ABSTRACT
Meat is one of the major sources for pathogens that cause food-borne illness in humans. The intervention strategies for pathogens in meat can be divided into preharvest reduction of micro-organisms in livestock and postharvest decontamination of carcass and meat. The reduction of bacteria in the animal is achieved by priming their immune system via the use of dietary supplementation with known immune stimulants. Postharvest interventions are traditional meat decontamination methods that use various physical, chemical, and physical and chemical method combinations during slaughtering or processing steps.
