ABSTRACT
Meat products are rich in nutrients, so spoilage microorganisms easily contaminate these food products. Also, pathogenic microorganisms such as Listeria monocytogenes and Escherichia coli can be found in not well-cooked products. As such, there are several challenges for food safety that the meat industry needs to take into account, in order to provide safe products to the consumer. The present review will address four important aspects of the microbiological quality and food safety of meat products. First, the aspects related to the production of raw materials, including meat and additives. Second, the monitoring of the parameters for microbial quality, by identification of critical control points (CCP), through meat processing; then, the storage conditions and the cold chain assurance during the transport and distribution of meat products will be described, and finally, the importance of the quality control systems will be addressed.
