Foodlaw-Reading
Dr David Jukes, The University of Reading, UK
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EFSA News in brief, 30 July 2014
The time between slaughter and mincing of meat can be extended without causing additional growth of pathogenic bacteria provided that the permitted storage temperatures are lowered.
This is the main conclusion of an EFSA scientific opinion that has assessed combinations of storage times and storage temperatures for different types of meat and compared bacterial growth in these scenarios to the current standards.
The maintenance of the cold chain is one of the main principles and basic requirements of the EU legislation on food hygiene.
For more details, see: http://www.efsa.europa.eu/en/efsajournal/pub/3783.htm
