MLA invests in the area of food safety R&D projects across the value chain, supporting market access for the Australian red meat industry by enhancing product integrity and technical research.
In MLA’s food safety research and development program is part of SAFEMEAT, the food safety partnership between the meat industry and government with the primary role of ensuring delivery of safe and hygienic red meat products to the marketplace.
MLA together with AMPC delivers a coordinated joint Food Safety program to achieve the overall objective of enhancing product integrity. The program is to develop sound scientific basis for food safety management, emphasising microbiological risk management. Identifying knowledge gaps in food safety risks along the farm-to-fork supply chain and then conducting research is vital in improving understanding of foodborne hazards and maintaining the industry’s reputation for safe, healthy products.
Key areas of work are:
- Microbiological and chemical food safety
- Risk-based post mortem inspection
- Shelf life and extension
- Process control and Interventions
The R&D-oriented component can be divided into three types of activities:
- The use of scientific approaches to understanding food-safety risks
- The development of systems and new technologies to manage identified risks
- The development and dissemination of information relating to risk management
The program communicates the knowledge of food safety risks in the red meat supply chain, and their control, so that industry, regulators and the marketplace worldwide are aware and satisfied that risks are understood in Australia and are being controlled effectively.
|Food safety for consumers|
Resources & Tools
|Refrigeration Index calculator|
|MLA E. coli in Fermented Meats|
|Processors hygiene tool Beef and Lamb|
|For prediction and analysis of shelf life data, visit Meaty Micro Matters|
|Contact us to request access to the predictive tool|
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