This paper presents an evaluation of the current EC meat inspection procedures, and some of their proposed revisions, in relation to their efficacy in assuring the microbiological safety and quality of meat, and the difficulties for health authorities and industry in providing such an assurance. It is concluded that neither the current nor the proposed revisions of ante and post mortem meat inspection procedures alone are sufficient, and that only integrated approaches, applied to each step of animal and meat production, will lead to better quality meat. Furthermore, for the design of a really effective and flexible long-term system of safety and quality assurance it is necessary to undertake a formal quantitative assessment of risk.
Statistics from Altmetric.com
If you wish to reuse any or all of this article please use the link below which will take you to the Copyright Clearance Center’s RightsLink service. You will be able to get a quick price and instant permission to reuse the content in many different ways.