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[Microbiological quality of fresh and stored ground meat from commercial production]
1Institut für Fleischhygiene und -technologie des Fachbereichs Veterinärmedizin der Freien Universität Berlin.
Abstract:
In the last quarter of 1993 we investigated 295 samples of minced meat on 59 days of production (5 samples each day). EC-regulations (88/657/EEC, changed by 92/110/EEC) were considered. We looked for the total aerobic count, E. coli, Staph. aureus and Salmonella. Factors that could influence the results were examined as day of sampling, storage under defined conditions, ph-value etc. Most important for the microbiological quality of the product was the quality of the processed meat. In most cases samples fulfilled the strict microbiological requirements of the EC-regulation. After storage for 2 days at 2 degrees C there was no detectable alteration of the microflora of minced meat. Beginning with the third day total aerobic count increased significantly explainable by the increase of pseudomonads. There were problems with minced meat produced from beef, that was of lower quality and not fresh. EC-regulations can be fulfilled and are reasonable in case of industrial production when considering the quality of the processed meat and seasonal differences. Therefore microbiological quality control is justified.
Insights
Minced meat quality largely depends on the initial meat used. While most samples met European Community (EC) regulations, beef products sometimes failed due to lower quality, highlighting the need for microbiological quality control.
Area of Science:
- Food microbiology
- Food safety regulations
- Microbial analysis of food products
Context:
- Investigation of 295 minced meat samples over 59 production days in late 1993.
- Adherence to European Community (EC) regulations (88/657/EEC, amended by 92/110/EEC) was a key consideration.
- Analysis focused on total aerobic count, E. coli, Staph. aureus, and Salmonella.
Purpose:
- To assess the microbiological quality of minced meat.
- To identify factors influencing microbiological quality, including production day, storage conditions, and pH.
- To evaluate the adequacy and feasibility of EC regulations for minced meat.
Summary:
- Most minced meat samples met strict EC microbiological requirements.
- Microflora remained stable for 2 days at 2°C, but total aerobic count increased significantly from day three due to pseudomonads.
- Lower quality, non-fresh beef products presented challenges, indicating initial meat quality is paramount.
Impact:
- EC regulations are achievable and reasonable for industrial minced meat production.
- Emphasizes the critical role of processed meat quality and seasonal variations in meeting standards.
- Justifies the implementation of rigorous microbiological quality control for minced meat.