Microbiological specifications and supply chain for minced meat products

Summary

Minced meat (minced beef, lamb and similar products) are known to have somewhat high microbiological counts and higher levels of enteric indicator organisms (such as E. coli) than would be expected based on surveys of carcases and trim products at the abattoir.
This project aimed to produce some guidelines which essentially focussed attention on the initial microbial levels on product at when processed and the time and temperature of the supply chain, through to the consumer. Investigations at retail premises have highlighted the importance of raw material quality to the microbiological quality of mince. Additionally, some practices have been identified as being important to the hygienic quality of product; some of which are specific requirements of food businesses in the Australia New Zealand Food Standards Code. There have been instances where food regulation enforcement authorities have collected samples of mince products from retail and have taken action against the retailer due to the microbiological quality. There are no Standards for the microbiological quality of fresh, raw meat, so action would be taken by making inferences on the microbiological quality and/or guidelines. Food Standards Australia New Zealand is currently developing a Primary Production and Processing Standard (PPPS) for Meat, which will take a paddock to plate view of food safety and hygiene. There is a need for the entire supply chain to work together to ensure that meat at retail meets agreed specifications and that all parts of the supply chain are able to play their part in ensuring consumer satisfaction and regulatory acceptance.
For minced beef and sheep products (and similar)Define, with reference to national and international guidelines and/or standards, microbiological specifications at retail (sell by date). Map the supply chain from processor (carcase chiller) to retail sale.Understand how each supply chain participant may contribute to, or alleviate, the microbiological burden at the point of sale.Develop guidelines for all supply chain participants to ensure that specifications are met
Some results from this project have been included into the "Guidelines for the safe retailing of meat and meat products" .
Found here : http://www.mla.com.au/News-and-resources/Publication-details?pubid=6021