Abstract：Since China’s entry into the WTO, the western food culture has been widespread in the country and raw beef has been served on Chinese dining tables. As a matter of fact, herdsmen living in the Qinghai-Tibetan Plateau have the custom of eating raw beef. In recent years, foodborne diseases caused by eating raw beef have broken out in many countries and regions. Our analysis shows that the potential hazards of raw beef come from foodborne pathogens (Escherichia coli, Listeria monocytogenes and Salmonella) and zoonotic parasites (Taenia saginata and Sarcocystis). This paper describes a comparison of control countermeasures between China and other countries and reviews the current status of raw beef production and development in China. Some suggestions are proposed for promoting the healthy development of China’s beef industry and ensuring consumer health and safety.
2012, Vol. 26 
