High consumption of meat and meat products in the pastoral communities in developing countries is directly related to the increasing foodborne illnesses.
You should be able to have the food act from your country. For instance in Mauritius, we have the Mauritius Food Act which stipulates that for instance E.coli O157:H7 should be absent in 25g of raw meat sample.
the best thing is to reduce these pathogens at preharvest level... ex: proper cutting to avoir cross-contamination...etc...
Type preharvest strategies on google there's a lot of resources you can get...
Hope it helps
Dear Juliana Mandha,
The Health Protection Agency’s (HPA, 2009) issued generic guidelines for assessing the microbiological quality of ready-to-eat foods. However the set limits by this guideline do not take precedence over set microbiological criteria within European or national legislation. You should be able to find that information in your countries “food act”. In the HPA guidelines there is an “Guidance on the interpretation of results for enumeration of bacterial pathogens (the hazard) in ready-to-eat foods placed on the market”. It might help you.
Reference (available online; http://www.hpa.org.uk/webc/hpawebfile/hpaweb_c/1259151921557): Health Protection Agency. Guidelines for Assessing the Microbiological Safety of Ready-to-Eat Foods. London: Health Protection Agency, November 2009.
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