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Economic Analysis Of Food Safety Among Pork Marketers
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Pork is a good source of animal protein. It is high in energy,
attractive, nutritious, tasty and tender. This is apparently due to the
fact that slaughter animal are young, so, because of these development
concerning pork meat, many business men and women have since seize the
opportunity to go into the venture as marketing (trading), and
consumption of pork meat, but that not withstanding, the safety aspect
must not be neglected, and those who sale the meat pork and those
consuming the product.
Meat inspection is commonly
perceive as the sanitary control of slaughter animal and meat with the
purpose of providing safe and wholesome meat for human consumption and
to ensure that only apparently healthy, physiologically normal one are
slaughter for human consumption and abnormal animals are separated and
dealt with accordingly. The responsibility of achieving this
objectives lies primarily with the relevant public/private health
authority, the problem associated with the meat production, centres on
the role and functional effectiveness of the heath ministry, yet the
observing thought that has become all too evident in the year past is
that, increase in meat production alone is not the answer. This is so,
partly because such an increase is sometimes supported without
appropriate pre-slaughter/post slaughter measure and safety status of
animal which should be properly tackled and taking into
consideration.
In many countries of the world, meat
inspection lack the necessary information and guideline to access the
sanitary status of animal, meat from slaughter animal (FAO, 1998) and
the Food and Agriculture Organization of the United Nations (FAO) in
collaboration with the World Health Organization (WHO) approved the
foundation of the international commission of codex Alimentarius to
establish a joined program on food regulation (FAO, 2003).
The
Codex Alimentarius, has turned into the reference point for food
businessmen, industrialist, traders and consumers, it is the guide for
the international, national organization in charge of the products’
control for the elaboration of the internal quality regulation of food,
for protecting the consumers health at local, regional, national and
world scale (FAO, 2003). World Health Organization has therefore
endeavour to prepare a concise guideline on the subject together with
colour illustration demonstrating the pathological lesion that many
occur in pigs, bovines, small ruminant, poultry etc, the statement was
made on the judgment of disease carcasses or part of the carcasses are
recommendation, which are influenced by the need of salvaging as much
meat as possible for human consumption and that abnormal animal should
be separated appropriately and dealt with accordingly. To ensure that
animal or meat (from abattoir) are free from disease, wholesome and
possess no-threat to human (WHO, 2003).
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