Abstract
The efficiency, cost-effectiveness and scientific validity of current ante- and post-mortem meat inspection procedures are doubtful. A new approach is proposed and discussed. Meat and poultry inspection systems need to better address the risks posed by food-borne micro-organisms, particularly pathogens causing inapparent infections in food animals. Microbial agents (particularly bacteria) represent the greatest risk to public health. Intervention should not unduly focus at the abattoir or food processing stage, but also target the risks associated with production stages before the abattoir. It is proposed that producers have to guarantee, e.g. through HACCP-like systems, that their products meet the requirements. When verification of the HACCP-procedures by the competent authority reveals that the HACCP-system is not adequate, the operator or farmer should adapt the procedures. Some examples are described. The establishment of a new European Food Authority (EFA) is expected to contribute to a higher level of consumer health protection, and will help to restore and maintain consumers’ confidence.
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