The microbiological quality of ready-to-eat dried and fermented meat and meat products
Authors: Little C.L.; Monsey H.A.; Nichols G.L.; Louvois J.D.
Source: International Journal of Environmental Health Research, Volume 8, Number 4, 1 December 1998 , pp. 277-284(8)
Publisher: Taylor and Francis Ltd
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Abstract:
The analysis and interpretation of the results from 2981 samples examined by Public Health Laboratory Service (PHLS) and non-PHLS laboratories under the 1996 European Community Co-ordinated Food Control Programme showed that overall dried and fermented meat and meat products sold at retail in England, Wales and Northern Ireland were of good microbiological quality (99% acceptable). Staphylococcus aureus at or greater than 102 cfu g-1 was present in 1.3% (7/553) raw/country style hams and 0.9% (21/2304) dry/semi dry sausages. Staph. aureus at or greater than 102 cfu g-1 was not present in 88 spreadable fermented sausages. Verocytotoxin-producing Escherichia coli O157:H7 was not detected in any samples but Salmonella spp. (Salm. typhimurium DT104, Salm. breadeney) were present in two dry/ semi dry sausage products. The presence of Salmonella spp. and high levels of Staph. aureus is unacceptable and highlights the necessity of applying good hygiene practices during processing and at retail to prevent cross-contamination and/or bacterial growth occurring in these meat products.Language: English
Document Type: Research article
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