Scientific Opinion on the public health hazards to be covered by inspection of meat (swine)

Keyphrases

• Meat 100%
• Public Health Risk 100%
• Swine 100%
• Meat Inspection 100%
• Scientific Opinion 100%
• Incision 66%
• Disease Conditions 66%
• Detection Probability 66%
• Chemical Substances 66%
• Abattoir 66%
• Palpation 66%
• Risk Reduction Measures 66%
• Food Chain Information 66%
• Process Hygiene 66%
• Substance Use 33%
• Surveillance System 33%
• Infection Rate 33%
• Salmonella 33%
• Food Chain 33%
• Yersinia Enterocolitica 33%
• Toxoplasma Gondii (T. gondii) 33%
• Health Risk 33%
• Pork 33%
• Microbial Contamination 33%
• Effective Control 33%
• Carcass 33%
• Setting Targets 33%
• Underutilization 33%
• Polychlorinated Biphenyls 33%
• Postmortem Examination 33%
• Chloramphenicol 33%
• Sampling Plan 33%
• Biological Hazards 33%
• Farm Level 33%
• Dioxins 33%
• Hazard Analysis Critical Control Point (HACCP) 33%
• Trichinella 33%
• Health Programs 33%
• Sampling Program 33%
• Visual Inspection 33%
• Pig Meat 33%
• Safety Assurance 33%
• Council Directive 33%
• Inspection System 33%
• Herd Health 33%
• Qualitative Risk Assessment 33%
• Pig Welfare 33%
• Pig Health 33%
• Dioxin-like Compounds 33%
• Welfare Condition 33%
• Pork Carcasses 33%
• Hazard Reduction 33%
• Inspection Strategy 33%
• Risk-based Inspection 33%
• Illicit Use 33%
• Inspection Criteria 33%

Food Science

• Dioxin 100%
• Public Health Hazards 100%
• Salmonella 50%
• Yersinia 50%
• Polychlorinated Biphenyl 50%
• HACCP 50%
• Toxoplasma 50%
• Trichinella 50%