Scientific Opinion on a summary of scientific studies undertaken by the UK Food Standards Agency to support a proposed production method for smoked “skin‐on” sheep meat

摘要

The scientific validity and relevance for safety assessment of a series of studies aimed at exploring the potential for the safe production of burnt fleece skin‐on sheep carcasses are assessed. The main findings obtained by these studies are described, including their microbiological and chemical aspects. It is concluded that the hazard identification presented in the studies under assessment does not cover all potential biological and chemical hazards and information on their fate during the process. Limitations found in microbiological and chemical aspects of the studies as conducted are highlighted and discussed. It is pointed out that, as designed and conducted, the studies describe a hygienic production method for burnt fleece skin‐on sheep carcasses based on gas flame singeing and provide a first step of information that is useful for further consideration of biological and chemical hazards and may serve as the basis for development of processes for safe production of skin‐on sheep carcasses. The studies under assessment did not evaluate or verify the food safety of burnt fleece skin‐on sheep carcasses under variable conditions in comparison to conventional skin‐off carcasses. Overall, they are insufficient to support the conclusion that the burnt fleece skin‐on sheep carcasses produced by the method described were suitable for human consumption or hygienically and microbiologically similar to conventionally produced skin‐off carcasses. Similarly, the information supplied is insufficient to conclude that the process presented results in levels of harmful smoke‐derived chemicals similar to those in other smoked foods which represent a low level of concern for human health.