Improving the Safety of Fresh Meat

Fresh Meat Safety: Hazard Prevention & Quality Control

This reference examines food safety risks throughout the fresh meat supply chain, from farm production to processing, packaging, and storage. It explores methods for identifying, monitoring, and controlling microbial, chemical, and other hazards while presenting practical approaches to reducing contamination and improving meat safety.

Key Features

• Explains major safety concerns associated with fresh meat production
• Covers hazard identification and control throughout the supply chain
• Examines food safety risks at the farm level
• Discusses the prevalence and detection of meatborne pathogens
• Addresses chemical contaminants and other potential hazards
• Explores methods for controlling hazards in farm environments
• Reviews contamination risks during animal slaughter
• Examines effective hazard management in meat processing
• Discusses microbial contamination and prevention strategies
• Presents decontamination techniques used by meat processors
• Explains interventions for reducing contamination during production
• Covers food safety practices after slaughter
• Examines the role of packaging in maintaining meat safety
• Discusses storage conditions and their impact on product safety
• Highlights practical approaches to improving fresh meat quality and consumer protection