QUALITY CARE IN MEAT PRODUCTION - FROM VA N OSTERTAG TO TOTAL QUALITY-CONTROL

Von Ostertag developed the scientific basis for the system of meat ins pection which is still applied over practically the whole world. The d ecision as to whether meat is fit for human consumption is based on ob servations made by the veterinarian or his/her assistant before and af ter slaughter. This system has worked well for years, particularly in the time when various infectious zoonoses were important. Recently, ho wever, the system has been found more and more lacking. For example pr otection of the consumer from residues and enteropathogenic microorgan isms is insufficient. A new analysis of the risks, which are, in fact what meat inspection is about, must be carried out. The costs of inspe ction are no longer considered to be in the right proportion to the ac tual level of public health protection. It is useful and necessary to provide the consumer with adequate guarantees, not only with respect t o safety, but also with respect to the quality of the products and eve n the way in which they are produced (environmental aspects, well-bein g of animals, responsible use of feedstuffs and animal handling system s, etc). The situation in the animal production sector (health status of the herd, animal health care, consumer/market orientated production , etc.) also makes a different set-up necessary. The traditional meat inspection as the last step in animal production must make way for a s ystem whereby the whole of production can be taken into account and th e consumer can be given a total package of all relevant desired guaran tees, paired with all relevant information on production methods and p roducts.