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Meat and Poultry Traceability – Its History and Continuing Challenges

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Food Traceability

Part of the book series: Food Microbiology and Food Safety ((PRACT))

Abstract

When it comes to traceability of food products, some of the most significant challenges and opportunities are found in the meat and poultry industries. This is because traceability becomes substantially more complicated for any product that is derived from a live animal. On the farm, traceability of the animals themselves is critical to avoid the introduction and spread of animal disease. After harvest, traceability can become even more complex as components from hundreds of animals are commingled to process individual food products. This complexity is enhanced at retail, where some of these products are processed further. To manage these complexities, traceability systems have been developed to help better track the origins of raw animal foods. In addition, to enhance their ability to regulate food and respond more rapidly to foodborne illness outbreaks, FSIS has continually tightened the regulations governing the traceability of food products and the animals from which they are derived.

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Correspondence to Hilary S. Thesmar .

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Thesmar, H.S., Stevens, S.K. (2019). Meat and Poultry Traceability – Its History and Continuing Challenges. In: McEntire, J., Kennedy, A. (eds) Food Traceability. Food Microbiology and Food Safety(). Springer, Cham. https://doi.org/10.1007/978-3-030-10902-8_6

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