Trends in the production and storage of fresh meat – the holistic approach to bacteriological meat quality

The aim of this review paper is to introduce readers to the modern approach to meat production as recommended by public authorities. No part of the food chain can be regarded alone but has to be seen as part of the whole. A holistic approach to fresh meat storage and retailing must therefore start with the living animal and cannot end with the sale of the meat. It must also include the consumers. One of the highest priority issues for consumers, producers and governments is food safety, and with it, consumer safety. Here we briefly describe the possibilities of keeping initial amounts of bacteria in meat low and modern storage of fresh meat. In future, the consumer must be incorporated in the meat food chain.