This book investigates the critical challenges and advancements in ensuring the microbiological safety of fresh meat products. It addresses the complex interplay of factors from farm to fork that influence pathogen presence and growth, aiming to provide a comprehensive overview of current knowledge and future directions in meat safety management.

This text is recognized as a significant contribution to the field of meat safety, offering a detailed examination of microbiological risks and control measures. It synthesizes current scientific understanding and practical applications, making it a valuable resource for researchers, food industry professionals, and regulatory bodies seeking to enhance fresh meat safety protocols.