Why consider trichinosis as the primary pathogen for an on-farm certification program?
Despite what we know about the decline of trichinae in pigs, it remains an issue of public perception. In 1994, the question most often asked by consumers to the USDA Meat and Poultry Inspections (FSIS) Hotline was related to safety concerns about trichinae in pork. The USDA Pathogen Reduction/HACCP Systems have been implemented in meat and poultry slaughter and processing plants. Meat processors will likely require more information about on-farm food animal production practices to ensure these practices are in synchrony with what the plant sees as food quality assurance demands by their customers. Furthermore, many international trading partners require pork produced in the United States to either originate from a carcass testing negative for trichinae or to be processed by freezing, curing or cooking to ensure that any trichinae, if present, are inactivated. An on-farm certification program will assure that all trichinae infection risks are eliminated from the production environment
