CODE OF HYGIENIC PRACTICE FOR MEAT
1. INTRODUCTION
1. Meat has traditionally been viewed as a vehicle for a significant proportion of human food-borne
disease. Although the spectrum of meat-borne diseases of public health importance has changed with
changing production and processing systems, continuation of the problem has been well illustrated in recent
years by human surveillance studies of specific meat-borne pathogens such as Escherichia coli O157:H7,
Salmonella spp., Campylobacter spp. and Yersinia enterocolitica. In addition to existing biological,
chemical and physical hazards, new hazards are also appearing e.g., the agent of bovine spongiform
encephalopathy (BSE). Furthermore consumers have expectations about suitability issues which are not
necessarily of human health significance.
2. A contemporary risk-based approach to meat hygiene requires that hygiene measures should be
applied at those points in the food chain where they will be of greatest value in reducing food-borne risks to
consumers. This should be reflected in application of specific measures based on science and risk
assessment, with a greater emphasis on prevention and control of contamination during all aspects of
production of meat and its further processing. Application of HACCP principles is an essential element.
The measure of success of contemporary programmes is an objective demonstration of levels of hazard
control in food that are correlated with required levels of consumer protection, rather than by concentrating
on detailed and prescriptive measures that give an unknown outcome.



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