PartagerL'EFSA publie un avis scientifique sur les températures d'entreposage et de transport de la viande (en anglais)
Selon l'Autorité Européenne de Sécurité des Aliments, "la viande peut être transportée à des températures supérieures à la valeur maximale actuelle autorisée de 7°C."
According to the European Food Safety Authority (EFSA), “meat can be
transported at temperatures higher than the current maximum of 7°C.”
The conclusion came following a request from the European Commission to deliver a scientific opinion on whether or not it was possible to apply alternative core temperatures in the storage and transportation of meat.
EFSA said that the current maximum temperature could be exceeded without causing additional bacterial growth, "provided that specific maximum transport times were applied and bacterial growth was controlled by efficient chilling".
It recommends specific combinations of maximum temperatures of the carcasses and transport times that do not increase bacterial growth, adding that the current absence of a time limit by which the core temperature must be achieved introduces the possibility that carcasses could be held at temperatures that support the growth of pathogens such as Salmonella and Escherichia coli.
According to EFSA, as most bacterial contamination occurs on the surface of the carcass, only the surface temperature is an appropriate indicator of bacterial growth.
The conclusion came following a request from the European Commission to deliver a scientific opinion on whether or not it was possible to apply alternative core temperatures in the storage and transportation of meat.
EFSA said that the current maximum temperature could be exceeded without causing additional bacterial growth, "provided that specific maximum transport times were applied and bacterial growth was controlled by efficient chilling".
It recommends specific combinations of maximum temperatures of the carcasses and transport times that do not increase bacterial growth, adding that the current absence of a time limit by which the core temperature must be achieved introduces the possibility that carcasses could be held at temperatures that support the growth of pathogens such as Salmonella and Escherichia coli.
According to EFSA, as most bacterial contamination occurs on the surface of the carcass, only the surface temperature is an appropriate indicator of bacterial growth.