Meat Safety and Regulatory Aspects in the European Union
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.
KeywordsBovine Spongiform Encephalopathy Commission Regulation European Food Safety Authority Competent Authority Meat Inspection
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