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Extended examination spectrum of meat juice to assess the health status of slaughter pigs in the frame of risk oriented meat inspection

Project

Food and consumer protection

This project contributes to the research aim 'Food and consumer protection'. Which funding institutions are active for this aim? What are the sub-aims? Take a look:
Food and consumer protection


Project code: AZ II-1 F41.2009.03
Contract period: 01.05.2009 - 30.04.2011
Budget: 70,179 Euro
Purpose of research: Applied research

Meat juice from diaphragma, sampled during Salmonella monitoring, is suitable for determination of several parameters like e.g. Campylobacter, Yersinia or of the concentration of Haptoglobin. Salmonella, Campylobacter and Yersinia have zoonotic character and therefore play a major role as a-priori-information in decision making regarding consumer protection during slaughter. Otherwise the acute phase protein haptoglobin shows big potential for the assessment of the general health status of slaughter pigs. So far studies are lacking, that evaluate the organisational as well as financial effort and benefit of such additional test strategies. Aim of this project is to proof, how far meat juice samples from slaughter pigs, deriving from Salmonella monitoring, are suited for analogical determination of further parameters to assess the health status of the animal. The collected data shall flow into a decision support model that has to be established in order to select and rank action alternatives. Additionally it will be examined if and how such test strategies are useful as additional information during meat inspection and for certification of the health status of pig producing farms.

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