OPINION: Ostrich meat microbiology - (WorldPoultry.net)
April 2, 2008 – 8:46 pmhttp://www.worldpoultry.net/blogs/id102-41009/action/showDetails/ostrich_meat_microbiology.html
There is an EU regulation on meat production that forces the industry to apply an HACCP system, either by official institutions or by companies. This system includes frequent meat sampling for microbiological tests, in order to achieve healthy meat products, hygienic improvements for meat processing, pathogen free samples and to comply with the EU and the national regulations (i.e. EU Decision 2072/05).
Microbiological tests have a limited value for guaranteeing food safety, but that control measure for meat means the end of an era for the industry and their products. A lot of international administrative requirements have been achieved by the meat companies before the test. Meat sampling is in fact a sign of industry maturity.
When no legal EU specific regulation is available on microbiological composition of ostrich meat, criteria from reference labs and scientific institutions may be considered. In Spain we have the National Food Centre (CAN) an international laboratory […]
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