Shelf life and microbiological safety of selected new and emerging meats

  • 106 pages

  • Published: 1 May 2002

  • Author(s): Bobbitt, Joanne

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Australian products have a distinct advantage in Asian export markets as they are perceived as being
‘clean and green’. Importing countries from these regions impose stringent microbiological standards
that must be attained, and establishing a microbiological baseline level for new and emerging meat
products is essential in ensuring the success of any export market. Determining the current
microbiological status of Australian new and emerging meats will allow industry to develop
strategies to improve the shelf life of product, helping to cement export opportunities. The use of
effective HACCP plans to ensure product safety is also an important factor in successfully accessing
Asian markets. Development of generic plans will enable them to meet regulatory requirements more
cost effectively.