Development of a harmonized and risk-based code system for post-mortem inspection of broilers

Sammanfattning

In most European countries, findings detected at post-mortem inspection (PMI) of broilers at slaughter are registered using national or regional code systems. The aim of this study was to map and compare existing national broiler PMI code systems in Europe and to suggest a new harmonized and risk-based code set intended to be interpreted in the same way in all countries. Information about the code systems, condemnation criteria, and the proportion of unfit broiler carcasses in 2022, as well as reasons justifying condemnation, were collected from nine European countries through an online survey. The reasons for declaring meat as unfit for human consumption were divided into food safety, meat quality, broiler health, or broiler welfare. The data were analyzed, and a risk-based code set consisting of 13 codes was developed. Ten of these new codes cover 80% of all condemnations listed in the data retrieved from the countries in the study. The remaining three codes are indicators of broiler welfare. The results were presented in the form of spider diagrams, indicating massive differences between the countries. Harmonization of the code list and the associated decision criteria will allow PMI to be conducted in the same way in different abattoirs and countries. This standardization of the PMI of broilers will enable detailed analysis of PMI results for further use in risk-based meat safety assurance systems and the implementation of computer-based vision systems at PMI in the future.

Nyckelord

Broiler; Post-mortem inspection; Condemnation codes; Meat safety; Official control

Publicerad i

Food Control
2024, volym: 165, artikelnummer: 110665
Utgivare: ELSEVIER SCI LTD

SLU författare

• Jansson, Désirée

  • Institutionen för kliniska vetenskaper, Sveriges lantbruksuniversitet
    

• Wall, Helena

  • Institutionen för tillämpad husdjursvetenskap och välfärd, Sveriges lantbruksuniversitet
    

UKÄ forskningsämne

Livsmedelsvetenskap

Publikationens identifierare

• DOI: https://doi.org/10.1016/j.foodcont.2024.110665

Permanent länk till denna sida (URI)

https://res.slu.se/id/publ/139247