Abstract
Abstract Purpose of Review This editorial review aims to provide readers with an introduction to the Current Clinical Microbiology Report Special Issue “Meat Microbiology and Hygiene.” It will provide an overview of overarching trends and developments in this field, introduce the articles presented in this Special Issue, and attempt to offer a glimpse into the future of meat microbiology and hygiene. Recent Findings Meat production has been subjected to transformative changes within the last decade, and the focus of assuring meat safety has shifted to account for changing consumer demands as well as new microbial risks such as strains carrying antimicrobial resistance determinants. Summary Assuring that meat products meet high safety standards remains crucial to consumers worldwide. New risk-based meat safety assurance systems leveraging latest technological advances are needed to protect consumers and promote public health.
Highlights
The field of food safety has radically changed over the past two decades
In the meat factory cell automation concept, work is organized in cell stations instead of lines, some elements of slaughter and cutting are merged, and the carcass is disassembled from the outside [14]. This would allow for easier application of novel diagnostic tools such as electromagnetic and imaging tools. In addition to these trends that will shape the future of the meat industry, antimicrobial resistance, new methods of surface treatments, and the safety of more niche products like game meat have seen recent developments
For this special issue of Current Clinical Microbiology Reports, we collected current trends in meat microbiology and hygiene which are briefly introduced in the following paragraphs
Summary
The field of food safety has radically changed over the past two decades. The application of next-generation sequencing to outbreak detection allows for the detection of much smaller outbreaks. Increasingly globalized food supply chains lead to much more dispersed outbreaks and pose new and sometimes impossible challenges in tracing foodborne pathogens to their sources. Changing consumer habits increase the demand for minimally processed foods with new risk profiles, and the emerging middle class in many formerly poor countries causes an increased demand for meat. The global demand for meat has quadrupled over the past 50 years, and a clear trend towards convergence of meat consumption habits worldwide was reported [1]
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