Projects

Objective:

The Pig Meat Hygiene Program was developed to help protect domestic and export markets for Australian pork through the production and delivery of safe pork to consumers. The focus was meeting World Trade Organisation food export standards so that access to international markets is enhanced and ensuring inspection efficiency in regards to:

• Determining lesions of food safety significance in Australia
• Evaluating appropriate (risk assessed) inspection procedures
• Recommending a national standard for pig inspection.

Collaboration:

The PMHP was a collaboration between Australian Pork Ltd, the South Australian Research and Development Institute (SARDI), and the Victorian Institute of Animal Sciences (VIAS).

Results:

Changes to meat inspection as a result of this research programme has delivered considerable economic benefits to industry through labour cost savings in abattoirs and increased meat yields. Additionally, the programme has reduced the probability of food poisoning outbreaks.

The total benefit from changed inspection practices is estimated to be equivalent to $0.8 per pig slaughtered. Based on an economic benefit of $0.8 per pig slaughtered, total economic benefits of $2.08 million are attributable to changed inspection.

Measures of Success:

The economic pay-off in terms of net present value (NPV) and benefit-cost ratio (BCR) are $33 million and 9:1, when a 6% discount rate is used. The estimated internal rate of return on the project is approximately 47 percent.