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Related Concept Videos

Sources of Food Contamination01:29

Sources of Food Contamination

Contamination of food by microbial agents and natural toxins poses significant risks to public health. These hazards can be introduced at various points across the food supply chain, ranging from environmental sources to processing and storage stages. Understanding these contamination pathways is critical for developing strategies to ensure food safety.Seafood is particularly vulnerable to contamination through both environmental exposure and microbial colonization. Toxins from harmful algal...
Hazard Analysis and Critical Control Points (HACCP)01:30

Hazard Analysis and Critical Control Points (HACCP)

Hazard Analysis and Critical Control Points (HACCP) is a science-based, preventive system used globally to ensure food safety by identifying, evaluating, and controlling biological, chemical, and physical hazards throughout food production. Originally developed by NASA and the Pillsbury Company for astronaut food, HACCP is now a core component of the Codex Alimentarius.HACCP operates on prerequisite programs—such as Good Manufacturing Practices (GMPs), sanitation procedures, and supplier...
Good Manufacturing Practices01:26

Good Manufacturing Practices

Good Manufacturing Practices (GMP) constitute a foundational set of guidelines that ensure the production of safe, consistent, and high-quality products, particularly in industries such as pharmaceuticals, biotechnology, and food processing. These protocols encompass all aspects of production, from the sourcing of raw materials to the final distribution of the finished product.A core pillar of GMP is stringent hygiene and sanitation across all production environments. This includes routine...
Quality Control01:05

Quality Control

Quality control is one of the three cyclical quality assurance activities that help keep a system under statistical control. Typical quality control activities include creating quality control charts, conducting proficiency testing, and documenting and archiving results.
Quality control helps track data, visualize trends, and identify variations, making it easier to detect deviations that may affect the accuracy of an analysis. One way to do this is by generating a quality control chart, which...
Quality Assurance01:19

Quality Assurance

Quality assurance is the overarching term used to describe the activities employed to ensure the proper performance of a system. These activities can be classified into three categories: quality control, quality assessment, and internal corrective measures. Typically, these activities work cyclically: quality control is performed before and during the analysis, while quality assessment occurs during and after the investigation. Internal corrective measures are implemented based on the findings...
Methods of Controlling Food Spoilage01:26

Methods of Controlling Food Spoilage

Food spoilage is caused by microbial growth or by chemical and physical changes, all of which affect the taste, texture, and safety of food.Temperature-Based PreservationRefrigeration at 0–4 °C slows microbial growth and enzyme activity, making it ideal for short-term storage. However, certain spoilage organisms—such as psychrotrophs like Listeria monocytogenes—can still proliferate at these temperatures. Freezing below -18 °C further slows biological processes by forming ice crystals, which...

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Related Experiment Video

Updated: May 27, 2026

Introducing an Angle Adjustable Cutting Box for Analyzing Slice Shear Force in Meat
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Published on: April 26, 2013

Managing safety and quality through the red meat chain.

P Desmarchelier1, N Fegan, N Smale

  • 1Food Science Australia, P.O. Box 3312, Tingalpa DC, Qld 4173, Australia.

Meat Science
|November 9, 2011
PubMed
Summary

Managing food safety in meat production requires a holistic approach. Targeted research can enhance existing assurance programs in the fragmented red meat industry.

Area of Science:

  • Food safety and quality assurance in animal agriculture.
  • Risk management in the red meat supply chain.
  • Agricultural innovation and knowledge transfer.

Background:

  • Effective management of food safety and quality risks in meat production necessitates a comprehensive strategy.
  • The red meat industry's inherent fragmentation limits the feasibility of fully integrated assurance systems across all operations.
  • Existing assurance initiatives offer a foundation for risk mitigation.

Purpose of the Study:

  • To explore the role of targeted research and development (R&D) in augmenting existing food safety and quality assurance programs within the red meat sector.
  • To identify strategies for enhancing assurance initiatives through scientific knowledge and innovation.
  • To provide an example using the Australian beef and lamb industry.

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Main Methods:

  • Review and description of various assurance initiatives in the red meat industry.
  • Analysis of how targeted R&D can support and improve these initiatives.
  • Case study application within the Australian beef and lamb production context.

Main Results:

  • A holistic approach is essential for managing food safety and quality risks.
  • Integrated assurance systems are ideal but often unachievable due to industry fragmentation.
  • Targeted R&D can provide crucial underpinning knowledge to strengthen current assurance programs.

Conclusions:

  • Augmenting existing assurance programs with targeted R&D is a viable strategy to improve food safety and quality in the red meat industry.
  • Addressing industry fragmentation requires innovative solutions that leverage scientific advancements.
  • The Australian beef and lamb industry serves as a model for implementing such R&D-driven enhancements.