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Meat Safety and Regulatory Aspects in the European Union

  • Ron H. Dwinger
  • Thomas E. Golden
  • Maija Hatakka
  • Thierry Chalus

Meat safety is concerned with chemical, physical and biological aspects. With regard to the chemical aspects, residues and contaminants should be kept at as low a level as possible, but should certainly not exceed the maximum levels laid down in Community legislation. To prevent residues and contaminants in meat, it is essential to follow good agricultural practice, which involves feeding and management requirements, observing the correct withdrawal period, following treatment of animals, with veterinary medicines, a strict selection of raw materials, correct use of pesticides on grassland, preventing the access of animals to toxins or environmental contaminants, etc.

Keywords

Bovine Spongiform Encephalopathy Commission Regulation European Food Safety Authority Competent Authority Meat Inspection 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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References

  1. Berends, B. R. (1998). A risk assessment approach to the modernization of meat safety assurance (Doctoral dissertation, University of Utrecht, 1998).Google Scholar
  2. Dorny, P., Vercammen, F., Brandt, J., Vansteenkiste, W., Berkvens, D. & Geerts, S. (2000). Sero-epidemiological study of Taenia saginata cysticercosis in Belgian cattle. Veterinary Parasitology, 88 43–49.CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media, LLC 2008

Authors and Affiliations

  • Ron H. Dwinger
    • 1
  • Thomas E. Golden
  • Maija Hatakka
  • Thierry Chalus
  1. 1.VWAThe Netherlands

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