o:272 Pork safety – challenges and opportunities en 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. 1552099 10.1088/1755-1315/854/1/012043 2022-05-16T07:47:40.941Z 44 yes 46 Nedjeljko Karabasil Fakultet veterinarske medicine Univerziteta u Beogradu Pork safety – challenges and opportunities Tamara Bošković Ministry of Agriculture, Forestry and Water Management, Veterinary Directorate, Veterinary Public Health Unit Pork safety – challenges and opportunities person Dragan Vasilev Faculty of Veterinary Medicine, University of Belgrade Pork safety – challenges and opportunities person Nikola Betić Institute of meat hygiene and technology Pork safety – challenges and opportunities person 0000-0002-7375-6752 Mirjana Dimitrijević Faculty of Veterinary Science, University in Belgrade Pork safety – challenges and opportunities person application/pdf 583285 https://unilib.phaidrabg.rs/o:272 no yes 16 70 92000004 71A01 IOP Conf. Series: earth and environmental science 854 IOP Conf. Series: Earth and Environmental Science IOP Publishing 2021