Meat has featured prominently as a source of foodborne disease and a public health concern. For about the past 20 years the risk management paradigm has dominated international thinking about food safety. Control through the supply chain is supported by risk management concepts, as the public health risk at the point of consumption becomes the accepted outcome based measure. Foodborne pathogens can be detected at several points in the supply chain and determining the source of where these pathogens arise and how they behave throughout meat production and processing are important parts of risk based approaches. Recent improvements in molecular and genetic based technologies and data analysis for investigating source attribution and pathogen behaviour have enabled greater insights into how foodborne outbreaks occur and where controls can be implemented. These new approaches will improve our understanding of the role of meat in foodborne disease and are expected to have a significant impact on our understanding in the next few years.

肉已成为食源性疾病和公共卫生问题的主要来源。在过去的20年中，风险管理范式主导了国际食品安全思想。风险管理概念支持整个供应链的控制，因为消费时的公共卫生风险已成为公认的基于结果的衡量标准。食源性病原体可以在供应链中的多个位置被检测到，并确定这些病原体的来源以及在整个肉类生产和加工过程中的行为是基于风险的方法的重要组成部分。基于分子和遗传技术的最新改进以及用于调查源归因和病原体行为的数据分析使人们对食源性暴发如何发生以及在何处实施控制有了更深入的了解。这些新方法将增进我们对肉类在食源性疾病中作用的理解，并有望在未来几年内对我们的理解产生重大影响。