Meat Safety: Risk Based Assurance Systems and Novel Technologies

Nastasijević, Ivan; Vesković, Slavica; Milijašević, Milan

doi:10.18485/meattech.2020.61.2.1

Cited by 14 publications

(10 citation statements)

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“…The findings of our study show that certain elements of AM and PM inspections on animal welfare can also be performed by a sensor technology system instead of a human. However, despite the existing commercial systems and development in research, meat is still inspected by humans on the basis of vision, palpation and incision [215,216]. At this moment the Dutch RA uses no sensor and AI technologies apart from video-imaging systems for assessing footpad lesions on broilers at the slaughter line.…”

Section: Current Use Of Sensor Technology By the Ramentioning

confidence: 99%

Opportunities for Regulatory Authorities to Assess Animal-Based Measures at the Slaughterhouse Using Sensor Technology and Artificial Intelligence: A Review

Voogt,

Schrijver,

Temürhan

et al. 2023

Animals

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Animal-based measures (ABMs) are the preferred way to assess animal welfare. However, manual scoring of ABMs is very time-consuming during the meat inspection. Automatic scoring by using sensor technology and artificial intelligence (AI) may bring a solution. Based on review papers an overview was made of ABMs recorded at the slaughterhouse for poultry, pigs and cattle and applications of sensor technology to measure the identified ABMs. Also, relevant legislation and work instructions of the Dutch Regulatory Authority (RA) were scanned on applied ABMs. Applications of sensor technology in a research setting, on farm or at the slaughterhouse were reported for 10 of the 37 ABMs identified for poultry, 4 of 32 for cattle and 13 of 41 for pigs. Several applications are related to aspects of meat inspection. However, by European law meat inspection must be performed by an official veterinarian, although there are exceptions for the post mortem inspection of poultry. The examples in this study show that there are opportunities for using sensor technology by the RA to support the inspection and to give more insight into animal welfare risks. The lack of external validation for multiple commercially available systems is a point of attention.

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Section: Current Use Of Sensor Technology By the Ramentioning

confidence: 99%

Opportunities for Regulatory Authorities to Assess Animal-Based Measures at the Slaughterhouse Using Sensor Technology and Artificial Intelligence: A Review

Voogt,

Schrijver,

Temürhan

et al. 2023

Animals

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“…Digital farming technologies include a broad spectrum of devices and applications, such as sensing systems (e.g. biosensors for the wireless transfer of information based on biochemical interaction between the biomarker and the bioreceptor -Figure 2), Artificial Intelligence/AI (developed algorithms for data processing), cloud computing, IoT, blockchain, as well as smart phone applications for real-time access to obtained information and decision support (Torky and Hassanein, 2020;Nastasijevic et al, 2020b).…”

Section: Digitalization On Farmmentioning

confidence: 99%

Digitalization in the meat chain

Nastasijević¹,

Vesković-Moračanin²

2021

Acta agriculturae Serbica

Self Cite

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The meat supply chain should be regularly monitored to ensure the safety of products. Recent developments in Artificial Intelligence, Internet of Things and blockchain technologies will have a tremendous and disruptive effect on the meat supply chain system in terms of improving the monitoring and surveillance of hazards at multiple points along the meat chain (pre-harvest, harvest, post-harvest), in the farm-to-retail continuum, as well as providing better quality of information to consumers for informed decisions regarding food purchase. The farm-to-fork food chain continuum should be managed to provide an appropriate level of consumer protection (ALOP). This can be achieved by science-based risk assessment, which includes information about the prevalence and concentration of major public health hazards (epidemiological indicators) of zoonotic origin (Salmonella, Campylobacter, Listeria monocytogenes, Yersinia, Shiga toxin-producing Escherichia coli/STEC) in all modules along the food (meat) chain: farm - transport - slaughterhouse - meat processing - distribution - retail - consumers. The integration of digital technologies to the Food (Meat) Safety Management System or Meat Safety Assurance System will enhance the integration of Food Chain Information and Harmonized Epidemiological Indicators along the meat chain, from farm to retail (bottom-up) and vice versa from retail to farm (top-down). Meat chain digitalization will also increase the transparency and visibility of all actors involved in meat production, processing, distribution and retail (farmers, meat business operators, competent authorities, retailers), and provide the basis for benchmarking producers and retail chains, as well as pro-active consumer participation in defining future food policies at the national and global level.

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“…Traditional methods of meat inspection in slaughterhouses are not able to detect these hazards, which requires a more risk-based approach to reduce the risk to public health [8,9]. Therefore, the main biological hazards in meat production, both at farm and slaughterhouse level, are Salmonella spp., Campylobacter spp., Yersinia enterocolitica, verotoxic Escherichia coli, bacteria with ESBL/AmpC gene, Trichinella, and Toxoplasma gondii [10]. The obstacle in controlling these hazards in the meat chain is their presence in latently infected, asymptomatic animals.…”

Section: Introductionmentioning

confidence: 99%

“…These data guide the official veterinarian/risk manager in slaughterhouses when deciding on ante-mortem inspections, logistic slaughter, slaughter bans, visual or traditional meat inspection methods, decontamination procedures, and sampling for laboratory analysis. In the case of non-compliant data from the production chain on these hazards, risk reduction or elimination measures are chosen, such as decontamination of carcasses, freezing of meat, detailed post-mortem inspection, or additional laboratory testing [10,13]. Since the risk of bacterial pathogens in meat depends largely on the hygiene of the process between slaughterhouses [11], it is necessary to carry out risk categorization.…”

Section: Introductionmentioning

confidence: 99%

Meat Safety from Farm to Slaughter—Risk-Based Control of Yersinia enterocolitica and Toxoplasma gondii

Zdolec

Kiš

2021

Processes

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The implementation of the traditional meat safety control system has significantly contributed to increasing food safety and public health protection. However, several biological hazards have emerged in meat production, requiring a comprehensive approach to their control, as traditional methods of meat inspection at the slaughterhouse are not able to detect them. While national control programs exist for the most important meat-related hazards, similar data are still lacking for certain neglected threats, such as Yersinia enterocolitica or Toxoplasma gondii. The obstacle in controlling these hazards in the meat chain is their presence in latently infected, asymptomatic animals. Their effective control can only be achieved through systematic preventive measures, surveillance or monitoring, and antimicrobial interventions on farms and in slaughterhouses. To establish such a system, it is important to collect all relevant data on hazard-related epidemiological indicators from the meat chain, which should provide relevant guidance for interventions at the harvest and post-harvest stage. The proposed approach is expected to improve the existing system and provide many opportunities to improve food safety and public health.

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Meat Safety: Risk Based Assurance Systems and Novel Technologies

Cited by 14 publications

References 0 publications

Opportunities for Regulatory Authorities to Assess Animal-Based Measures at the Slaughterhouse Using Sensor Technology and Artificial Intelligence: A Review

Opportunities for Regulatory Authorities to Assess Animal-Based Measures at the Slaughterhouse Using Sensor Technology and Artificial Intelligence: A Review

Digitalization in the meat chain

Meat Safety from Farm to Slaughter—Risk-Based Control of Yersinia enterocolitica and Toxoplasma gondii

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