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FOOD SAFETY OF THE SHORT SUPPLY CHAIN - Favv

FOOD SAFETY OF THE SHORT SUPPLY CHAIN - Favv

cooperation initiatives

cooperation initiatives and production units with the possibility of multiple inputs and thus potential sources of contamination, a more advanced traceability system and systematic management of food safety based upon HACCP would be recommended. Many short chain meat producers are looking for small scale slaughterhouses, some of them set up as cooperative initiatives. Most producers in the short meat chain are also aiming to limit the transport time of the animals to the slaughterhouse which may reduce the shedding of pathogens such as Salmonella, and provide meat processing after slaughter in the slaughterhouse in their own processing plants. These initiatives may limit the multiple contamination sources found in conventional large scale slaughterhouses and processing plants. The peculiarity of the short chain is offering also some opportunities concerning product quality characteristics as taste, freshness, nutritional value and microbiological food safety. Generally food processing techniques such as heat treatment are applied to ensure microbiological safety and to prolong the shelf life of food products. Due to the direct link between and combination of activities of primary production, processing and selling, the short chain offers opportunities for i) better control of the quality of agricultural products during production, at harvest and postharvest storage; ii) shortening the time period needed between harvest or processing and sale; iii) direct communication and informal transfer of knowledge internally between employees, but also face to face from vendor to consumer on storage, handling and preparation thus enabling the marketing of less intensive processed food products with balanced product quality and microbiological safety; iv) guidance, training and networking for exchanging information provided by either public or private organizations to farmers or businesses in the short food supply chain, which may enhance the capacity to deliver high quality and safe foods to the consumer; and v) simplified rules and control systems to be put in place. This is illustrated by some examples: In the production of processed fruit products as fruit juices, a more limited processing of high quality primary products can lead to an improved preservation of vitamins, anti‐oxidants and phenol components. The Sci Com advice 15‐2011 stressed the microbiological risks of the raw milk consumption mainly due to zoonotic agents carried by the cattle. As major benefit of raw milk and raw milk processed products, the superior taste was identified. The short chain offers opportunities to control the risk of zoonotic agents in the raw milk by careful monitoring of the agents at the cattle level. 40

REFERENCES Anonymous 2004. Regulation (EC) No 852/2004 of the European parliament and of the council of 29 April 2004 on the hygiene of foodstuffs. http://eur‐ lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2004:139:0001:0054:en:PDF. Anonymous 2005. Commission regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs. http://eur‐ lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2005:338:0001:0026:EN:PDF. Anonymous 2008a. Guidance document on Listeria monocytogenes shelf‐life studies for ready to eat foods, under Regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs, Commission of the European Communities, SANCO/1628/2008 ver. 9.3 (26112008). http://ec.europa.eu/food/food/biosafety/salmonella/docs/guidoc_listeria_monocytoge nes_en.pdf. Anonymous 2008b. Technical guidance document on shelf‐life studies for Listeria monocytogenes in ready‐to‐eat‐foods, CRL for Listeria monocytogenes, version 2 – November 2008. http://ec.europa.eu/food/food/biosafety/salmonella/microbio_en.htm. Anonymous 2009. Automaten voor de distributie an rauwe melk: hygiëne‐eisen. http://www.favv.be/dierlijkeproductie/dierlijkeproducten/omzendbrieven/_document s/2009‐11‐16_bijlageomzendbriefeisenmelkautomaten_NL.pdf. Anonymous 2012. Omzendbrief betreffende de verplichte specifieke hygiënemaatregelen voor de productie van kiemgroenten. http://www.favv.be/plantaardigeproductie/plantaardigeproducten/_documents/2012_ 07_03_Omzendbrief_Kiemgroenten_Versie1_R08_v4_NL_FINAL.pdf. Behnke, C., Seo, S., Miller, K. 2012. Assessing food safety practices in farmers’ markets. Food Prot. Trends 32: 232‐239. Botteldoorn, N., M. Heyndrickx, N. Rijpens, K. Grijspeerdt and L. Herman. 2003. Salmonella on pig carcasses: positive pigs and cross contamination in the slaughterhouse. J. Appl. Microbiol. 95: 891‐903. Buvens, G., Piérard, D. 2012. Infections with verotoxin‐producing Escherichia coli O157:H7 and other serotypes, including the outbreak strain O104:H4. Acta Clin Bel 67: 7‐12. De Jonghe, V., Coorevits, A., Van Hoorde, K., Messens, W., Van Landschoot, A., De Vos, P., Heyndrickx, M. 2011. Influence of storage conditions on the growth of Pseudomonas species in refrigerated raw milk. Appl. Environ. Microbiol. 77: 460‐470. 41

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