Inspection results pigs

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Test results DE and NL

Explanatory text ante-mortem inspection:

The graphic “Official ante-mortem inspection” shows the results of the decision of the official veterinarian regarding the inspection of the individual animals:

Approved: Percentage of pigs approved for slaughter for the production of food

Not permitted: Proportion of pigs that have not been approved for slaughter for the production of food

Transport deaths: animals that died during transport before arriving at the slaughterhouse.

Live inspection upon arrival at abattoir

When the animals arrive at the abattoir, they are individually inspected by trained veterinarians from public authorities. The veterinarians pay particular attention to the health and welfare of the animals. Only healthy animals may be slaughtered and the welfare of all animals is safeguarded. If there is reason to doubt the health and/or welfare of an animal, the veterinarian carries out an additional examination. The inspection of live animals is an important element in ensuring the safety of the meat for consumers. Besides a focus on the safety of the food, the suitability for the slaughtering process is also carefully examined by the government veterinarian. If necessary, slaughtering will take place with extra attention and at a lower speed. 

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Meat inspection - Food safety

After inspecting live animals, the meat of each carcass is inspected during the slaughtering process. Inspectors and veterinarians from public authorities carry out this inspection. All parts of the animals are carefully inspected. Only meat that is absolutely safe is approved. Here, too, any reason for doubt means that extra examinations are carried out by public authorities. 

The inspection results of the meat inspection (food safety) are summarized in the graph below. In the archive you will find the NL inspection results of the previous quarters and years.

Test results DE and NL

Explanation of meat inspection

Approved: The pig’s carcass has been assessed as being suitable for human consumption

Rejected: The pig’s carcass has been assessed as unsuitable for human consumption.

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Test results DE and NL

Explanation of the official meat inspection - organ findings

Left graphic:

No findings: No findings were found during the investigation.

With findings: One or more findings were found.

Right graphic:

Proportions of pigs with findings of which:

Liver: Findings on the liver indicate the presence of parasites during rearing.

Lungs, pleura, pericardium: Findings in these organs show that the pig went through a respiratory disease during rearing.

Skin: These findings indicate skin infections during rearing.

Joint: Findings here provide evidence of inflammation of the joints during rearing.

Abscess: An abscess is an encapsulated collection of pus that can develop following localized bacterial inflammation.

Bowel: A finding indicates an inflammation of the bowel. This can be caused by a nutritional disorder, parasitic or an infection.

Auxiliary bursa: Accessory bursa, so-called auxiliary bursa or “lying bumps” can be damaged by increased mechanical stress on exposed areas, e.g. B arise at joints.

Meat inspection - healthy animals

During the official meat inspection, in addition to the examination of the carcass, all organs of an animal are examined by official veterinarians and specialist assistants. Only organs that are safe for human consumption are allowed for further processing. The carcass and organs provide information about the animal health status of an entire herd. Findings are saved for each individual animal and reported back to the farm. With this information the farmer can make decisions about the animal health management of his livestock.

The inspection results of the meat inspection (food safety) are summarized in the graph below. In the archive you will find the NL inspection results of the previous quarters and years.

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Official residue tests - antibiotics

The use of pharmaceuticals in animal husbandry is strictly regulated and may only take place after a thorough diagnosis and prescription by a veterinarian. After medication has been administered, statutory waiting times must be observed before a pig can be slaughtered for food production. The use of the medicinal product must be documented in detail by the farmer. Compliance with the rules is checked with official residue examinations at the slaughterhouse.

An official control program specifically focuses on checking the presence of antibiotic residues in meat. 0.5% of all slaughtered pigs undergo an official examination for antibiotic residues.

Vion Germany

Explanation of residue examinations - antibiotic residue

Negative: No evidence of antibiotic residues

Positive: The legal limit values ​​for antibiotic residues were exceeded

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DE

Explanation of official residue investigations - national residue control plan

Negative: No evidence of drugs and undesirable substances

Positive: Exceeding the legal limit value for drugs and / or undesirable and / or prohibited substances

Official residue investigations - national residue control plan 2019 (DE)

As part of the annual national residue control plan, the official veterinarian carries out further examinations at the slaughterhouse. Meat and organs are examined for drug residues as well as undesirable and prohibited substances using targeted random samples. The individual substances to be examined can be found here.

The frequency and the substances to be examined are specified within the framework of a nationwide program that is coordinated by the Federal Office for Consumer Protection and Food Safety (national residue control plan). Every 2000th pig slaughtered is examined within the framework of this national residue control plan. More information on the national residue control plan.