This article is from the source 'bbc' and was first published or seen on . It last changed over 40 days ago and won't be checked again for changes.
You can find the current article at its original source at http://www.bbc.co.uk/news/science-environment-21430329
The article has changed 5 times. There is an RSS feed of changes available.
| Version 0 | Version 1 |
|---|---|
| EU ban on UK mince made suppliers vulnerable to horse meat | EU ban on UK mince made suppliers vulnerable to horse meat |
| (35 minutes later) | |
| By Matt McGrath Environment correspondent, BBC News | By Matt McGrath Environment correspondent, BBC News |
| A former senior scientist at the Food Standards Agency says an EU decision to reclassify a type of mincemeat widely used in the UK played a significant part in creating the horsemeat crisis. | A former senior scientist at the Food Standards Agency says an EU decision to reclassify a type of mincemeat widely used in the UK played a significant part in creating the horsemeat crisis. |
| Desinewed meat was a key ingredient in value items such as pies, lasagnes and other beef products. | Desinewed meat was a key ingredient in value items such as pies, lasagnes and other beef products. |
| Dr Mark Woolfe said the decision to ban it prompted producers to go outside the UK to source supplies of cheap mince. | |
| He also raised the possibility that UK lamb products might need testing for horsemeat. | |
| Until 2009 Dr Woolfe was the head of authenticity at the Food Standards Agency. He says the root cause of the current horse meat crisis can be traced back to a decision taken by the European Commission less than 12 months ago to ban a key food ingredient called desinewed meat. | Until 2009 Dr Woolfe was the head of authenticity at the Food Standards Agency. He says the root cause of the current horse meat crisis can be traced back to a decision taken by the European Commission less than 12 months ago to ban a key food ingredient called desinewed meat. |
| Under pressure | Under pressure |
| This material was introduced in the the UK in the 1990s as a replacement for mechanically recovered meat (MRM). Sometimes called "pink slime" MRM was formed by removing residual meat from animal bones using high pressure water. | This material was introduced in the the UK in the 1990s as a replacement for mechanically recovered meat (MRM). Sometimes called "pink slime" MRM was formed by removing residual meat from animal bones using high pressure water. |
| It was linked to the spread of the human form of mad cow disease and the UK government took steps to restrict it from the food chain. | It was linked to the spread of the human form of mad cow disease and the UK government took steps to restrict it from the food chain. |
| Desinewed meat (DSM) was developed as a higher quality form of recovered meat. It was produced using low pressure, retained some structure and was regarded as a meat ingredient on value products. | Desinewed meat (DSM) was developed as a higher quality form of recovered meat. It was produced using low pressure, retained some structure and was regarded as a meat ingredient on value products. |
| But in April last year the European Commission told the FSA that they no longer regarded desinewed meat as a form of meat. They would have to reclassify it as MRM which meant it could no longer be used in low cost meat items. | But in April last year the European Commission told the FSA that they no longer regarded desinewed meat as a form of meat. They would have to reclassify it as MRM which meant it could no longer be used in low cost meat items. |
| "The FSA, bullied by the Commission, issued a moratorium on desinewed meat which was a perfectly good ingredient for value products," Dr Woolfe told reporters. | "The FSA, bullied by the Commission, issued a moratorium on desinewed meat which was a perfectly good ingredient for value products," Dr Woolfe told reporters. |
| "Manufacturers who were using it for value products had to leave the UK food chain and go and look at overseas suppliers at a price similar to DSM and this is where I think things started to go wrong," he said. | "Manufacturers who were using it for value products had to leave the UK food chain and go and look at overseas suppliers at a price similar to DSM and this is where I think things started to go wrong," he said. |
| Long chains | Long chains |
| Dr Woolfe said he believed that most of the producers of value beef products in the UK would have been affected by this ruling. He was asked if this played a role in the horse meat crisis. | Dr Woolfe said he believed that most of the producers of value beef products in the UK would have been affected by this ruling. He was asked if this played a role in the horse meat crisis. |
| "I would say it has contributed a large part to it yes. When you go abroad the chain gets longer and you have to rely on documentation alone." | "I would say it has contributed a large part to it yes. When you go abroad the chain gets longer and you have to rely on documentation alone." |
| Dr Woolfe also raised the possibility that lamb products might need testing to reassure consumers that horse hadn't been used as an ingredient. Desinewed lamb was used quite extensively in some products and since the ban suppliers would also need to look outside the UK for a replacement. | Dr Woolfe also raised the possibility that lamb products might need testing to reassure consumers that horse hadn't been used as an ingredient. Desinewed lamb was used quite extensively in some products and since the ban suppliers would also need to look outside the UK for a replacement. |
| "DSM was being produced in quite significant quantities especially for the kebab industry, so it's a good question, that you can only answer if you look into the issue and test. It could be an area that also wants looking at as well." he said. | "DSM was being produced in quite significant quantities especially for the kebab industry, so it's a good question, that you can only answer if you look into the issue and test. It could be an area that also wants looking at as well." he said. |
| Dr Woolfe said that the FSA had reduced their programme of surveillance and this had also contributed to the problem. He said that much of their work was based on intelligence gathered through working closely with industry on the surveillance committee. That had now ended as a result the vital intelligence from the industry was no longer coming through. | Dr Woolfe said that the FSA had reduced their programme of surveillance and this had also contributed to the problem. He said that much of their work was based on intelligence gathered through working closely with industry on the surveillance committee. That had now ended as a result the vital intelligence from the industry was no longer coming through. |
| The FSA commented: "The problem here is either gross negligence or criminal activity, potentially across Europe. We're not aware any evidence to suggest that the reclassification of DSM as Mechanically Separated Meat in the UK has lead to the contamination of beef products with horsemeat. | |
| "Regardless of financial pressures that may have arisen from the DSM moratorium, the food industry is required to ensure their products are legally produced, safe to eat and are what they say on the label. There is simply no excuse for substituting beef for horsemeat." |