IOP Conf. Series: earth and environmental science 854 application/pdf 583285 bytes eng info:eu-repo/semantics/conferenceProceedings Karabasil, Nedjeljko Bošković, Tamara Vasilev, Dragan Betić, Nikola Dimitrijević, Mirjana http://creativecommons.org/licenses/by/4.0/legalcode As pork and pork products represent an important part of the diet, the issue of pork safety and quality has become more prominent. Food safety concerns are shaping consumers’ attitudes toward safe food. The farm and meat sectors aim at producing healthy animals in a protected environment, which is a key point for food/meat safety. The most common biological hazards in the pork production chain are Salmonella spp., Yersinia enterocolitica, Trichinella spp. and Toxoplasma gondii. These hazards are not detectable by conventional meat inspection, and measures rely on prevention or reduction of contamination along the production chain. https://unilib.phaidrabg.rs/o:272 doi:10.1088/1755-1315/854/1/012043 2021 IOP Publishing Pork safety – challenges and opportunities