Hygiene performance rating at farm level - an auditing scheme for evaluation of biosecurity measures' effect on prevalence of Campylobacter from selected broiler producers.

Background: Preventing pathogens from entering the broiler premises is the main biosecurity measure at farm level. In conventional broiler production, chickens are kept indoors during the entire production period. Pathogens can enter the broiler-producing unit from sources such as water, equipment, personnel, insects, and rodents.

Meat safety legislation and its opportunities and hurdles for innovative approaches: A review.

Albert Einstein has been quoted "We cannot solve our problems with the same thinking we used when we created them". Innovations are necessary to meet future challenges regarding sustainability, animal welfare, slaughter hygiene, meat safety and quality, not at least for optimal balance between these dimensions. The red meat safety legislation texts from Europe, New Zealand, USA, and global guidelines, were analysed for normative formulations ("how it is or should be done") that may create non-intentional hurdles to innovation and new technology.

A European survey on post-mortem inspection of finishing pigs: Total condemnation criteria to declare meat unfit for human consumption.

Meat inspection (MI) is essential to verify compliance with legal requirements related to human and animal health and animal welfare protections. Judgement criteria applied during MI, resulting in condemnation data of importance, among other things, for livestock producers and for benchmarking reasons. However, although the Meat Inspection Regulation sets out judgement criteria, most are generic, favouring flexibility, but also subjectivity.

Intact gastro-intestinal tract removal from pig carcasses in a novel Meat Factory Cell approach.

Conventional automated slaughter lines for pigs are organised as disassembly lines with many specialised machines. High costs and capacities make them relevant only for large scale meat production. The ambition with the novel Meat Factory Cell (MFC) concept is to provide the meat industry with a robust and flexible automation platform that is also relevant for smaller scale production.

A Systematic Review of Bacterial Foodborne Outbreaks Related to Red Meat and Meat Products.

Our investigation focused on foodborne outbreaks related to meat and meat products, published in peer-reviewed journals in the period 1980-2015. Most of the outbreaks, investigated in this study, were caused by Escherichia coli and Salmonella, causing 33 and 21 outbreaks, respectively, mostly in Europe and the United States. In the E.

Microbiological, physicochemical and sensory parameters of dry fermented sausages manufactured with high hydrostatic pressure processed raw meat.

The aim of this trial was to describe physicochemical, microbiological and organoleptic characteristics of dry fermented sausages produced from high hydrostatic pressure (HHP) pre-processed trimmings. During ripening of the meat products pH, weight, water activity (aw), and several microbiological parameters were measured at zero, eight, fifteen days and after 6weeks. Sensory characteristics were estimated at day 15 and after six weeks by a test panel by using several sensory tests.

The effects of different hygiene procedures in reducing bacterial contamination in a model domestic kitchen.

Aims: Few studies have compared the effectiveness of hygienic cleaning under simulated use conditions. This study compares commonly used and novel cleaning methods for food contact and hand contact surfaces in kitchens.

Methods And Results: We report results from two surveys on Norwegian consumers' cleaning procedures.