Safety of European meat imports is largely a "matter of trust"

Meat which would not be passed fit for sale if produced in the UK could be making its way into the food chain because Europe relies on a system of "trust"

Tim Foster, head of the Food Standards Agency's primary production division, said Europe depended on so-called "third countries" outside of the European Union (EU) to carry out meat inspections to the same standard as its own, while even within the EU some states were "further behind than others" on food safety procedures.

Speaking after a National Office for Animal Health conference aimed at food manufacturers, Foster said that under "one-up, one down" traceability, processors should obtain records of medicines used to treat animals sold for meat. But he admitted that was difficult when imported product had passed through several hands.

Although meat from countries outside the EU can only come from approved establishments, Europe does not have direct regulatory control. "In the old days the food safety division of the EU would inspect all those premises. Now there are simply not enough inspectors to get around it's left to the competent authority in each of those countries to do it. It's a matter of trust," said Foster.

Principal of the Royal Veterinary College Professor Quintin McKellar said random European testing of imported meat products did not match UK standards. "In other words we are relying on third countries having systems in place to prevent abuse of livestock and I think that's unacceptable."

British livestock producers have long argued for tighter controls to protect their industry, which suffers from comparatively high costs and has been banned from using therapeutic medicines, such as antibiotics in feed.