Abstract
As pork and pork products represent an important part of the diet, the issue of pork safety and quality has become more prominent. Food safety concerns are shaping consumers’ attitudes toward safe food. The farm and meat sectors aim at producing healthy animals in a protected environment, which is a key point for food/meat safety. The most common biological hazards in the pork production chain are Salmonella spp., Yersinia enterocolitica, Trichinella spp. and Toxoplasma gondii. These hazards are not detectable by conventional meat inspection, and measures rely on prevention or reduction of contamination along the production chain.
Highlights
The continuous growth of the world population has led to an increasing trend in food production, which is evident in the meat sector as well
Key hazards and safety Food safety is the foundation of consumer confidence, and food safety concern is shaping consumers’ attitude toward safe food [4]
The most common biological hazards connected to pork as a source and vector are Salmonella spp., Yersinia enterocolitica, Trichinella spp., and Toxoplasma gondii
Summary
- Identification of pork contamination in meatball using genetic marker mitochondrial DNA cytochrome b gene by duplex-PCR E Novianty, L R Kartikasari, J H Lee et al. - Study of value chains for selected foods in the Siberian Federal District D V Parshukov, Z E Shaporova, N I Pyzhikova et al
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