3 replies to this topic

[egonwie79]

Hi Everyone,

Now that EU rejects the usage of any chemical on pork carcass as an antimicrobial treatment, how do raw slaughtering plants meets the the micro testing requirements for Ecoli and Salmonella and to export to EU.

[sanidadexterior]

Hello, EC Regulation 2073/2005 regulates the presence of salmonella and enterobacteria in pig carcasses as a hygiene criterion (Chapter 2 of Annex I) in the processes to be applied in slaughterhouses.

Sampling would be done in the slaughterhouse after slaughter and before cooling.

The hygiene criterion is intended to improve the microbiological quality of carcasses through hygiene improvements in the slaughterhouse (HACCP) and at the farm level.

I don't believe they are applicable at the level of border control at a Border Control Post.

Only food products that fail to meet food safety criteria (Chapter 1 of Annex I) should be withdrawn from the market.

 I think that only in the hypothetical case that a pork carcass with a microbial load (Salmonella or E. coli) high enough to be considered unsafe within the meaning of EC Regulation 178/2002 were to arrive at a European Border Control Post could you run into problems.

Regards   

[Goodolddays]

But keep in mind that consistent temperature control and rapid chilling right after slaughter are just as critical, since they help limit bacterial growth in the absence of chemical treatments. Also, ongoing staff hygiene and equipment sanitation tend to make a big difference in staying within those limits.

[Scampi]

you should know where the regulations are

 

http://inspection.ca...rements-library

 

http://inspection.ca...quirements/meat

 

http://inspection.ca...gible-countries

 

and when all else fails, ask your VIC or inspector for guidance