ANFS102 Lecture Notes - Lecture 6: Hazard Analysis And Critical Control Points, American Meat Institute, Antimicrobial Resistance
16 May 2018
School
Department
Course
Professor
Lecture 2/23
• Salmonella
o Cage-free eggs
o Not eough produced to ake Hella’s ayoaise
▪ Movement to have more cage free eggs and safer produced eggs
• Us Egg producers
o Mixed production system
▪ Birds in cages and birds on the floor
▪ Studies comparing cages vs non-cage for laying hens
o Cage free eggs
o Conventional cages
o Enriched colonies
• Challenges of animal ag
o Need affordable protein supply, safe and high quality
o Antibiotics: what is left behind, antibiotic resistance
▪ Never residues left in the meat
▪ All animals need to be treated when they are sick
o Antibiotic resistance
▪ The NARMS retail meat surveillance products
• Monitor the 1prevalence and trends of antimicrobial resistance
among foodborne
• Purchase food samples and test them
o What influences a consumer in purchasing meat products
▪ Trust in the store
▪ Us raised
▪ All natural
o Education is needed
▪ Opinions change with more information
o Changes in industry practices to improve livestock handling
▪ Animals welfare is mainstream today
▪ Dr. Temple Grandin (Colorado State University)
• Restrainer systems
• Curved race systems
• Educate on how to humanly treat animals
• Nonslip floors
▪ Eliminate vague guidelines
• Federal human slaughter regulation
• Animal welfare is a part of the Hazard Analysis Critical Control
Points System
• Good management practices 1997 (USDA and American meat
institute)
▪ Methods based on knowledge
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