Options and progress in poultry meat hygiene

被引：0

作者：

Ellerbroek, Lueppo ^{[1
]}

Beck, Karl-Hermann ^{[1
]}

Jasper, Mirjam ^{[1
]}

Kellersmann, Meike ^{[1
]}

Loehren, Ulrich ^{[1
]}

Pacholewicz, Ewa ^{[1
]}

Pauling, Simone ^{[1
]}

Stingl, Kerstin ^{[1
]}

机构：

[1] Bundesinst Risikobewertung, Fachgrp Lebensmittelhyg & Sicherheitskonzepte, D-12277 Berlin, Germany

来源：

FLEISCHWIRTSCHAFT | 2014年 / 94卷 / 02期

关键词：

Poultry; Meat hygiene; Slaughter technology; Campylobacter;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The farm to fork concept seeks to avoid infections of animals and to minimise or even to prevent contamination of meat with pathogens at all stages of production, processing and distribution. A key role in poultry production is seen for parent flocks, for the breeding procedure and the fattening of a flock. The traditional veterinary care for fattening flocks includes the enforcement (supervision) of vaccination and the instruction or even execution of treatments in case of sick poultry. These veterinary activities should be fulfilled independent and always in accordance with an improved animal health management. When the fattening period is finalised the ante mortem inspection reviews information from the farm in general, from breeding, from the origin of the poultry, from feeding, from husbandry, from the course and progress of fattening, from the veterinary supervision; from the catching of birdys for transport and from the latest distribution of birds weight. For the time until the slaughter starts the feed withdrawal time is of great importance and can be of great impact on rupture of intestine at slaughter. Although current control measures for slaughter hygiene are focussed on GHP and HACCP their effect seems to be limited. A chemical decontamination is not allowed in the EU nor accepted by the consumer. Therefore preventive measures such as an effective cleaning and disinfection at the whole processing line and a general reduction of (cross-) contamination are essential. At the end of processing the official meat inspection is focussed on findings, diagnosis and on terms of condemnation in relation to zoonotic agents as well as diseases from the OIE list. The inspection procedure is mainly performed visually. This tool identifies predominantly defects associated With quality aspects. It is a challenge to include also zoonotic agents in this inspection procedure. In the case of Campylobacter spp. the prevalence in poultry has been unchangedly high for years and a significant correlation is noticed between the prevalence of Campylobacter spp. in poultry and the reported human cases of campylobacteriosis. Therefore a quantitative reduction of Campylobacter on poultry meat is indispensable.

引用

页码：86 / 90

页数：5