Test results DE and NL
Live inspection upon arrival at abattoir
When the animals arrive at the abattoir, they are individually inspected by trained veterinarians from public authorities. The veterinarians pay particular attention to the health and welfare of the animals. Only healthy animals may be slaughtered and the welfare of all animals is safeguarded. If there is reason to doubt the health and/or welfare of an animal, the veterinarian carries out an additional examination. The inspection of live animals is an important element in ensuring the safety of the meat for consumers. Besides a focus on the safety of the food, the suitability for the slaughtering process is also carefully examined by the government veterinarian. If necessary, slaughtering will take place with extra attention and at a lower speed.
Meat inspection - Food safety
After inspecting live animals, the meat of each carcass is inspected during the slaughtering process. Inspectors and veterinarians from public authorities carry out this inspection. All parts of the animals are carefully inspected. Only meat that is absolutely safe is approved. Here, too, any reason for doubt means that extra examinations are carried out by public authorities.
The inspection results of the meat inspection (food safety) are summarized in the graph below. In the archive you will find the NL inspection results of the previous quarters and years.
Test results DE and NL
Meat inspection - healthy animals
During the official meat inspection, in addition to the examination of the carcass, all organs of an animal are examined by official veterinarians and specialist assistants. Only organs that are safe for human consumption are allowed for further processing. The carcass and organs provide information about the animal health status of an entire herd. Findings are saved for each individual animal and reported back to the farm. With this information the farmer can make decisions about the animal health management of his livestock.
The inspection results of the meat inspection (food safety) are summarized in the graph below. In the archive you will find the NL inspection results of the previous quarters and years.
Official residue tests - antibiotics
The use of pharmaceuticals in animal husbandry is strictly regulated and may only take place after a thorough diagnosis and prescription by a veterinarian. After medication has been administered, statutory waiting times must be observed before a pig can be slaughtered for food production. The use of the medicinal product must be documented in detail by the farmer. Compliance with the rules is checked with official residue examinations at the slaughterhouse.
An official control program specifically focuses on checking the presence of antibiotic residues in meat. 0.5% of all slaughtered pigs undergo an official examination for antibiotic residues.
Vion Germany
DE
Official residue investigations - national residue control plan 2021 (DE)
As part of the annual national residue control plan, the official veterinarian carries out further examinations at the slaughterhouse. Meat and organs are examined for drug residues as well as undesirable and prohibited substances using targeted random samples. The individual substances to be examined can be found here.
The frequency and the substances to be examined are specified within the framework of a nationwide program that is coordinated by the Federal Office for Consumer Protection and Food Safety (national residue control plan). Every 2000th pig slaughtered is examined within the framework of this national residue control plan. More information on the national residue control plan.