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EU Regulation: Reduction target of less than 1% prevalence for Salmonella in samples
...proven to be an effective food safety policy.
-Salmonellosis cases decreased by 4.7 % compared with 201
-Decreasing trend in salmonellosis cases the in EU from 2008-2012.
Meat Safety in the EU:
A Holistic Approach
But there are still problems...
“Prevention is better than cure”
- Healthy animals = safer meat
- Focus on precautionary measures, disease surveillance, and research
- Goal: reduce animal disease and thus minimize the impact of outbreaks.
• Consumer preference and
demand to know food comes
from has greatly impacted
the EU's food system
Policies seek to:
- support farming
- support rural economies
- reduce environmental impact.
Salmonella
"The EU integrated approach to food safety aims to assure a high level of food safety, animal health, animal welfare and plant health within the European Union through coherent farm-to-table measures and adequate monitoring, while ensuring the effective functioning of the internal market." -The European Commission
European Union
-Highest proportions of Salmonella-positive samples were reported in fresh broiler meat at level of 5.5 %.
-Minced meat and meat intended to be eaten cooked had the highest levels of non-compliance with the EU's salmonella criteria.
How effective are the EU's regulations ?
Most frequently reported foodborne disease in the EU
Campylobacter
23.6% of samples of fresh
broiler meat tested positive
for Campylobacter
Cross-Cultural
Meat Regulations
- The Economist
"Food is a central activity of mankind and one of the single most significant trademarks of a culture."
~ Mark Kurlansky
"The product of genetic modification and selection constitutes the primary basis for decisions and not the process by which the product was obtained."
~ National Research Council
*At receipt, during cooling, after cooking, during unrefrigerated processing, during refrigerated processing and storage*
"1710 incidents, 24,373 cases"
2003: Japan adopted the Food Safety Basic Law: Science-based/ Think HACCP
Restore consumer confidence
"Fish exposed to air and water
temperatures of 83°F (28.3°C) or less
should be placed in ice, or in refrigerated
seawater, ice slurry, or brine of 40°F
(4.4°C) or less, as soon as possible
during harvest, but not more than 9
hours from the time of death"
"the expiration date, the name of manufacturer,the names of food additives, and the method of storing...
"food treated with ionizing radiation...These products are mineral
water...frozen food requires heating before..."
1.Labeling based on food safety: Food Sanitation Law from the viewpoint of food safety <Ministry of Health, Labour, Welfare>
2.Labeling based on food quality: Japanese Agricultural Standards (JAS) <Ministry of Agriculture, Forestry and Fisheries>
Meat Safety in Australia:
Geographical and Historical Factors
Geography
Product Labeling
International pressure from countries receiving exported meat
AUS-MEAT Language
- carcass measurements, maturity, sex, fat depth, and weight class
-1800s, shipments of beef to UK rejected due to "blemishes"
-led to Australia's adoption of EU's inspection procedures
-Vast outback lands
-World's largest exporter of red meat and livestock
-Increased pressure for mass production and CAFOs