ABSTRACT
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Meat is a rich nutrient matrix that provides a suitable environment for proliferation of meat spoilage micro-organisms and common food-borne pathogens. Food safety is a top priority for the European Union, as indicated in the White Paper on Food Safety (Commission of European Communities 2002). It is controlled by Regulation (EC) No. 178/2002, modified by Regulation (EC) No. 1642/2003 (European Council
2002, 2003). Modern technologies and safety concepts, like hazard analysis and critical control point, food safety objective, and the appropriate level of protection (Stringer 2004) have been introduced to improve food safety. Nevertheless, the prevalence of food-borne pathogens and the reported number of food-borne zoonoses and intoxications is still increasing and the frequency of reported outbreaks has also grown (Center for Science in the Public Interest 2004), in part due to the success of new detection technologies and better epidemiological surveillance programs.
