Meat safety in Europe
The EU Food Safety system improves the quality and safety of meat and meat products for consumers and protects animals from unnecessary suffering. EFSA's scientific advice supports this system along the entire food chain.
1. Farm safety
- rearing/housing
- food-borne animal-to-human diseases
- nutrition/feed safety
EU response to Salmonella Human cases fell by almost 50% over 5 years (2004 to 2009).
2. Slaughter
- inspection methods
- decontamination processes/ substances
- conditions of hygiene
- welfare at slaughter
Meat inspection (2013)
An integrated approach covering animal health/ welfare and biological/ chemical contamination.
3. Preparation and processing
- preservation
- flavourings
- gelling agents
- mechanical processing
Nitrates/ nitrites in meat (2017)
Additives used to preserve meat hinder microbial growth (particularly bacteria that cause botulism), food operators use them to keep meat red and enhance flavour.
4. Storage, packaging, consumption
- time/temperature
- wholesale/retail/home
- packaging materials
- nutrition advice
Meat spoilageduring storage and transport (2016)
Impact of time, temperature on bacterial growth in beef, pork, lamb, poultry.
Science and the EU food safety system
Risk managers at European and national level use EFSA's scientific advice to help them develop appropriate rules, inspection methods and monitoring programmes that ensure meat safety.