RELATIONSHIPS OF MICROBIAL QUALITY OF RETAIL MEAT SAMPLES AND SANITARY CONDITIONS.

Type of article: Article

Summary

A SANITATION PROFILE SCORING FORM FOR EVALUATING SANITATION IN RETAIL FOOD STORES WAS DESIGNED. SAMPLES OF MEAT PROCESSED IN-STORE WERE PURCHASED FOR MICROBIOLOGICAL ANALYSIS TO EXPLORE THE FEASIBILITY OF BACTERIAL QUALITY AS A MEASUREMENT OF SANITARY CONDITIONS. MICROBIOLOGICAL TESTS PERFORMED INCLUDED TOTAL AEROBIC PLATE COUNT (APC), COLIFORM, ESCHERICHIA COLI, STAPHYLOCOCCUS AUREUS, CLOSTRIDIUM PERFRINGENS AND SALMONELLA. DATA SHOW NO CORRELATION EXISTS BETWEEN MICROBIOLOGICAL QUALITY OF PRODUCTS PROCESSED IN THE STORE AND TOTAL STORE PROFILE SANITARY CONDITIONS. FIFTY PERCENT OF THE PRODUCTS SAMPLED EXCEEDED BACTERIAL LOAD GUIDELINES CURRENTLY ENFORCED IN OREGON. THE < HIGH > COUNTS APPEAR TO BE DIRECTLY RELATED TO POOR TEMPERATURE CONTROL.

Details

Original title: RELATIONSHIPS OF MICROBIAL QUALITY OF RETAIL MEAT SAMPLES AND SANITARY CONDITIONS.
Record ID : 1981-0143
Languages: English
Source: Journal of Food Protection - vol. 43 - n. 5
Publication date: 1980
Document available for consultation in the library of the IIR headquarters only.

Links

See the source

Indexing

Themes: Food quality and safety. Microbiology;
Meat and meat products
Keywords: Staphylococcus; Salmonella; Coliform; Clostridium; Microbiology; Meat; Aerobiosis; Shop; Hygiene; Escherichia