A variety of cuts of beef on a white background.

Testing that puts your process a cut above.

Upgrade your testing with 3M Food Safety. Read the comparative study on the 3M™ Molecular Detection System for STEC and Salmonella.

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The Canadian meat industry is comprised of primary and secondary processing of red meats including beef, pork, and lamb. A critical need for the meat industry is to protect consumers from exposure to food-borne illnesses, especially listeria.

3M's complete line of quality indicator tests, pathogen tests and hygiene monitoring systems allows meat manufacturers to monitor critical control points, finished product and plant environment.

Meat Processing Requirements

Click a circle below to see the government requirements for the corresponding process step.

The total solution for all your meat processing needs.

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The cover of a study titled Managing Food Safety Contamination Risks in Meat Processing.

Learn how 3M can help you manage food safety contamination risks in meat processing.

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Spotlight on Meat Processing Microorganisms

Campylobacter

Campylobacter is part of the natural gut microflora in turkeys, chickens, sheep, swine and cattle. Testing for Campylobacter is important for food manufacturers as it only takes 500 Campylobacter cells to cause infections in humans.

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Listeria

Listeria monocytogenes is a Gram-positive, rod-shaped, bacterium – microscopic in appearance, but looming large among public health officials for its ability to cause fatalities.

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Salmonella

Salmonella stands out among pathogenic organisms for its high prevalence. The illness it causes, salmonellosis, is the most commonly reported cause of food-borne illness today.

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Several pages from a 3M environmental monitoring handbook.

Help prevent potential issues from leading to major problems.

Download Handbook (US, English only)

Resources for Meat Processing

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