Here is why you eat safe meat

MINISTERO DELLA SALUTE (MINISTRY OF HEALTH) Viale Giorgio Ribotta 5 - 00144 Roma, ltaly Tel. +39 06 5994.1 - email: [email protected]

ISTITUTO ZOOPROFILATTICO DELLA LOMBARDIA E DELL’EMILIA ROMAGNA B. UBERTINI Via Bianchi 7/9 - 25124 Brescia, ltaly Tel. +39 030 22901 - Fax +39 030 2425251 - email: [email protected]

PRESENTATION The safety of foodstuffs is essential for our wellbeing, as food which is contaminated from a microbiological point of view or contains harmful elements or chemicals, could be a health hazard, with effects that can appear after a short amount of time, as in the case of acute food-borne outbreaks, but even many years later, in severe chronic diseases. The whole food chain, “from the field to the table”, and therefore from production to the processing, distribution and serving of foodstuffs, must therefore ensure compliance with a series of risk reducing measures provided for in the current legislation, which preserve the quality of the food, safeguarding the health of the consumers at the same time. In addition to this, to the same end, both the production sector and the authorities implement a series of checks on foodstuffs, using increasingly advanced testing techniques that also serve to expose any potentially harmful adulteration. Consumers also play a fundamental role in this general framework, especially by looking out for improper behaviour by sector operators or for products on the shelves which are not compliant in terms of labelling and preservation. They also contribute to keeping foodstuffs safe from a hygiene point of view in the final handling stage, in the home. Citizens who have been adequately informed, albeit not by means of specialist methods, can therefore more fully appreciate the measures taken to bring safe food to our tables from a hygiene and composition point of view, and will do their own bit, with correct storage procedures and correct handling and preparation of foodstuffs. The collection of dossiers you are holding was created with this in mind, thanks to a collaboration between the Ministry of Health and the Istituto Zooprofilattico Sperimentale of Lombardy and Emilia Romagna; featuring appealing graphics and a few clear instructions, the aim of these dossiers is to provide a tool which is scientifically correct but at the same time easy for all consumers to read. It is with great pleasure that I present the second edition of these publications, which have been updated and published to mark the Expo Milano 2015, which, as we all know, is dedicated to food-related themes, including food safety. I hope you enjoy reading the collection. I would like to invite you to bear in mind the recommendations you read as you turn over the pages, and remember that you can do your bit for your health by making correct and informed choices. Dr. Giuseppe Ruocco Director General for food hygiene and safety and nutrition The Ministry of Health

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PRESENTATION The great attention paid to food safety issues developed in recent years by all the responsible institutions and promoted by great media interest have made consumers aware of the need to ensure high levels of health at the various stages of food production, distribution and consumption. Further information is needed so this awareness can become virtuous consumer behavior, so as to be able to choose the best of what the food industry has to offer. This is why the Ministry of Health and the Zooprophylactic Institute of Lombardy and Emilia Romagna “B. Ubertini” joined forces in this publishing project, which provides end users with the essential knowledge to identify both the safety “signs” of the products for sale and the various institutions that act as watchdogs to guarantee these products are constantly under public scrutiny. These easily understandable brochures, with their approachable style and essential information level, are valuable tool to help consumers in the daily task of actively safeguarding their food safety. Prof. Stefano Cinotti General Manager Zooprophylactic Institute of Lombardy and Emilia Romagna “B. Ubertinl”

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Here is a great opportunity to get to know the fantastic world of meat products ... but let me introduce myself: I am Filippo, an Official Veterinarian of the National Health Service. I will show you how the MEAT PRODUCTION CHAIN works, starting from where meat is sold all the way back to the farms where it’s produced. When sold, meat can be CUT on the spot or otherwise it comes already PACKAGED by the producer with clear film, as you see in supermarkets.

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Do you know how many different types of MEAT PRODUCTS you can find for sale?

Cold cuts and sausages, both seasoned and cooked: Italy is famous for its salami, cotechini, smoked bacon, delicious prosciutto, cooked ham ... and much more. Salting, seasoning, smoking, etc. are all wonderful methods to add special aromas and flavors but are also mainly employed to improve food preservation.

Then we have COMBINED PRODUCTS, made with meat and other (vegetable) ingredients, pre-cooked or ready to cook, for example: meat filled pastas (lasagna, cannelloni, ravioli), meat on a spit, panini sandwiches. 4

Speaking of PRESERVATION: do you know how many ways there are to keep meat and meat based products in optimal condition?

l VACUUM packaging: all the air is sucked out of a container to limit the development of microorganisms. l CONTROLLED ATMOSPHERE packaging: substitutes air with gas or a blend of gases (oxygen, nitrogen, carbon dioxide), which limit the development of microorganisms. l REFRIGERATION: (conventionally food preserved between 0° and 8° Celsius) up to 7° for red meat and 4° C for white meat. l FREEZING: food preserved below 0° Celsius, typically –18° C, depending on meat cuts; this is a slow cooling process. l DEEP FREEZING: extra fast cooling (30 minutes to 2 hours) until reaching a temperature lower than –18°C. Deep frozen food keeps pretty much the same characteristics as fresh food.

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In addition to these methods, meat can be stored in airtight containers, and then treated with heat. Food produced this way is called PRESERVE and keeps stable at room temperature, whereas SEMI-PRESERVE requires refrigeration. There are many other ways to PRESERVE food... however, all of them combine OBSTACLES against food altering microorganisms (variations in temperature, acidity, humidity). Overall, they help keep the MICROBIOLOGICAL STABILITY and SAFETY OF MEAT and let us establish the SHELF-LIFE of a food product.

SHELF-LIFE?! What’s that?

It’s a technical term that signifies HOW LONG A FOOD PRODUCT WILL LAST.

The shelf-life of a food product is the length of time during which that product will keep an “ACCEPTABLE” safety and quality level. It’s used by producers to establish the preservation deadline of many food products; basically, it means how long a product can stay on a store shelf.

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What must I pay attention to when buying meat in a supermarket or at the butcher’s?

Here are a few tips to make sure everything is up to snuff. Meat sold in supermarkets and butcher shops has been checked by the producer through special procedures and is also checked officially on a periodic basis by ASL Veterinarians. It is very important that meat be displayed for sale in a REFRIGERATED COUNTER in appropriate conditions ... we’ll see what they are. Pay attention to the OVERALL HYGIENE AND CLEANLINESS OF THE PLACE!

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Look at the LOAD LINE of fridge counters and freezers, which is an internal line located 2025 cm below the edge, beyond which it is not guaranteed that the correct cooling temperature will be kept!

Watch for EXCESS LIQUID, which is a sign the food product has been kept there for a long time! Consider how the food is arranged in the fridge counter: MEAT FROM DIFFERENT SPECIES must be separated; COOKED meat must not come into contact with RAW meat or PACKAGED products! Excessive FROST on a product means that there has been some change in temperature!

PORK

CHICKEN

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COOKED MEAT

What else must I pay attention to when I buy meat ? The information provided by the producer on the LABEL: name, ingredients, net quantity, producer name and location, Date of Minimum Durability (“best before”) or expiration date for highly perishable products. Storage and Usage Plant Code

SLICED ROAST BEEF ADULT BOVINE IT XXX CE

Price/kg. 19,00 E Net Weight 0,600 kg Price 11,40 E

BORN IN italY

RAISED IN italY

BUTCHERED IN italY m000

SECTIONED in italY S000

ANIMAL/LOT REFERENCE CODE

KEEP REFIGERATED FROM 0° TO 2° C EAT COOKED BY

31/03/2011

drumsticks CHICKEN

IT067000003605

da consumarsi previa cotturA da conservare da 0° a +4°C

Price/kg 5,80 E Net Weight 0,800 kg Price 4,64 E

IT

farm: XXXX BUTCHERED ON DATE XX.XX.xxxx BUTCHERING PLANT: XXXX

This number connects the animal and/or group of animals (lot)

IT rm SECTIONING DATE XX.xxx.xxXX SECTIONING UNIT: XXXX

Free range vegetable fed chicken NO GMOs Consume by: 31/03/2011 LOT: XXXXXX

Produced and packaged by: company name Plant located in...

As you may have noticed, for beef and poultry, based on European and Italian regulations, there is an actual ID CARD: we can know the country of origin of the animal, where it was raised, etc. This INFORMATION is meant for consumers, so they may be reassured on where the animal comes from in a way that is easy to read! 9

And for meat that gets cut when I buy it, for example, at the butcher’s or the butcher’s counter of a supermarket?

Consumer information, when required by law, will be provided by the seller through clear and visible writing on special SIGNS. All retail points must also keep documents with information on the origin of the meat. The labeling is also important for the producers, because along with the commercial documents that go with foods it helps them in case they need TRACEABILITY. For example, the LOT NUMBER can provide a great deal of information on the production process. The lot number is determined by the producer, it is not mandatory if you have “best before” and expiration dates reporting day and month. 10

Moreover, on the industrial packaging of foods of animal origin there is always a plant IDENTIFICATION MARK that gives the assurance that the meat was processed in a plant under the control of an Official Veterinary.

Country Code

IT XXX CE When it’s applied directly on the meat and not the package it’s called a HEALTH MARK.

Plant ID No. issued by ASL

Plant located in the EU

It is an important indication for the competent supervisory authorities (Official ASL Veterinarians, Regions, Ministry of Health) because they can track a production plant by entering its corresponding number in a national data bank. This information is not meant for consumers. 11

Can you tell me more about TRACEABILITY? It’s what gives a producer the ability to reconstruct THE PATH THE FOOD TOOK, from production to transformation and distribution.

As a matter of fact, all the elements that make up food products are traceable: FEED , ANIMALS, MEATS, PROCESSED AND BLENDED PRODUCTS.

All these foods are produced in farms and factories approved by Official Veterinarians who issue their company codes and approval numbers. Every producer has REGISTERS where he keeps track of the entry and exit of products, animal feed, etc. which allows us to trace the origin and destination of the product; moreover, the producer assigns a LOT number to each product, lot, etc.

Each time foods, products and animals MOVE, they do so with specific transport documents (commercial and/or health) where all this information is recorded. 12

And in case of danger?

Traceability allows us to go back to the ingredients, feed, animal or groups of animals that make up the food product and RECALL AND/OR PUBLICIZE the production LOT involved in the dangerous situation (e.g.: material in contact at risk, contaminated feed, etc.).

What is to recall/publicize a product?

See these definitions?

RECALL: in case of danger, all who are involved (Producers and Authorities) must remove the product envolved from its sale points. PUBLICIZE: if there is a risk and the product has already reached the consumer’s home, it must be publicized in every possible way (point of sale warnings, newspapers, radio, TV, etc.) in order to prevent its consumption. 13

Here we are at the first stage of the production chain: The farm where our animals are raised! See the TAGS on their ears? Every farmer must record in the ZOOTECHNIC REGISTER the animals ...

Country Code Province Code and Company Code Head ID number

...they own and keep that will produce food. Every farm gets a COMPANY CODE from Official ASL Veterinarians. Animals of bovine, buffalo, ovine-caprine and equine species are identified with progressive unique and individual codes through different identification systems (plastic ear tags and/or electronic systems), ear tattoos are used for pigs; finally, the company code is used for poultry per lot.

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ITALY IS ONE OF THE FIRST EUROPEAN COUNTRIES to keep registers of all commercial animal species, including bees.

National Register

GLOSSARY OF BOVINE CATEGORIES Veal: animals butchered until 8 months old. Tender beef: animals butchered from 8 to 12 months old. Beef : animals butchered after 12 months old.

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Farmers can only use feed produced in approved facilities and therefore we find traceability information also on packaging and shipping documents. They must also ensure that the WELLNESS of the animals is respected in their farms, treating them according to the laws...

...that regulate the man-animalenvironment relationship, in accordance with the characteristics and needs of each species. They must also take steps to protect animals from bacteria, viruses, parasites and other microorganisms that could cause diseases and make the meat dangerous for consumers: this is BIOSAFETY. If my animals are well, they get sick less and produce safe food!

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Detach, guess and color!

MEAT IS IMPORTANT FOOD BECAUSE IT IS FULL OF HIGH QUALITY PROTEINS. THE MOST POPULAR ANIMALS RAISED FOR MEAT ARE: B _ _ _ _ _ S, P _ _ S, S _ _ _ P, P _ _ _ _ _ Y AND C _ _ _ _ _ _ S

Medication can only be given when strictly necessary and must be authorized by a Veterinarian and recorded in special registers checked periodically by the ASL, which thus guarantees DRUG MONITORING. All Veterinarian prescriptions must report the BREEDING CODE.

Only authorized medicines may be used, for which we know how long it takes the body to get rid of them (WITHDRAWAL PERIOD), this way we are sure to have meat without harmful drug residues.

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In addition, ASL Veterinarians TAKE SAMPLES from animals and feed to make sure there are no diseases transmissible to humans and that there are no harmful residues from drugs and environmental contaminants.

I treat and control food every day to prevent unwanted substances from getting into what my animals eat: I’m a consumer too!

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Italy’s Official Veterinarians visit the animals at the slaughterhouses while they are still alive to make sure they are healthy ...

...and after the slaughter they perform a meat INSPECTION, which includes the animals’ organs. If everything checks out, the pieces of meat are branded with a special HEALTH MARK, which can also be edible ink, showing that they are good for human consumption and identifying the plant where they were produced.

IT XXX CE

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IT M 670 E C

The meat goes from the slaughterhouse to butchers or processing plants to produce cold cuts, laboratories, gourmet shops, and canneries where ASL Veterinarians continue their control activities to verify that producers and sellers comply with the hygiene rules that are used to produce healthy foods.

I too concern myself with meat safety: this is why I came up with the procedures to follow when I produce food and collect them in a SELF MONITORING MANUAL (Good hygiene practice and HACCP procedures). My employees and I all follow the instructions found in the manual to help us produce food safely. An ASL Veterinarian also checks periodically that my employees and I comply with the instructions in the manual. I constantly supervise my employees and contractors to make sure they comply with the self monitoring procedures to protect consumer health and ensure product quality. My employees are being trained on a continual basis to increase the quality of their work.

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In addition to food safety controls, private brands of large retailers or consortia of producers may ask their suppliers for further verification programs and certifications to guarantee compliance with voluntary standards: “quality systems”, “voluntary labeling specifications and production “(PDO, PGI, etc.), “organic laws”. They are welcome! PRODUCT QUALITY is the goal of every producer! Obviously, quality cannot stand alone without safety, which is its essential foundation, hence the importance of the health checks performed by the Veterinarians of the National Health Service.

At the end of this journey, I hope to have convinced you that meat and products derived from it deserve your trust.

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And remember: bring your meat back home as quickly as possible and put it in your fridge or freezer right away.

You should also use a thermal bag or a cooler for frozen products. 26

How long will this meat keep fresh?

You should always check the instructions on the label to see how and for how long your products will stay fresh. Unwrapped meat should be consumed as soon as possible, especially meat that has been handled a lot like ground meat and meat that you normally eat raw like carpaccio. In general, meat that has changed color or smell should not be consumed. Incorrect PRESERVATION AT HOME strongly affects food durability.

Proper storage can help you avoid potentially harmful deterioration, contamination or microbial growth. The meat in the fridge should always be protected by wrappings or containers and meat of different species should be separated. Also, it should not come into contact with packaged foods, vegetables, fruits and cooked foods. 27

If you want to freeze meat, make sure that the freezer temperature is at least –18/–20° Celsius.

l It is good practice to freeze the meat you just purchased in the shortest time possible: break it up into small pieces so freezing can occur as fast as possible. l It is always appropriate to label your products with a description and the freezing date. l There is no legal deadline to keep food in your freezer at home, since there are so many food products, conditions of use, and freezers with variable cooling power. That’s why you should follow the instructions on the freezer’s user manual, especially the international star code used conventionally on the market. Learn what the symbols appearing on fridges and freezers mean.

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In any case, the general rule is that you should always check the meat with all your senses after it’s been thawed. Your home freezer may not always preserve food according to the standard conditions stated in the instructions.

If your home freezer is used inappropriately, door left open too long, temperature changes, power outage, different “time/ temperature” conditions may affect how well meat is preserved. 29

A few tips on how to handle and cook meat at home.

l Meat should be thawed in the refrigerator or in the microwave or directly while cooking and not at room temperature. l Once it’s thawed, consume it quickly and do not re-thaw it. l Wash your hands after touching raw meat and before moving on to other types of food (e.g.: cooked meat, vegetables)! l The same goes for the tools you use. l When you cook chicken or meat that requires a lot of handling (meatballs, hamburgers, etc.) check and make sure they are well cooked on the inside as well; scientifically, a meat core temperature over 75° Celsius kills all disease causing germs. Use a kitchen thermometer if needed. Therefore, apply these rules strictly in the case of children, the elderly, pregnant women and other recommended cases. l Do not burn the external surface: it creates carcinogens! 30

Institutions involved in quality controls on foods

Directorate General for Hygiene, Food Safety and Nutrition

LHU (Local Health Unit)

Veterinary Services

Police

(Regional Agency for Environmental Protection)

UVAC

REGIONS COUNCIL OF AGRICULTURE

SIAN

ICQRF (Central Inspectorate for quality protection and repression of agricultural-food product frauds)

(Veterinary Offices for the fulfilment of Municipal obligations)

(Food-Nutritional Hygiene Services)

USMAF

(Offices of Maritime, Aerial and Border Health)

MINISTRY OF FINANCIAL ECONOMY

MINISTRY OF THE ENVIRONMENT

Food quality

Food safety

REGIONS

ARPA

MINISTRY OF AGRICULTURAL NUTRITIONAL AND FORESTRY POLICES

MINISTRY OF HEALTH

Higher Institute of Health

ISPRA ENVIRONMENTAL INDICATORS

Customs brokerage

PIF

(Border Inspection Posts)

Istituti Zooprofilattici Sperimentali

NAS

(Sophistications and Health)

Carabinieri Police of Agricultural and Nutritional Policies

Forestry State Police

PROVINCES MUNICIPALITIES

Provincial and Municipal Police

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Finance Police

Carabinieri Police Environmental Protection

AGENCIES

Voluntary Environmental Guards

Game Keepers

Capitaneria di porto REPARTO PESCA

Forest Rangers

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m Idea – Ministero della Salute – Istituto Zooprofilattico della Lombardia e dell’Emilia Romagna m edItors – Istituto Zooprofilattico della Lombardia e dell’Emilia Romagna • Dr. Candotti Paolo – General Directorate for Hygiene, Food Safety and Nutrition - Office III DGSAN • Dr. Marcone Maria Felicita • Dr. Di Sandro Alessandra m teXts – Dr. Candotti Paolo

IZS della Lombardia e dell’Emilia Romagna “B. Ubertini”

– Dr. Capua Claudia ASL Mantova

– Dr. Fedrizzi Giorgio

IZS della Lombardia e dell’Emilia Romagna “B. Ubertini”

– Dr. Giorgi Maurilio ASL Cremona

– Dr. Marcone Maria Felicita Ministry of Health

– Dr. Salati Fulvio

IZS della Sardegna “G. Pegreffi”

– Dr. Salogni Cristian

IZS della Lombardia e dell’Emilia Romagna “B. Ubertini”

– Dr. Tosi Giovanni

IZS della Lombardia e dell’Emilia Romagna “B. Ubertini”

– Dr. Varisco Giorgio

IZS della Lombardia e dell’Emilia Romagna “B. Ubertini”

– Dr. Zaghini Loris ASL Mantova

m draWINGs – Prof. Rizzi Pietro I.I.S. Stanga, Cremona