Ageing of meat does not pose health risk

“Aged meat has risen in popularity in recent years among the food industry and restaurants, yet until now, there has been a lack of knowledge about its safety. EFSA’s advice contributes to filling that gap and provides a solid scientific basis for the food business operators to produce aged meat that is safe,” said the Chair of EFSA’s Panel on Biological Hazards, Prof Kostas Koutsoumanis.