Publications by authors named "Davies Veli Nkosi"
Animal slaughter plans and related activities must not increase the number of hazards in meat. In their nature, these processes must reduce possible hazards to minimum or acceptable levels. This is a generally accepted concept worldwide; hence, authorities continue to develop regulations that seek to mitigate the scourge of meat hazards for consumer protection.
View Article and Find Full Text PDFThe presence of toxic metals in harvested game meat is a cause for concern for public health and meat safety in general. Authorities and food safety agencies continue to develop guidelines and limits of the maximum allowable levels of toxic metals in food products. However, the situation is different for game meat products in developing countries, where a number of shortcomings have been identified.
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- Wild ungulate species are essential sources of protein for communities worldwide, but their meat can often be contaminated with harmful microorganisms during slaughter.
- The review highlights the use of organic acids, like lactic and acetic acids, as effective microbial decontamination methods to enhance meat safety during the slaughter process.
- While developed countries are more proactive in adopting these decontamination practices, developing countries need to improve their hygiene management to ensure safer meat production.