[Microbiological studies of beef tartar]

Area of Science:

• Food microbiology
• Meat science
• Public health

Context:

• Filet américain, a raw minced meat product, is popular in some regions.
• Retailer-prepared and industrially produced versions exist.
• Pork was a common ingredient in sampled filet américain.

Purpose:

• To assess the microbiological quality of filet américain.
• To determine the impact of pork as an ingredient on microbial contamination.
• To identify specific bacterial pathogens associated with pork in raw meat products.

Summary:

• A study of 200 filet américain samples revealed significantly higher aerobic bacterial counts, yeasts, Enterobacteriaceae, and group D streptococci in products containing pork.
• Pork-containing samples showed increased levels of Lactobacillus, Staphylococcus aureus, and Clostridium perfringens.
• Salmonella, Yersinia enterocolitica, and Campylobacter fetus subsp. jejuni were detected more frequently in pork-containing filet américain, with Salmonella present in 84% of these samples.

Impact:

• The findings indicate a substantial microbiological risk associated with using raw pork in products intended for raw consumption.
• Higher pH levels were observed in pork-containing samples, potentially influencing microbial growth.
• Recommendations are made to avoid raw pork in ready-to-eat meat products to enhance food safety.