Being one of the animals on our nation’s emblem, the kangaroo serves not only as one of our nation’s most renowned fauna but as a source of international cuisine. However, recent document obtained under freedom of information show discovered that kangaroo harvesters are not abiding the most basic of hygiene standards.
The New South Wales (NSW) Food Authority found many hygiene and food safety laws broken. These rules exist to prevent cross-contamination of kangaroo meat, including carcasses hung from rusty hooks, lack of water and cleaning facilities, and live animals being allowed alongside dead ones.
The Improve Kangaroo Food Safety Debate
- No consumer should eat meat that’s hung on rusty carcass hook, processed over a tray with old dried blood or exposed to other live animals with the risk of faecal and other contamination
- Salmonella is dangerous for the consumer
- Difficult to source out kangaroo meat – they are killed in the bush, they are gutted, driven around for a while and then put into refrigerated shipping containers until someone comes to get them
- Inspections are done at least every two years. Chillers and processors are inspected annually while export processors are checked every half year.
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