Meat inspection: an overview of present practices and future trends.
This is a review of meat inspection literature, its history, current concerns and needs for the future. The value and limitations of meat inspection are discussed, along with the possible modifications or changes that are being developed to modernize an increasingly outdated method of safeguarding public health. The potential of on-farm risk assessment of slaughter animals and the practical considerations that need to be overcome are outlined. The needs of the consumer and subsequent challenges to the meat and farming industry are proposed as the driving force behind the changes occurring in veterinary public health. The current risk to consumers, from such microbial pathogens as Salmonella, Escherichia coli O157:H7 and Campylobacter infection, are highlighted.
Edwards
D S
DS
Department of Farm Animal and Equine Medicine and Surgery, Royal Veterinary College, University of London, Hatfield, Hertfordshire, UK.
Johnston
A M
AM
Mead
G C
GC
D000822:Animal Husbandry / Q000379:methods; D000818:Animals; D001424:Bacterial Infections / Q000517:prevention & control / Q000662:veterinary; D002417:Cattle; D004197:Disease Reservoirs; D005513:Food Inspection / Q000379:methods / Q000592:standards* / Q000639:trends; D008460:Meat / Q000592:standards*; D012308:Risk Management; D013552:Swine; D014376:Tuberculosis / Q000517:prevention & control / Q000662:veterinary