4. Animal tissue quality
4.1 Microbiological quality
A European Commission decision of 06.06.2001 provides for control of the level of contamination of carcasses at the slaughtering stage, as well as that of slaughtering and cutting facilities. This decision must be translated into national law within one year (or two years for small establishments).
For carcasses, the fundamental points of these controls are as follows:
one test day chosen during the week (5 to 10 carcasses concerned): in principle, one test every 15 days;
four surface sampling sites (excision or double swabbing): for pork: ham, throat, belly, back ;
sampling before penetrant testing;
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Animal tissue quality
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National production of charcuterie products stands at around 1,230,000 t [year 2000 – source FICT (Fédération française des industriels charcutiers, traiteurs, transformateurs de viandes)]; the split between canned and non-canned products is 70,000 t/1,160,000 t. The main technological families include :
hams, shoulders and other cooked cuts: 300,000 t, including 240,000 t...
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