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Meat inspection at slaughterhouse was the main mean of control used historically to protect consumers from biological hazards transmitted by the consumption of pork. The epidemiological evolution of biological hazards led the European Union to promulgate new food safety legislation in the form of the Hygiene Package, based on a risk analysis approach. This package authorizes Member States to develop new meat inspection methods in order to accentuate consumer health protection. However, the levels of detection of biological hazards during traditional meat inspection have not been established, particularly in quantitative terms. Such an assessment is needed to define risk-based meat inspection schemes. The aim of this study was to provide elements to quantify the lack of detection of biological hazards by current meat inspection methods. A literature review of 440 references was undertaken to summarise information on the incidence of foodborne zoonoses and the prevalence of biological hazards on/in pork carcasses. Then for each hazard, the incidence rate of zoonosis induced by pork consumption (lpork) and the ratio of non-control of hazard at and after meat inspection (NC) were calculated. The comparison between incidence rates and non-control scores shew that the three most frequent hazards Salmonella enterica, Campy/obacter spp., Yersinia enterocolitica (I pork = 3.37 4; 2.170 and 2.826 cases per 100,000 inhabitants per annum, respectively) cannot be detected by macroscopic examination of carcasses (NC = 1.19223; 0.27756; 0.08341, respectively). Consequently, new means of hazards control are needed to complete the classical macroscopic examination.

Quantification of the informative value of meat inspection to detect biological hazards for pork consumers in Europe