Assessment of the sanitary status of enterprises processing food of animal origin in Poland: Veterinary and public health perspectives (original) (raw)
Related papers
Translational Research in Veterinary Science, 2020
Background: With regard to its' proprieties, the food of animal origin is subject to special supervision of the Polish veterinary inspection. The acquisition of such products requires strict observation of legal norms. This paper focuses on the sanitary state of slaughterhouses and butcheries, with regard to the public health supervision held by the veterinary inspection institutions. Material and methods: The numerical data subjected to the present research reveal its activity in the years 2005-2016, and divided into two sub-terms, each covering the period of six years (report no. RRW-5). Statistical analysis was performed to compare the statistical trends (number of given administrative decisions, both warning, and forbidding) between the number of supervised and controlled public health establishments. Results and conclusions: The veterinary and public health inspection applies administrative tools that were adequate to analyze the public health dangers affecting the consumers. As a result of this, the inspection extorted the improvement of sanitary state or it eliminated the incorrect abattoirs from the market. In the light of conducted analysis, the national institutions of sanitation responsible for the assessment of processing foodstuffs of animal origin can be rated positively, with regards to its proper supervision. Results and observations of the sanitary condition of processing food of animal origin were described in the scope of worldwide tendencies in veterinary and public health supervision of food safety. It is advisable to compare the results obtained in this paper with the assessment of the final product offered for consumption to the end consumer.
Veterinary Inspection in the Food Safety System in Poland
Journal of Modern Science, 2018
Food safety is secured with its accurate quality and therefore, food should be adequately controlled with effective measures. The objective of this paper is to analyse the activities of the Veterinary Inspection (VI) while presenting its role and operational efficacy in the domain of food safety and quality. The analysis has demonstrated that the VI executes animal health protection and veterinary protection of public health. The authority is obliged to supervise the safety of animal-origin food products at the stages of production, marketing and direct sales. Its control measures also cover the health of reproduction animals and its health quality. The Veterinary Inspections also cover animal protection regulations, rules for animal identification and registration, and the transport of animals. Furthermore, the body imposes veterinary requirements on animal farms. It has been demonstrated that the VI also monitors illegal substances, chemical, biological and medical product residues as well as radioactive contamination in animals and poultry, and the trade and volumes of veterinary medicinal products. The competencies of the VI enable the authority to effectively
Hygiene assessment of Serbian meat establishments using different scoring systems
The recent proposals for modernization of the meat inspection system across the EU recommend that it should be risk-based and also suggest that risk categorization of slaughterhouses should be based on a process hygiene output through the use of indicator organisms – Aerobic Colony Count (ACC) and En-terobacteriaceae count (EC), monitored on carcasses. In this study, the evaluation of the hygiene of operations in cattle and pig slaughterhouses/meat processing companies in Serbia was carried out through two methodologies: a) auditing based on scoring systems used in the UK and Australia; and b) microbial process hygiene indicators. The results confirmed that slaughterhouses with higher levels of hygiene had lower ACC and EC levels. The complementary nature of the methodologies may be effectively used in a process of risk categorization of slaughterhouses. To achieve better consistency and objectiveness in the assessment process, the intensive and structured training of regulatory authorities (official veterinary inspectors, meat inspectors) will be essential.
Hygiene tests in meat production and retail units and quality analysis of the products (2008)
2000
The The sanitary policy of the Health and Family Ministry pays a great attention to the concept of "food safety", according to the relating policy of the European Community. Food safety includes a minute pursuit of the products on their entire track, from the producer, to the consumer ("from farm, to fork"). Our study followed the physical-chemical characteristics of samples
Evaluation of sanitary and veterinary inspection results of slaughtered sheep in Poland in 2017-2019
2021
The aim of this study was to follow and evaluate the sanitary and veterinary inspection results of slaughtered sheep in Poland in the period 2017-2019. More than 175,000 sheep were slaughtered in Poland during this period. Post-mortem veterinary inspection revealed symptoms and/or lesions in 19,799 animals, which constituted 11.30% of all examined sheep. Of these, 134 animals (0.08%) were considered unfit for consumption. The most numerous cases were with foci of pus, contamination and congestion (5.07%) and fasciolosis (4.72%). The highest number of foci of pus, contamination and congestion in sheep carcasses were found in the Małopolskie and Podlaskie voivodeships. Most of the cases deemed unfit for consumption were found in the Podkarpackie (30), Świętokrzyskie (29) and Podlaskie (23) voivodeships, accounting for over 61% of all disqualified sheep carcasses in 2017-2019 in Poland.
The Capacities of Laboratories in Serbia for Testing Meat Quality and Safety
Meat Technology, 2021
Thanks to its content, and primarily due to that of nutrient materials, meat can be found nearly daily in the diet of humans. Predictions indicate that the upcoming period expects to see a rise in both the production and consumption of meat worldwide. However, in addition to satisfying the needs of the consumers in terms of the quantity of meat, it is also important to satisfy their needs when it comes to quality, meat safety, and the reliability of the information provided. Furthermore, it is in the interest of the consumer that the testing of the meat be carried out in accredited laboratories in line with SRPS ISO/IEC 17025:2017. Bearing in mind the great number of parameters which are tested with the aim of determining quality, safety, and meat authenticity, it is the goal of this paper to analyse the capacities of the accredited laboratories for carrying out such tests. By applying the methodology (the Accreditation Body of Serbia’s website was searched), it was determined that ...
Quality Control for Romanian Meat Products
2018
Food production, trade and consumption are now globalised. This provides multiple opportunities for harmful bacteria, viruses, parasites or chemical substances to enter the food chain and contaminate food prior to consumption. Food safety may be viewed as a cross-cutting issue and all have a role to play, food producers, manufacturers, distributors and traders are responsible for the food they produce and trade. All products must be safe as possible from pathogens and other contaminants. This study presents an objective picture opposite the meat products quality control. The study results meet european and national regulations and standards for meat products
Sanitation at the Slaughterhouse and the Hygiene of Food of Animal Origin
Asian Journal of Agriculture and Food Sciences, 2021
Nowdays, one of the most important issues is the issue of food safety. There are many problems with the control of food safety and creation of appropriate legislation that protects food of animal origin. Hygiene and sanitation should be effectively applied and should be controlled at each step during production in food processing plants. The aim of study was to evaluate the surface microorganisms in the monitored parts of the slaughterhouse before slaughter and during slaughter but also after disinfection by disinfectant Virkon S. Disinfectant was used in a 1 % concentration and applied by spraying. Virkon S was effective on all monitored surfaces except the table for organs, where were detected 2x102 colony forming units per 10 cm2 of total count of bacteria, 2x102 colony forming units per 10cm2 of coliform bacteria and 1x102 colony forming unit per 10cm2 of moulds after disinfection. The sanitation program should be thoroughly planned, actively enforced, and effectively supervised...
Reports of Brazilian federal meat inspection system in swine slaughterhouses
International Conference on the Epidemiology and Control of Biological, Chemical and Physical Hazards in Pigs and Pork
In the last decades the pig production improvement had impacted on zoonotic profile attributed to pork. This fact has created a need to modernize the meat inspection system traditionally applied, driving the focus to risks that really threaten food safety nowadays. This modernization is a trend in meat producer countries and European Union is ahead in this process. In this way, Brazil is assessing the new systems and building an own proposal which has been conducted under a national project linked by many coordinated actions. The first step of this work is to analyze the data of current inspection system. Then, the aim of this study is to evaluate the carcasses and viscera disposition reported by Brazilian Federal Meat Inspection. The analyzed database encompasses the reports of 114 slaughterhouses recorded from 2012 to 2014 into SIGSIF platform. The results were summarized by descriptive statistics on tables and figures using the SAS software. It was possible to show that the major "post mortem" causes of carcass/viscera trimming or condemnation were resulted from production diseases, as adherences (3.72%), pleurisy (0.85%), abscess (0.58%) and pneumonia (0.20%). Likewise for industrial process problems, as carcass contamination by evisceration leaking (1.8%) and traumatic lesions (1.57%). Zoonosis injuries condemnations were reported in very low frequency in a few slaughterhouses, usually once. Among the total of organs and carcass inspected, cysticercosis was registered in just 0.00092% in 25 slaughterhouses, endocarditis in 0.00193% (23 slaughterhouses), erysipelas in 0.0045% (38 slaughterhouses), sarcosporidiosis in 0.00051% (17 slaughterhouses) and tuberculosis in 0.000046% (12 slaughterhouses). Thus, the current meat inspection system is prepared to detect zoonosis that no longer occur or happen in very low frequency. In the other hand, the traditional ante and post mortem inspection methodologies are not able to detect the main current foodborne pathogens globally distributed as Salmonella.
Animals, 2020
The activities performed by the Official Veterinarian at the slaughterhouse represent a useful source of data for the control of issues affecting human and animal health and welfare. This study analyzed the data deriving from ten years (2010–2019) of meat inspection in a pig slaughterhouse in Tuscany (Italy) to investigate the transport mortality rate and the frequencies and main causes of whole carcass and partial condemnations. In total, 1,246,309 pigs were slaughtered from 8 different regions of Central and Northern Italy. Overall, 1153 pigs died during transport (mortality rate 0.09%). Whole carcass condemnation affected 372 carcasses (0.03%), mainly due to erysipelas, generalized jaundice, lipomatous pseudohypertrophy, generalized abscesses, acute or generalized enteritis, and peritonitis. As regards partial condemnations, the liver was the most frequently condemned (~30% of the pigs), followed by lungs (17.3%), heart (6.9%), and kidney (0.9%). The main causes were “milk spot l...