ABSTRACT

Food from meat, milk, fish, egg, and their products (animal origin) exhibits a wide range of nutritious and healthy food groups providing major (macro) and minor (micro) nutrients in appreciable amount. The food groups under discussion include several essential constituents for sustaining health of the consumer and at the same time competed by the microbes. However, food safety factors, either through chemical or microbial contamination, is a serious concern for the consumer with respect to health hazard. In a broader perspective, the hazards are categorized into physical, chemical, and biological each posing health associated issues that enter in the process line at various steps of production, processing, and preservations until it reaches to the consumer. Additionally, quality of the relevant products, at either the raw stage or the final consumption stage of the product, has also a serious concern of food safety due to perishability in most of the animal origin foods that may cause a wide range of foodborne diseases. Implementation of definite food safety and quality management systems may; however, minimize the concerned hazard for the provision of safe and quality products made from animal origin.