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2nd MoniQA International Conference Krakow, Poland 8 - 10 June 2010

Traceability and Food Safety of Poultry Meat
D. Yordanov, M. Ivanova, A. Angelov, G. Angelova
University of Food Technologies, Plovdiv, Bulgaria

Traceability is increasingly becoming standard across the agri-food industry, largely driven by recent food crises and the consequent demands for transparency within the food chain. Traceability also forms an essential component of any risk management strategy and is a key requirement for post-marketing surveillance. Traceability must aim to create a link between the various steps in the entire food chain. A new approach of combined traceability is being discussed in which the product flow should be. accompanied by information about the microbiological status that is related with a food safety.

Traceability system
Traceability is the more comprehensive concept of tracking the movement of identifiable products. Traceability can be used to convey information about a product, such as what it contains, how it was produced, and every place it has been. Most poultry processing plants control all facets of production via well developed and implemented recording systems. These systems are principally documentary trails on an individual flock basis. Each flock comprises a unit having the same or similar status receiving a unique lot number. Individual identification of poultry is not generally practiced.

Microbiological status Campylobacter spp., the commonest cause of food poisoning is strongly associated with poultry and poultry products. Contamination occurs both on the farm and in poultry slaughter plants. At the plant, de-feathering, evisceration and carcass chiller can lead to higher microbial risks due to the possible cross-contamination. The use of molecular methods for Campylobacter detection, included PCR, may overcome some problems of traditional culture-based testing and would be of great interest for poultry processor to protect their products and their brand.

Product traceability is the process of maintaining records of all materials and parts from purchasing to finished goods where a unique number identify a part, batch, or a finished product . The implementation the results from molecular methods for Campylobacter spp. analyses during processing would result in creating combined traceability system that would be more positive approach related to food safety than traditional traceability system.
Cross-contamination high priority risk

- Accompanied by documents, included: Farm origin; Number of poultry per flock; Health status of the bird; Results for tasting for Salmonella, Campylobacter spp; Results form Vet treatments and prescription; Receiving an unique ID number (batch number for slaughtering; Assuring the suitable marking of the flock, entering the slaughtering hall

Sampling and testing; development and application of a new molecular method for Campylobacter spp. detection, RT-PCR analyses; Record the results and add them to traceability information flow.

Cross-contamination high priority risk

Cross-contamination high priority risk

The implementation of combined traceability systems in poultry processing plant is the effective strategy for detection and prevention of zoonotic diseases. Traceability system can not be used ONLY to convey information about the products. Traceability becomes related with Food Safety.

All products receive labels before expedition; It should contain all information necessary for back tracking the products, included the ID number received in the beginning of the processing.

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