University of Basrah Organizes Workshop on Meat Safety and Quality and Prevention and Control Methods
The College of Veterinary Medicine at the University of Basrah organized a workshop on "Meat Safety and Quality and Methods of Prevention and Control."
The workshop addressed the concept of meat safety and its importance in maintaining public health, highlighting the most prominent health risks associated with its handling, processing, and storage. A select group of faculty members and specialists participated.
The workshop aimed to emphasize the importance of applying safety and quality standards in the stages of meat production, processing, and handling. It also stressed the role of health and control procedures in reducing the transmission of pathogens, as well as introducing the Hazard Analysis and Critical Control Points (HACCP) system and its role in identifying and controlling risks at various stages of production and processing.
The workshop included a review of the most important sources of meat contamination and methods of pathogen transmission, along with an explanation of prevention methods. The importance of veterinary inspection of animals and meat was also discussed, along with adherence to hygiene and sterilization requirements. Furthermore, the workshop emphasized the importance of maintaining the cold chain, preventing cross-contamination, and adhering to appropriate temperatures for storage and cooking.
Department of Media and Government Communication
