Microbiological examination of ready-to-eat cold sliced meats and pate from catering and retail premises in the UK

Abstract

Aims: To establish the microbiological quality of cold ready-to-eat sliced meats and pâté from catering and retail premises, and investigate links hypothesized between foodborne Campylobacter infection and the consumption of cold sliced meats. Methods and Results: A total of 4078 cold meat and pâté samples were collected and examined according to a standardized protocol. Comparison with published microbiological guidelines revealed that most ready-to-eat meat and pâté samples (75%) were of satisfactory/acceptable microbiological quality and 25% were of unsatisfactory/ unacceptable quality. Two cold meat samples (<1%) were of unacceptable microbiological quality because of the presence of Campylobacter jejuni in 25 g and Listeria monocytogenes at 3AE4 · 10 4 CFU g )1 . Conclusions: Acceptable microbiological quality was associated with premises where the management was trained in food hygiene and those that had hazard analysis in place. Poor microbiological quality was associated with storage above 8°C, presliced meats, infrequent cleaning of slicing equipment and poor control of practices that may lead to cross contamination. Significance and Impact of the Study: This study provides important information about the microbiological quality of cold ready-to-eat meats and pâté. It also assists caterers, retailers, enforcement officers and policy makers to understand how different food safety practices affect microbiological quality.

Survey of Listeria monocytogenes in ready-to-eat products: Prevalence by brands and retail establishments for exposure assessment of listeriosis in Northern Spain

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Campylobacter jejuni prevalence and hygienic quality of retail bovine ground meat in Finland

“…However, later cross-contamination during meat processing at plants, at retail or in domestic kitchens may contaminate meat products with Campylobacter spp. (Elson et al 2004;Ghafir et al 2007). Due to the capability of Camp.…”

Application of hazard analysis critical control points (HACCP) system to vacuum-packed sauced pork in Chinese food corporations

“…Firstly, time and temperature were two key issues, research in food production system indicated that time and temperature errors occurred where were of unaccepted microbiological quality (Blakelee & Penner, 1999;Kim & Shanklin, 1999). Elson and his colleagues (Elson, Burqess, Little, & Mitchell, 2004) also reported that poor microbiological quality was associated with storage above 8°C. Secondly, some food additives could also impact of microbial growth.…”