Testing that puts your process a cut above.
Are your safety practices keeping up? Read our white paper authored by Matthew Taylor, Ph. D., Associate Professor of Food Microbiology, Texas A&M University of Animal Science, to learn about key contamination challenges facing the industry.
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As a meat processor, you can count on our technical expertise, process experience and educational support to help you protect your business, reputation and customers.
- Carcass split
- Post-mortem inspection
- Chilling
- See 3M Food Safety's solutions
- Carcass split
- Post-mortem inspection
- Chilling
- See 3M Food Safety's solutions
- Freezing
- Deboning
- Raw grinding
- See 3M Food Safety's solutions
- Freezing
- Deboning
- Raw grinding
- See 3M Food Safety's solutions
Featured Food Safety Resources for Meat Processors
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Food safety expert, Matthew Taylor, Ph. D., Associate Professor of Food Microbiology, Texas A&M University of Animal Science, has partnered with 3M to discuss contamination risks for meat processors. Read about the most essential safety considerations meat processing companies need to be aware of while planning out new facility layouts or implementing safe practices in existing ones:
- Key contamination challenges
- 10 principles for designing a sanitary environment
- How to leverage an environmental monitoring program
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Environmental Monitoring Best Practices for Meat Manufacturing and Processing
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Environmental Monitoring Handbook
Developed in partnership with Cornell University and other industry experts, this handbook provides guidance on building and implementing a holistic environmental monitoring program.
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Get insights on proper testing post-cleaning and sanitation with Dr. Martin Wiedmann in this 5-part environmental monitoring webinar series.
Spotlight on Microorganisms Testing for the Meat Industry
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ListeriaListeria monocytogenes, a Gram-positive bacterium, is often found in moist conditions, including soil, surface water and decaying vegetation. L. monocytogenes is a pathogen causing listeriosis, a foodborne disease characterised by high mortality (20–40%) and hospitalisation (>95%) rates ( 1,2). Transmission to humans occurs primarily via consumption of contaminated food, mainly ready-to-eat (RTE) foods including meat and meat products (3)
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SalmonellaSalmonella is a Gram-negative, rod-shaped bacterium that is one of several organisms in the Enterobacteriaceae family. Salmonella is the most commonly reported cause of foodborne illness today, making it one of the most important tests for food processors.
Resources, Education & Case Studies for the Meat Industry
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References
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1. McIntyre L, Wilcott L, Naus M. Listeriosis outbreaks in British Columbia, Canada, caused by soft ripened cheese contaminated from environmental sources, Biomed Res Int. 2015;2015:131623.
2. W.F. Schlech, D. Acheson. Foodborne listeriosis. Clin. Infect. Dis., 31 (2000), pp. 770-775, 10.1086/314008
3. Demaîtrea N, Van Dammeb I., De Zutterb L. , Geeraerdc A.H., Rasschaerta G., De Reua K. ,Occurrence, distribution and diversity of Listeria monocytogenes contamination on beef and pig carcasses after slaughter. Meat Science 169 (2020) 108177
