Assessment of the impact of omitting palpation of the lungs and the liver at meat inspection
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The SafePork conference series began in 1996 to bring together international researchers, industry, and government agencies to discuss current Salmonella research and identify research needs pertaining to both pig and pork production. In subsequent years topics of research presented at these conferences expanded to include other chemical and biological hazards to pig and pork production.
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Abstract
Meat inspection of finisher pigs is gradually moving from traditional inspection involving palpation and incisions to a more visual inspection. However, what do we miss if we no longer palpate and incise? This is addressed in this paper which focuses specifically on palpation of the lungs and the liver. A risk assessment following international guidelines was undertaken. The assessment shows that omission of these routine palpations on finisher pigs from controlled housing (i.e. herds with high biosecurity) will have no significant impact on food safety. The reasoning for reaching these conclusions is presented in the following.