North Saxony urgently is looking for specialist assistants for slaughter hygiene!

North Saxony urgently is looking for specialist assistants for slaughter hygiene!

In northern Saxony, the official food surveillance authorities are faced with a Herculean task: They check the hygienic conditions in slaughterhouse to ensure the quality and safety of the meat for the end consumer. These controls are crucial, because they not only include slaughter hygiene, but also animal welfare and correct meat identification. The district has therefore increased the number of specialists required to meet the increased requirements. So the Torgauer Zeitung , that the district administrator Kai Emanuel authorized to pay allowances for the extraction and commitment of specialists.

The situation requires quick action: the district needs additional official specialist assistants, since only twelve in Mockrehna and three work in Belgern. Three places are already being sought in Mockrehna, while another team member is to be recruited in Belgern. These specialists are in use under the supervision of an official veterinarian and, for example, carry out important exams on parasites, bacteria and antibiotic residues. About 100 pigs have to be assessed per hour, and compliance with strict regulations is essential because we face the challenge that animal diseases are transferable to humans, such as the Federal Initiative for Safety

prospects and challenges

The training of new specialists is a future -oriented step. In the past year, four new official specialist assistants have already been trained, three of whom were taken over. But the demand continues to grow: According to the Landratsamt Animals must be officially examined before and after slaughter, which requires additional manpower. The legal requirements ensure that every change in the battle strap is documented and analyzed to check the gender suitability of the meat.

Consumers and companies rely on the fact that sick animals are recognized in good time to minimize risks. This protection is supported by extensive training programs that convey current standards and practices in meat processing. The Max Rubner Institute has developed an innovative e-learning format that not only trains official surveillance staff, but also prospective veterinary medicine to ensure a broad basis for specialist knowledge.

In times of increasing meat consumption - 2024 it was an average of 53.2 kg per consumer, with pork at the top - it is of the greatest importance that the checks in the slaughterhouses are carried out efficiently and reliably. The decline in trichin cases in the region shows that the introduction of improved posture methods already has positive effects. It is stated that all measures in the sense of animal and food safety are necessary to strengthen consumers' trust.