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Microbial Control of Meat - A Retailer's Approach.

Robert L Winslow1

  • 1Food Technology Division, Safeway Stores, Incorporated, Fourth and Jackson Streets, Oakland, California 94660.

Journal of Food Protection
|March 28, 2019
PubMed
Summary
This summary is machine-generated.

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Retailers control meat bacteria using cleanliness, cold temperatures, and product rotation. Employee adherence to these food safety principles is crucial for preventing foodborne illness and maintaining meat quality.

Area of Science:

  • Food Safety
  • Microbiology
  • Retail Operations

Background:

  • Fresh meats and poultry are inherently contaminated with bacteria upon receipt.
  • Retailers aim to minimize bacterial growth and contamination to prevent foodborne illness, reduce product loss, and extend shelf life.
  • Approved bactericidal processing methods are not available to retailers for in-house meat treatment.

Purpose of the Study:

  • To outline the primary methods used by retailers to control microbial growth in fresh meats and poultry.
  • To emphasize the importance of employee adherence to established food safety protocols.

Main Methods:

  • Implementing market cleanliness and sanitation practices.
  • Maintaining strict temperature control throughout the supply chain.

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  • Ensuring proper product movement and rotation (first-in, first-out).

    • Main Results:

    • These established methods are effective in managing microbial contamination in retail meat environments.
    • The success of microbial control hinges on the diligent application of these principles by all market employees.

    Conclusions:

    • Effective microbial control in retail meats relies on a combination of sanitation, temperature management, and product rotation.
    • Thorough employee training and consistent adherence to "keep it clean, keep it cold, keep it moving" are vital for food safety and product quality.