Stručni rad
Risk-based meat inspection – the example of the pork chain
Antonija Knezić
Nevijo Zdolec
orcid.org/0000-0001-7413-8115
; Veterinarski fakultet Sveučilišta u Zagrebu
Sažetak
The biological hazards in the meat production chain are specific to individual animal species. In line with changes in farming practices, preventive measures, surveillance systems and treatment measures, several specific animal diseases (zoonoses) have become almost insignificant in terms of meat safety. On the other hand, some bacterial and parasitic diseases are not satisfactorily detected by existing slaughterhouse / farm control systems, and may therefore pose a risk to consumers. For example, the main public health risk in the pork meat production chain is Salmonella spp., and Yersinia enterocolitica, Toxoplasma gondii and Trichinella spp. pose a medium risk. Today, a meat safety system is being developed to cover the entire production chain, with the central role played by the risk manager who would analyze all relevant food chain data (e.g. serological testing, transport and lairage data, pre-slaughter and post-slaughter inspections) and decide on the meat inspection model (visual or traditional post-mortem) or interventions.
Ključne riječi
inspection; biological hazards; risk
Hrčak ID:
243835
URI
Datum izdavanja:
30.6.2020.
Posjeta: 838 *