Ranking of food safety risks in pork from organic and free-range production systems

Date
2011-01-01
Authors
Sandberg, M.
Nygaard, C.
Alban, Lis
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Altmetrics
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Abstract

The objectives of this semi-quantitative risk assessment were to identify, assess and rank food safety risks in outdoor pig production (organic and free-range) compared to indoor pig production (conventional) in Denmark. In addition, high-risk pork products would be identified. Finally, risk-reducing strategies for handling the identified agents would be suggested. Data were obtained from the literature as well as in-house statistics. Data describing tetracycline-resistant E. coli in outdoor pigs were available from the Qualysafe project. The OIE framework for risk assessment was applied.

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