Assessment of potential contribution of official meat inspection and abattoir process hygiene to biological safety assurance of final beef and pork carcasses

A Quantitative Assessment of Causes of Bovine Liver Condemnation and Its Implication for Food Security in the Eastern Cape Province South Africa

“…(S. agalactiae/dysgalactiae/pyogenes/zooepidemicus) [28]. The rate of condemnation due to hepatitis reported in this study may be related to the animal origin, as cattle from Fasciola infested areas are likely to increase the number of livers condemned for hepatitis.…”

“…Meat inspection is a veritable tool in data gathering on notifiable diseases, zoonoses, and endemic production diseases. Furthermore, it can be used to monitor disease that may lead to monetary losses associated with meat condemnation and syndromic surveillance system for improved detection of disease outbreaks [5,[28][29][30][31]. Identifying and quantifying the causes of liver condemnation is the first step in diseases surveillance aimed at preventing further liver losses at the abattoir.…”

Green offal inspection of cattle, small ruminants and pigs in the United Kingdom: Impact assessment of changes in the inspection protocol on likelihood of detection of selected hazards

“…Currently, the most relevant food-borne hazards in humans such as Salmonella spp., Campylobacter spp., human pathogenic E. coli, Y. enterocolitica, or Clostridium perfringens are common faecal contaminants of carcases and their control can be achieved through abattoir process hygiene (Blagojevic and Antic, 2014). The EU process hygiene criteria allows Salmonella presence on dressed meat carcases (EC, 2005(EC, , 2014a, and an abattoir process hygiene is considered as satisfactory if there are <4% Salmonella positive carcases of ruminants and <6% of pigs.…”

“…Consequently, concerns have been expressed that current meat inspection can no longer be considered adequate to protect public health, as it is ineffective in controlling the microbial meat-borne hazards that currently pose highest public health burden such as Salmonella, Campylobacter, pathogenic Yersinia and verotoxigenic Escherichia coli. Hence, it has been widely advocated that the official meat inspection, as a risk management measure, shall take into account the results of risk assessment of hazards that affect meat safety at the abattoir level (Blagojevic and Antic, 2014;FAO/WHO, 2006).…”

Effects of centralizing meat inspection and food safety inspections in Finnish small-scale slaughterhouses

“…Food safety inspections in all small-scale slaughterhouses should occur at least twice annually (Haltiala, 2013) or as often as needed (EC, 882/2004). Non-compliance, such as lack of hygiene and poor traceability, has occurred in small-scale slaughterhouses (FVO, 2013;Haltiala, 2013), which may compromise meat safety (Rahkio and Korkeala, 1996;Blagojevic and Antic, 2014).…”