UK regulators recommend eating fresh and chilled meat only after 10 days of slaughter, but new research suggests red meat may be safe to eat for up to seven weeks after production.
Tests show that beef does not become contaminated with botulinum toxin, which causes food poisoning only after 50 days as long as it is cooled at 8 ° C (46 ° F) or less.
The new study is due to the improvement in hygiene standards as well as the development of packaging procedures, but stresses the importance of keeping them refrigerated to prevent bacterial growth.
The new study by the British Meat Producers Association (BMPA), jointly sponsored by Meat and Livestock Australia, will revolutionize longer shelf life and benefit consumers and the environment by reducing waste and improving sustainability.