ABSTRACT
Many programmes and processes contribute to the safety and quality of fresh beef. These programmes overlap, so that a partial failure in one does not lead to an overall processing failure. The concept was best described by Leistner (2000) as the ‘hurdle’ concept, where multiple interventions were applied so that ultimately the majority of the pathogenic microorganisms would be eliminated. Although the hurdle concept was originally applied to pathogenic bacteria, the same concept applies to spoilage bacteria as well. Ultimately, the safety and quality of fresh beef re-lives on an integrated system which starts with the production of healthy live cattle, free of chemical residues and ends with the presentation of the beef to the consumer, ready to eat.
