food safety meat processing whitepaper

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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Total Solutions

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.

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Works with your Workflow

Discover 3M Food Safety products to help you meet FSANZ and USDA regulations at every step of your meat processing operation.

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Featured Food Safety Resources for Meat Processors

  • 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

Environmental Monitoring Best Practices for Meat Manufacturing and Processing

  • Environmental monitoring handbook in line with regulations and HACCP standards for meat processing facilities.

    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.


Spotlight on Microorganisms Testing for the Meat Industry

  • Rendering of Listeria bacterium
    Listeria

    Listeria 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)

  • Rendering of Salmonella bacterium
    Salmonella

    Salmonella 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.


  • 3M Food Safety News

    Insights, trends and tools for the food safety industry.

    Read the latest news

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    Contact a 3M sales representative today to see how 3M Total Solutions for Meat Processing can work for your lab.

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  • All fields are required unless indicated optional

  •  
  • 3M takes your privacy seriously. 3M and its authorized third parties will use the information you provided in accordance with our Privacy Policy to send you communications which may include promotions, product information and service offers. Please be aware that this information may be stored on a server located in the U.S. If you do not consent to this use of your personal information, please do not use this system.

  • Submit

Thank You

Download the whitepaper now.

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References

  • 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

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