Scientific Opinion on the public health risks related to mechanically separated meat (MSM) derived from poultry and swine

Abstract

The purpose of this assessment was to identify public health risks linked to mechanically separated meat (MSM) types from pork and poultry and compare them with fresh meat, minced meat and meat preparations (non-MSM); and to select, rank and suggest objective measurement methods and values for parameters to distinguish MSM types. Microbial hazards in MSM are expected to be similar to those in non-MSM, although the risk of microbial growth increases with the degree of muscle fibre degradation, thus with the separation pressure. For the distinction between the different types of MSM and non-MSM chemical, histological, molecular, textural and rheological parameters were considered as potential indicators. The analysis of available published data suggested that calcium and, if confirmed cholesterol content, was the only appropriate chemical parameters which could be used to distinguish MSM from non-MSM products. On the basis of published data, a model was developed to derive probabilities for a product to be classified as MSM based on the calcium content. Calcium content of 100 mg/100 g, as specified in the Reg. (EC) No. 2074/2005, corresponds to probability of 93.6% for a product to be classified as MSM, according to the model developed. Calcium content alone does not allow differentiation between low pressure MSM and other meat products, and other validated tests would be necessary. Histological parameters considered include microscopic detection of different tissues and their changes. The latter is a promising method for distinction of MSM types, but further validation is needed. In order to improve methods for MSM identification, specifically designed studies for the collection of data obtained by standardised methods on indicators such as calcium and cholesterol should be undertaken, while studies based on combinations of different parameters could also be useful

Critical Analysis of Pork QMRA Focusing on Slaughterhouses: Lessons from the Past and Future Trends

“…Identification of risk factors ; • Evaluation of mitigation strategies along the meat chain [7,10,11,[91][92][93][94][95][96][97][98][99][100][101][102][103][104]; • Predictive modeling with modelling of microbial growth, inactivation and survival [105][106][107][108][109][110][111][112]; • Estimation of microorganism prevalence at meat chain steps [82,89,[113][114][115][116][117]; • Modeling of specific meat chain steps [118][119][120][121][122][123]; • Modeling of pathogen epidemiology and spreading during the meat chain [94,124,125]; • Expert analysis of sampling and mathematical methods [126][127][128]; • Qualitative or comparative risk assessment [129][130]…”

Effect of Chicken Bone Extracts on Metabolic and Mitochondrial Functions of K562 Cell Line

“…For this reason, the admitted dosage of antibiotic administration and allowed maximal residual limits are regulated by stringent guidelines [9,10]. However, tetracyclines, in particular oxytetracycline (OTC), which can accumulate in the bone tissue of farmed animals, are not included in the target samples imposed by the European Community [9] though they can be present in mechanically separated meat (e.g., sausages, Vienna sausages) [11] as well as in dry pet food [12][13][14].…”

“…In fact, according to the European Food Safety Authority's opinion, calcium content is considered the only appropriate chemical parameter to discriminate between mechanically and nonmechanically separated meat products [11,15]. Thus, long-lasting consumption of such food might be related to some reported cases of adverse food reactions observed in humans [16,17] and pets [12,13,18].…”

Reducing phosphate in low sodium and low‐cost meat emulsions: A healthier approach

“…Mechanically deboned poultry meat (MDPM) is a low-cost, pasty, and uniform ingredient widely used in emulsified meat products (Brasil, 2000). According to Regulation No 853/2004, a MDPM is defined as follows: "Product obtained by removing meat from fleshbearing bones after boning or from poultry carcasses, using mechanical means resulting in the loss or modification of the muscle fibre structure" (Biohaz, 2013).…”