Official Control in Slaughter and Game Handling: Expectations and Prerequisites for Implementation of Remote Meat Inspection in Sweden

• Published in: Journal of food protection 2024-01, Vol.87 (1), p.100196-100196, Article 100196
• Main Authors: Hunka, Agnieszka D., Vanacore, Emanuela, Medin, Ingrid, Gjona, Ermela, Kautto, Arja Helena
• Format: Article
• Language: English
• Subjects: Abattoirs; Animals; Ante-mortem; Attitudes; Food control; Food Inspection - methods; Humans; Meat; Motivation; Post-mortem; Remote audit; Reproducibility of Results; Sweden
• ISSN: 0362-028X; 1944-9097; 1944-9097
• DOI: 10.1016/j.jfp.2023.100196

•We examined attitudes towards and prerequisites for remote meat control in Sweden.•Nineteen official veterinarians and abattoir representatives were interviewed.•Remote meat inspections are considered for small- and medium-scale abattoirs.•Remote inspections could positively impact travel time to remote abattoirs.•A number of challenges, such as accurate colour reproduction, were identified. Remote meat inspection is currently not permitted under the European Union food control legislation. However, the environmental impact of travelling to and from abattoirs and increasing shortages of qualified veterinary staff make remote controls a potential future scenario. This paper reports the results of a qualitative study conducted with a sample of nineteen official veterinarians and food business operators in Sweden. We investigated attitudes, perceived risks, and prerequisites for remote meat controls in semi-structured interviews. Results indicate both positive attitudes towards remote meat inspection, and concerns related to technical challenges, reliability and security of data transfer, and possibilities of manipulation of the remote system. Respondents also noted both negative effects, such as physical hurdles for good control, and positive impacts on animal welfare, such as shortened waiting times for slaughter. Considering the current regulatory framework, only 21% of the respondents have had any prior experience with (pilot) remote meat inspections and the additional 11% carried out remote inspections of Food Chain Information documents. Nevertheless, all participants, including the majority without any prior experience in remote inspections, assumed that remote inspections would be done via video streaming. The optimal setting for a remote meat inspection, according to our respondents, seems to be a combination of cameras at fixed locations with body cameras worn by assisting abattoir personnel. Overall, remote meat inspections are possible to introduce but not without significant legal and technical adaptations as well as definition of the conditions for this type of control flexibility.