Microbiological food safety and storage life of Australian red meat

03 October 2018
Focus area: Product & process integrity
Program stream: Food safety
Project number: 2018-1086
For many years, there has been anecdotal evidence through the international meat trade that Australian meat products excel in food safety and shelf life.

This project tracks the historical development of Australia’s red meat science and research. It demonstrates how Australia’s initiative and innovation has underpinned our capability of leaders in the field and world-class in hygienic meat products.

Downloadable:
  • The monograph (full report) is written in scientific format and charts the pivotal role played by research and development in Australia’s current system.
  • The executive summary is a snapshot of the current microbiological profile of Australian red meat highlighting comparisons with Australia’s global competitors, written specifically for non-technical readers.

Supporting documents

Most recent reports

Previous in this focus area 13 July 2018 Meat packaging solutions to current industry challenges Next in this focus area 24 January 2018 Microplasma disinfection of meat