By Sean Poulter Consumer Affairs Editor For The Daily Mail
Published: 22:02 BST, 17 April 2019 | Updated: 09:33 BST, 18 April 2019
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Red meat may be safe to eat up to seven weeks after it was produced, research suggests.
Currently, UK watchdogs advise that fresh, chilled meat should only be consumed up to ten days after processing.
The new study credits improved hygiene standards together with the development of vacuum packaging – however it is also important the meat is kept chilled to prevent bacteria growing.
New study suggests red meat may have a much longer shelf life than experts realise, which could potentially revolutionise the industry
If the research – conducted by the British Meat Producers Association (BMPA) and jointly overseen by Meat And Livestock Australia – is validated, it could revolutionise food sell-by date labels and cut waste.
Tests showed beef does not become toxic with Clostridium botulinum – which causes botulism – until 50 days after first developing spores, so long as it is chilled at 8C (46F).
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