Naslov
Risk-Based Meat Inspection

Autori
Zdolec, Nevijo ; Dobranić, Vesna ; Dumbović, Zvonimir

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts The 6th International Congress "Veterinary Science and Profession" / Horvatek Tomić, Danijela ; Severin, Krešimir ; Slavica, Alen - Zagreb : Veterinarski fakultet Sveučilišta u Zagrebu, 2015, 17-17

Skup
The 6th International Congress "Veterinary Science and Profession"

Mjesto i datum
Zagreb, Hrvatska, 01.10.2015. - 02.10.2015

Vrsta sudjelovanja
Pozvano predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
meat inspection; biological hazards; risk assessment

Sažetak
Integrated meat safety assurance system was proposed recently by European Food Safety Authority as a tool for improving meat safety and meat inspection. It represents a risk- based, whole-chain approach consisted from different preventive measures and controls focused on reducing/preventing potential risk for consumers. Considering continuous changes and trends in domain of meat inspection and controls, the aim of this lecture is to present current status of European meat safety systems. Traditional concept of veterinary meat controls in slaughterhouse should be transferred progressively towards a real hazards and risks which are related to meat of domestic pigs, sheep and goats, bovine animals, solipeds, poultry and farmed game. Practically it means that different techniques and methods are used in slaughterhouses within meat safety assessment procedures, in correlation with hazards/risk detected at farm level. Risk categorization of farms and slaughterhouses will give better information to consumers about the level of food safety procedures involved, that should improve the practices of higher- risk facilities. The Food Chain Information (FCI) should be a baseline of risk analysis at slaughterhouse level, if data from primary production are reliable and applicable. Currently, the improvement of FCI system is proposed by European food safety organizations. The most important biological hazards involved in meat production (on-farm level and slaughterhouse-level) are Salmonella spp., Campylobacter spp., Yersinia enterocolitica, verotoxin-producing Escherichia coli, Trichinella and Toxoplasma gondii. Some traditional methods of meat control in slaughterhouses are not able to detect these hazards. Based on data received from farm- level, the slaughterhouse and competent authority should apply different methods to reduce or prevent the public-health risk, such as carcass decontamination, freezing, visual- only inspection or laboratory tests. Still, the prevention of bacterial contamination of carcasses/organs in slaughterhouse must be primarily focused on improvement of slaughter- processing hygiene. The introduction of visual- only meat inspection per se doesn’t have any effect on reduction of bacterial cross contamination, under the condition of poor hygiene practice at slaughter-line.

Izvorni jezik
Engleski

Znanstvena područja
Veterinarska medicina

POVEZANOST RADA