Discussion On Food and Meat Inspection

Meat and Fish Freshness Inspection System Based on Odor Sensing

We propose a method for building a simple electronic nose based on commercially available sensors used to sniff in the market and identify spoiled/contaminated meat stocked for sale in butcher shops. Using a metal oxide semiconductor-based electronic nose, we measured the smell signature from two of the most common meat foods (beef and fish) stored at room temperature. Food samples were divided...

Quality assurance and meat inspection in Australia.

The aim of meat inspection in Australia is to contribute to the production of safe and wholesome food, comply with the requirements of importing countries, and support national animal health objectives. An analysis of the role of quality assurance (QA) in the meat inspection systems at federally inspected establishments shows that the position of Australia as a leading meat exporter is aided by...

FOOD SAFETY Building a Scientific, Risk-Based Meat and Poultry Inspection System

Traceability, Inspection, and Food Safety

Traceability exists in many food supply chains for valid economic reasons, one of which is improving food safety and quality. Some politicians and consumer groups are calling for increased identity preservation in systems where traceability has not yet been adopted. In this paper, we explore the implications of adding traceability to a food supply chain that already includes an inspection proto...

Inspection Methods Training - Food Microbiology

Microbiology is a specialized area of biology dealing with organisms too small to be seen without sufficient magnification. Microbiologists study bacteria, fungi, parasites, viruses, and prions and their interactions with humans, animals, plants, and the environment. While viruses and prions are not living organisms like bacteria, fungi, and parasites, they are studied by microbiologists; there...