News

1st January 2011:

On the 1st January 2011, there will be a new criterion for fresh poultry meat.  The criterion will be an absence of Salmonella in 25g . The potential for the change was agreed in 2003 as part of the zoonosis legislation (2160/2003).  However, the new criterion was conditional upon the successful implementation of National Control Programmes aimed at reducing Salmonella infections in poultry on farms.

The finer details of the changes, including the sampling plan and frequency, are currently being worked out between Member States and the Commission.  The UK has already met the target of less than 1% broiler flocks positive for Salmonella Enteriditis and Typhimurium and is well on the way to meeting the target in turkey flocks.  Thus, it is expected that UK food business operators will be able to demonstrate compliance with this new criterion.  More details will be communicated as they are developed.  

1st January 2010:

On January 1st 2010, there were some changes made to the test criteria for minced meat and meat preparations as well as changes to the sample test masses for poultry products. The derogation which allowed a single positive test result for Salmonella out of five statutory minced meat or meat preparations tests ended.  Therefore from January 1st 2010, it is not acceptable for any of the five food safety tests to report a Salmonella detection.  Also on the 1st January 2010, the test sample mass for minced meat and meat preparations increased from 10g to 25g for poultry-derived products.

1st January 2010: 

Food chain information requirements for cattle, sheep and goats

From the 1st January 2010, slaughterhouses processing cattle, sheep and goats destined for human consumption are obliged to check and act upon food chain information (FCI) supplied with the stock.  The new regulations build upon those already in force for calves and pigs.  More detailed information regarding the new requirements, including the minimum data that should be provided, is available from the main Agency website by clicking here.

12th September 2009:

Why the 'time between slaughter and mincing' and 'whether vac packing was used' is now being collected along with test result information.

The BMPA is working with the Food Standards Agency on the modernisation of meat hygiene controls. The collection of data generated by industry is an essential part of generating the science and evidence base required to justify these updates for the UK meat industry within a European context.  The BMPA encourages it's members to continue to provide their microbiological monitoring data on carcasses minced meat, meat preparations and meat products to the database at www.ukmeat.org.  All information supplied is confidential at the plant level, and the data supplied will be summarised in with other plant's results to provide an overall picture of the UK situation.

The sample information required for minced meat when submitting results has recently been changed to include the species and age of meat at mincing as well as the results of aerobic colony count and E. coli microbiological monitoring.  The BMPA requests that this vital information is provided by manufacturers of minced meat to support the ongoing work by the Food Standards Agency and the BMPA on the production of mince from aged meat.