Guide Details The Science Of Keeping Meat Safe

US - Innovations in fighting food-borne pathogens means that meat products are safer than ever before, according to a new guide designed for the industry..
calendar icon 3 September 2007
clock icon 1 minute read
E. coli

The seventh edition of "Lawrie's meat science", written by Ralston Lawrie and David Ledward, will benefit meat processors who are anxious to keep profits up, at a time when meat is the number one cause of potentially-fatal diseases linked to food products worldwide.

According to Lawrie, meat producers now have an abundance of tools at hand that help them fight the food-borne pathogens that cause diseases such as Salmonella, E-coli and listeria.

As well as older processing methods such as high pressure, thermal treatment and ionizing radiation, Lawrie also explores newer technologies, such as DNA profiling.

"Greater understanding of animal DNA allows processors to analyse toxins produced by pathogenic micro-organisms", he says. It can also provide reliable ways of identifying a species, even in severely processed meat products," he added.

The testing of DNA has been made easier in recent times thanks to the emerging technologies of nanotechnology and bioinformatics, two molecular-level sciences both examined in the guide.

Bioinformatics involves using a range of scientific techniques to solve biological problems on the molecular level, Lawrie said.

In particular, processors can use this technique to map and monitor all of the proteins present in a particular product or animal species.


Further Reading

       - Find out more information cattle disease by clicking here.
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