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Open AccessArticle

Accreditation Procedure for Trichinella spp. Detection in Slaughterhouses: The Experience of an Internal Laboratory in Italy

1
Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy
2
Azienda Sanitaria Unica Regionale Marche, 63100 Ascoli Piceno, Italy
3
FreeLance Veterinary, 63100 Ascoli Piceno, Italy
*
Author to whom correspondence should be addressed.
Foods 2019, 8(6), 195; https://doi.org/10.3390/foods8060195
Received: 8 May 2019 / Revised: 23 May 2019 / Accepted: 4 June 2019 / Published: 6 June 2019
(This article belongs to the Special Issue Rapid Methods for Assessing Food Safety and Quality)
Trichinellosis is a severe foodborne zoonotic disease due to the consumption of undercooked meat containing Trichinella spp. larvae. According to Commission Regulation (EU) No 1375/2015, domestic pigs, farmed wild boar, and horses must be tested for the presence of the parasite in the muscles as part of post-mortem examination. In this study, the accreditation procedure and the maintenance of the certificate for internal laboratory attached to a slaughterhouse are described. The main advantages of such accreditation are represented by the possibility to obtain fast results in order to process carcasses quickly, whereas the difficulties for the technician are linked to performing proficiency testing and following training courses. This program can be considered particularly useful for surveillance and food safety purposes. View Full-Text
Keywords: Trichinella spp.; slaughterhouse; accreditation; proficiency testing Trichinella spp.; slaughterhouse; accreditation; proficiency testing
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Schirone, M.; Visciano, P.; Olivastri, A.M.A.; Sgalippa, M.P.; Paparella, A. Accreditation Procedure for Trichinella spp. Detection in Slaughterhouses: The Experience of an Internal Laboratory in Italy. Foods 2019, 8, 195.

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