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QUARISMA. Work package 3: Food safety and risk management
Project
Project code: keine Angabe
Contract period: 01.09.2009
- 31.08.2013
Purpose of research: Applied research
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Arbeitspaket 3: Food safety and risk management
Objectives
To improve a supply chain oriented food safety and risk management by developing and introducing new specific elements into the management system
Description
As food business operator VION resumes primary responsibility for food safety. This enables competent authorities to concentrate their efforts on supervision and enforcement. VION has decided to base its food safety and risk management on a companywide HACCP standard that included the most recent scientific knowledge and the demands of relevant international markets and customers.
A structured approach was developed to compare the microbiological quality of minced meat produced in different production plants and a bench mark was made for minced meat. Data were analyzed for a serological screening of Mycobacterium Avium. A project was set up to measure health indicators by serology in the slaughter line. A boar taint detection method was developed and validation was started. Listeria growth potential and risks were assessed in different meat products. A system for disinfection of slaughter equipment with 82°C water was investigated to improve microbiological quality. Data from a past dioxin incident in pork were analysed to distil the lessons to be learned. Studies were done to improve the knowledge of Salmonella in slaughterhouses.
The expected final results will be a bench mark for microbial quality of minced meat, an accepted boar taint detection system, acceptance of studied procedures in the slaughterhouses and prevention of unnecessary spreading of studied contamination and toxins. The impact of these experiments will be that the risk based meat inspection will gain acceptance in Europe, chain information will support farmers in their health management, alternative disinfection methods will safe environmental sources and animal welfare will improve by acceptance of boar meat.
Based on the findings specific key elements will be determined for follow up. They will be further developed on an operational level (e.g. a new system for in-line cleaning and disinfection of production facilities during operations; a combined M. avium and Trichinella control system, a targeted antibiotic control system, HACCP in beef chains, extending operational customer reclamation systems on food safety and risk management issues). Selected elements will be further rolled out in 1 pilot validation (see WP 4).
Effects will be evaluated by the description and analysis of specific key performance indicators that measure the performance level of newly introduced systems and compare them to the situation before introduction. Together with the results from WP 4 this leads towards the decision of a general roll out of the specific elements within VION factories.
Section overview
Subjects
- Animal health
