Food safety was identified as a high priority area in the 2001-2005 World Organisation for Animal Health (OIE) Strategic Plan. Member Countries of the OIE considered that the organisation should be more active in issues of public health and consumer protection and that this should include more involvement in the area of diseases or pathogens transmissible through food, whether or not animals ar...

Mead, G, c.: Application of HACCP Principles in the Meat 1ndustry: a United Kingdom Perspective, Acta vet. Brno 1997.66: 117-125. Because of the rising incidence of microbial foodborne disease in the UK. particular attention is being given to the application of HACCP principles in all sectors of the food industry, including meat production. The basic requirements of HACCP systems for the red me...

There is worldwide public expectation that responsible governments will protect their citizens from hazards from which they are unable to protect themselves. Meat and dairy products can pose substantial risks, and international trade in these products relies heavily on government-controlled food safety programmes, assurances and certification as to freedom from unacceptable levels of hazards. C...

Research Triangle Institute (RTI) conducted a multiyear evaluation of the 1996 Pathogen Reduction; Hazard Analysis and Critical Control Point (PR/HACCP) Systems; Final Rule for the U.S. Department of Agriculture, Food Safety and Inspection Service (USDA, FSIS). As part of this evaluation, RTI conducted a study to measure any changes in consumer knowledge, safe food handling practices (i.e., beh...

The evolution of livestock production is analysed on its historical perspective and forecasted up to year 2020. Livestock production needs at year 2020 and the amount of required animal populations are estimated on the basis of the trend of the period 1971-1999 relative to human population, consumption, and animal efficiency index. At word level, the deficit between production and needs is rema...

Industrial engineers in the food-processing industry have developed the Halyard Analysis Critical Control Point (HACCP) system as a preventive approach to ensuring the safety of meat and poultry products. This paper discusses both the origins of HACCP as an engineering concept and the economics of HACCP as a regulatory tool. The authors contend that the economics literature has not adequately e...

Alheiras are traditional smoked naturally fermented meat sausages produced in the north of Portugal. They have not previously been characterized as to their chemical and microbiological status. pH and salt levels are insufficient to assure microbiological safety, there is ample opportunity for post-cooking contamination; the products require chill storage and cooking before consumption. Heavy m...

The aim of this study was to investigate antibacterial effects of oregano and thyme essential oils (EOs) on some food-borne bacteria. GC-MS analysis of EOs was performed in order to determine their composition and phenols were predominant constituents. The investigation of the antibacterial effects of EOs was performed on Salmonella Enteritidis, Salmonella Thyphimurium, Staphylococcus aureus, m...

Pork quality is the set of characteristics that make meat desirable. Those characteristics might be determined by: aesthetics (taste, smell, texture, and color); nutrition (vitamins, proteins, minerals, energy, type and proportion of fat); safety (absence of pathogens or toxins); intangible qualities (organic, or meat produced under high standards of animal welfare); and qualities such as conve...

Introduction Under the Ordinance on the implementation of compulsory measures to be observed in selected plants and facilities in order to reduce microbiological and other kinds of meat contamination, meat products and other foodstu s of animal origin intended for human use, the implementation of compulsory measures and the compliance to the stipulated veterinary and safety conditions applicabl...