Meat production: hygiene monitoring
Source: BUS Rheinland-PfalzThe slaughter of animals and the subsequent steps (cutting, processing, sale to third parties, etc.) are subject to official supervision. European and national food hygiene standards must be complied with.
Monitoring is carried out by personnel from the competent authorities, in particular from the following professional fields: Veterinarians, food inspectors, food chemists, official specialist assistants.
The ante-mortem inspection includes the clinical examination of the live animal, whereas the post-mortem inspection includes a comprehensive assessment of each individual carcass. The examinations end with a final assessment of the carcass to determine whether it is suitable for use as food.
If there are any abnormalities, further tests are carried out, such as bacteriological or special residue analysis tests, as well as sensory tests, e.g. to determine the boar taint. Trichinella testing is mandatory for pigs and horses. Since December 2000, a BSE test has also been carried out on cattle over a certain age. As part of a Europe-wide residue control plan, in Rhineland-Palatinate alone around 9,000 samples are taken annually for residues of anabolic steroids, biocides, heavy metals and medicines. The official veterinarians and specialist assistants employed by the Eifelkreis Bitburg-Prüm are responsible for carrying out ante-mortem and meat inspections. The Eifelkreis Bitburg-Prüm is divided into six so-called inspection districts. In addition, a hygiene office has been set up at the EU-approved slaughterhouse in Prüm.