QS-Report-Meat-and-Meat-Products-1-2019-complete-V2

QS-Report: Meat and Meat Products | Issue May 2019 Optimized representation of the four sub-indices QS-Report Meat and Meat Products Since January 1, 2018, all poultry abattoirs in the QS scheme report the o cial ante-mortem and post-mortem inspections to the QS diagnostic data database. With e ect from 1 March 2019, QS added two new indicators to the requirements for reporting diagnostic data in poultry slaughtering. The Guideline Diagnostic Data in Poultry Slaughtering newly includes the report of discarded animals (with main reasons for discarding) and of breast skin changes in turkey cocks. Specifications for the operation of the camera systems were also defined. Sample images for different degrees of foot pad changes for chickens and turkeys were included in the guideline (stating the level or score), to improve the comparability of the results. As part of the revision, the abattoirs were requested to supplement the data already recorded in the poultry diagnostics database for 2019 with the new findings and to transfer them. As of 1 July 2019, only data records containing the complete information on the new findings will be accepted in the database. Tough opponent: Listeria monocytogenes Monitoring of diagnostic data Reporting of diagnostic data in poultry extended Animal health index for pigs: presentation of results in information letter optimised QS has developed a supporting doc- ument for abattoirs, deboning and processing companies to determine the risk of the occurrence of L. mono- cytogenes . It shows how the risk of Listeria entry can be assessed on the basis of products, processes and structural conditions by means of a systematic self-assessment and, if necessary, reduced. It also pro- vides recommendations and prac- tical examples, which serve as a basis for adjustments in the event of identified risks or positive results. Tastes good, smells good, looks good - buteven ifnothingunusualcanbeexter- nallynoticedon thesausageon thebun, itmaystillcontainbacteriathatcanpose a serious health hazard. Listeria mono- cytogenes is a particularly treacherous species. Food businesses are respon- sible for avoiding the contamination of their products with this pathogen. L. monocytogenes occurs almost every- where in nature: in the soil, in water and on plants. The bacterium is very resistant, not very demanding and can multiply in a temperature range from -2 °C to 45 °C – thus also at refrigera- tor temperatures. The bacteria possess the ability to multiply in an oxygen-con- taining atmosphere, as well as in the absence of oxygen. They even survive freezing and drying relatively well. Due to these properties experts call it “per- sistence” – L. monocytogenes belong to the so-called “niche organisms”. In foodproductioncompanies, theyare re- gardedasparticularlytoughopponents. L. MONOCYTOGENES ARE THE MAIN SOURCE OF CONTAMINATION A study by the European Food Safety Authority (EFSA) shows that more than 90 percent of human listeria infections (listeriosis) were caused by ready-to- eat foods. Meat and meat products are the second most common cause of lis- teriosis a er sh and shery products. The persistence of L. monocytogenes remains the most important factor for con- tamination of ready-to-eat foods. The causes are insu cient hygiene conditions on the one hand, and the bacterium‘s high ability to adapt to physical and chemical factors on the other. Under certain circumstances, listeria can even form bio lms. This protection enables the bacterium to survive for longer pe- riods of time. In practice, it is therefore important to consider all possible sources of entry in the value chain, in order to iden- tify potential risks and contain themas early as possible. The next calculation of the Animal Health Index (AHI) will be carried out in May 2019. The information letter sent by the coordinators to the pig farmers will contain an additional graphic representation, which will enable the livestock own- ers to classify the slaughter diag- nostic data for their farm even more easily and quickly (see gure). If the black arrow appears in the green area, everything is OK; if it is in the yellow or red area, the livestock owner should check in consultation with the farm veterinarian whether the animals have possible illnesses or, for example, there are de cits in feeding or stable management. QS o ers supporting document for listeria prevention QS scheme participants can download the supporting document listeria prevention in the Partner section of the QS website. All other interested persons can now order it via a form on the QS website: https://www.q-s. de/arbeitshilfe-listerien . Please note that the sup- porting document is only available in German.