Traceability in the meat, poultry and seafood industries
Traceability is important in maintenance of food safety and quality at each stage of the food supply chain, particularly in identification of contamination sources and routes in meat, poultry and seafood. There are a variety of identification techniques for individual animals, batches of similar sources and for types of products. Each species has unique harvesting, processing, storage and distribution characteristics which influence identification methods and subsequent systems for tracking information to end users and tracing information back to source. Record keeping and data management are key components of a successful traceability system. Radio frequency identification (RFID) is often used for pallet, case and individual package identification and tracing, but bar coding and quick response technologies are being integrated into some production and marketing schemes for inventory control and the conveying of desired information to processors and consumers. Systems using multiple flexible reading and recording technologies and centralized internet data access allow the many different components in the meat, poultry and seafood industries to be linked together. © 2012 Woodhead Publishing Limited. All rights reserved.
Publication Source (Journal or Book title)
Advances in Meat, Poultry and Seafood Packaging
McMillin, K., Lampila, L., & Marcy, J. (2012). Traceability in the meat, poultry and seafood industries. Advances in Meat, Poultry and Seafood Packaging, 565-595. https://doi.org/10.1533/9780857095718.4.565