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Preventing Foodbourne Illnesses Essay

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1.0 Introduction

Foodborne illnesses pose serious public health threats worldwide. The United States Centre for Disease Control has estimated that 76 million foodborne illnesses occur in the United States each year with upwards of 325 000 people requiring hospitalization as a result (Nyachuba, 2010). The primary pathogens responsible for foodborne infections in the United States are caused by Salmonella spp., Campylobacter, Shigella, Cryptosporidium, and Escherichia coli O157 (Nyachuba, 2010). Methods of controlling and preventing these diseases along with other food hazards are key areas of focus behind meat processing industries worldwide.

During our time with Ministry for Primary Industries (MPI) host, Marek Wojcikowski, four different meat-processing plants were visited throughout the Waikato Region. This included AFFCO Horotiu, Te Kuiti Meats, Universal Beef Packers Te Kuiti, and Duncan Processors Rotorua. AFFCO Horotiu is one of the largest beef slaughter and processing plants in NZ and one of the most modern beef plants in the Southern Hemisphere after its 2005 refurbishment. Te Kuiti Meat Processors is 100% NZ owned and prides itself on producing lamb and mutton products from environmentally sustainable farming practices. Universal Beef Packers is a beef processing plant also located in Te Kuiti, which produces beef jerky. Duncan Processors Ltd. is a deer slaughter plant located near Rotorua; it is owned by the Cervena Trust, which exports venison to overseas markets.

2.0 Hazard Identification

The Hazard Analysis Critical Control Point (HACCP) system provides us with a method of identifying food safety hazards. HACCP is a widely used science-based control system that assures food safety (MAF Regulatory Author...


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....d.). National Chemical Residues Programme (NCRP). Retrieved from http://www.foodsafety.govt.nz/policy-law/food-monitoring-programmes/apa-1999/ncrp/

New Zealand Food Safety Authority (2004) Industry Standard 6 Retrieved from
http://www.foodsafety.govt.nz/industry/sectors/meat-ostrich-emu-game/meatman/is6/is6.pdf

Nyachuba, D.G. (2010). Foodborne illness: is it on the rise? Nutrition Reviews, 68(5), 257–269.

Te Kuiti Meat Processors LTD. (2012). Ovine risk management plan.

Terlouw, E.M.C., Arnould, C., Auperin, B., Berri, C., Le Bihan-Duval, E., Deiss, V., Lefervre, F., Lensink, B.J., & Mounier, L. (2008). Pre-slaughter conditions, animal stress and welfare: current status and possible future research. Animal, 2(10), 1501-1517.

Universal Beef Packers LTD. (2013). Hazard analysis and critical control points plan for Universal Beef Packers LTD.





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