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Codex Alimentarius: Guidelines for the control of Salmonella in beef and pork

The guidelines adopted by the Codex Alimentarius Commission focus on practices from primary production to processing to prevent, reduce, or eliminate Salmonella in fresh beef and pork.

Wednesday 29 June 2016 (2 years 5 months 14 days ago)
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The United Nations food standards body Codex Alimentarius Commission is meeting in Rome from 27 to 30 June 2016 to examine food safety and quality standards.

Guidelines for the control of Salmonella in beef and pork
AGREED - 27 June 2016

Beef and pork meat can be contaminated with various bacteria including non-typhoidal Salmonella. Salmonella, which causes diarrhoeal disease, is one of the most frequent causes of foodborne illnesses around the world, with tens of millions becoming sick each year. Although most cases are mild, Salmonella causes an estimated 60 000 deaths annually. The guidelines adopted by the Codex Alimentarius Commission focus on practices from primary production to processing to prevent, reduce, or eliminate Salmonella in fresh beef and pork. In addition, the best way for consumers to avoid becoming sick from eating meat that may be contaminated with Salmonella is to cook it thoroughly.

Monday June 27, 2016/ FAO.
http://www.fao.org/

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