Food integrity for the meat industry

How can we help the food industry?

Our team is focused on providing data to support food safety and shelf-life decisions in the poultry and red meat industries to support both domestic and international market access.

Our infrastructure and capability

We operate microbiological laboratories capable of working with foodborne pathogens and spoilage organisms in both Coopers Plains (QLD) and Werribee (VIC). Our facilities support trials to determine survival of pathogens and spoilage organisms using novel technologies, determining shelf-life and understanding the presence and concentration of pathogens in foods.

Our multidisciplinary team includes food microbiologists, meat scientists, process engineers and sensory scientists to support partners in risk management and improving market access.

Case studies

• Demonstrating improved shelf-life of long aged beef for export markets
  In partnership with Meat & Livestock Australia (MLA) and international partners, we undertook shipping and storage trials to export countries for evaluating product integrity such as shelf-life, safety and eating quality. The data supported justification for extension of vacuum-packed chilled beef exports for improving market access of Australian product.
• Risk management of foodborne pathogens
  In partnership with MLA, AMPC, AgriFutures, red meat and poultry industries, we have determined the presence and concentration of foodborne pathogens at various points in the food chain to help manage the risks of these organisms by providing industry with data to assist meeting regulatory and market access requirements. More detailed characterisation of foodborne pathogens has also assisted industry to address constantly changing regulations and new ways of defining foodborne pathogens.

Key contact

For collaboration opportunities, research partnerships, please contact: