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Administered hormones - naturally occurring chemicals that are administered to animals to increase weight gain, improve feed efficiency, and increase performance Animal and Plant Health Inspection Service (APHIS) - federal agency that enforces animal and plant import and export regulations to help prevent foreign pests from entering the country Anthelmintic - type of drug used to eliminate stomach and intestinal worms Antibiotics - drugs used to combat the growth of pathogenic organisms Bacteria - living, single-celled microorganisms that multiple very rapidly at favorable temperatures (e.g., Salmonella and Escherichia coli O157:H7) Beta-lactams - the most commonly used family of antibiotics; commonly referred to as penicillins Biological hazard - under the HACCP model, hazards are identified as biological, chemical or physical. Biological hazards include microbiological or zoonotic agents, such as bacteria like Salmonella and parasites like Trichinae. Blind spot - area outside of an animal’s direct line of vision Bovine - refers to a general family grouping of cattle Bovine Spongiform Encephalopathy (BSE) - disease commonly known as “mad cow disease;” source of disease is cattle feed composed of rendered carcasses of infected animals Branded beef product - a specifically labeled product that is differentiated from commodity items by its brand name By-product - products other than the main product (meat) produced from the slaughter of an animal Chemical hazard - under the HACCP model, hazards are identified as biological, chemical or physical. Chemical hazards include natural toxins, drug residues, and pesticides Congenital diseases - noninfectious diseases that are genetically passed on to an animal’s offspring Critical control points (CCP) - the points at which action must be taken to prevent, reduce, eliminate, or reduce a food safety hazard to an acceptable level Cross-contamination - the transfer of harmful microorganisms through human contact, unsanitary equipment or work surfaces, or contact with contaminated foods
Environmental Protection Agency (EPA) - federal agency that sets tolerance levels for pesticides, regulates use of pesticides, and establishes guidelines for disposal of animal waste Escherichia coli O157:H7 (E. coli O157:H7) - one of the most well-known bacterium to cause foodborne illness Euthanasia - the act of inducing a humane death in an animal Extra label drug use - using an animal medication in a manner that is different from what is specified on the label; permissible only with a veterinarian’s approval Fast Antimicrobial Screen Test (FAST) - used to test the liver or kidney tissue of cattle and veal calves for antibiotic or sulfonamide residues Fed cattle - steers and heifers that have been fed concentrates, usually for 90-120 days in a feedlot Feed additives - ingredients added to animal feed to protect the feed quality or health of the animal consuming the feed Flight zone - the proximity around an animal that if violated will cause the animal to try to run away Food and Drug Administration (FDA) - federal agency that establishes food safety standards, conducts testing, enforces law regulating food quality and processing, and approves and regulates animal feeds and most animal health products Food Safety and Inspection Service (FSIS) - division of the USDA responsible for monitoring food production industry to prevent potential health risks; responsible for meat inspection Foodborne illness - an illness caused by consuming contaminated foods or beverages Foot-and-mouth disease - infectious viral disease that spreads rapidly through direct or indirect contact; affects cattle, sheep, and swine Freeze branding - method of animal identification using an ironed cooled with either alcohol and dry ice or liquid nitrogen Good Management Practices (GMP’s) - specific food production techniques that adhere to the HACCP system Hazard Analysis (HA) - the process of identifying all possible ways an ingredient or process could become hazardous and cause harm to the consumer Hazard Analysis Critical Control Points (HACCP) - system developed by the FSIS to identify, monitor, and control food safety hazards in food production Herd/flock health maintenance plan - plan designed by producers and veterinarians to reduce the stress that weakens the immune system of animals and to prevent and treat disease Heiferette - heifer that has calved once and is then fed for slaughter, the calf has usually died or been weaned at a young age Hot branding - method of animal identification using a red-hot iron Implant - method of administering exogenous hormones to cattle, administered in ear Intermuscular fat - fat located between muscle systems; also called seam fat Intramammary (IMM) - type of injection in which the medication is delivered into the udder Intramuscular (IM) - type of injection in which the medication is delivered into a large muscle Intramuscular fat - fat within the muscle; also called marbling Intravenous (IV) - type of injection in which the medication is delivered into the bloodstream Irradiation - the treatment of food with low levels of radiation to destroy harmful bacteria Listeria monocytogenes - pathogenic bacterium that resists the deleterious effects of freezing, drying, and heat and may proliferate at refrigeration temperatures Listeriosis - illness caused by the bacterium Listeria monocytogenes Microorganisms - organisms that can only be seen with the aid of a microscope such as bacteria, viruses, parasites, and fungi Mycotoxin - a toxic substance produced by a fungus; sometimes found in feeds Non-fed beef - cattle harvested that have not been fed and fattened in a feedlot situation, typically refers to cows, bulls and dairy cows Nutrient - nourishing feed elements; or component of manure that can benefit or pollute soil depending on the quantity applied Off-label use - use of a drug other than exactly as specified on the label; done without a veterinarian’s approval Over-the-counter drugs (OTC) - medications that can be purchased without a veterinarian’s prescription Palatability - feed characteristic that refers to the sensory appeal of the feed including taste, odor, appearance, texture, and temperature Parasites - organisms that rely on a host for survival and cause harm to the host (e.g., tape-worms, roundworms, and pinworms) Pasteurization - process of destroying microbes by heating; used in the production of food products such as milk Pathogen - something that causes disease, such as certain types of bacteria or viruses Pathogenic - disease causing Physical hazard - under the HACCP model, hazards are identified as biological, chemical or physical. Physical hazards include glass, metal fragments, or needle fragments. Point of balance - located at animal’s shoulder; if handler stands behind point of balance, animal will move forward; if handler stands in front of point of balance, animal will move backward Preconditioning - preparation of feeder calves for marketing and shipment, may include vaccinations, castration, accustoming calves to eat and drink in pens Pre-harvest testing - testing animal’s meat before slaughter and testing milk and eggs before marketing products to consumers Prescription drugs (Rx) - drugs that can only be given with a veterinarian’s prescription Rendering - processing waste as feed for other animals or using animal by-products to make other marketable items Residue Avoidance Program (RAP) - educational program developed by the FSIS to reduce the number of chemical residue violations in carcasses Resistance - occurs when bacteria inside an animal develop immunity to certain antibiotics Salmonella spp - pathogenic bacterium that is resistant to pasteurization; one of the most well-known bacterium to cause foodborne illness Salmonellosis - illness caused by the bacterium Salmonella Sanitation Standard Operating Procedures (SSOP) - animal production guidelines established by the FSIS to reduce occurrences of bacterial contamination Subcutaneous (Sub Q) - type of injection in which the medication is delivered just under the skin’s surface Subtherapeutic medication - medication administered to healthy animals at levels less than what is needed to treat disease; done to promote growth or reduce morbidity and mortality Swab Test On Premises (STOP) - used to check cattle, sheep, swine, chicken, and turkeys for antibiotic residues Therapeutic medication - medication used at levels high enough to fight infection or disease Topical medication - method of administering drugs by direct application to the animal’s skin by ointment, powder, or spray U.S. Department of Agriculture (USDA) - federal agency of which FSIS (Food Safety and Inspection Service) is part; FSIS is responsible for inspecting meat during slaughter, processing, and packaging Vaccine - immunity-building chemical used to help prevent animals from contracting certain diseases Veterinary-client-patient relationship (VCPR) - a relationship that exists when a veterinarian has assumed the responsibility for making medical judgements regarding the health of a producer’s animals, and the producer has agreed to follow the veterinarian’s instruction Veterinary feed directive (VFD) - prescription drugs that are administered through animal feed Violative tissue residue - level of chemical residue in animal tissue that exceeds the acceptable level for safety; can be caused by drugs, pesticides, herbicides, fungicides, and other chemicals Viral vaccine - immunization that protects against diseases caused by viruses Viruses - disease-causing microorganism that rely on a living cell to reproduce (e.g., hepatitis A) Withdrawal time - amount of time it takes to flush a drug out of an animal’s body before the animal’s meat, milk, or eggs are considered safe for human consumption Zoonotic diseases - diseases that are transmitted between humans
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