Strict Control Imposed on Imported Meat

 

 

BANGKOK, July 10 (TNA) -- The director-general of the Livestock Development Department has ordered strict control on meat imports to screen out animal epidemics.

 

Sorawit Thanito, the director-general, said he ordered his inspectors and quarantine officials nationwide to block the smuggling of meat and carcasses by land, sea and air.

 

“Inspectors and officials at all quarantine facilities are implementing the measure seriously and thus there is little chance for animal epidemics to enter Thailand. This also improves food safety standard and creates confidence among consumers,” he said.

 

Full story: https://www.mcot.net/viewtna/5f081832e3f8e40af145e777

 

-- © Copyright TNA 2020-07-11

 

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Does not specify but with the latest  swine disease outbreak a likely motivation.

But I also  wonder if it is also to limit beef imports from Australia now China has interrupted that market?

It reminded me the story that broke out 2 months ago whereby 90 workers at the Cedar meat processing place in Melbourne were detected with the Coronavirus, do you think they stopped the work and recalled meat products from supermarkets, No, and than they are wondering where the second wave of the virus came from... 

33 minutes ago, rooster59 said:

Sorawit Thanito, the director-general, said he ordered his inspectors and quarantine officials nationwide to block the smuggling of meat and carcasses by land, sea and air.

That reads to me as an admission of defeat.

If the officials are being ordered to block the smuggling of meat, that must mean it's going on already.

7 minutes ago, bluesofa said:

That reads to me as an admission of defeat.

If the officials are being ordered to block the smuggling of meat, that must mean it's going on already.

So someone's pockets have been getting lined with graft. Does not take much...

And here was me thinking it was about banning foreign girls from plying their trade!    PML

52 minutes ago, ThailandRyan said:

So someone's pockets have been getting lined with graft. Does not take much...

The steaks are too high.

2 hours ago, ezzra said:

It reminded me the story that broke out 2 months ago whereby 90 workers at the Cedar meat processing place in Melbourne were detected with the Coronavirus, do you think they stopped the work and recalled meat products from supermarkets, No, and than they are wondering where the second wave of the virus came from... 

Meat factories in the UK and Germany have been similarly shuttered for deep-cleaning after loads of employees testing +ve. I recollect that the same has been reported in the US. However, there are no links or any scientific evidence that supports it being spread via processed food beyond the humans working in that industry.

8 hours ago, rooster59 said:

strict control on meat imports

No DOG meat from Cambodia or Vietnam!

Freezer full of Oz beef. Should be good for two months. After that, I guess it's back to gnawing the Thai rubber cows.

 

Looks like they're trying to block imports, result being quality of goods going to rock bottom Thai standards.

Edited July 11, 20205 yr by DrTuner

7 hours ago, Dumbastheycome said:

But I also  wonder if it is also to limit beef imports from Australia now China has interrupted that market?

Ah, of course. Vassals do what master wants.

8 hours ago, NanLaew said:

However, there are no links or any scientific evidence that supports it being spread via processed food beyond the humans working in that industry.

I never did understand why they dispose of animals when they do a 'cull' instead of simply selling them for the meat. I suspect it's only done as an act of reassurance to the 'general public' who have zero idea about anything.

 

It's not like people are going to be chopping up the lungs and inhaling them raw and uncooked.

 

13 minutes ago, ukrules said:

It's not like people are going to be chopping up the lungs and inhaling them raw and uncooked.

As long as it's not in Asia, that is. Chinese chew everything from tiger schlongs to rhino horns.

Edited July 11, 20205 yr by DrTuner

Good work, but then let it hang in the open with flies, exhaust fumes, droplets from respiratory orifices, dirty knives, unwashed hands, etc etc etc, good work well done.

14 hours ago, ukrules said:

I never did understand why they dispose of animals when they do a 'cull' instead of simply selling them for the meat. I suspect it's only done as an act of reassurance to the 'general public' who have zero idea about anything.

 

It's not like people are going to be chopping up the lungs and inhaling them raw and uncooked.

 

Especially since the Scots perfected 'boil-in-the-bag' technology ages ago with haggis.

1 hour ago, Almer said:

Good work, but then let it hang in the open with flies, exhaust fumes, droplets from respiratory orifices, dirty knives, unwashed hands, etc etc etc, good work well done.

You forgot the habitual nose picking and hair grooming. 

Edited July 12, 20205 yr by djayz

4 minutes ago, djayz said:

You forgot the habitual nose picking and hair grooming. 

It is called Air seasoning, and dry aging.....sheesh do we have to teach y'all how we do it in the south of Mississippi.  Makes for a perfect piece of aged meat, just pure rotten goodness.

On 7/11/2020 at 9:47 AM, bluesofa said:

The steaks are too high.

Perhaps the forgot to pop em in the Fridge.

6 minutes ago, ThailandRyan said:

It is called Air seasoning, and dry aging.....sheesh do we have to teach y'all how we do it in the south of Mississippi.  Makes for a perfect piece of aged meat, just pure rotten goodness.

We call it "disgusting" where I come from. 

22 minutes ago, djayz said:

We call it "disgusting" where I come from. 

Then you have never had a true piece of Dry Aged meat, albeit it is suppose to be hung in the right sanitary conditions.  However, when your out hunting, and after you kill your deer, elk, antelope, or bear, you clean them and place them in a hanging bag.  Spray it down from a spray bottle with a little vinegar in it to keep the majority of the flies off of it and put a fan on it after you have placed it in your cooler room.  Then after several days it has a nice hardened layer on the outer side and the inner meat is dry aged to perfection.  But to each his own.

2 hours ago, djayz said:

You forgot the habitual nose picking and hair grooming. 

 

2 hours ago, djayz said:

You forgot the habitual nose picking and hair grooming. 

True i forget that pair thank you reminding me before we go shopping.

4 hours ago, ThailandRyan said:

Spray it down from a spray bottle with a little vinegar in it to keep the majority of the flies off of it and put a fan on it after you have placed it in your cooler room.  

That's the magic. The cooler room must be clean, no harmful bacteria. I age mine in a purpose built fridge in 4 degC. It's a bit different when the meat is lying on an unwashed table in 32 degrees under a shadow with a lot of passerby traffic and handled with bare hands.

 

The other option is making jerky, that works well in Thailand, lots of sun. 

Strict control  is the new normal !     

 

the "list" :

mask......... check

alcohol sanitizer .............check

cough suppressant............ check

facebook inplant ............... check

who microchip.......... check

social distancing........... check

laugh suppressant........... check

facial recognition app............. check

permission to stay.......... ka ching

permission to leave............. hmmmmm

 

 

New Normal should be added to TVs list of Bleeps.  Why does this rubbish exist.?. Good Morning Mr Butcher, ill have a Kilo of your finest New Normal Sausage please.!!. Sorry, we only have yesterdays Old Normal. These New Normals are Abnormal to us Normals.