title: [Proposals for designing the food chain information for the implementation of the risk-oriented ante- and post-mortem meat inspection].
abstract: The recent crises in the meat industry due to meat-associated risks such as salmonella, nitrofen and dioxin prove that the traditional ante- and post mortem inspection of slaughter animals and carcasses is not any longer able to recognise and prevent the risks of today. Therefore, the EU Commission has issued Reg. (EC) 853/2004 and Reg. (EC) 854/2004 that regulate the transition of the traditional meat inspection, which demands inspecting each individual carcass in the same way, to a risk-based meat inspection, which is using relevant pieces of information about the previous production stages for making risk-based decisions on the intensity of the inspection of slaughter pig batches. The new EU legislation is not any longer prescribing exactly the inspection procedure, but defines the food safety goals. The consequence is that there are still various ideas and opinions on how to implement a reasonable risk-based meat inspection, and, in particular, on how to design the "relevant food chain information". The present paper is describing the legal framework and the objectives of the risk-based meat inspection, and proposals for designing the food chain information for the implementation of the risk-based ante- and post-mortem meat inspection are made and discussed.
authors.affiliation: Aussenstelle for Epidemiologie der Tierärztliche Hochschule Hannover, Bakum. thomas.blaha@tiho-hannover.de
authors.forename: T
authors.initials: T
authors.lastname: Blaha
authors.forename: D
authors.initials: D
authors.lastname: Meemken
authors.forename: C P
authors.initials: CP
authors.lastname: Dickhaus
authors.forename: G
authors.initials: G
authors.lastname: Klein
mesh_terms: D000823:Animal Identification Systems / Q000592:standards*; D000818:Animals; D003257:Consumer Product Safety; D005060:Europe; D020387:Food Chain; D005506:Food Contamination / Q000032:analysis*; D005513:Food Inspection / Q000592:standards*; D006801:Humans; D007881:Legislation, Food; D008460:Meat / Q000592:standards*; D011786:Quality Control; D018570:Risk Assessment / Q000379:methods; D013552:Swine