University of Basrah Organizes a Workshop on Meat Safety and Quality and Prevention and Control Measures
The College of Veterinary Medicine at the University of Basrah organized a workshop entitled “Meat Safety and Quality: Prevention and Control Measures.”
The workshop addressed the concept of meat safety and its importance in protecting public health, as well as the major health risks associated with meat handling, processing, and storage. The event was attended by a distinguished group of academic staff and specialists.
The workshop aimed to raise awareness of the importance of implementing safety and quality standards throughout the stages of meat production, preparation, and handling. It also emphasized the role of sanitary and regulatory measures in reducing the transmission of pathogens, in addition to introducing the Hazard Analysis and Critical Control Points (HACCP) system and its role in identifying and controlling hazards at different stages of production and processing.
The workshop included a review of the major sources of meat contamination and the routes of pathogen transmission, along with methods of prevention. It also highlighted the importance of veterinary inspection of animals and meat, adherence to hygiene and sanitation procedures, maintaining the cold chain, preventing cross-contamination, and complying with appropriate storage and cooking temperatures.
Media and Government Communication Division
College of Veterinary Medicine – University of Basrah
Strengthen the opening news paragraph
Make the title more concise
Avoid repeating meat safety concepts