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[Microbiological study of fresh and refrigerated meat products manufactured by REMA]
Abstract:
Fresh meat semi-finished food REMA was demonstrated to be highly contaminated by bacteria. In more than 50% of the samples of most kinds of the examined fresh semi-finished food, the total counts of mesophile microorganisms (CPM) exceeded the internationally admissible limit for human consumption, i. e. 10(5) per g microorganisms. The greatest differences in the microorganism counts in fresh and stored samples were found in CPM and in the counts of psychrotolerant microorganisms. The counts of CPM and psychrotolerant microorganisms were differentiated and ranged from 10(5) per g to 10(13) per g when the first organoleptic symptoms of spoilage appeared. The organoleptic symptoms of spoilage of REMA semi-finished food are promoted by mesophile microorganisms which can grow also at the temperature of +4 degree C. No salmonellae with selective multiplication were observed in any sample.
Insights
Fresh meat semi-finished food REMA often exceeds safe bacterial limits, with high counts of mesophile microorganisms (CPM) and psychrotolerant bacteria found even at refrigeration temperatures. These microbes contribute to spoilage, posing a risk to consumers.
Area of Science:
- Food microbiology
- Microbial contamination assessment
- Food safety standards
Context:
- REMA fresh meat semi-finished food products were analyzed for bacterial contamination.
- International admissible limits for microbial counts in food for human consumption were used as a benchmark.
- The study focused on mesophile microorganisms (CPM) and psychrotolerant microorganisms.
Purpose:
- To assess the bacterial contamination levels in REMA fresh meat semi-finished food.
- To determine if bacterial counts exceed established safety limits for human consumption.
- To investigate the role of specific microorganisms in the spoilage of these food products.
Summary:
- Over 50% of REMA fresh meat semi-finished food samples exceeded the international limit of 10(5) CPM per gram.
- Significant differences in microbial counts were observed between fresh and stored samples, particularly for CPM and psychrotolerant bacteria.
- Bacterial counts ranged from 10(5) to 10(13) per gram at the onset of organoleptic spoilage symptoms, indicating extensive microbial growth.
- Mesophile microorganisms, capable of growing at +4°C, were identified as key contributors to the spoilage of REMA semi-finished food.
Impact:
- Highlights potential public health risks associated with bacterial contamination in semi-finished meat products.
- Informs food industry practices regarding hygiene, storage, and processing of REMA products.
- Underscores the importance of monitoring microbial loads, especially mesophile and psychrotolerant bacteria, to ensure food safety and quality.