The ‘Meat Industry Microbiological Methods’ manual, managed by AgResearch, is designed for use by laboratories typically found in, or used by, the New Zealand meat industry.
In the manual methods that are rapid, but at the same time cost effective, and considered appropriate for microbiological testing of samples are included. Sample types are meat and allied foods, potable water or the waste-waters produced during food processing.
The manual also includes tests for organisms (or their products) that indicate microbiological contamination and/or satisfactory hygienic control of processes and for specific identification of spoilage organisms or pathogens.
All meat industry laboratories registered with the Ministry of Primary Industries’ (MPI) under their laboratory accreditation scheme have access to the manual as part of that accreditation. MPI provides this access and funds AgResearch to keep the manual up-to-date with latest international practices.
“As caretakers of New Zealand’s Reference Lab for Meat Microbiology, AgResearch delivers the science support to the regulators to enable New Zealand’s access to export markets and demonstrate regulatory equivalence,” says manual editor and AgResearch Senior Scientist John Mills.