Danish initiatives to improve the safety of meat products

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Standard

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

Harvard

Wegener, HC 2010, 'Danish initiatives to improve the safety of meat products', Meat Science, bind 84, nr. 2, s. 276-83. https://doi.org/10.1016/j.meatsci.2009.06.025

APA

Wegener, H. C. (2010). Danish initiatives to improve the safety of meat products. Meat Science, 84(2), 276-83. https://doi.org/10.1016/j.meatsci.2009.06.025

Vancouver

Wegener HC. Danish initiatives to improve the safety of meat products. Meat Science. 2010 feb.;84(2):276-83. https://doi.org/10.1016/j.meatsci.2009.06.025

Author

Wegener, Henrik Caspar. / Danish initiatives to improve the safety of meat products. I: Meat Science. 2010 ; Bind 84, Nr. 2. s. 276-83.

Bibtex

@article{70204d670dcf44f39a1e75bda31ff967,
title = "Danish initiatives to improve the safety of meat products",
abstract = "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.",
keywords = "Animals, Campylobacter, Consumer Product Safety, Denmark, Escherichia coli O157, Food Contamination, Food Handling, Food Microbiology, Food Supply, Humans, Listeria, Meat Products, Risk Assessment, Salmonella, Yersinia, Journal Article, Review",
author = "Wegener, {Henrik Caspar}",
year = "2010",
month = feb,
doi = "10.1016/j.meatsci.2009.06.025",
language = "English",
volume = "84",
pages = "276--83",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
number = "2",

}

RIS

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