International Veterinary Experience Scholarship Recepient

Submitted by Alyssa Valentine, North Carolina State University

This internship was with the United States Department of Agriculture, under the Food Safety Inspection Service.As a Public Health Veterinarian (PHV) Intern, I inspected animals ante and post mortem to protect the public food supply. PHVs work directly with producers and commercial food processors. PHVs are at the forefront of protecting our food supply from known and unknown threats. PHVs have educated conversations about best practices for public health and evaluate public health programs and policies in food processing. 

On December 2nd, 2023, I traveled overnight to San Juan, Puerto Rico. I ended up sleeping in on the third to prepare for my drive to Arecibo. That night I got my hard hat, cut gloves, timer, and ID badge ready because I would be up bright and early to go to my first processing plant. On Monday I was stationed at Ganaderos Alvarado, a Beef Slaughter & Processing plant in Arecibo. Every plant has its own identification number, where M6682 denoted this plant. The “M” in front defines it as a meat slaughter plant. “Meat” includes, for example, cattle and pigs. If it were a chicken or turkeys, then a “P” for “Poultry” would be the first character. I was able to work with Dr. Neftali Soto, a very experienced and knowledgeable veterinarian. We went through the process first viewing the animals in the barn to look for signs of external disease, including neurological signs, lameness, or sores. If an animal cannot stand and walk on their own, they are not allowed to move forward in the process and must be humanely euthanized. We were also able to observe animals being unloaded from trucks. There are regulations in place that dictate how fast animals are allowed to be moved and with how much force. Not only are we there to ensure animals are free from disease but to also ensure animals are treated humanely under the Humane Methods of Slaughter Act. We watched animals being moved inside and I was interested to see a Temple Grandin style chute network. Animals were led inside one at a time so that they were isolated into a metal box with the top open. Their head was restrained, and a plant employee applied the captive bolt. Plants are only allowed one shot. Upon a second immediate shot, they are written up in the form of a Humane Handling “Non-compliance” (NR), which can lead to a visit from the District Veterinary Medical Officer (DVMO), being shut down, or in other cases of NRs a “Food Safety Assessment” (FSA). If the plant fails to effectively captive bolt the animal and do not have a second captive bolt ready, they are issued an Egregious Humane Handling NR and forced to stop the process until they can be reviewed. After the animal was down, one of the sides of the box lifts to allow the carcass to drop. The carcass is then hoisted and bled. Some plants choose to save blood and it can be sold and used for sausage or other types of products. The animal moves down the line and the feet are removed, head is removed, and then the hide is pulled using hydraulics in most cases. The head is presented to the Food Inspectors (FI) to check the lymph nodes for signs of disease (like abscesses), the cheek meat for discoloration, the tonsils (they should not be there), the tongue for Wooden Tongue Disease, and the head in general for milk, feed, or feces. Similarly, the internal organs are presented to USDA officials, including the intestines, liver, lungs, and spleen. After the plant employees have trimmed the carcass, it is presented to FIs to look for other signs of disease such as cystic kidneys, reactive lymph nodes, fibrosis, pleuritis, etc, and again milk, feed, or feces. When the various parts are passed, they go to the freezer to be cooled according to the plant’s Hazard Analysis and Critical Control Point (HACCP) Plan, which is an approved procedure for preventing disease in their process. After freezing, carcasses are moved to be processed into different cuts of meat and parts like livers and stomachs are sent to their respective buyer. Sanitation Performance Standards (SPS) are in place to make sure that the plant is kept in a sanitary condition. Likewise, Sanitation Standard Operating Procedures (SSOP) are regulations that prevent the direct adulteration of food products.

The rest of the week I traveled around the Arecibo Circuit which is led by Front Line Supervisor (FLS) Dr. Khali Jones. Tuesday, I went to Ganaderia Santiago, a Beef and Swine Slaughter plant. Ganaderia Santiago, M6678, was in Yauco. It was beautiful driving there. I was again able to work with Dr. Soto, as he is a relief PHV, and travels between plants that have openings for PHVs. This process was similar. However, pigs are boiled in the scalder to soften the skin and hair, before going through a dehairer and nail puller. From there on the process is very similar to cattle. Wednesday, I worked with Consumer Safety Inspector (CSI) Adrian Machado at Elaboracion Felo, M7359, in Aguadilla which makes Pastelillos. I also traveled to Elaboraciones Fiesta, M21357, in Moca, which was also a processing-only plant. Thursday, I worked with CSI Roberto at Eurocaribe, M6717, in Vega Baja. They had multiple HACCP categories that I was able to learn about including RI/RNI/NHT-SS/HT SS/FC NSS/HT NFC NSS. Friday, I met CSI Francisco Irizarri at Alcor Foods, M44941, in Bayamon. This plant made raw pork and poultry sausages for patties and sold ground raw sausages and smoked pork. I was going to go to Goya, M1128, in Bayamon which has Thermal Processing but unfortunately, they were not running USDA inspected foods that day.

The next week I was in Carolina Circuit, run by FLS Dr. Geraldine Vidal Covas. I started

in import plant I-119 with Angel Centeno. We also went to processing plant M46798 in Canovanas that had heat treated products including canned sausages. Tuesday, I met Dr. Daniel Olivera at To-Ricos, P7374, a Poultry Slaughter and Processing plant in Aibonito. Here I learned how traditional poultry processing worked. I also went to Macelo Central, M18867, which is a Swine Slaughter plant and Rico Pastel, M46683, which makes Pasteles in Aibonito. Wednesday, I worked with Dr. Enid Aviles at a Beef Slaughter plant, M32170, in Naguabo. I also went to see Caribbean Snacks, M44065, which makes Pork Rinds. The next day I worked with CSI Linoshka Pacheco at plant M7883 in Guaynabo. This plant was undergoing an FSA which was very interesting to see. Finally, on my last day interning I worked with CSI Ismael Rivera. We went to Century Packing Corp, M6707, a Thermal Processing and Export plant in Las Piedras and Numeat, M5369, a Ready To Eat (RTE) and Heat Treated plant in San Juan. Here it was very interesting to see how blood sausage was made. The side was very strict on PPE. We had to use their gloves and coats, then we also had to go through an electronic boot wash with boots provided by them in order to enter.

Overall, my experience was incredibly eye opening. Not just into the realm of food safety and animal welfare but also to the incredible culture of Puerto Rico. In my free time I was able to go to the beach, go camping in the mountains, and try phenomenal local dishes like plátanos amarillos, pastelón de plátano maduro, pastelillos, pasteles, mofongo, tostones, and more. I practiced my Spanish and worked to learn about their way of life including housing, politics, and religion. This internship was truly breathtaking, and it would not have been possible without scholarships like The International Veterinary Experience Scholarship. After crunching the numbers this trip initially seemed unattainable, but IVEC gave me the opportunity to see it come to fruition.