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WP 4: Selection and optimisation of sampling plan for the different risk target in poultry, pork and beef raw meat

wp4

WP Leader: Marianne Chemaly (AFSSA)

WP objectives:

  1. To review current sampling schemes for selected poultry, pork and beef raw meat products
  2. To identify risk factors and their POs and FSOs in selected meat products
  3. To assess the need of new or adapted analytical methods to ensure meat products safety

Partners involved: UNIBO, NVI, ISS, ITACYL, TIHO, AFSSA, TEAGASC, CST

Tasks:
4.1 Review of current sampling schemes in different European countries and select the
products and processes to study (Leader: Alessandra De Cesare - UNIBO)
4.2 Identify biological risk factors and their PO and FSO values for various categories of
poultry, pork and beef raw meat products in different European countries (Leader: Theda von Mueffling - TiHO)
4.3 Identify chemical risk factors in meat products in different European countries (Leader: Er Chiek - NVI)
4.4 Assess the need of new or adapted analysis methods for sampling and analysis of the risk factors (Leader: David Rodriguez Lazaro - ITACYL)