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Salmonella and food safety – why it matters for the British pig industry

Published online by Cambridge University Press:  27 February 2018

Derek Armstrong
Derek Armstrong*
Affiliation:
Meat and Livestock Commission, P.O. Box 44, Winterhill House, Snowdon Drive, Milton Keynes, MK15 9AT, UK
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Summary

The production and marketing of safe, wholesome pork, bacon, ham and other pork products is of paramount importance to British farmers, processors, retailers, food service companies and those that supply them. It is not possible to guarantee the complete absence of bacteria in meat production. Most bacteria found on meat are harmless, but some can cause foodborne disease. Control processes to reduce or eliminate food safety risks are applied to every stage of the production and marketing chain from the farm to the consumer.

Key approaches to reducing the risk of foodborne disease include: reduction of zoonotic pathogens in slaughter pigs; prevention of cross contamination during activities such as transport and slaughter; safe processing of foods underpinned by HACCP (Hazard Analysis Critical Control Point); safe handling and preparation of food in the retail and catering sectors, including the adoption of HACCP principles and effective enforcement; safe handling and preparation of food in the home and enhanced surveillance of foodborne disease to monitor effectiveness of controls.

Type
Section 4: Dealing with the inevitable
Information
BSAP Occasional Publication , Volume 31: The Appliance of Pig Science , 2004 , pp. 121 - 134
Copyright
Copyright © British Society of Animal Production 2014

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