C34 | Self-monitoring and official monitoring in the dry-aged meat production process under EU legislation

G. Liuzzo¹, F. Savini², L. Prandini², A. Padovani³, S. Benedetti³, G. Granitto⁴, A. Serraino². | ¹Azienda Unità Sanitaria Locale di Modena; ²Dip. di Scienze Mediche Veterinarie, Alma Mater Studiorum, Università di Bologna; ³Area Sanità Veterinaria e Igiene degli Alimenti, Settore Prevenzione Collettiva e Sanità Pubblica, Direzione Generale Cura della Persona, Salute e Welfare, Regione Emilia-Romagna; ⁴Direzione generale per l'igiene e la sicurezza degli alimenti e la nutrizione, Ministero della Salute.

Following the opinion expressed by EFSA on the microbiological safety of matured meat and taking into account the growing consumption, the EU legislator amended the specific requirements of Regulation (EC) No 853/2004 through Delegated Regulation (EU) No 2024/1141. The legislation sets out requirements that the official veterinarian is required to enforce in the course of his or her work, but which give rise to some doubts as to their interpretation. The Delegated Regulation introduces the definition of dry ageing and specifies that before being placed on the market or frozen, beef that has undergone this process must be stored under specific conditions of surface temperature, relative humidity and air flow in a special room or cabinet for a maximum of 35 days from the end of the stabilisation period following slaughter. However, FBO may apply different combinations for storage or dry-age meat from other species if they demonstrate to the satisfaction of the Competent Authority that equivalent guarantees are provided with regard to meat safety. Specific measures that the dry-aged meat production process must follow are also described: 1. ageing must begin immediately after the stabilisation period following slaughter 2. meat must be transported to a dry-aging establishment without undue delay 3. The meat must be placed in the dry-aging room or cabinet when it has reached a temperature of between -0.5 and 3°C and a relative humidity of ≤85%. 4. The meat must be hung on the bone or, if a shelf is used, the shelf must be perforated to ensure adequate air flow. 5. Instruments such as thermometers and probes for measuring relative humidity must be used to ensure proper monitoring of the production process. 6. The air coming out of the evaporator must undergo a filtration or UV treatment process. 7. Meat trimming operations must be carried out in a hygienically impeccable manner. The concept of a “stabilisation period” stands out, from which the maximum treatment period is calculated, which according to the standard cannot exceed 35 days. How can it be established beyond doubt at which point in the post-slaughter phase this corresponds? The process described by the legislator requires a careful analysis of the hazards and the development of an HACCP plan by the FBO. The possible application of “equivalent” processes and/or processes applied to meat from other species then requires the “satisfaction” of the CA with easy reference to a validation of the alternative process proposed by the FBO. What would be the safety and/or process criteria to be considered in order to make a correct assessment? While the regulation proposed by the EU fills a gap created by new food styles and trends, it also commits official control to the acquisition of increasingly in-depth knowledge of production processes.