Application of Risk Analysis Principles to the Meat Sector

By Food and Agriculture Organization of the United Nations

Summary
Electronic reproduction.

Description
Nutrition Reference Publication

Excerpt
Excerpt: Food hygiene is defined as ?all conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain? (FAO/WHO, 1999a). In the practical world of meat hygiene, this will require contributions from a range of stakeholders, including industry and government. Meat hygiene is a demanding science and must deal with different classes of hazards. Chemical hazards entering the food chain at the level of primary production include: residues of veterinary drugs and pesticides, environmental and industrial contaminants and illegal growth promotants. For many years, meat inspection focused on forms of microbiological contamination that cause macroscopic lesions. This includes, for example, tuberculosis, anthrax, salmonellosis in pigs, and parasites such as Cysticercus. Now that these forms of contamination are under control in most countries, better monitoring and surveillance make it possible to deal with other microbiological pathogens that can be detected only by laboratory techniques. The type and prevalence of these pathogens change markedly with different production, processing and foodhandling practices in different countries, and new zoonoses such as Escherichia coli O157:H7 and the infectious agent of bovine/transmissible spongiform encephalopathy (BSE/TSE) continue to emerge.

Book Id: WPLBN0000000084
Format Type: PDF eBook
File Size: 189,110 KB.
Reproduction Date: Available via World Wide Web.
Full Text

Title:

Application of Risk Analysis Principles to the Meat Sector

Author:

Food and Agriculture Organization of the United Nations

Volume:

Language:

English

Subject:

United Nations., Food and Agriculture Organization of the United Nations. FAO agriculture series, Agriculture

Collection:

United Nations Food and Agriculture Organization Collection

Subcollection:

Historic
Publication Date:

Publisher:

Food and Agriculture Organization of the United Nations (FAO)

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