Greg Knight – 2014 Parliamentary Question to the Department of Health
The below Parliamentary question was asked by Greg Knight on 2014-06-18.
To ask the Secretary of State for Health, what assessment he has made of the effect of recent changes to safety checks in slaughterhouses on the risk of diseased meat entering the food chain undetected; and if he will make a statement.
Jane Ellison
The Food Standards Agency advises that the new procedure for pig meat inspection will better protect consumers from foodborne pathogens such as Salmonella. It reduces the amount of routine carcase handling and incision carried out by officials that contributes to the risk of microbiological contamination on carcases and offal. This is in line with a 2011 scientific opinion from the European Food Safety Authority.
Under the new procedures, all pigs will continue to be inspected by an official veterinarian whilst they are alive, and their carcases and offal will be visually inspected by an official meat inspector or veterinarian after slaughter. Any abnormalities that indicate possible animal health, public health or welfare issues will be further investigated and removed before meat can be declared fit for human consumption.
