TY - JOUR

T1 - Bacteriological examination in place in five European countries to assess carcass fitness for consumption during meat inspection

AU - Laukkanen-Ninios, Riikka

AU - Langkabel, Nina

AU - Ghidini, Sergio

AU - Pikkemaat, Mariel

AU - Biesta-Peters, Elisabeth G.

AU - van der Ark, Kees

AU - Alban, Lis

N1 - Publisher Copyright: © 2023 The Authors

PY - 2023

Y1 - 2023

N2 - In the European Union, bacteriological examination (BE) can be used as a decision support tool for an individual slaughter animal, if a clear decision regarding fitness for human consumption cannot be reached after performing the post-mortem meat inspection at the abattoir. The mandatory use of BE started already in the beginning of 20th century and the methods have since evolved in the different countries using it. Although still in use, discussions have taken place on whether BE is still a useful part of meat inspection. Currently, there is no European consensus regarding how to set up the methods or how to interpret the results. Still, there is a need to avoid unnecessary food waste, while at the same time guaranteeing food safety. In this descriptive study, we mapped the BE methods currently used in five European countries, namely Denmark, Finland, Germany, Italy and the Netherlands. The results show there is considerable variation between the countries regarding the specific analyses, sample matrices and media used. There is also variation in the indications when BE should be performed as well as when the results lead to condemnation. Although the results will be interpreted together with the pathological findings in the carcass, clearly written instructions should be available on how to interpret the results and when to perform condemnation. BE is used more often for cattle than for pigs, and e.g., in Denmark, BE is not used for pigs due to costs. Although BE can still be used to detect animals with a generalised infection at the time of slaughter, other methods that would be easier to standardise and accredit should be developed.

AB - In the European Union, bacteriological examination (BE) can be used as a decision support tool for an individual slaughter animal, if a clear decision regarding fitness for human consumption cannot be reached after performing the post-mortem meat inspection at the abattoir. The mandatory use of BE started already in the beginning of 20th century and the methods have since evolved in the different countries using it. Although still in use, discussions have taken place on whether BE is still a useful part of meat inspection. Currently, there is no European consensus regarding how to set up the methods or how to interpret the results. Still, there is a need to avoid unnecessary food waste, while at the same time guaranteeing food safety. In this descriptive study, we mapped the BE methods currently used in five European countries, namely Denmark, Finland, Germany, Italy and the Netherlands. The results show there is considerable variation between the countries regarding the specific analyses, sample matrices and media used. There is also variation in the indications when BE should be performed as well as when the results lead to condemnation. Although the results will be interpreted together with the pathological findings in the carcass, clearly written instructions should be available on how to interpret the results and when to perform condemnation. BE is used more often for cattle than for pigs, and e.g., in Denmark, BE is not used for pigs due to costs. Although BE can still be used to detect animals with a generalised infection at the time of slaughter, other methods that would be easier to standardise and accredit should be developed.

KW - Bacteriological examination

KW - EU legislation

KW - Fitness for consumption

KW - Laboratory

KW - Meat inspection

U2 - 10.1016/j.foodcont.2023.109946

DO - 10.1016/j.foodcont.2023.109946

M3 - Journal article

AN - SCOPUS:85162183078

VL - 153

JO - Food Control

JF - Food Control

SN - 0956-7135

M1 - 109946

ER -