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The greatest risk is caused by microbiological hazards – verotoxin-producing bacteria Escherichia coli (STEC) and other health-threatening bacteria: Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, enterotoxigenic Yersinia spp., Campylobacter spp. and Clostridium spp., as well as molds such as Aspergillus spp. and Penicillium spp., which can produce mycotoxins when the conditions are favorable, but can be avoided by following appropriate requirements.
The Commission of the European Union taking into account the scientific opinion of the European Food Safety Authority (EFSA) on the microbiological risks of aged meat, which states that aged meat does not pose a greater risk to public health than fresh meat, if certain requirements are met. The Commission adopted Delegated Regulation (EU) 2024/1141, which established requirements for meat aging and special measures for meat aging.
You can find more detailed information about the requirements and special measures applied to meat aging on the VMVT website.
Meat semi-finished products that will be dry aged are subject to the same requirements as meat aging.
2024-05-10 02:51:16