Meat packaging problems can pose huge risks to consumers, prompting expensive product recalls that can profoundly damage companies’ reputations. E.coli, Listeria, Salmonella and Campylobacter have all featured largely in meat product recalls over the past year and a host of related factors, such as leaky or contaminated packaging, can threaten the safety of shoppers.
Thankfully, meat processors, packaging firms, retailers and researchers are collaborating on innovations that tackle these and other issues.
We present some of the latest innovations by the meat industry to combat microbiological threats and enhance product shelf-life, delaying spoilage.
Claire Koelsch Sand
Professor of Packaging Technology & Research
Packaging Technology and Research, LLC
Senior VP Microbiology and HPP Science
Food Packaging Specialist
Global Meat News