Clostridien in Schlachttierkörpern und frischem Fleisch ‐ Eine Literaturübersicht ‐

Abstract

Clostridia in Carcasses and Red MeatClostridia are of large clinical importance as well as in the field of food hygiene, where they are responsible for spoilage but they also have a certain significance as food poisoning organisms. Information on the ecology of Clostridia in samples of deep muscle tissue of slaughtered animals is insufficient. This article is intended to increase the knowledge on the occurence of different Clostridia species in slaughtered animals.The main emphasis is put on the significance of clostridia in meat hygiene. The theoretical basis of the so called original content of microorganisms (intrinsic bacteria), the factors and pathways of Clostridia spreading in muscles and organs are demonstrated.

Unexplained bacterial meat spoilage during the moose hunting in northern Norway – a review of cases 2008–2021

“…Another possible explanation may be that vegetative clostridia are present in the muscle prior to shooting. Deep tissues of healthy animals are normally considered to be sterile, though it is generally accepted that a small number of clostridia may occur in some animals, mainly in liver, spleen and lymph nodes, disputably also in muscle [ 15 , 16 ]. As with germination of spores it seems unlikely that a very small number of intrinsic bacteria should be able to cause such rapid meat spoilage as reported by the hunters.…”

“…Very rapid meat spoilage could then be explained by massive spread of bacteria during the killing, while less severe cases could be caused by smaller amounts of bacteria, reaching only some parts of the carcass. From a theoretical point of view, spread of gastrointestinal bacteria by blood might happen through lesions or changes of permeability in the gastrointestinal tract [ 16 ], but no reports confirms that this actually happens in practice. It is also difficult to see a reason for sudden occurrence of several cases of “green moose” in the same area same year if meat spoilage is caused by random spread of gastrointestinal bacteria during killing.…”