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‘