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A risk profile of the Australian red meat industry: hazard identification


Sumner, JL and Cameron, S and Jordan, D and Ross, T and Tan, A and Vanderlinde, P and Pointon, A, A risk profile of the Australian red meat industry: hazard identification, Food Australia, 57, (8) pp. 333-336. ISSN 1032-5298 (2005) [Refereed Article]


In 2002-2003, the Australian red meat industry commissioned a risk profile, to provide a risk rating of hazard:meat and meat product combinations, to advise on the necessity for risk analyses and to identify research and development priorities. The risk profile focused on recognised public health hazards which are attributable to the consumption of red meat. The initial hazard:product combinations were supplemented by data on contamination by hazards and potential hazards in live animals, on carcases and in meat products. This paper presents a collation from public health records of those outbreaks in Australia attributable to meat and meat products between 1991 and 2002.

Item Details

Item Type:Refereed Article
Research Division:Biological Sciences
Research Group:Microbiology
Research Field:Microbiology not elsewhere classified
Objective Division:Health
Objective Group:Public health (excl. specific population health)
Objective Field:Food safety
UTAS Author:Sumner, JL (Dr John Sumner)
UTAS Author:Ross, T (Professor Tom Ross)
ID Code:35290
Year Published:2005
Web of Science® Times Cited:8
Deposited By:Agricultural Science
Deposited On:2005-08-01
Last Modified:2006-05-04

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