TY - JOUR

T1 - Additional post-mortem inspection procedures and laboratory methods as supplements for visual meat inspection of finishing pigs in Europe—Use and variability

AU - Laukkanen-Ninios, Riikka

AU - Ghidini, Sergio

AU - Gómez Laguna, Jaime

AU - Langkabel, Nina

AU - Santos, Susana

AU - Maurer, Patric

AU - Meemken, Diana

AU - Alban, Lis

AU - Alvseike, Ole

AU - Vieira-Pinto, Madalena

N1 - Publisher Copyright: © 2022, The Author(s).

PY - 2022

Y1 - 2022

N2 - In the EU, a post-mortem inspection of finishing pigs comprises visual inspections of the carcass and offal followed by additional examinations, such as palpation and incision of parts, when needed. Moreover, it can include various laboratory tests. Since European meat inspection is regulated by the EU, one may assume that post-mortem inspection is performed in the same way in the Member States. However, previous studies showed that variations exist. This article shows the results of a survey performed in September 2020 on how visual meat inspection of finishing pigs is applied in Europe. By using a questionnaire, palpations, incisions and other procedures for 10 gross pathological findings and laboratory methods applied by official veterinarians to evaluate the fitness of meat for human consumption were assessed. We received 44 responses from 26 European countries. Most respondents reported that visual meat inspection was a generally applied inspection method. The main reason for not applying visual meat inspection was export requirements. The most important reasons for applying palpations and incisions in addition to visual inspection were findings detected in ante- or post-mortem inspection. There was considerable variation in the use of palpations and incisions, other post-mortem procedures and laboratory tests to assess meat fitness for human consumption. The respondents mentioned some country-specific practices, but we also observed variations within the responding official veterinarians that could not be explained by country of origin or years of work experience. Additional detailed studies on the variation are needed before harmonisation of meat inspection procedures are attempted.

AB - In the EU, a post-mortem inspection of finishing pigs comprises visual inspections of the carcass and offal followed by additional examinations, such as palpation and incision of parts, when needed. Moreover, it can include various laboratory tests. Since European meat inspection is regulated by the EU, one may assume that post-mortem inspection is performed in the same way in the Member States. However, previous studies showed that variations exist. This article shows the results of a survey performed in September 2020 on how visual meat inspection of finishing pigs is applied in Europe. By using a questionnaire, palpations, incisions and other procedures for 10 gross pathological findings and laboratory methods applied by official veterinarians to evaluate the fitness of meat for human consumption were assessed. We received 44 responses from 26 European countries. Most respondents reported that visual meat inspection was a generally applied inspection method. The main reason for not applying visual meat inspection was export requirements. The most important reasons for applying palpations and incisions in addition to visual inspection were findings detected in ante- or post-mortem inspection. There was considerable variation in the use of palpations and incisions, other post-mortem procedures and laboratory tests to assess meat fitness for human consumption. The respondents mentioned some country-specific practices, but we also observed variations within the responding official veterinarians that could not be explained by country of origin or years of work experience. Additional detailed studies on the variation are needed before harmonisation of meat inspection procedures are attempted.

KW - Legislation

KW - Meat inspection

KW - Official controls

KW - Swine

KW - Veterinarians

U2 - 10.1007/s00003-022-01391-z

DO - 10.1007/s00003-022-01391-z

M3 - Journal article

AN - SCOPUS:85135758406

VL - 17

SP - 363

EP - 375

JO - Journal fur Verbraucherschutz und Lebensmittelsicherheit

JF - Journal fur Verbraucherschutz und Lebensmittelsicherheit

SN - 1661-5751

ER -