Regulations on Meat Hygiene and Safety in the European Union

  • Ron H. Dwinger
  • Thomas E. Golden
  • Maija Hatakka
  • Thierry Chalus
Part of the Food Microbiology and Food Safety book series (FMFS)


Meat safety concerns physical, chemical and biological aspects. With regard to these aspects it is important that the slaughterhouse and processing industry implement a HACCP programme.1 By implementing such a programme all hazards, which could affect human safety, will have to be identified, monitored when considered as critical and eliminated, reduced or prevented. With regard to preventing physical hazards, a metal detector should be a regular piece of equipment in the meat processing industry.

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 limits laid down in community legislation. To prevent residues and contaminants in meat, it is essential to follow good agricultural practice, which involves requirements regarding feeding and management, and to observe the correct withdrawal period following treatment of animals with veterinary medicines, a strict selection of...


Bovine Spongiform Encephalopathy Commission Regulation Guidance Document European Food Safety Authority Competent Authority 
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We wish to acknowledge the technical advice from K. van Dyck and the encouraging supervision by W. Daelman.


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Copyright information

© Springer Science+Business Media, LLC 2009

Authors and Affiliations

  • Ron H. Dwinger
    • 1
  • Thomas E. Golden
    • 2
  • Maija Hatakka
    • 3
  • Thierry Chalus
    • 2
  1. 1.Food and Consumer Products Safety Authority (VWA), 2500 CMThe HagueThe Netherlands
  2. 2.Unit of Hygiene and control measures, Health and Consumer Protection DG, European CommissionB-1049 BrusselsBelgium
  3. 3.Evira. Mustialankatu 3HelsinkiFinland

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