AGRO-VETERINARY BUSINESS .

Friday, September 25, 2015

FOOD FRAUD IN THE RED MEAT INDUSTRY.

Pictures above shows how #butchers cut corners, holes made in the carcass and filled with water to make up desired weight requested by customers. This practice is also done with the lungs, these are inflated and water is poured to increase the weight.

food fraud in pig industry.

Chinese officials convicted of pig subsidy fraud

US researchers uncover mislabelled meat in two studies

FOOD FRAUD IN BEEF PROCESSING PLANT.

Beef processing and handling is riddled with a lot of challenges, ranging from lack of insurance policy to lack of compensation to butchers who have their animals condemned.

The food industry has faced with a lot of challenges and all hands must be on deck to ensure that the proper protocols are enforced. The food fraud saga rocking some countries has resulted in several food recalls and a larger percentage of the populace are changing their dietary preferences.

Sharp practices are employed by processors to ensure they make profit to the detriment of consumers.

Have you gone to the market to buy beef weighing a particular KG,but when you leave on kitchen unit you discover a reduction in size? or you cut up the beef and when its done you discover a dramatic reduction? well!!! welcome to food fraud arena.

The carcass is usually punctured and water is poured in the carcass to increase the weight.When you ask processors to supply beef at a particular weight,they simply add water to make up for the short fall and break even. #change it # new paradigm # better processing # meat inspection laws.# new breed butchers.

BEEF PROCESSING AND POINTS OF CONTAMINATION./INFECTION.

Beef processing could be done manually or in slaughtering lines,but however you choose to slaughter basic hygiene principles must be observed. Water is an essential resource in any meat processing plant.Water is needed in all the processing segments to ensure that the beef is wholesome and fit for human consumption.The source of water must be clean,portable ..The source is basically pipe-borne water fully treated to ensure that any pathogen is destroyed,pipes must be checked to ensure its not burs ted or have any underground access to sewage. Water is usually used at high pressure to hose the animal down as they are brought into the slap,then every aspect of the processing is interrupted with hosing down before moving to next stage. Transportation to the market is another point of contamination; when processed beef are exposed and transported in dirty basins or carried in dirty wheel barrows.The beef when in transit should be not be tied up in bags,as the heat generated will be a breeding ground for pathogens to thrive.The heat generated will also facilitate spoilage of the beef,resulting in sale of spoiled beef in the market. Beef processing should be carried out in clean environment and transported in clean vehicles that are properly aerated with cooling facilities.Beef should be hung on rails in the vans,to ensure no part of the beef is heated up.This will prevent spoilage of beef before arrival in shops.