Risk Based Meat Inspection

Question 1

What are the main elements of meat inspection?
What are the goals?

Answer 1

Elements:
Pre-slaughter- FCI, ante-mortem
Post- mortem

Goals- protect public health, control animal health and welfare

Question 2

What is part of FCI?

Answer 2

• Animal identification
• Epidemilogical interlligence
• Farm animal managment
• Environment managment

Question 3

What is checked for ante-mortem?

Answer 3

Can animals progress to slaughter, do they require seperation
Which animals must be removed from the food chain
Visual cleanliness
Which animals need further detailed PM

Question 4

What is ‘good performance’ for ante and post mortem?

Answer 4

Ante
* Animal health, welfare and identification, FCI

Post
* Animal health hazards
* Animal welfare hazards
* Meat quality
* Classical zoonotic hazards

Question 5

What known hazards and other conditions can be detected in red meat?

Answer 5

Question 6

What 4 conditions can be detected in poultry?

Answer 6

Toxoplasma- low occurence, low impact on PH
Animal health condition
Salmonella- high impact on PH, high occurence
Campylobacter- high probablility, low impact

Question 7

What non-meatborne hazards are common in PM of pigs?

Answer 7

Question 8

What pork meatborne hazards cannot be detected PM?

Answer 8

Salmonella enterica
Yersinia enterocolitica
Campylobacter spp.
Clostridium spp.,
Listeria monocytogenes
VTEC
Antimicrobial resistance
HEV
Sarcocystis suihominis
Toxoplasma gondii

Question 9

What can be meatborne pork hazards can be detected PM?

Answer 9

Taenia solium cysticerus
Trichinella spp

Question 10

What are the main parameters for ranking of meatborne hazards?

Answer 10

• Incidence- human disease
• Severity of human disease
• Source attibution
• Prevelance

PISS

Question 11

What are the different stages which can cause biological hazards?

Answer 11

• farm to chilled carcasses
• Post-abattoir stages (floor)
• Occupational health-based (zoonotic)
• Environmental protection based (not food borne, tapeworm)

Risks are ranked based of PISS

Question 12

For the following pathogens in which speceis are they high level of a hazard?
1. Campylocbacter
2. Human pathogenic STEC
3. ESBL/AmpC E.coli
4. Salmonella enterica
5. Toxoplasma gondii
6. Yersinia enteroclitica/pseudotuberculosis
7. Trichinella

Answer 12

1. Poultry high
2. Bovine/ovine high
3. Poultry Med
4. Bovine, porcine and poultry high
5. Ovine high
6. Porcine- med
7. Porcine med, solipeds high

Question 13

What is the carcass meat safety assurance framework?
How is this made possible?

Answer 13

A comprehensive, coordinated and risk-based meat safety assurance system must incorporate several control strategies into a coherent whole
Possible- risk manager, all participants know responsibility, effienct flow of information

Question 14

What do operators and regulators for carcass meat safety assurance do?

Answer 14

Operators hold ultimate responsbility for achieving meat safety targets
Regulator holds responsibility for setting clear meat safety targets, adulting operators, meat inspection controls

Question 15

What is the first prerequisite for carcass meat safety assurance framework

Answer 15

Main participants in the meat chain are given clear and measurable targets and/or related criteria indicating what they should achieve in respect to specified hazards

Question 16

How can microbiological targets be more effectvie in controlling hazards?

Answer 16

By reaching the targets earlier in the food chain
The use of targets at different stages of production could lead to a decrease in prevalence

Question 17

What is a harmonised epidemiological indicator?

Answer 17

The prevalence, concentration or incidence of the hazard at a certain stage of the food chain that correlates to a human health risk caused by the hazard

Question 18

What are the three types of data provided by generic HEIs?

Answer 18

• Data from structured and standardized auditing of farming and transport-lairage
• Data from microbiological/parasitological testing
• Technical data from validation/verification of regimes

Question 19

How is FCI used in the carcass meat safety assurance

Answer 19

1. Hazard and animal/meat species-specific epidemiological indicators for both farms and slaughterhouses
2. Historical testing data conducted at both farms and slaughterhouses
3. Production practices and technology used at both farms and slaughterhouses
4. Risk-reduction interventions applied
5. Data from HACCP verification
6. Data whether animal and chilled carcasses-realated targets are met