The Importance of Quality Assurance and Food Safety in Modern Food Production Systems


Th. Blaha
University of Minnesota
College of Veterinary Medicine
Department of Clinical and Population Sciences
A. D. Leman Chair in
Swine Health and Epidemiology


ABSTRACT

The liberalization of the global trade, and the fact that the consumers in the industrialized countries are more and more demanding food to be not only economical, but also healthy, tasty, safe and sound in respect to animal welfare and the environment, are changing the so far quantity-oriented food production, guaranteeing the nutrient supply for a nation, into an international quality-oriented food market, where commodities, production areas, production chains and brands compete each other.

The competitiveness of food production will soon be more dependent on the reliability of the safety and the quality of the food and acceptability of the production procedures than on quantity and price.

In contrast to the quantity-oriented production that is often subsidized and producers can always sell everything they produce, since it is productivity-driven, quality-oriented production chains are market-driven.

Thus, apart from the steady increase of the national and international standards for food safety and public health, there is a growing influence of the consumer's demands (often completely ignorant of agriculture) on the animal production, its allied industries, advisers, consultants and food animal veterinarians.

All of this means that the agricultural supply of food production is facing remarkable changes in the years to come, which is both challenge and opportunity for food animal producers, packing plants and meat processors as well as for the veterinary profession.

The paper describes the foreseeable changes and their implications on livestock production and which on- and off-farm measures need to be developed and implemented in vertically coordinated supply chains rather than on single farms.

Attachment blaha1.pdf (49 k)

Meat Production and Distribution: Criteria for the Future

Dr. Heinz Schweer,
Premium Fleisch AG, Tannenkamp 26-28, D-27404 Zeven-Aspe
Telephone: +49 (0)4281-7550, Fax: +49 (0)4281-80356,
[email protected]

Consumer demands have radically changed in recent years. More and more people want to buy meat which is not only tender, delicious, hygienic, and - most importantly! - free of antibiotics and hormones, but which was also produced in compliance with animal welfare needs with no adverse effects on the environment. The production of tender pork and beef requires clearly-defined breeding programmes driven by marketing strategies that will enable farmers to deliver the products the market demands at a profit. At the same time, a permanent and reliable supply and delivery system is needed between the various stages of production involved in breeding and fattening, and between farmers, their suppliers, and the slaughter houses, thus creating a vertical communication network. For this is the only way to improve health and hygiene, reduce infectious disease and increase profitability at all stages of the production and distribution system.

Attachment fulltext_fleisch.pdf (14 k)