Meat, wild and poultry products

Legislation

Table 1 regulation for the meat sector legislation food safety status

Regulation	Foodstuffs animal
(EC) No 178/2002	General principles and requirements of food law establishing the European Food Safety Authority and laying down procedures in matters of food safety
(EC) No 852/2004	Food hygiene
(EC) No 853/2004	Hygiene in the production of products of animal origin
(EC) No 2073/2005	Microbiological criteria for food
(EC) No 1169/2011	Provision of food information for consumers
(EC) No 1333/2008	Food additives
(EC) No 882/2004	Official controls on compliance with feed and food law, animal health and animal welfare rules
(EC) No 854/2004	Official controls on food from animal products
(EC) No 2074/2005	Implementing measures for special animal products
(EC) No 1234/2007	as regards marketing standards for poultry meat

Microbiology

Table 2 Common microbiological hazards

Pathogens	GR	O2	T (1)	pH	Min. Aw	Inc, Time	Duration	DR	VV / VI	Symptoms	Products
aeromonas	–	fa	5-40	5-9	0.97	8-48 hours	2 -7 days	100,000,000	VI	Abdominal pain, (watery) diarrhea	Water, fish, crustaceans and shellfish, eggs, vegetables, (chicken) meat
Bacillus cereus	+	fa	May-50	9-May	0.92	0.5-6 hours	24 hours	+/- 10 ug / kg per body weight	VV	Looks like S. aureus	Rice, starchy products, puddings, sauces, herbs, spices, dairy
						8-24 hours	1-2 days	> 100,000 / g	VI	Resembles C. perfringens	Meat, vegetable dish, soup sauce, pudding, (spices)
Campylobacter Jejuni	–	m.aer.	30-45	8-Jun	0.98 *	2-10 days (Usually 2)	days to weeks	100-500	VI	Fever, stomach ache, bloody diarrhea	Raw (chicken) meat, raw milk, crustaceans and shellfish, vegetables
Clostridium perfringers	+	anaer	15-50	5-8	0.95	8-24 hours	1 day	1,000,000 – 100,000,000 / g	VV	Stomach cramps, diarrhea	Meat dishes. soup (herbs), roast beef
Campylobacter Jejuni	–	m.aer.	30-45	6-8	0.98 *	2-10 days (Usually 2)	days to weeks	100-500	VI	Fever, stomach ache, bloody diarrhea	Raw (chicken) meat, raw milk, crustaceans and shellfish, vegetables
E. coli O157	–	fa	5-50	4-9	0.96	3-4 days	2 – 5 days	10-100	VI	Bloody diarrhea, risk of HUS	Beef, hamburger, raw milk cheese, apple cider , sprouts
Listeria monocytogenes	+	fa	0-45	4.5-9	0.90	2 days to 4 weeks	unknown	> 1 000> 1 000 000	VI	Fever, septicemia, meningitis, miscarriage	Raw milk cheese, smoked fish, cooked meats, salad
Salmonella Enteritidis	–	fa	5-50	4-9	0.94	8 – 72 hours	1 – 3 days	> 100,000 (sometimes 10)	VI	Diarrhea, nausea, vomiting, headache, fever, stomach ache	Poultry, eggs, raw meat, milk, vegetables
Staphylococcus aureus	+	fa	5-45	4-9	0.86	0.5-6 hours	1-3 days	1-25 µg ( 100 000 cfu / g)	VV	Nausea, vomiting, stomach ache	Raw milk cheese, cooked meats, whipped cream
Yersinia enterocolitica	–	fa	0-45	5-9	0.96	few hours to 6 days	2-21 days	> 10,000	VI	Fever, diarrhea, stomach ache	Pork, raw milk, water

Table 3 Viruses, rickettsia in meat products, derived from Hazard table Viruses, rickettsia, prions

Virus, Rickettsia, Prion	Origin	Food	MID	Disease	Preventive Measures	Comments
viral-gastro-enteritis (stomach flu with diarrhea, abdominal pain, vomiting) viruses (adenovirus, astro-virus, calicivirus, coronavirus, Nor-walk virus, rotavirus)	Human	All foods directly or via aerosols of vomit contaminated by humans or water contaminated by faeces → especially shellfish	Some virus particles	Gastroenteritis. Incubation time: 12-50 hours; Infants and small children are extra sensitive to viruses.	O Hygiene staff o Do not allow infected persons to process raw food o Heat: a few minutes at 85-90 ° C o Sensitive groups should not consume raw shellfish
prions	Sheep, old cows, human.	Organs with central nervous system tissue (eg brain)	–	Degenerative diseases of the nervous system

Chemistry

Table 4 possible chemical hazards derived from Hazard table Chemical

Substance	Food	Legal	Remarks
PAK’s pak’s (polycyclic aromatic hydrocarbons), benz (a) pyrene]]	oil / fat, smoked meat products, aromas, etc.	regulation 1881/2006	created during combustion processes ( baking, roasting, bbq). Carcinogenic. PAHs cause cancer in the lungs and digestive tract.
Dioxins	dioxins: polychlorinated dibenzodioxides (PCDDs), polychlorinated dibenzofurans PCDFs, 2,3,7,8-tetrachlorinated dibenzodioxin (TCDD)]]	meat (via feed) and poultry meat, fish (with especially certain fatty fish such as herring and salmon) and vegetables, oils and fats, dairy and eggs	max. content 684/2004, EC regulation no. 2375/2001	formed from chlorine-containing compounds during heating under oxygen-poor conditions. Carcinogenic to humans and animals above a certain threshold level
Pcb-s	pcb’s (collective name for a group of 209 chemically prepared synthetic substances that do not occur naturally]]	meat (via feed) and poultry meat, fish (in particular certain fatty fish such as herring and salmon) and vegetables, oils and fats, dairy and eggs	max. content 684/2004, EC regulation no. 2375/2001
residues-veterinary medicines-antibiotics-and-other-anti-microbial substances-growth promoter-vitamins	residues: (animal) medicines, antibiotics and other anti-microbial substances, growth promoter, vitamins	meat	prohibited	meat inspection. A Maximum Residue Level (MRL) has been regulated for each medicine, whereby the maximum permitted concentration in meat, liver, kidney, fat, milk and eggs is regulated. Also in EU countries and US ban on chloramphenicol and nitrofurans. However, they may be used in Eastern European and certain Asian countries.
hormone residues	meat	prohibited	meat inspection (growth hormones generally not directly carcinogenic or genotoxic, but associated with acute risks)
Substances as a result of fat oxidation	oils and fats, meat and meat products, dairy products (not the very lean or light products) further all products known as fat	accepted, no direct impact on public health. fat oxidation reduces organoleptically desirable properties. Acetic acid, formic acid and propionic acid can be formed by the reaction of oxygen with the formed aldehydes. Causes rancidity.
Growth promoters anabolic steroids	Growth promoters; anabolic steroids, divided into three groups: estrogenic, androgenic and progestagenic steroids. Synthetically prepared steroids: ethinyl estradiol, diethylstilbesterol (DES), trenbolone, medroxyprogesterone acetate (MPA)	meat	energy used for the growth of the animal is used for greater protein production at the expense of fats
Growth promoters; Beta agonists. Known: clenbuterol, salbutamol and bromobuterol	meat		ensure the breakdown of fats and are used for the production of proteins (repartition drugs)

Table 5 Viruses, rickettsia in meat products, derived from Hazard table Other Biotoxins

Name of poisoning	Origin	Food	Toxic dose (ug)	Preventive measures
biogenic-amine-histamin	plants, animals and microbes	almost all protein-rich foods. Histamine is formed from histide by enzymes of mostly the Enterobacteriaceae.	influencing physiological processes in the body. Consumption of biogenic amines can lead to poisoning. Complaints: nausea, shortness of breath, palpitations, rash, abnormal blood pressure and headache.	often occurs in fish in the form of histamine, symptoms resemble food allergies.

Fraud

Meat fraud can be defined as the conscious or deliberate adaptation or alteration of some aspect of meat with the intention of obtaining a financial benefit. This is often done administratively, for example by adjusting the administration, packaging or labeling with the aim of misleading the customer. Traditionally, the Dutch Food Safety Authority-IOD has a good information position in the meat sector. About half of all reports that the NVWA-IOD receives or collects annually are about meat fraud. The same applies to the criminal investigations carried out by the Dutch food safety authority-IOD: roughly half of these focus on meat fraud.

More information about food fraud can be found on the following link ‘Meat fraud‘