Microbial testing of meat products

Microbial sources in meat products

1. Microbial sources in cooked meat products

(1) Incomplete heating

When the meat is too large or not fully cooked, some heat-resistant bacteria or spores will survive, such as certain species of Thermophilic Bacillus, Micrococcus, Streptococcus, Micrococcus, Lactobacillus, Bacillus, and Clostridium; There are also certain molds, etc

(2) Pollution is caused by the hands, clothing, respiratory tract, and unclean storage equipment of the operators

(3) Pollution is caused by air dust, rodents, flies, and other media

(4) Due to the poor thermal conductivity of meat, microorganisms that contaminate the surface are prone to growth and reproduction, and continue to diffuse towards deeper layers

After being severely contaminated with Staphylococcus aureus, Salmonella typhimurium, or Proteus, cooked meat products can cause food poisoning if stored at room temperature for 10-24 hours without sufficient heating before consumption

2. Microbial sources in sausage products

There are many kinds of sausage products, such as sausage, sausage, sausage, red sausage, snow sausage, ham sausage and sausages. This type of meat product has a large number of raw materials, and due to differences in the origin, storage conditions, product quality, and processing techniques of various raw materials, it can have a certain impact on microbial contamination in the finished product. The processing equipment and operating techniques of ground meat, the freshness of raw meat, and the storage conditions and time of ground meat all have important impacts on the producers of sausage products

3. Sources of microorganisms in cured meat products

Common cured meat products include cured meat, braised duck, dried chicken, etc

(1) Pollution of raw meat

(2) Related to the number of microorganisms in brine or brine

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