Testing that puts your process a cut above.
Are your safety practices keeping up? Read our white paper authored by Matthew Taylor, Ph. D., Associate Professor of Food Microbiology, Texas A&M University of Animal Science, to learn about key contamination challenges facing the industry.
Note for our Regional Partners:
Update CTA link to go to an Eloqua form code for White Paper titled: "Managing Contamination Risks in Meat Facilities"
As a meat processor, you can count on our technical expertise, process experience and educational support to help you protect your business, reputation and customers.
- Carcass split
- Post-mortem inspection
- Chilling
- See 3M Food Safety's solutions
- Carcass split
- Post-mortem inspection
- Chilling
- See 3M Food Safety's solutions
- Freezing
- Deboning
- Raw grinding
- See 3M Food Safety's solutions
- Freezing
- Deboning
- Raw grinding
- See 3M Food Safety's solutions
Featured Food Safety Resources for Meat Processors
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Food safety expert, Matthew Taylor, Ph. D., Associate Professor of Food Microbiology, Texas A&M University of Animal Science, has partnered with 3M to discuss contamination risks for meat processors. Read about the most essential safety considerations meat processing companies need to be aware of while planning out new facility layouts or implementing safe practices in existing ones:
- Key contamination challenges
- 10 principles for designing a sanitary environment
- How to leverage an environmental monitoring program
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Read the comparison study of the 3M™ Molecular Detection System to traditional Polymerase Chain Reaction (PCR) technology using the new STEC and Salmonella assay.
Read how modern LAMP-bioluminesent technology can offer food safety testing labs simplicity, ease of use, and cost effectiveness. This third-party study, conducted at an ISO/IEC 17025 accredited laboratory, was to compare the 3M Molecular Detection System for the detection of STEC and Salmonella (MLG 4.10 method*) in beef and poultry matrices. The comparison also included STEC Gene Screen (stx and eae) method for STEC detection in beef and poultry matrices - MLG (5C.00 gene screen method*).
*References are listed in study.
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Environmental Monitoring Best Practices for Meat Manufacturing and Processing
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Environmental Monitoring Handbook
Developed in partnership with Cornell University and other industry experts, this handbook provides guidance on building and implementing a holistic environmental monitoring program.
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Questions? Contact a food safety expert to get help.
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Learn about proper testing after cleaning and sanitation is done with Dr. Martin Wiedmann’s 5-part environmental monitoring webinar series.
Spotlight on Microorganisms Testing for the Meat Industry
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E. coliEscherichia coli is a Gram-negative, coliform bacteria that is one of the most common species found in human digestive systems. Certain types of E. coli bacteria are known to cause severe food poisoning upon consumption of contaminated food. One of these, Shiga toxin-producing E. coli (STEC), produce a potent toxin called Shiga toxin (Stx). The most common STEC serotype, O157:H7, causes more than 75% of E. coli infections worldwide.
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ListeriaListeria monocytogenes, a Gram-positive bacterium, is often found in moist conditions, including soil, surface water and decaying vegetation. Listeria monocytogenes is the most infamous of the 17 known species in the Listeria genus.
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SalmonellaSalmonella is a Gram-negative, rod-shaped bacterium that is one of several organisms in the Enterobacteriaceae family. Salmonella is the most commonly reported cause of foodborne illness today, making it one of the most important tests for food processors.
Resources, Education & Case Studies for the Meat Industry
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Contact a 3M sales representative today to see how 3M Total Solutions for Meat Processing can work for your lab.
