Testing
The presence of infectious agents can be detected with a number of tests during the production and processing of meat, but testing by itself is not sufficient to ensure adequate food safety. The industry-standard Hazard Analysis Critical Control Points (HACCP) system provides for a comprehensive quality management framework as a part of which such tests can be conducted. Testing methods applied include phage and serological typing, direct epifluorescence filter techniques (DEFT) and plasmid profiling.
Read more about this topic: Meat Spoilage
Famous quotes containing the word testing:
“No testing has overtaken you that is not common to everyone. God is faithful, and he will not let you be tested beyond your strength, but with the testing he will also provide the way out so that you may be able to endure it.”
—Bible: New Testament, 1 Corinthians 10:13.
“Traditional scientific method has always been at the very best 20-20 hindsight. It’s good for seeing where you’ve been. It’s good for testing the truth of what you think you know, but it can’t tell you where you ought to go.”
—Robert M. Pirsig (b. 1928)
“Bourbon’s the only drink. You can take all that champagne stuff and pour it down the English Channel. Well, why wait 80 years before you can drink the stuff? Great vineyards, huge barrels aging forever, poor little old monks running around testing it, just so some woman in Tulsa, Oklahoma can say it tickles her nose.”
—John Michael Hayes (b.1919)