Purpose: To support a food safety regulator considering possible approaches to raw meat dishes for retail, we conducted a review of the current evidence on food preparation practices, excluding cooking, which would lower the risk of foodborne illness associated with consumption of ready-to-eat raw meat dishes. We also performed a jurisdiction scan of regulations involving raw meat dishes for sale.
Methods: We performed a search using MEDLINE, Food Science Source and Scopus databases for food preparation methods that reduce the risks associated with ready-to-eat raw meat dishes (excluding poultry and fish), limited to literature published in English from January 1, 1995 to July 10, 2015. The jurisdiction scan was done by a search of the Canadian Legal Information Institute and Google, for regulations and guidance from Canada, United States, United Kingdom and Australia.
Results: Various food preparation methods, from farm to fork, were identified to reduce pathogen load in raw meat. Chemical dehairing of hide, acidified sodium chlorite treatment of trim and high pressure processing are examples. The addition of garlic, lemon juice and yoghurt to raw meat and sear-and-shave procedures have also been shown to reduce microbial load but not eliminate the risk of illness.
General outcome-based or more specific guidance regarding service of raw meat dishes was retrieved for several jurisdictions. Jurisdictions that ban the sale of these food items were also identified.
Significance: Foodborne illness risk can be considerably reduced but not eliminated through practices that reduce bacterial loads on raw meat. Most jurisdictions’ approaches involve general outcome-based food safety provisions or specific guidance to mitigate the risks associated with raw meat dishes.