Застосування комплексної системи державного ризик-орієнтованого контролю м’яса забійних тварин на потужностях з виробництва та обігу за виявлення хімічних небезпечних чинників

Abstract

State inspectors of veterinary medicine at the facilities for the production and circulation of meat of slaughter animals (beef, pork, mutton, meat of goat) must carry out state risk-oriented control over the detection of detergents and disinfectants due to violations of the terms and conditions of sale of meat using patented express methods that have a reliability of 99.4−99.9 % and can be used throughout the food chain to establish food safety. It was found that at the production and circulation facilities the largest percentage of counterfeit meat was for treatment with alkaline detergents and disinfectants − 28.0 %, of which sodium bicarbonate solution − 10.8 %, for treatment with chlorine solution − 17.3 %, hydrogen peroxide solution − 15.6 %, potassium permanganate solution − 14.4 %, acetic acid solution − 13.5 %, formaldehyde solution − 11.2 %. It should be noted that falsification was found at meat production facilities for its cooling: pork − hydrogen peroxide solution in 13.1 %, beef − chlorine solution in 9.3 % and formaldehyde solution in 3.7 %, mutton − alkaline solution detergents and disinfectants − in 11.5 %; meat of goat − sodium bicarbonate solution − in 1.9 %. On the wholesale bases for storage of meat falsification was established: beef − with a solution of formaldehyde in 19.9 %, alkaline disinfectants and detergents in 19.9 %; pork − potassium permanganate solution in 10.5 %, sodium bicarbonate solution − in 21.7 %; mutton − a solution of acetic acid in 8.1 %. During the sale of meat of slaughter animals in supermarkets, falsification was found: beef with alkaline detergents and disinfectants in 23.5 %, sodium bicarbonate solution in 24.7 %; pork − chlorine solution in 19.3 %, hydrogen peroxide solution in 13.8%; mutton − a solution of acetic acid − in 20.2 % and goat − a solution of potassium permanganate in 19.1% and a solution of formaldehyde in 11.2 %. In the agri-food markets, falsification of pork with acetic acid solution was found in 17.2 %, alkaline disinfectants and detergents − in 38.7 %; beef − potassium permanganate in 13.9 % and formaldehyde solution − in 2.4 %; mutton − a solution of chlorine in 10.7 %, meat of goat − a solution of sodium bicarbonate in 12.1 %. The categorization of capacities for production and circulation of slaughter meat for risk-oriented control of chemical hazards is established and the periodicity of planned measures of state control of capacities in the field of safety and certain indicators of slaughter meat quality for treatment with detergents and disinfectants is determined: with a very high degree of risk (slaughterhouse meat production capacity (100 points) − inspections are conducted no more than 4 times a year, audit − no more than once a year; with a high degree of risk (wholesale bases (72 points), supermarkets (70 points), agri-food markets (85 points) − inspections are conducted no more than 3 times a year, audit − no more than once a year; in the field of veterinary medicine for the detection of treatment of slaughter meat with detergents and disinfectants: with a medium degree of risk (slaughterhouse meat production facilities (55 points), wholesale bases (50 points) and supermarkets, agri-food markets (55 points) − inspections are carried out no more than 2 times a year, audit − no more than once a year. A comprehensive system of state risk-oriented control of slaughter meat for the establishment of a dangerous chemical factor at the production and circulation facilities for the implementation of traceability systems, HACCP, VACCP, TAССР based on the establishment of categorization of slaughter meat production and circulation in the field of safety and certain indicators of meat quality, as well as in the field of veterinary medicine for the detection of treatment with detergents and disinfectants and determined the frequency of planned measures of state control of facilities. A comprehensive system of risk-based control of hazardous chemical factors in slaughter meat at various types of facilities is proposed to prevent economically motivated food fraud (VACCP) and to prevent harmful threats to food (TACCP) to protect the supply chain of slaughter meat from vulnerabilities due to deliberate falsification with detergents and disinfectants.