Microbiological food safety and storage life of Australian red meat

Over recent decades, Australia's meat industry has invested heavily in improving infrastructure of its processing facilities. There have also been similar commitments to research and development and to monitoring the microbiological performance of the industry. Taken together, these investments comprise a large body of published work which documents the pre-eminence of Australian red meat products in terms of food safety and shelf life. The project will gather all available information and will promote this pre-eminence in the form of a scientific monograph. There is a great story to tell and the monograph will be of great value in informing domestic and overseas customers and regulators of the quality and safety of Australian meat products.