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challenges plenty, so cost-effective ways of inspection are sought for. Moreover, pork is traded internationally. Would it make sense to have similar inspection regimes in place all over the world? - Or do the production systems and perceived risks differ too much between countries? Should focus rather be on a harmonisation of the outcome of inspection more than the way it is performed? - while remembering that the main objective is to ensure that the meat, which reaches the consumer, is safe and wholesome.
Moreover, we must not forget that inspection is also made to ensure early detection of animal health and welfare problems. So, how can we undertake meat inspection in way, where all three aims are met? According to the EU Meat inspection Regulation from 2014, meat inspection of swine should be visualonly, unless other information points to a need for traditional inspection involving incisions and palpations. To which extent has visual-only inspection been implemented? What is the experience, pros and cons? And what have the reactions from trade partners, consumers and workers' union been? How is modernization of meat inspection being interpreted in countries such as Brazil, Chile and the US? - Are the challenges the same or do they differ due to historical/cultural issues? The concept of Food Chain Information is in use in the EU. How meaningful is this concept? And are similar concepts being used on the American continents? Which solutions to challenges have been found? And what are the future developments and next challenges within meat inspection of swine? These questions will be addressed in detail during this workshop, where representatives from industry, academia and veterinary authorities from various countries will share their experience, so we can all learn how to optimise meat inspection.