The Food Research, Safety and Training Network (FRST-NET) initiative, step one: Issues relevant for meat safety assurance at abattoir level

Recent data from the European Union monitoring of zoonoses and zoonotic agents confirm that microbial contamination of meat, especially raw meat and fresh raw meat products, is one of the most relevant food safety issues. The most relevant foodborne pathogens (e.g. Salmonella spp., Campylobacter jejuni/coli, Yersinia enterocolitica, verocytotoxigenic Escherichia coli) can be harboured in the gastrointestinal tract of, and faecally shed by, healthy meat-producing animals. The most frequent chain of events leading to meatborne illness involves such microorganisms subsequently transferred to humans through production, handling and consumption of meat and meat products. Foodborne pathogens in meats and the products thereof have to be controlled through a continuous farm-to-fork system and should take into account not only the risks, but also technical possibilities, consumers’ attitude and behaviours, and cost–benefit analysis. Whilst sufficient knowledge has accumulated identifying the main concept of, and approaches to, modern meat safety assurance at abattoir level, a number of knowledge gaps on some aspects and issues still exist. Therefore, in this paper, the main meat safety risk reduction options in general and more specifically at abattoir level are outlined. Furthermore, particular scientific interests and experiences of several central-European academic institutions, in the area of food hygiene/ safety, are briefly outlined. Finally, a synergistic scientific collaborative network in the area of hygiene/safety of meat at abattoir (first step) and meat and other foods at other food chain stages (subsequent steps) has been initiated.