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

Abstract

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.