Red Meat Report


      Meat is a vital source of protein in our diet. Meat is defined as the flesh of animals or animals’ tissues which mainly muscle that are used as food. It is stated from the ABARE (Australian Commodities 2006) that Australians eat an average of 37kg per person, per year and it has been constant since the last fifteen years. According to Food Standards Australia and New Zealand (2007) the foods and classes of foods of meat foods and feeds are categorised into “Animal Food Commodities”. In animal food commodities segment, it is divided into few sections that consist of mammalian products and poultry (FSANZ 2005). Given that meat is essential part in our diet, therefore maintenance of this source should be monitored effectively as foods and feeds can become contaminated by various causes and processes. Contamination itself has a negative impact on the quality of food or feed and may imply a risk to human or animal health. Therefore, the levels of contaminants should be achieved as low as possible by preventing food contamination at the sources, applying appropriate technology as well as applying measures to prevent contamination (Codex 2006). Code of Practice is then elaborated to ensure adequate action is done. In this report, we will discuss about the regulation of contaminants, toxicants, veterinary residues and agricultural residues in meat as well as the reasons that they are regulated. Further more, we will be looking at various standards such as the CODEX Standard, Australian Pesticides and Veterinary Medicines Authority as well as Food Standards Australia New Zealand in order to compare the standards of meat regulation that is developed within food industries.

2.0 Contaminants, Toxicants, Veterinary Residues and Agricultural Residues

2.1 Contaminants and Toxicants in Meat
Contaminants are defined as any substances not intentionally added to food, which is present in such food as a result of the production (including operations...