chemical safety of meat products.pdf

Meat Science xxx (2010) xxx–xxx MESC-05061; No of Pages 11 Contents lists available at ScienceDirect Meat Science j ourna l homepage: www.e lsev ie / locate /meatsc i ARTICLE IN PRESSChemical safety of meat and meat products Sabine Andrée, W. Jira, K.-H. Schwind, H. Wagner, F. Schw?gele ? Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Analysis Division, E.-C.-Baumann-Stra?e 20, D-95326 Kulmbach, Germany? Corresponding author. Tel.: +49 9221 803 200; fax E-mail address: fredi.schwaegele@mri.bund.de (F. Sc 0309-1740/$ – see front matter ? 2010 The American doi:10.1016/j.meatsci.2010.04.020 Please cite this article as: Andrée, S., meatsci.2010.04.020a b s t r a c ta r t i c l e i n f oAvailable online xxxxKeywords: Feed Meat Meat products Inorganic residues Organic residues Nitrite Veterinary drugs FMEASince the Second World War the consumer behaviour in developed countries changed drastically. Primarily there existed the demand for sufficient food after a period of starvation, afterwards the desire for higher quality was arising, whereas today most people ask for safe and healthy food with high quality. Therefore a united approach comprising consistent standards, sound science and robust controls is required to ensure consumers health and to maintain consumers confidence and satisfaction. Chemical analysis along the whole food chain downstream (tracking) from primary production to the consumer and upstream (tracing) from the consumer to primary production is an important prerequisite to ensure food safety and quality. In this frame the focus of the following paper is the “chemical safety of meat and meat products” taking into account inorganic as well as organic residues and contaminants, the use of nitrite in meat products, the incidence of veterinary drugs, as well as a Failure Mode and Effect Analysis (FMEA) system assessing (prioritizing) vulnerable food chain steps to decrease or eliminate vulnerability. ? 2010 The American Meat Science As