# Novel Techniques for Microbiological Safety in Meat and Fish Industries
## 1 Introduction  
The meat and fish processing industry is dynamic, and with increasing consumer concerns and demands, producers, processors, distributors and retailers all are now employing novel safety measures that will preserve meat quality and sustainability. Quality control and preservation of meat is more technical due to its perishable nature that provides a suitable medium for microbial spoilage. Therefore, with the developments in thefood industry, advanced effective techniques are constantly adopted by the meat and fish processing industry especially to preserve quality and sensory attributes, which helps to maintain and expand the market. The preservation and consumption of meat requires adequate processing techniques to ensure microbial safety and maintain quality with extended shelf-life. With increasing competition and tighter cost margins, the meat industry is eager to engage in a search for novel innovative ways of processing meat, while maintaining quality and safety attributes. Traditional techniques of the processing and preservation of meat and meat products are laborious, time-consuming, costly and require complex sample preparation. In this regard, meat processors are constantly looking for alternative, non-invasive techniques for meat quality assessment in an attempt to enhance productivity and profitability. Various research projects are investigating the novel processing and assessment technologies with their practical applications in meat industries globally. Whilst emerging technologies have demonstrated numerous advantages and potential for the food industry, there are limited commercial applications due to a number of factors. In some instances, industries have concerns about the adoption of new technologies due to a lack of knowledge or complexity of operational methods, but evidence suggests that novel technologies have more impact on product quality and safety than traditional methods. Currently, sustainability is defined along the three social-environmental-economic pillars, which are often referred to as triple bottom line or people-planet-profit [1]. Research databases relate food safety with the removal of pathogenic microorganism from food and separate it from the field of food spoilage prevention through microorganisms. Risk-based meat and fish inspection methods and safety guidelines are designed by the Food and Agriculture Organization (FAO) and include good hygiene and manufacturing practices (GHPs, GMPs), HACCP and other food safety laws and regulations [2]. Numerous countries' legislations have shown interest and support to this concept, but no clear differences are observed from a micro-ecological perspective. In spite of reported concerns, microbiological safety assurance systems are receiving more attention in developed countries. Food spoilage leads to various food-borne illnesses that can even cause death, resulting in economic losses [3]  
Meat is one of the most perishable food commodities that is widely associated with food-borne diseases, as extensive outbreaks are associated with the consumption of contaminated meat and meat products [4]. The predominant pathogens responsible for meat-related outbreaks are _Salmonella_, _Listeria monocytogenes_, _Basillus cereus_, _C. botulinum_, _Shiga-toxic Escherichia coli_, _Clostidium perfringens_ and _Staphylococcus aureus_[4; 5]. During the period of 1980-2015, most of the meat and meat product-related outbreaks were caused by _Escherichia coli_ and _Salmonella_, with an incidence of 33 and 21 outbreaks, respectively. In _E. coli_ outbreaks, out of the 1966 reported cases, 476 were hospitalized, 233 suffered from hemolytic-uremic syndrome (HUS) and 32 reported death. In _Salmonella_ outbreaks, 2279 cases were reported, 94 were hospitalized, and 7 were reported dead [5]. Food spoilage results when microbiological, chemical, or physical changes occur, rendering the food product unacceptable to the consumer.