Publikationsdatenbank

Safe meat obtained in easier ways:
moving towards a simpler method requires a collaborative and innovative approach from all stakeholders (2021)

Art

Zeitschriftenartikel / wissenschaftlicher Beitrag

Autoren

Alvseike, Ole

Alban, Lis

Prieto, Miguel

Vieira-Pinto, Madalena

Laukkanen-Ninios, Riikka

Sandberg, Marianne

Ghidini, Sergio

Maurer, Patric

Langkabel, Nina (WE 8)

Meemken, Diana (WE 8)

Gomez-Laguna, Jaime

Santos, Susana

Blagojevic, Bojan

Quelle

Fleischwirtschaft international : journal for meat production, processing and research

Bandzählung: 36

Heftzählung: 2

Seiten: 38 – 41

ISSN: 0179-2415

Sprache

Englisch

Verweise

URL (Volltext): https://english.fleischwirtschaft.de/service/epaper-FLEISCHWIRTSCHAFT-international-2_2021/

Kontakt

Institut für Lebensmittelsicherheit und -hygiene

Königsweg 69
14163 Berlin
+49 30 838 62551 / 52790
lebensmittelhygiene@vetmed.fu-berlin.de / fleischhygiene@vetmed.fu-berlin.de

Abstract / Zusammenfassung

To improve meat safety, the EU has financed the „RIBMINS“ COST Action network. In work group 4 (WG4), the focus is on alternative approaches to traditional meat inspection and their potential in future meat safety assurance systems. So far, WG4 has investigated the meat inspection code systems and identified substantial differences between countries and abattoirs, disabling easy comparison of data. The next step will be to identify how to harmonise these criteria. Moreover, a strengths-weaknessesopportunities-threats (SWOT)-like analysis for the inspection systems in place and the current changes has been made.