• Joseph William Holloway
  • Jianping Wu


Regardless of the instantaneous satiety afforded by the eating experience, if the food makes the eater sick, all is negated. Thus, fundamental to any other characteristic food possesses, it must not make the consumer sick. Red meats are an extremely perishable food. As red meat parishes, it “takes others” with it, giving off toxins and other chemicals that sicken the consumer. Therefore, after consideration of the consumer, the penultimate issue for red meat is safety. This chapter reviews the extensive scientific literature concerning potential pathogens that meat might harbor and methods available to mitigate the problem. The literature is extensive because food safety is a very visible and dramatic problem in the food industry. Therefore, much research has been accomplished and a new paradigm introduced to solve the insidious problem of consistently providing safe food to the consumer. This chapter categorizes and examines the elements of this new paradigm.


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Copyright information

© Springer Nature Singapore Pte Ltd. and Science Press 2019

Authors and Affiliations

  • Joseph William Holloway
    • 1
  • Jianping Wu
    • 2
  1. 1.Animal ScienceTexas A&M UniversityUvaldeUSA
  2. 2.Gansu Academy of Agricultural SciencesLanzhouChina

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