Share

Microbiological quality of organically produced meat products.

Mikrobiologische Qualität von Fleischerzeugnissen aus ökologischer Produktion.

Author(s) : ALBERT T., GAREIS M., KRÖCKEL L.

Type of article: Article

Summary

Spreadable raw fermented sausages and prepacked sliced cooked meat products from organic production with nationwide distribution in Germany were analysed. The samples analysed microbiologically showed that there are no important differences in the microflora of organically or conventionally produced meats. Therefore, the lack of nitrite in these products did not result in a higher microbiological risk for the consumer. None of the samples exceeded the permitted limit for Listeria monocytogenes. In raw sausage, salmonella and STEC were absent. Levels of coagulase-positive staphylococci and Enterobacteriaceae (EBC) were high. Four out of five manufacturers used starter cultures for raw sausage production. In the prepackaged cold cuts, lactic acid bacteria (LAB) in most cases reached high levels during prolonged cold storage, similar to those in conventional products. In certain cases, this was accompanied by a marked souring. The dominant LAB flora consisted nearly always of Lactobacillus sakei followed by Lactobacillus curvatus and Leuconostoc carnosum. A large variation in LAB numbers for products stored for 1 to 5 days only and in EBC numbers, dominated by Serratia, Pantoea and Enterobacter spp., at the end of the best before date, indicate unsolved recontamination problems during slicing and packaging.

Details

  • Original title: Mikrobiologische Qualität von Fleischerzeugnissen aus ökologischer Produktion.
  • Record ID : 2004-1966
  • Languages: German
  • Source: Fleischwirtschaft - vol. 83 - n. 11
  • Publication date: 2003
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (1)
See the source

Indexing