, poor attention span, vomiting, coma and death.
32.Children are particularly susceptible to Pb(lead) exposure due to:
- higher GI absorption
- more permeable blood–brain barrier than adults
33. Why Chloramphenicol prohibited from use in food-

producing animals since 1984?
because of the potential development of non–dose-dependent,
irreversible, aplastic anemia
34. drug that in the same class of antibiotics as

chloramphenicol but is available for use in cattle, and
some aquatic species is:
Florfenicol
35. The drug that used to prevent miscarriages is:

Diethylstilbestrol
36. Some drugs in nitroimidazoles drug class are used

to treat:
- histomoniasis in turkeys
- and treatment for trichomoniasis in bulls.
BY Basil_Abdallah
37. what is the clenbuterol?

B2 adrenergic receptor agonist that has secondary anabolic
effeict. Used to improve mass and weight for sales and show
animals.
38. The concentrations of clenbuterol are often highest

in:
The liver
39. What is the uses of dipyrone?

Anti inflammatory, anti pyratic and analgesic.
40. What is the danger of Dipyrone , what is the resone

that promoted the FDA to withdraw the drug from
market?
Have advers effect in human range from non dose independent
teratogenic effect to prolonged and bleeding time.
41. what is the glycopeptides?

Class of antimicrobial and vancumycin.
42. Why does vancumycin is prohibited?

Because its potential to development vancomycin-resistent
enterococci in human.
BY Basil_Abdallah

43. first group of antimicrobials prohibited from
extralabel is:
fluoroquinolence why?
Because their potential to create antimicrobial-resistant strains
44. Fluoroquinolence is used as last resort for treat:

Multidrug-resistant salmolnella
45. Explain the Extralabel use of medicated feeds:

Extralabel use of medicated feed by vet and producers is
prohibted, but there are some expension which published by
the FDA, like genation violt.
46. What is the gention violet?

Xenobiotic dye added to poultry feed as growth promotant to
increased the apsorbtion of methionine and gulcose.
47. What is the main effect of Gention violet?

Prevention of growth retardation secondary of aflatoxins.
48. What is the primary use of Gention violet?

Mold inhibitor.
BY Basil_Abdallah

49. Gention violet is prohibited mold inhibitor, Give
me other compound that are available to use as mold
inhibitor in poultry feed:
Propionic and other organic acids.
50. Two class of Antiviral drugs are marketed for use in

human and prohibited in poultry which is:
Adamantane inhibitor: rimantadine and amantadine
Neuroaminidase inhibitor: Zanamivir and osletamivir.
These drugs are prohibited in chicken and turkey and
duck.WHY?
Because the potential to development a resistance to these
compounds.
51. Antiviral drug are used to:

Prevent or treat development and spread of avian influenza in
poultry.
52. The use of amantadine in US is available(By

prescription) to treat and prevent:
Influenza and parkinson disease.
53. Give me to disadvangages of Neuroaminidase:

-Expensive
- not use in poultry
Use as last resort for treat admantane-resistence in human.
BY Basil_Abdallah

54. Stability of Antimicrobial Residues During Food
Processing dependent in:
-heat treatment effect
-freezing effect
55. The effect of heat treatment on antimicrobial

residues in different animal tissues depend on:
1) the type and concentration of the antimicrobial
2) level of heat treatment
3) time of exposure
4) the shape and thickness of meat piece.
56. The only in-plant screening test currently used in

USA inspected establishments is:
the Kidney Inhibition Swab (KIS™ test) .
THE END OF CHAPTER 3

BY Basil_Abdallah

Chapter 4(packaging):
57. What is the aim\goals of packaging?
1- Protection 2-Marketing 3-Provide Information for consumers
58. Way does packaging is a big problem?

bad packaging system (not good), lead to food losses.
59. Packaging will provide protection for meat against:

-moisture loss -oxygen loss – co2 loss -off oders -oxidation
-contamination(chemical,yest,mold..) -insect -growing microb
-light(which will decrease lipid oxidation)
60. What is the result or the consequences of protective

effect of meat packaging?
Avoid:
-drying -discoloration -contamination -rancidity
- Shelf life is extended > Improve color
- microbial growth is inhibted
-food safety is elevated.
60. Advantages of marketing:

-Packaged products make self service possible.
-attractive design enhances slaes
-conscious consumers insist renown logo
-health claims urge the consumer to buying.
BY Basil_Abdallah

61. In packaging, information mean:
Provide product information for the consumers.
62. Packaging provided information for:

-wholesalers and retailers -authorities -consumers
63. Packaging information provided( on identification

of) :
-farmer -slaughterHouse -package factory -best time
before -price -weight -storage temperature -suggasted
preparation -date of slaughter and package.
64. Successful packaging need:

- Intial microbial load is low
- Storage temperature is low
- Optimum packaging material
65. What is the Characteristics or features of package

films or technology?
- Resistance to mechanical influanse
- Gas barrier
- Efficient seal
- No risk of delamination
66. What is the delamination?

Chemical in the package does not contaminate the product.
BY Basil_Abdallah

67. What is the type of package?
-over wrapping -vacuum package -modified atmosohere
package -coating
68. Primary cuts of meats are preserved by:

vacuum packaging Why?
Because its expensive, To improve shelf life.
note that: primary cut is the largest part of the carcass.
69. The method of packaging that suitable for retail

displays of meat:
Modified atmosphere package
70. Which of these are less expensive Vacuum

packaging or MAP?
Vaccum package is less expensive
71. MAP make red meat more desirable in the term of:
- Redness
- Tenderness
72. _______ Have been developed for provide high

package level like vacuum and MAP.
Films barrier
BY Basil_Abdallah

73. Permeability of vacuum material is:
Low Gas Permeability
74. In vacuum packaging, The gas permeability is

reduce by:
-laminating -blending -co extrusion -coating -metalizing(not
transparent,microwaveable)
75. Give me most 3 common plas c used in vacuum

package, What is the permeability value?
-Polyethylene -Polypropylene -Polyamide
1-20\cm3\m2\day\atmosph
76. What is the relation between permeability and
protection in vaccum packaging?
High permeabiligy = Low Protection
(due to contamination)
77. Write down 4 advantages of vacuum package:

-Low par al pressure of oxygen with co2 development exhibit
inhibition of aerobic growth.
- easy to handling - increase shelf life -lackage is easy to
detectable.
78. What is the main color of vaccum packaged meat?

Purple, Why? Because no oxygen.
BY Basil_Abdallah

79. What is the purge?
"Weep" or "Drip" is the exudate which oozes from the cut
surface of the meat.
80. Explain the purge in vacuum pachaged red meat

product:
Production of purge during chilled storage of vacuum package
red meat is normal, the normal amount is 1/2%.
81. What is the major influence in drip (purge)

formation?
Poor packing > where the meat is crammed into a carton >
Pressure > drip formation.
(Pressures is the major influence of drip formation)
(This cases called: Excessive purge in vacuum package)
82. Microb can spoil vacuum packed by producing

cheesy odours and gas, cause "blow" the pack is:
Psychrotrophic clostridia
83. Vacuum package is mainally used for:

-Primary cut of red meat -Cooked meat
-Cured meat -Fish
BY Basil_Abdallah

84. Applying vacuum package to refrigerated meat or
meat products will inhibit:
Listeria monocytogens. Why? Because its under anerobic
conditions.
85. Explin lactic acid bacteria in meat:

\\\ Lactic acid bacteria increase and dominant in meat product
in vacuum package during storage, including:
-leuconostoc -Lactobacillus -Carnobacterium
\\\ These lactic acid bacteria will protect the meat product
from pathogenic bacteria,HOW!!!
By Producing bacteriocins
\\\ THIS WILL INCREASE SHELF LIFE
86. Vacuum package is not for chicken and turkey?

Or High PH (>6), such as chicken or turkey cant preserved
by vacuum package?
Psychromatic bacteriaceae and shewanella(which are not
able to grow in normal ph) can grow and produce H2S,
causing odors and greening in meat.
87. Modified atmosphere packaging(GAS FLUSHING):

Insertion of gas to replace atmosphere in the package.
88. What is the gases that used in MAP?

-co2 -o2 -n2
BY Basil_Abdallah

89. What is the used of o2,co2 and n2 in MAP?
O2: -preserve red meat color - Avoid deterioration by anaerobic
microorganisms
CO2: -Avoid development of mold and bacteria
N2: -filler gas -avoid rancidity -avoid deterioration caused by
mold
90. Oxygen in MAP is useful, but increasing it leads to:

Increase rancidity.
91. What is the chlorine dioxide?

Usually co2, an bacterial which prevent the growth of bacteria,
its active against a broad spectrum of microorganisms within
MAP.
Its in solid microspheres in a sachet and transferred to gaseous
when exposed to humidity more than 80% and light.
92. What is the rela onship between PH and co2 in the

meat?
Co2 affect ph
Co2 enter the meat tissue = producing acid carbonate
The will decrease the meat ph
When the temperature is decreased, the co2 solubility in ssue
is increased.
BY Basil_Abdallah
93. Compare between active packaging and passive

packaging:
Active: biological substances inside the package.
Passive: Cover (Over-wrapping,Vaccum pack and coating).
94. Active Package is additices mixed with package

filme, aditives can be:
-Moisture controller -O2 scavengers or genera on
-co2 or odor controller -flavor enhance -antimicrobial agent
95. The Form of active packaging:

-incorporation of active substance into package films.
-incorporation of active substance into sachet or tablet.
96. The system that help in elemenation of smells is:

Air Cryovac system
97. Freshness detector:

the bumper sticker changes its color as more ammonia
releases the meat. Its color convert from white to gray.
The end of chapter4

BY Basil_Abdallah

Chapter5(Meat Processing):
98. What does primary processing include?
-once hung > carcass is divided into two parts fore and
hindquarters.
-the butcher begin cut the carcass into joint and cut line in the
demand of the consumer.
99. The carcass is consisted of:

-Consumable part
-non-consumable part like bone and lean meat and waste
35% of carcass can butchered and sold.
100. Give me some primary process that can undertake

by butchers?
Boning and slicing and mincing.
101. What is the steak and its source?

small cut of the meat which suitable to grilling or shallow
frying.
It come one of three joint:
-fillet -sirloin -rump
102. What is the weight of the fillet?

3-4kg
BY Basil_Abdallah

103. Fillet can divide to four types of steak:
-double fillet steak: two por ons between 300gms can
obtained.
-fillet steak: 3-4 can be obtained from 100-150gms.
-tournedos fillet: 6-8 can be obtained from 100gms
-tail of fillet: usually used in minced meat.
104. Compare between sirloin and minute meat:

Sirloin: cut the meat into 1-2cm thick
Minute: cut the meat into 1cm thick
105. Compare between porterhouse and T-bone meat:

Porterhouse meat: steak cut including bone from the end of
sirloin.
T-bone :steak cut from rump end of the sirloin including bone
and fillet.
106. The most expansive piece of steak is the:

T-bone and porterhouse steaks
107. Why does Tasty of T-bone is more than fillet?

because the presence of fat
BY Basil_Abdallah

108. Explain the method of burger forming:
Burger forming and checking:
- One the mince mixture is testing and approved
- The mince is transferred to burger forming machine
- This machine will use pressure 45-70kg to press the
mixture into mould plate
- Once filled the meat inside mould plate is punched out
into conveyor belt to produce patties.
Removal of water:
The water ac vity must be reduced to 0.6 to inhibit the growth
of micro-organisms.
During burger production, the freezer tunnel is used to:
-dramatically reduce temperature to inhibit growth of micro-
organisms and limit enzyme and chemical activity.
-form ice crystal to reduce water activity and prevent growth of
micro-organisms.
Burger freezer:
- the patties enter to freezing tunnel on conveyor belt
while the liquid nitrogen(-196c) is blown against the flow
of burger.
- The flow of gas and the speed of conveyor belt to ensure
the patties emerging at the end of the freezing tunnel is (-
20c)
Storage:
- the patties is pass through metal detectors which is
sensitive to metal , if the metal is detect, the meat is
removed and sent to separated area to prevent it
continuous in supply chain.
BY Basil_Abdallah

109. What is the mince meat?
100% meat(contain 10-25% fat),No addi ves or fillers or any
other ingredients.
110. Standard mince on average contain ___% fat.

20
111. Ground meat is:

Mincemeat with bone, additives and other ingredients such as
Hamburger.
112. The process of mincing is:

-trimming the meat to be minced
-placing the raw meat into the hopper of mincing machine.
-the feeding "worm" rotate, drawing the meat along cylindrical
barrel.
-star shaped blade rotates.
-head may be applied or removed, depending on the product.
-the mince is extruded into perforated plate into meat tray.
113. Compare between primary and secondary

processing:
Primary: is trimming and slicing and mincing the meat.
Secondary: conversion the meat from primary processing into
food product.
BY Basil_Abdallah

114. Secondary processing includes large number of
products such as:
- sausages -cold meat -cured meat -pies and pasties -frozen and
ready meat -burger.
115. What is the cured meat?

Salted meat, especially with nitrite salt is low quality meat, 80%
of pork carcass can be cured and much less in lamp and beef.
116. What is the name of commonly beef soled cured

meat?
Corned beef. (Corned come from "corn")
117. What is the basic cured ingredients?

-salt -sugar -phosphate -nitrite
118. What are the other ingredients used in cured

meat?
-Water -binders -antimicrobial -antioxidant
119. What is the using of water in cured meat process?

To improve juicing and tenderness and serves as processing aid
during the product is made.
The amount of water is regulated by the government.
BY Basil_Abdallah

120. Give me example of binders:
Vegetable and milk protein, nonfat dry milk, dried whey and
cereal flours.
121. What is the function of binders in cured meat?

-hold the product together
-improve flavor, texture, and cooking yield.
122. What is the function of slat in cured meat?

Salt is basic ingredient in all curing mixture used to:
-salt preserve by dehydration and change osmatic pressure
to inhibit bacterial growth and spoilage.
- Reduction of water activity
-provide "salt" flavor.
123. What is the function of Phosphate in cured meat?

Phosphate is used to increase water holding capacity so it
will, enhance juiciness and tenderness and prevent fat from
rancid
124. Give me the name of Preserva ves ingredients in

cured meat:
-Sodium erythorbate -ascorbic acid -sodium nitrite(nano2)
BY Basil_Abdallah

124. What is the function of these materials in cured
meat ingredients?
Sodium erythorbate: improve and maintain meat color
Ascorbic acid: know also as vitamin c, used to improve and
maintain meat color.
Sodium nitrite: characteristic flavor and color, prevent
rancidity, inhibit bacterial growth.
125. Antimicrobial substance that add to cured meat is:

-potassium sorbate
– only approved for dipping 2.5 % solution for dry
sausage
-potassium and sodium lactate:
– Prevent spoilage
– Extend shelf‐life
– Use level – 2.5 to 3.3% of product
126. The function of Nitrite (NO21- ) / Nitrate ((NO31-) in

cured meat is:
- Stabilize color of lean tissue
- Provide characteristic flavor
- Inhibits growth of food poisoning and spoilage bacteria
- Retard the development of rancidity
- the prevention of Clostridium. botulinum growth
The end of chapter5

‫‪BY‬‬ ‫‪Basil_Abdallah‬‬
‫نسخة قابلة للتعديل ‪١٤\١\٢٠٢٢‬‬ ‫‪Meat hygiene‬‬

Hygiene: - Infect Examples Other

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‫حكي دكتور من برا السﻼيدات‬

١٤\١\٢٠٢٢ ‫نسخة قابلة للتعديل‬ Meat hygiene

1. Most important mycotoxins are produced by:

2. Give me example of vector of mycotoxins:

4. the most documented mycotoxins:

١٤\١\٢٠٢٢ ‫نسخة قابلة للتعديل‬ Meat hygiene

5. there are four natural aﬂatoxins(B1,B2,G1,G2) are

6. what is the type of aflatoxins that highly carcinogenic

7. why shoulde be a en on to mycotoxins(afaltoxins b1)?

8. organ that always contain more toxin and metabolites

9. In general the frequency of contamination of processed

10. Why we can see more toxic and metabolite in

11. What is the most mycotoxins prevalent?

١٤\١\٢٠٢٢ ‫نسخة قابلة للتعديل‬ Meat hygiene

13. How much meat and meat products represent the

14. Tisuue concentration of toxic (from high to low):

15. Give me two conditions are not favourable to toxin

16. Give me 6 hormones name that prohibited in

17. Clenbuterol target tissue and analyte method in

١٤\١\٢٠٢٢ ‫نسخة قابلة للتعديل‬ Meat hygiene

18. Polycyclic aromatic hydrocarbon formed during:

19. the Indicator of PAH is:

20. The Codex tolerance limit in liquid smoke flavors

21. Why Anticoccidials safety margin is narrow?

22. Give me one Characteristics of POP:

23. Bioaccumulation of POP depend on:

24. Where dose POP concentrated more?

١٤\١\٢٠٢٢ ‫نسخة قابلة للتعديل‬ Meat hygiene

25. Organochlorine pestcides its used in:

26. What is the heavy metals?

27. Heavy metal can do bioaccumulation inside fish by:

28. what is the major route for human exposure to

29. Arsenic and mercury are found in meat and mear

30. The internatonal Agenecy for research on cancer

31. Exposure to these material lead to:

١٤\١\٢٠٢٢ ‫نسخة قابلة للتعديل‬ Meat hygiene

32.Children are particularly susceptible to Pb(lead) exposure due to:

33. Why Chloramphenicol prohibited from use in food-

34. drug that in the same class of antibiotics as

35. The drug that used to prevent miscarriages is:

36. Some drugs in nitroimidazoles drug class are used

١٤\١\٢٠٢٢ ‫نسخة قابلة للتعديل‬ Meat hygiene

37. what is the clenbuterol?

38. The concentrations of clenbuterol are often highest

39. What is the uses of dipyrone?

40. What is the danger of Dipyrone , what is the resone

41. what is the glycopeptides?

42. Why does vancumycin is prohibited?

١٤\١\٢٠٢٢ ‫نسخة قابلة للتعديل‬ Meat hygiene

44. Fluoroquinolence is used as last resort for treat:

45. Explain the Extralabel use of medicated feeds:

46. What is the gention violet?

47. What is the main effect of Gention violet?

48. What is the primary use of Gention violet?

١٤\١\٢٠٢٢ ‫نسخة قابلة للتعديل‬ Meat hygiene

50. Two class of Antiviral drugs are marketed for use in

51. Antiviral drug are used to:

52. The use of amantadine in US is available(By

53. Give me to disadvangages of Neuroaminidase:

١٤\١\٢٠٢٢ ‫نسخة قابلة للتعديل‬ Meat hygiene

55. The effect of heat treatment on antimicrobial

56. The only in-plant screening test currently used in

THE END OF CHAPTER 3