EU CARCASS CHILLING CONTROLS SHOULD FOCUS ON SURFACE, NOT CORE, SAYS EFSA REPORT
March 1st, 2014
WARMER temperatures on the surface of beef, pork or lamb carcasses are more likely to generate bacteria than warmth in the core of a carcass, the European Food Safety Authority (EFSA) has said in a scientific opinion. The views of EFSA’s panel on biological hazards (BIOHAZ) may have an impact on the development of European Union (EU) carcass chilling guidelines, as the report was requested by the European Commission. The panel concluded that guidance should focus more comprehensively on controlling carcass surface temperatures, which are “a more relevant ...
Full access to this article can be arranged with permission from the client that first ordered it. Please contact us to request access. Entries are uploaded to our archive at least one year after being published by a client – free access is restricted to International News Services journalists for background research only. The article date indicates when copy was filed to a client, not when posted to this archive. Upon client requests, International News Services will remove such articles from the archive or not upload them in the first place. They are included to demonstrate the breadth of topics undertaken by the agency and also to help promote clients’ coverage.