Built to task: Food for thought

From the July 2013 issue.

We often take it for granted that meat is transported in the most hygienic way possible, but the transport industry has to go to great lengths to ensure meat intended for public sale is fit for human consumption.

We often take it for granted that the meat we consume every day is handled and transported in the most hygienic way possible, but behind the scenes, the transport industry has to go to great lengths to ensure meat intended for public sale is fit for human consumption. 

The key objective for transport businesses is to protect meat from contamination, as products processed at slaughter or cut-and-wrap facilities have the potential to be soiled with a variety of biological, chemical and physical contaminants if not handled, stored and transported appropriately. 

For instance, if meat is not maintained at the right temperature, spoilage or the multiplication of disease-causing microorganisms or parasites could present a risk to human health; and only proper transportation of carcasses and meat products will reduce the potential for contamination.

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