Anatomy - Gracey's Meat Hygiene

Agriculture Reference

In-Depth Information

meat enables the curing solution to be more thoroughly

absorbed. The end result is a product (cooked ham or

shoulder) which contains added water in the form of

curing solution. While consumers probably on the whole

prefer moist ham, there must obviously be a limit to the

water content of cured meats.

media publicity involvement, there is a resulting loss of

consumer confidence, institution of laboratory tests

and recall and destruction of product, all of which

entail much monetary loss.

Control measures include close liaison with police

authorities, the creation of an emergency management

team and plan, the establishment of a security system,

alerting of all staff to this menace, the appointment of a

public relations officer to deal with the media, formulation

of a recall plan, liaison with independent laboratories and

the use of tamper-proof packaging where appropriate.

Food tampering

Malicious tampering with food has become a major

concern for food companies and authorities. The dis-

play of various kinds of products on supermarket and

other shelves is an opportunity for the criminal to

introduce deleterious materials on and into food, usu-

ally for purposes of extortion. Attacks have occurred

on meat companies and butchers' shops, although the

main forms of food product involved have been pack-

aged entities other than meat. Nevertheless, the threat

to meat and meat products is very real, mainly because

of the animal connection. Even though most of the

threats are bogus, panic and fear are created, and with

Reference

Sisson, S. and Grossman, J.D. (1975) Anatomy of the Domestic Animals ,

5th edn, W. B. Saunders, Philadelphia.