In this review, the authors reported about the biological approaches useful for assuring meat quality and safety at different steps of meat supply chain.
The review is full of interesting descriptions, well reported and commented. The readability is good and the MS organization is appropriate.
Two major points need improvement:
1) The description of different biological approaches is accurate and the list is quite complete. However, the purpose of a review paper is not only to teach about the existing state of the art, but to guide the reader towards a future where the field is headed. The authors should improve this aspect, substantially. Moreover, many examples of different types of microbial contamination have been described throughout the text. I suggest adding a comprehensive table reporting an overview of all biological approaches described in the MS.
2) The correct management of references is essential for a review paper. Many inaccuracies are present in this MS. Please check and correct the following points: a) there is no full agreement between the references in the text and in related section. Some references have not been listed in the section or not cited in the text; b) the authors should follow the author guidelines and use the correct formatting for reporting the references in the text (e.g. italic for “et al”; line 6 page 4: …itself (Sofas, 2008).; lines 16-17 page 7: …..ruminants (Timmerman et al., 2005; McAllister et al., 2011; Khan et al., 2016)); c) please check and correct at line 1 page 3 (report the reference authors); line 14 page 7: the year should be specified; line 21 page 8: keying error; line 19 page 9: please delete initials; please standardize the name Unlu, both in the text and in references section; line 9 page 19: Iacumin; please complete the references section, the full list of authors is needed for all references; please check line 14 page 24; the reference at line 19 page 28 should be improved.

Other minor points:

Please spell-check the MS, some keying errors are present. Please do not use bold or uppercase if not necessary, and standardize the font throughout the Paper.
Lines 12-17: please update the references about nitrite/nitrate/nitrosamine levels in meats and vegetables.
Line 15 page 6: Please specify the meaning of DFM acronym.
Line 6 page 8: O157:H7? Please verify.
Lines 6-9 page 9: Please report the reference only once, at line 9.
Page 13: please take into account the following reference in your revised paper: Chapman et al (2019) Shining light into meat – recent advances in in-vivo and carcass applications of near infrared spectroscopy, Int J Food Sci Tech DOI: 10.1111/ijfs.14367
Line 24 page 15: Pediococcus
Line 14 page 16: please complete, adding the European and Chinese approaches.
Page 17: please take into account the following reference in your revised paper: Ottaviani et al (2019) Bdellovibrio Bacteriovorus to control E. Coli on meat matrices, Int J Food Sci Tech DOI: 10.1111/ijfs.14355
Line 17 page 17: please complete, adding the European and Chinese approaches.
Lines 19-22 page 17: Please report the reference only once, at line 21.
Lines 22-23 page 19: Please report the reference only once, at line 23.
Line 21 page 19: Nitrosamines maybe present in meat products also before cooking. Please modify as more appropriate, and add updated references about nitrosamines determination.
Line 1 page 21: what chemicals? Please specify.

The IJFST has just released a Special Issue totally focused on meat quality and safety (https://onlinelibrary.wiley.com/toc/13652621/2020/55/3). Please check the issue and add appropriate references (e.g. PCR use in meat identification, nitrosamines, etc.).
Please check and correct the references in table 1 (i.e. Tufarelli et al. 2017) and correct the keying errors.
Please check and correct at lines 11-13 of page 30.
Line 17: please add references about the high nitrate levels in lettuce.
Lines 6-7 page 9: Please report the reference only once, at line 7.
Line 20: Nitrosamines maybe present in meat products also before cooking. Please
modify as more appropriate, and add updated references about nitrosamines determination.