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Related Experiment Videos

Preharvest food safety

A B Childers1, B Walsh

  • 1Department of Veterinary Anatomy and Public Health, Texas A&M University College Station 77843-4458, USA.

Annals of the New York Academy of Sciences
|July 23, 1996
PubMed
Summary

Implementing preharvest food safety measures is crucial for livestock and poultry. Hazard analysis and critical control points (HACCP) programs are vital for preventing contamination and ensuring a safe food supply.

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Area of Science:

  • Food Safety
  • Animal Science
  • Public Health

Background:

  • Preharvest food safety is critical for protecting the food supply chain.
  • Livestock and poultry production and transport are integral to food product safety.
  • Safety goals include freedom from pathogens, diseases, parasites, residues, and physical hazards.

Purpose of the Study:

  • To outline essential components of preharvest food safety programs.
  • To emphasize hazard prevention over product removal.
  • To establish integrated safety management from producer to slaughter plant.

Main Methods:

  • Implementing Hazard Analysis and Critical Control Points (HACCP) management programs.
  • Focusing on prevention of identifiable hazards throughout the supply chain.
  • Utilizing risk assessment principles for defining procedures.
  • Incorporating personnel training and producer certification.

Main Results:

  • Proposed HACCP programs cover production, chemical usage, feeding, treatment, drug use, transport, and identification.
  • Emphasis on minimizing infection and ensuring freedom from harmful residues.
  • Marketing goals focus on controlling pathogen exposure and stress.

Conclusions:

  • Functional HACCP programs are necessary for both production and marketing stages.
  • Comprehensive plans must include preslaughter certification and environmental protection.
  • Effective preharvest strategies are essential for a secure food supply.

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