Evaluation of hygiene practices and microbiological quality of cooked meat products during slicing and handling at retail

Pérez‐Rodríguez, Fernando; Castro, Rigoberto Hernández; Posada-Izquierdo, Guiomar Denisse; Valero, Antonio; Carrasco, Elena; Garcı́a-Gimeno, Rosa Marı́a; Zurera, G.

doi:10.1016/j.meatsci.2010.05.038

Cited by 61 publications

(46 citation statements)

References 39 publications

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“…The significant reduction or even disappearance of these groups of bacteria seems to clearly occur after the cooking step. In accordance, several studies characterizing traditional cooked meat products, reported the pivotal effect of heat treatment on growth of spoilage bacteria and pathogenic organisms [4,21]. However, the number and the type of the destroyed microorganisms depend on the internal time/temperature couple.…”

Section: Resultssupporting

confidence: 59%

“…We can suggest that the absence of these pathogenic bacteria in Khliaa Ezir would be a consequence of i) the dual action of salt and spices; ii) the cooking temperature and iii) to the conditions of the ecosystem inside the earthenware jar (Ezir). A study performed by Pérez-Rodríguez, et al [4] on traditional cooked cured meat from countries of West and South-east of Europe, revealed that the amount of nitrite and salt used are enough sufficient to inhibit the outgrowth of endospores, including those of Clostridium and Botulinum. Furthermore, Mayrhofer, et al [31] observed that Salmonella were not detected in cooked beef at an end-point cooking temperature of 71°C.…”

Section: Resultsmentioning

confidence: 99%

“…This would also play an important role in i) the development of the sensory and textural properties and ii) the enhancement of the microbiological safety of the final product [2,3]. The microbial ecosystem of cured meat products, whether cooked or not, and simultaneously their quality and shelf life, are influenced by the environment, raw material characteristics, processing practices and storage conditions including packaging and temperature [4].…”

Section: Introductionmentioning

confidence: 99%

“…Investigation of specific spoilage organisms of several cured meat products have been reported in several studies [4][5][6][7][8]. However, to date no study is available on the microbiological characterization of Khliaa Ezir.…”

Section: Introductionmentioning

confidence: 99%

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Microbiological changes during the preparation steps of Khliaa Ezir: a traditional cured meat product of Algeria

Boudechicha¹,

Nasri²,

Bennaceur³

et al. 2017

Integr Food Nutr Metab

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Materials and methods Khliaa Ezir preparation and samplingKhliaa Ezir was prepared using the traditional diagram described in Figure 1. Briefly, 9 preparations were conducted using beef Semimembranosus muscle of an average of 2 kg for each preparation. The fresh beef obtained from a local butcher was aged according to the standard conditions in Algeria. Fresh boneless lean meat cuts after salting and curing (5-8 cm of length, 4-6 cm thick) were marinated in a mixture of spices that contain caraway, coriander and garlic during 7 days before cooking at 80°C on water. Finally, the cooked meat was preserved in an earthenware jar (Ezir) and covered with a mixture of melted beef fat and olive oil. From each batch of Khliaa Ezir preparation, samples of fresh meat (at 0 days), marinade samples (1, 3, 7 days), cooked samples, immersed and stored samples (at 10, 20, 30 days) were sampled for microbiological analysis (in triplicate). Microbiological analysisAt selected times during processing, 10g of each sample were aseptically homogenized with 90 mL buffered peptone water (AES Laboratories, Combourg, France) for 2 min using a Polytron homogenizer (Polytron ® PT-MR 2100, Kinematica AG, Switzerland). Microbiological changes during the preparation steps of AbstractKhliaa Ezir is a traditional and popular meat product, which is produced from whole beef, camel, goat or lamb meat. It is an Algerian and a ready to eat meat product that is marinated, cooked and ripened. The product is for numerous months preserved in an earthenware jar at room temperature. Microbiological investigation on Khliaa Ezir during preparation is a prerequisite and to our knowledge, this is the first study, which provide its preliminary microbiological characterization. Thus, the aim of the present work is to study the evolution of the microflora and microbiological safety of Khliaa Ezir during the main traditional preparation steps. The microbiological counts indicated that Lactic Acid Bacteria (LAB) are the most abundant in the product, namely during the repining and storage period. However, total Coliforms were very low in fresh beef, being eliminated after 3 days of curing. Yeasts and Molds were the highest in fresh beef, and then disappeared after cooking and during the ripening and storage step. None of the pathogenic flora during the whole preparation steps were detected. We think that the cooking temperature applied during thermal treatment (80°C) contributed to the high hygienic quality of Khliaa Ezir. On another hand, a significant increase in pH was observed during the storage period to achieve a final pH of 6.19 ± 0.01 at 30 days of storage.

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Section: Resultssupporting

confidence: 59%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Microbiological changes during the preparation steps of Khliaa Ezir: a traditional cured meat product of Algeria

Boudechicha¹,

Nasri²,

Bennaceur³

et al. 2017

Integr Food Nutr Metab

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“…Also studies (Tidjani et al, 2013;John et al, 2001) have identified the critical points in the food preparation (complementary food and cheese). However, other studies (Pérez-Rodríguez et al, 2010) confirmed that Small and medium-sized establishments are associated with worse hygiene practices compared to Large Sized establishments. John et al (2001) observed that the purchasing Ready-To-Use Foods and ingredients from market vendors poses a considerable health risk.…”

Section: Identification Of Critical Control Pointsmentioning

confidence: 95%

Assessment of Hygiene Practices and Identification of Critical Control Points Relating to the Production of Skewered Meat Sold in N’Djamena-Chad

Tidjani¹,

Doutoum²,

Otchom³

et al. 2013

JFR

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Meat is a food of choice because of its nutritional quality. Grills are regularly consumed in Africa and particularly in the Sahelian countries. These are very popular consumer products. However, they can be contaminated by various microorganisms and cause food poisoning if the meat is not handled in hygienic conditions. In order to contribute to improving the quality of these products, we have followed the steps in production of meat skewers by the method of "5M" of Ishikawa. The "HACCP decision tree" model was used to determine the Critical Control Points (CCP). Hazard Analysis Critical Control Point (HACCP) is a method and principles of management of food safety. The results of monitoring procedures for making meat skewers showed many shortcomings in hygiene. Six (06) critical points were determined. As for testing, we conducted microbiological analyzes on fifty (50) units of samples corresponding to ten (10) different types of products collected at different stages of production. Compared to AFNOR (French Association of Standardization), criteria for cooked and dehydrated soups and considering the analytical variability associated with the methods of analysis, our results indicate that the products contaminated with germs indicating failure to comply with hygiene. Samples analyzed presented at different stages of production compliance rate of 40% for total bacteria (30 °C), 30% for total coliforms and thermotolerant coliforms (44 °C). The rate of non-compliance is 40% compared with sulphite-reducing anaerobes. Molds identified in meat skewered and ingredients are Aspergillus niger, Aspergillus flavus, Penicillium sp and Geotrichum sp. Salmonella, S. aureus and yeasts are absent in the samples. Training on good hygiene practices is required at vendors in order to ensure the hygienic quality of grilled meats.

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2015

Sustainable Retail Refrigeration

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Evaluation of hygiene practices and microbiological quality of cooked meat products during slicing and handling at retail

Cited by 61 publications

References 39 publications

Microbiological changes during the preparation steps of Khliaa Ezir: a traditional cured meat product of Algeria

Microbiological changes during the preparation steps of Khliaa Ezir: a traditional cured meat product of Algeria

Assessment of Hygiene Practices and Identification of Critical Control Points Relating to the Production of Skewered Meat Sold in N’Djamena-Chad

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