Meat hygiene research

Browse project reports on evaluating and optimising the hygiene of meat processing in New Zealand.

Project reports

The reports include information on:

  • microbiological surveys
  • evaluation of meat processing procedures
  • inspection procedures
  • innovative systems
  • interventions to reduce the level of pathogen contamination on carcasses and meat.
A study of the distribution of lesions in cattle caused by Mycobacterium bovis
Report
Evaluation of Bovine Post Mortem Examination Procedures in New Zealand - Part C
Technical paper
Evaluation of Bovine Post Mortem Examination Requirements in New Zealand Stage 1
Report
Evaluation of Post Mortem Examination Procedures for Adult Sheep Slaughtered in New Zealand
Report
Evaluation of the Meat Industry’s readiness to move to hands off examination
Lamb Carcass Examination in New Zealand
Guidance
Microbiological assessment of through-wool trotter removal of ovine carcasses
Technical paper
PFGE analysis of meat isolates of E. coli O157:H7 in New Zealand
Report
PFGE typing of human case and food isolates of E.Coli 0157:H7 in New Zealand
Report
PFGE typing of meat isolates of E. coli O157:H7 in New Zealand - Final report
Report
Revalidation of screen test kits for Escherichia coli O157:H7
Report
Risk Profile: Shiga Toxin-producing Escherichia Coli in red meat and meat products
Report
Scientific Evaluation of Bovine Post Mortem Examination Procedures in New Zealand — Part B
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