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Review article - Peer-reviewed, 2021

Drivers, opportunities, and challenges of the European risk-based meat safety assurance system

Blagojevic, Bojan; Nesbakken, Truls; Alvseike, Ole; Vagsholm, Ivar; Antic, Dragan; Johler, Sophia; Houf, Kurt; Meemken, Diana; Nastasijevic, Ivan; Pinto, Madalena Vieira; Antunovic, Boris; Georgiev, Milen; Alban, Lis;

Abstract

The traditional meat safety system has significantly contributed to public health protection throughout the last century. However, it has been recognised that this system suffers many flaws ? the main being its limited ability to control the currently most important meat-borne hazards. The European Food Safety Authority evaluated meat inspection in the public health context, prioritised meat-borne hazards and proposed a generic framework for a new, risk-based meat safety assurance system. The proposed system aims to combine a range of preventive and control measures, applied at farms and abattoirs and integrated longitudinally, where official meat inspection is incorporated with producers? food safety management systems into a coherent whole. The modernisation process has recently started as a direct result of changes to relevant legislation in the European Union. Many challenges have been experienced while many opportunities are foreseen. More focus on targeted and risk-based inspection along the supply chain as well as use of new technologies may be a cost-effective and feasible way forward. Practical implementation of the system is expected to be a slow and careful process followed by thorough development, fine-tuning, and testing of practical feasibility and general impacts. Further progress that will lead to the full implementation is dependent on intensive research to fill knowledge gaps, enhance education and training and foster close collaboration of all the new system?s stakeholders.

Keywords

Farm; Abattoir; Process hygiene; Meat inspection; Carcass; Risk analysis

Published in

Food Control

2021, volume: 124, article number: 107870
Publisher: ELSEVIER SCI LTD

Authors' information

Blagojevic, Bojan
University of Novi Sad
Nesbakken, Truls
Norwegian University of Life Sciences
Alvseike, Ole
Animalia Norwegian Meat and Poultry Res Ctr
Antic, Dragan
University of Liverpool
Johler, Sophia
University of Zurich
Houf, Kurt
Ghent University
Meemken, Diana
Free University of Berlin
Nastasijevic, Ivan
Institute of Meat Hygiene and Technology
Pinto, Madalena Vieira
University of Tras-os-Montes and Alto Douro
Antunovic, Boris
University of JJ Strossmayer Osijek
Georgiev, Milen
Food Standards Agency
Alban, Lis
University of Copenhagen

Sustainable Development Goals

SDG3 Good health and wellbeing
SDG2 Zero hunger
SDG16 Promote peaceful and inclusive societies for sustainable development, provide access to justice for all and build effective, accountable and inclusive institutions at all levels

UKÄ Subject classification

Food Science

Publication Identifiers

DOI: https://doi.org/10.1016/j.foodcont.2021.107870

URI (permanent link to this page)

https://res.slu.se/id/publ/111447