A qualitative risk ranking of, and main control strategies for, biological hazards in relation to safety of chilled beef carcasses
2012
Blagojević, Bojan (Faculty of Agriculture, Novi Sad (Serbia). Department of Veterinary Medicine) | Antić, Dragan (Faculty of Agriculture, Novi Sad (Serbia). Department of Veterinary Medicine) | Bunčić, Sava (Faculty of Agriculture, Novi Sad (Serbia). Department of Veterinary Medicine)
Risk assessment is a scientifically based process consisting of: a) hazard identification, b) hazard characterization, c) exposure assessment, and d) risk characterization (CAC, 1999). In the process of risk analysis, the risk management process needs to be based on the risk assessment outputs (FAO/WHO, 2006). The beef carcass safety can be jeopardized by many biological, chemical and physical hazards; however, it is generally accepted that the biological hazards - including microbiological - pose the highest foodborne risk for meat consumers (Norrung et Buncic, 2008). These biological hazards can be divided into two groups: a) the hazards that cause macroscopically visible lesions in animals for slaughter - therefore are detectable by the current official ante- and post-mortem meat inspection (Regulation EC No 854/2004) and removed from the meat chain; and b) the hazards that do not cause macroscopically visible changes/lesions but are often present in the alimentary tract/hide - therefore can be detected only through additional, laboratory testing and their control in abattoirs is based on hygiene of slaughtering and dressing process achieved through the implementation of GMP/GHP and HACCP systems at abattoirs.
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