Microorganisms, antibiotic resistances and virus in meat products can pose a health risk for consumers (see RASFF). According to the opinion of experts the occurrence of pathogenic microorganisms is a challenge, especially in the field of raw meat products. Reliable statistics on the prevalence of pathogenic microorganisms in Swiss raw meat products are not yet available. For the prioritization of measures and research in this area, however, such information are mandatory.
This knowledge gap will be closed with this project. During 2 years raw meat products will be analysed on pathogenic and antibiotic-resistant bacteria (E. coli, STEC, Listeria, Salmonella, Enterobacteriaceae, Yersinia enterocolitica, Staphylococcus aureus) as well as hepatitis E viruses. Based on these analyses founded assessments of the prevalence of these organisms can be made as well as the spread of antimicrobial resistance will be examined. These results are used to specify the need for measures and research in more detail and they will be used by the advisory services to ameliorate the production of critical products and production facilities. At the same time a collection of strains for use in future research will be established.
