Skip to main content

Meat and Poultry Traceability – Its History and Continuing Challenges

  • Chapter
  • First Online:
Food Traceability

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


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.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

USD 16.99
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Hardcover Book
USD 139.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Similar content being viewed by others


  1. Galimberti A, De Mattia F, Losa A, Bruni I, Federici S, Casiraghi M, Martellos S, Labra M (2013) DNA barcoding as a new tool for food traceability. Food Res Int 50:55–63

    Article  CAS  Google Scholar 

  2. GS1 US (2014) Traceability for meat & poultry U.S. implementation guide. R2.0

    Google Scholar 

  3. Liu S, Zhang D, Zhang R, Liu B (2013) Analysis on RFID operation strategies of organic food retailer. Food Control 33(2):461–466

    Article  CAS  Google Scholar 

  4. McEntire J, Arens S, Bugusu B, Busta F, Cole M et al (2010) Traceability (product tracing) in food systems: an IFT report submitted to the FDA, volume 1: technical aspects and recommendations. Compr Rev Food Sci Food Saf 9(1):92–158.

    Article  Google Scholar 

  5. mpXML (2010) Traceability for meat and poultry US implementation guide. Issue 1–14

    Google Scholar 

  6. Smith GC, Tatum J, Belk K, Scanga J, Grandin T, Sofos J (2005) Traceability from a US perspective. Meat Sci 71(1):174–193.

    Article  CAS  PubMed  Google Scholar 

  7. Traceability for Livestock Moving Interstate 9 (2013) CFR 320.1.

  8. Zhang J, Bhatt T (2014) A guidance document on the best practices in food traceability. Compr Rev Food Sci Food Saf 13(5):1074–1103.

    Article  Google Scholar 

Download references

Author information

Authors and Affiliations


Corresponding author

Correspondence to Hilary S. Thesmar .

Editor information

Editors and Affiliations

Rights and permissions

Reprints and permissions

Copyright information

© 2019 Springer Nature Switzerland AG

About this chapter

Check for updates. Verify currency and authenticity via CrossMark

Cite this chapter

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.

Download citation

Publish with us

Policies and ethics