COHORT: HUMAN
KINETICS AND HEALTH EDUCATION
NAME OF SCHOOL: INTERNATIONAL
SCHOOL, LAGOS.
CLASS: S.S.S
1 SCIENCE
WEEK: 5TH
WEEK
PERIOD: 2ND
PERIOD
DURATION: 45 MINUTES
NO IN CLASS: 37
STUDENTS
TOPIC: MEAT
SANITATION
REFERENCE BOOK: Lawrie, R. A.; Ledward, D. A. (2006). Lawrie’s meat
science (7th ed.). Cambridge: Woodhead Publishing
Limited.pg. 56-63
PREVIOUS KNOWLEDGE: Students
have been taught on general food sanitation in their previous lesson
INSTRUCTIONAL MATERIAL: A chart showing a disease that can arise from eating unhygenic meat, a meat
specimen, a marker.
BEHAVIOURAL OBJECTIVE: At the end of the
lesson students should be able to mention five method of preserving
meat and three
diseases arising from eating unhygenic meat
CONTENT
According to World Health Organization; Sanitation
generally refers to the provision of facilities and services for the safe
disposal of human urine and feces. Inadequate sanitation is a major cause of
disease world-wide and improving sanitation is known to have a significant
beneficial impact on health both in households and across communities.
Meat sanitation then refers to ways of ensuring a germ
free meat for consumption, here by preventing diseases that could arise from
unclean meat.
WAYS OF ENSURING MEAT
SANITATION
Sanitation of meat starts from when the animal is killed
till when it is consumed, ways of ensuring a germ free meat for consumption
include;
1. APPLICATION OF OZONE IN MEAT
SANITATION
Ozone compares favorably with traditional disinfectants
used in meat processing. It has a broader spectrum of efficacy than chlorine,
peroxyacetic acid, acidified sodium chlorite, hydrogen peroxide and quaternary
ammonia. Unlike other disinfectants, ozone will penetrate and destroy biofilm.
Biofilm is endemic to cutting surfaces and processing room surfaces, and must
be eliminated for reliable product safety. Ozone leaves no harmful byproducts
and requires no rinsing.
Ozone can be adapted to any existing aqueous or gaseous
configuration with minimal retrofit of water and power. Aqueous ozone can be
utilized through sprayers, showers, or cascades and can be plumbed into a
flume. Gaseous ozone can be applied into any confined storage location.
2. CLEANING AND SANITATION IN
MEAT PLANTS
Periodic cleaning and sanitation, which includes
disinfection of meat plant premises and equipment, is an integral part of Good
Hygienic Practice (GHP, see page 341). Cleaning and sanitation can even be
considered as one of the most important activities in the meat plant, as these
measures provide the necessary environment for proper meat handling and
processing.
Efficient meat plant cleaning and sanitation is often
neglected as it requires extra work and the positive effects are not
immediately visible. However, failures in meat plant hygiene can cause high
financial losses in the long run. Unhygienic conditions in a meat plant result in
a.
unattractive, tasteless products
b.
spoilage of valuable food and/or
c.
food-borne diseases
3. BUYING AND STORING MEAT
CAREFULLY
Check the date on all meats you purchase to ensure they
are fresh. Because meats retain their freshness best when they are kept cold,
try to visit the meat section last before concluding your shopping. Keep each
in separate bags in order to prevent cross-contamination and be sure to put the
meat away as quickly as possible when you return home. The ideal refrigerator
temperature is 40 degrees Fahrenheit, with the freezer set at 0 degrees
Fahrenheit.
When you do decide to cook the meat, transfer it from the
freezer to the refrigerator. If you must defrost it quickly, use the microwave
defrosting setting, but be sure to cook the meat quickly, as bacteria can begin
growing after defrosting it.
4. CUTTING THE MEAT PROPERLY
If you need to cut your meat, use a dedicated cutting
board, and if you use any other materia ensure that it is clean to prevent
disase spread.
Wash your hands with soap and warm water and be sure to
use separate cutting boards for each raw meat that you cut. Before cutting,
wash the board with soap and water in order to eliminate any contaminants..
5. COOKING MEAT PROPERLY
The temperature for cooking meat depends on the type.
According to the U.S. Food & Drug Administration, finfish, medium-rare beef
steaks, roasts, veal and lamb should be cooked at 145 degrees Fahrenheit. Meats
cooked to medium, raw eggs, egg dishes, pork and ground meats should be cooked
at 160 degrees Fahrenheit.
Ground poultry and leftovers should be cooked at 165
degrees Fahrenheit, while poultry breast should be cooked at 170 degrees
Fahrenheit. Whole poultry should be cooked at 180 degrees Fahrenheit.
Cooking each meat to its aforementioned temperature
should kill parasites and bacteria. Sticking a meat thermometer all the way
into the center of the meat to measure the temperature is vital to ensure it
has been cooked through. Treat these temperatures as minimums; it is perfectly
acceptable to cook the meat more thoroughly if that is your preference.
PRESENTATION
STEP I: Students
are asked questions about the topic taught in previous lesson.
STEP II: The
topic "meat sanitation"is described and explained to the students and
questions are asked.
STEP III: Students
are now allowed to ask questions and are given answers to their questions.
STEP IV: EVALUATION
The class is evaluated by asking the following questions;
1. mention four main bacteria that can cause sickness
from eating unhygenic meat
2. mention two ways of ensuring adequate meat sanitation
3. define meat sanitation according to world health
organization
ASSIGNMENT
1. Using an annotated diagram, describe how tape worm is
contacted by human being.
CONCLUCION
Meat sanitation then refers to ways of ensuring a germ
free meat for consumption, here by preventing diseases that could arise from
unclean meat. To ensure a germ free meat, the process begins right from when
the animal is alive till it's very consumption.
