Why it may be safe to eat ‘fresh’ beef that’s SEVEN weeks old

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.

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). In comparison, it takes 35 days for lamb and 25 for pork at the same temperature.

A BMPA spokesman said the findings would give meat processors the ammunition they need to apply longer retail shelflives to products, adding it will ‘benefit consumers and the environment through lower wastage and better sustainability’.

The UK’s ten- day shelf-life rule was set by the Food Standards Agency, which said it used ‘robust scientific evidence’.

It said it would consider the findings of the new report.