Danish initiatives to improve the safety of meat products
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Danish initiatives to improve the safety of meat products. / Wegener, Henrik Caspar.
I: Meat Science, Bind 84, Nr. 2, 02.2010, s. 276-83.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - Danish initiatives to improve the safety of meat products
AU - Wegener, Henrik Caspar
PY - 2010/2
Y1 - 2010/2
N2 - During the last two decades the major food safety problems in Denmark, as determined by the number of human patients, has been associated with bacterial infections stemming from meat products and eggs. The bacterial pathogens causing the majority of human infections has been Salmonella and Campylobacter, and to a lesser extent Yersinia, Escherichiacoli O157 and Listeria. Danish initiatives to improve the safety of meat products have focused on the entire production chain from the farm to the consumer, with a special emphasis on the pre-harvest stage of production. The control of bacterial pathogens which are resistant to antibiotics has been a new area of attention in the recent decade, and recently, the increasing globalization of the domestic food supply has called for a complete rethinking of the national food safety strategies. The implementations of a "case-by-case" risk assessment system, as well as increased international collaboration on surveillance, are both elements in this new strategy.
AB - During the last two decades the major food safety problems in Denmark, as determined by the number of human patients, has been associated with bacterial infections stemming from meat products and eggs. The bacterial pathogens causing the majority of human infections has been Salmonella and Campylobacter, and to a lesser extent Yersinia, Escherichiacoli O157 and Listeria. Danish initiatives to improve the safety of meat products have focused on the entire production chain from the farm to the consumer, with a special emphasis on the pre-harvest stage of production. The control of bacterial pathogens which are resistant to antibiotics has been a new area of attention in the recent decade, and recently, the increasing globalization of the domestic food supply has called for a complete rethinking of the national food safety strategies. The implementations of a "case-by-case" risk assessment system, as well as increased international collaboration on surveillance, are both elements in this new strategy.
KW - Animals
KW - Campylobacter
KW - Consumer Product Safety
KW - Denmark
KW - Escherichia coli O157
KW - Food Contamination
KW - Food Handling
KW - Food Microbiology
KW - Food Supply
KW - Humans
KW - Listeria
KW - Meat Products
KW - Risk Assessment
KW - Salmonella
KW - Yersinia
KW - Journal Article
KW - Review
U2 - 10.1016/j.meatsci.2009.06.025
DO - 10.1016/j.meatsci.2009.06.025
M3 - Journal article
C2 - 20374786
VL - 84
SP - 276
EP - 283
JO - Meat Science
JF - Meat Science
SN - 0309-1740
IS - 2
ER -
ID: 172812218