Review of new and emerging technologies for red meat safety

Summary

​The complexity of the pre-harvest, harvest, and post-harvest environment of the food supply chain makes it impossible to control all potential sources of microbial contamination, as opportunities for contamination arise at many points. Thus, multiple control measures must be implemented throughout the food production and processing system to ensure the wholesomeness of the final product.

This report reviews a number of interventions that may be applied during red meat production to reduce microbial numbers on the product, including those that are currently available and those that are being developed.

All parts of the red meat production chain are considered, and information on demonstrated efficacy and regulatory acceptance in Australia, the EU, the US and other countries is included, where available.

Some suppliers of equipment and consumables have been identified, and attempts made to indicate approximate costs, although these are very dependant on factors such as plant throughput, available labour and existing facilities.

Advice is also given on the issues to be considered prior to implementing a new intervention in a process.