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Pillar 1 Quantitative risk assessment of microbial and chemical hazards to maximise beef safety
Pillar leader: Dr. Geraldine Duffy, Ashtown Food Research Centre, Ireland
geraldine.duffy@teagasc.ie
This Pillar aims to provide a quantitative risk based assessment of key microbial pathogens (Verocytotoxigenic E. coli, Salmonella, Campylobacter and Listeria) and a range of chemical contaminants (including anti-parasitic drugs) in beef. The phenotypical and molecular basis for microbial persistence, virulence and adaptation to stresses encountered along the beef chain will also be investigated. The microbial data and risk models generated in this Pillar will support the development and assessment of control and intervention strategies developed in Pillar 2.
Pillar 2 Control and intervention strategies, which can be implemented along the fork-to-farm chain to ensure safe beef
Pillar leader: Prof. George Nychas, Agricultural University of Athens, Greece
gjn@aua.gr
This Pillar focuses on the development and validation of new science-based technologies, interventions and measures that can be used alone or in combination (multiple hurdle strategy) at key stages in the beef chain including primary production (on farm and in animals), slaughter (hide decontamination), processing (use of natural antimicrobials) and the distribution chain (chill chain management). The potential risk of encouraging microbial resistance or of inducing changes in the natural beef microflora as a consequence of applying any new strategy will be considered in parallel.
Pillar 3 Producing safe beef and beef products with enhanced nutritional and eating quality characteristics
Pillar leader: Dr. Nigel Scollan, Aberystwyth University, United Kingdom
nigel.scollan@bbsrc.ac.uk
This Pillar focuses on improving the nutritional and eating quality of beef and beef products whiles assuring safety for the consumer. Research will focus on factors leading to the development of nutritionally enhanced, more oxidative stable and better tasting beef, either as muscle cut directly from the carcass or as innovative value-added products from the rest of the carcass. Consumer attitudes and safety aspects of the new products will be taken into account throughout this Pillar.
Pillar 4 Innovations in processing to develop nutritive, convenient and added-value beef products
Pillar leader: Dr Jens Petter Wold, Nofima AS, Norway
Jens.petter.wold@nofima.no
This Pillar is concerned with developing and applying on-line/at-line surveillance, control and optimisation strategies alongside appropriate modelling technologies to improve existing and/or develop new beef products from lower value and/or underutilised beef cuts. The Pillar will contribute to the development of spectral surveillance and/or sorting systems optimised for specific beef products. In addition the work of this Pillar will focus on novel processing, cooking and packaging technologies.
Pillar 5 Consumer need for beef safety, information and acceptability of novel processed beef products
Pillar leader: Prof Wim Verbeke, Ghent University, Belgium
wim.verbeke@ugent.be
This Pillar will investigate consumer perception, attitude and expectation with respect to beef safety, novel processing methods and new beef products. This will be achieved through a consumer programme that will include qualitative focus group discussions and quantitative experimental consumer research. This Pillar will function as a horizontal activity, providing input to the other Pillars about consumer needs and their expectations and acceptance of technologies and products developed by the other Pillars.
Pillar 6 Training, industry networking and dissemination of results
Pillar leader: Mr Eric Lemoine, Association pour le Développement de l’Institut de la Viande
eric.lemoine@adiv.fr
The overall objective of Pillar 6 is to set-up a structured and sustainable demonstration, technology transfer, training and dissemination network dedicated to the beef chain. Pillar 6 will regularly communicate with the end users of the technology produced and invite them to participate in our extension activities including training and demonstration. Much emphasis will be placed on “training the trainers” within the beef sector to allow up-skilling of industry personnel.
Pillar 7 Management and co-ordination
Pillar 7 oversees the management and co-ordination of the project:
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Pillar leader (and Co-Ordinator): Dr. Geraldine Duffy Co-ordinator, Ashtown Food Research Centre, Ireland: geraldine.duffy@teagasc.ie
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