The project established that when raw minced beef is produced according to GMP, either a deep chemical clean or a high pressure water wash between species is effective in preventing the carry-over of raw pork into raw beef with an associated limit of detection (LOD) of less than 0.1 % on a w/w basis. The project has also shown that when no cleaning is performed between species, carry-over does occur which may need to be considered by manufacturers when presenting information to consumers about the composition of meat products so the contents are accurately described.