Meat Biotechnology

pp 335-359

Biosensors for Detecting Pathogenic Bacteria in the Meat Industry

  • Evangelyn C. AlociljaAffiliated withDepartment of Biosystems and Agricultural Engineering, Michigan State University

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Global meat production in 2006 increased 1.6% compared to 2005 (Food and Agriculture Organization [FAO], 2006). According to a September 2007 report by the U.S.Meat Export Federation, the U.S. beef and beef variety meat exports worldwide increased 27% in value to $1.42 billion with a volume of 425,394 metric tons (mt) while U.S. pork and pork variety meat exports were up 5% in value to $1.7 billion with a volume of 704,138 mt. However, with increasing production also comes increasing product recalls, averaging 4,536 mt of meat and poultry every year since 1997 (Teratanavat &Hooker, 2004). For example, in September 2007, a major meat processing company recalled up to 9,843 mt (21.7 million pounds) of ground beef due E. coli O157:H7 contamination, one of the largest meat recalls in U.S. history.