http://hdl.handle.net/2097/565 http://krex.ksu.edu/dspace/retrieve/2302 http://hdl.handle.net/2097/565 Search the Channel search http://krex.ksu.edu/dspace/simple-search http://hdl.handle.net/2097/1137 Title: Food defense preparedness in small and very small meat and poultry establishments<br/><br/>Authors: Sobering, Lisa A.<br/><br/>Abstract: Since the attacks of September 11, 2001, a heightened awareness to the threat of terrorism, particularly directed towards components of critical infrastructure, has permeated the nation. In May 2002, the United States Department of Agriculture Food Safety and Inspection Service issued general guidelines to assist meat and poultry establishments in strengthening their food defense efforts. The guidelines are voluntary; therefore, the extent of the industry’s implementation of these protective measures is mostly unknown. Furthermore, some have expressed concern that small and very small establishments may not be adequately prepared for an incident of intentional contamination of their products due to limited resources and other factors. A web-based survey was developed to gain insight into the opinions of establishments of varying size and geographic location within the United States on the importance of different food defense areas. The survey was circulated through four industry trade organizations: the North American Meat Processors Association, the American Association of Meat Processors, the American Meat Institute, and the Kansas Meat Processors Association. Members of these organizations represent various processing sectors and facility sizes. Employees (n=121) with knowledge of food defense preparedness activities of individual plants responded to the survey which was comprised of multiple choice, ranking, and yes or no questions. Questions ranged from demographic (e.g., size of establishment, geographic location) to ranking the likelihood of an intentional contamination event occurring in the U.S. Preliminary results showed that the majority of respondents represented federally inspected establishments (86%), establishments that were small in size (52%), and establishments that had some type of a food defense plan (74%). Fifty-one percent of respondents responded an intentional contamination event in the U.S. was somewhat likely; however, 66% of respondents indicated such an event was not likely to occur in their particular establishment. Additional data from this survey will be used to better understand the needs of small and very small processing establishments and to help guide development and delivery of effective food defense planning materials in the future. http://hdl.handle.net/2097/969 Title: From The jungle to HACCP: A first-hand view of the United States meat inspection process<br/><br/>Authors: Bradburn, Ryan<br/><br/>Abstract: Since the advent as the Bureau of Animal Industry in 1884, the United States Department of Agriculture (USDA) has had an evolving role working to protect the U.S. food supply. The agency’s role in food safety was redefined by the Federal Meat Inspection Act of 1906; and toward the end of the 20th century it replaced its organoleptic approach to inspection withHazard Analysis and Critical Control Points (HACCP), a much more modern and scientificapproach. This summer, I had the chance to experience the USDA Food Safety and inspection Service (FSIS) from the inside, across the gamut of its responsibilities. These responsibilities have not only grown, but their importance has become increasingly evident over the agency’s history. Scrutiny dominated by public opinion, which in turn is often influenced by casuistic reasoning, compounds the complexity of the duties of the FSIS. In the end, the FSIS is an extension of the executive branch of the federal government – a service of, by, and for the nation’s citizens.This summer has granted me a great deal of experience and knowledge regarding foodsafety in the United States, especially as it relates to the meat industry. I have been able to see the breadth of the jurisdiction of the FSIS, observing small slaughter operations, as well as highspeed pork, poultry, and beef establishments. I have seen new and old processing facilities, anegg powdering plant, and have been challenged to fill the shoes of an Enforcement Investigative and Analysis Officer (EIAO) for a day. The provision of food safety for a nation’s food supply isan arduous task requiring a monumental amount of paperwork. The implementation of HACCP has placed responsibility on plants to create a safe product, and has provided a scientific model for them to use. This scientific basis has led to tighter controls and safer product, but can be difficult for smaller establishments to research and evaluate. Nonetheless, food safety plays avital role in public health and the FSIS is an integral part of that process, impacting the food supply not only of the United States, but the world as well.<br/><br/>Description: This field experience report was presented by Ryan Bradburn in partial fulfillment of the requirements for the degree Master of Public Health. http://hdl.handle.net/2097/852 Title: Moisture uptake during washing and spray chilling of Holstein and beef-type steer carcasses<br/><br/>Authors: Johnson, R.D.; Hunt, M.C.; Allen, D.M.; Kastner, C.L.; Danler, R.J.; Schrock, C.C.<br/><br/>Abstract: This study was conducted at a commercial beef slaughter plant to determine the effectsof carcass washing, intermittent spray chilling and carcass fatness on carcass weight yieldsand on moisture content of cutaneous trunci muscle and s.c. adipose tissue (AT) samplesexcised from two carcass locations. Beef steer carcasses (n = 36) initially had 12.8% moisturein AT. Immediately following washing, AT from the sirloin region had more (P < .01)moisture (24.5%) than AT from the fifth-rib region (15.6%). Fat (n = 20) and lean (n - 20)carcasses were selected, and their right and left sides were allotted alternately to either anon-spray chill cycle or to an intermittent cold water spray-chilling cycle lasting either 3 or 6h. After 20 h of chilling, carcasses subjected to the 6-h spray had 12.9% more (P < .01) ATmoisture and possessed 2.6% more moisture in the cutaneous trunci muscle than similarsamples from the non-spray chilled counterparts. In comparison, AT samples that weresubjected to the 3-h spray had 3.9% more (P < .65) moisture, and the cutaneous truncimuscle had 2.0% more moisture, than their dry-chilled counterparts. After chilling, thespray-chilled AT had substantially higher (P < .01) moisture in the fifth-rib region (26.1%)than in the sirloin (14.8%). Spray-chilled sides in the 6-h cycle gained .3% of their hotcarcass weight, whereas the corresponding non-spray sides shrank 1.2%. Spray-chilled sidessubjected to the 3-h cycle shrank .4%, and their dry counterparts shrank 1.1%. Carcasswashing and length of spray cycle had a greater influence than carcass fatness on surfacetissue moisture retention. Modulation of these factors will help control post-chilling fluctuationof carcass weights in excess of USDA regulations and yet maximize carcass weightyields. http://hdl.handle.net/2097/851 Title: Nutritional regime effects on quality and yield characteristics of beef<br/><br/>Authors: Harrison, A.R.; Smith, M.E.; Allen, D.M.; Hunt, M.C.; Kastner, C.L.; Kropf, D.H.<br/><br/>Abstract: Quality and yield characteristics of 38 crossbredsteer carcasses were evaluated to measurethe effects of four nutritional regimes: grass-fed-- winter growing ration (2.18 Mcal ME/kg),followed by summer grazing; short-fed = sameas grass-fed, followed by 49 days in drylot on ahigh grain ration (3.11 Mcal ME/kg); long-fed =same as short-fed, except fed 98 days in drylot;and forage-fed = same as grass-fed, followed by98 days in drylot on a high forage ration (2.84Mcal ME/kg).Higher marbling scores and quality gradesand a whiter external fat resulted from increasedfeeding. Lean texture did not differ(P<[.05) among feeding regimes, but tended tobe finer in longer fed cattle. Bone maturityincreased over a 98-day feeding period, butremained well within the A maturity range.Longer feeding increased carcass weight, fatthickness, ribeye area, internal fat and numericalyield grade and reduced cooler shrinkage.All taste panel responses (tenderness, desirabilityof flavor of lean and fat and juiciness) tolongissimus samples favored longer fed beef.Generally, nutritional regime did not affectshear force measurement, however, some differencesin shear force were noted in bicepsfemoris muscle. Carcasses from cattle fed thelongest time and the highest plane of nutritionhad the most desirable quality and palatabilitycharacteristics. This study indicates that carcassesfrom cattle fed a high quality ration for acertain period of time will be of acceptablepalatability regardless of marbling level or availqualitygrade.