Contamination and spoilage of meat and meat products pdf

Contamination and spoilage of meat and meat products free download as word doc. Meat and meat products are recognized as a major source of zoonotic pathogens. Contamination occurs from various physical, chemical and biological sources and is affected by external factors such as temperature, poor hygiene and sanitation. Meat quality evaluation starts with the quality control of raw meat obtained after slaughtering. Their numbers soon reach levels that cause sensory deviations and lead finally to spoilage of the meat doulgeraki et al. Pdf microbiological and hygienic quality of meat and meat. Growth kinetics of meat specific microorganisms i meat specific spoilage microorganisms. Meat preservation helps to control spoilage by inhibiting the growth of microorganisms, slowing enzymatic activity, and preventing the oxidation of fatty acids that promote rancidity. Contamination and spoilage of meat and meat products. With the constant increase in poultry meat consumption worldwide and the large variety of poultry meat products and consumer demand, ensuring the microbial safety of poultry carcasses and cuts is essential.

There are many factors affecting the length of time meat products can be stored while maintaining product safety and quality. Meat spoilage meat storage molecular methods the spoilage of raw meat is mainly due to undesired microbial development in meat during storage. The aims of this study were to learn more about the possible influence of the meat processing environment on initial fresh meat contamination and to investigate the differences between smallscale retail distribution sd and largescale retail distribution ld facilities. Meat is an ideal culture medium for many organisms because it is high in moisture. Yeast and moulds associated with premature food spoilage. Project objective fpp the aim of the project is to. Many of these bacteria can grow at chilling temperatures. The type of bacteria and their loads depend on the initial meat contamination and on the speci. It usually contains some fermentable carbohydrates at a favorable ph for most microorganisms. However, food contamination is a serious public health problem in ethiopia, resulting in foodborne diseases that affect many people every year. In this context, bradeeba and sivakumaar undercooked meat products can. Meat processing meat processing preservation and storage. Microbial contamination of meats microbiology biology discussion.

Since antiquity, meat has been used as a source of food due to its nutritive value. Contamination and spoilage of meat and meat products scribd. China, the leading importer, may cut its purchases by as much as 7. This practice is similar to adding yeast to flour mixtures to produce bread. The length of time the most important spoilage strain in vacuumpackaged before spoilage changes become detectable increases as the sausages 46, 55. Raw meat and poultry are highly perishable commodities subject to various types of spoilage depending on handling and storage conditions.

Meat and meat products encyclopedia of life support. Nov, 2009 understanding poultry products spoilage approximately 9 billion chickens are processed in the u. Meat contamination an overview sciencedirect topics. Pdf microbiological and hygienic quality of meat and. Study session 8 food contamination and spoilage introduction. If a surface measurement is taken, ensure that the electrode has good contact with the product surface. Usdafsis microbiology laboratory guidebook 3rd edition. Only some of the bacteria that make up the initial microbial population on the animal. Explain fundamental methods of controlling microbial contamination of meat.

The important contamination comes from external source during bleeding, handling and processing. The breakdown of fat, protein and carbohydrates of. The listeria monocytogenes contamination of meat products contamination of meat and meat products pdf,delicatessen products 34%, meat products supporting the growth of lm 3% and fermented meat products 16% frozen vegetables show consistently high contamination 25% the contamination of raw meat is a significant factor the lm was detected in raw meat from sows 364% positive samples. Spoilage is caused by the practically unavoidable infection and subsequent decomposition of meat by bacteria and fungi, which are borne by the animal itself, by the people handling the meat, and by their implements. Generally contamination occurs when the product comes into contact with dirty hands, clothing, equipment or facilities. All food should be safe and free from contamination and spoilage at all points in its journey from its source until it reaches the consumers. It is, therefore, necessary to control meat spoilage in order to increase its shelf life and maintain its nutritional value, texture and flavor. Spoilage is also influenced by temperature not only air but temperature has an important influence on the type of spoilage to be expected in meat. The spoilage of meat occurs, if the meat is untreated, in a matter of hours or days and results in the meat becoming unappetizing, poisonous, or infectious. Often, spoilage due to yeasts and moulds is clearly visible as patches of mould or. Further contamination can take place due to unhygienic handling in retail market and in home. Meat processing preservation and storage britannica. Microbiology of meat meat and microbes discover food tech. Mostly, contamination occurs because of inadequate hygienic conditions and handling in slaughterhouses schlegelova et al.

Guidelines for slaughtering, meat cutting and further. If meat and meat products are not processed appropriately, they will. The second step is the estimation of the quality of cooked meat. Because of this high potential for spoilage, the historical record reveals that early civilizations used techniques such as salting, smoking, and drying to preserve meat mack, 2001. Like meat, fish and other seafood may be spoiled by autolysis, oxidation or most commonly by microorganisms.

Microbial spoilage of meat and poultry products presented by. In some cases the slime formation has been very survival of spoilage bacteria during heat treatmen t. There are three main mechanisms for meat and meat products spoilage after slaughtering and during processing and storage. Meat spoilage mechanisms and preservation techniques science. Fermented meat products such as summer sausage and pepperoni are made by adding selected microorganisms to meat in the form of starter cultures. List important pathogens of concern in meat and poultry products. Share your knowledge share your word file share your pdf file share your ppt file.

In this article we will discuss about the microbial contamination of meats. Jun 26, 2018 spoilage is also influenced by temperature not only air but temperature has an important influence on the type of spoilage to be expected in meat. Biogenic amines are formed by decarboxylation of amino acids during manufacturing and storage periods of sausage through the action of substrate. Extremely perishable meat provides favorable growth condition for various microorganisms. This may be achieved 1 by excluding or removing microorganisms. The refrigerator containers serve as sources of spoilage. Meat spoilage mechanisms and preservation techniques.

Microbial spoilage of food can result from aureus and yersinia enterocolitica are. Microbial interaction in cooked cured meat products under vacuum or. With competition from normal bacterial flora reduced, yeasts and moulds are able to grow more freely. Safety of meat and meat products glossary bibliography biographical sketch summary among mammalian species, the meats consumed by humans are primarily from cattle, pigs, and sheep. From the scientific point of view, meat spoilage can be considered as an ecological phenomenon that includes the changes of the available nutrients, during the prevailing of a particular microbial association, the so called specific spoilage organisms sso, according to a study by george john e. Evaluation of bacterial contamination sources in meat. Microbiological spoilage and contaminatio n of vacuum. Microbiological contamination accumulation of slime and milky fluid in the packages of the products of the sausages during vacuum storage has been observe d 33. Meat spoilage methods for controlling and assessing spoilage.

Spoilage of meat products occurs generally in three types. Bacteria associated with the spoilage of refrigerated meat products, causing defects. Microbial contamination in food processing plants can play a fundamental role in food quality and safety. Food spoilage and general principles underlying spoilage of food intrinsic parameters extrinsic parameters microbial spoilage of foods spoilage of fresh and readytoeat meat products spoilage of milk and milk products spoilage of fruits and vegetables spoilage of canned foods major food borne infections intoxications caused by bacteria. Box 504, s244 24 kavlinge, sweden htfo nutrition and food research, p. The intrinsic factors such as ph, redox potential, water content and the presence of antimicrobial substances in food also affect the degree of contamination and thereby the spoilage. What is spoilage spoilage is the process in which food deteriorates to the point in which it is not edible to humans or its quality of edibility becomes reduced. Nov 03, 2016 many of these bacteria can grow at chilling temperatures. This authoritative and comprehensive book summarizes. The chances of meat contamination would be lower in an in vitro meat production system due to strict quality control rules, such as good manufacturing practice, that are impossible to introduce in modern animal farms, slaughterhouses, or meat packing plants and thus the incidence of food borne diseases could be significantly reduced. The influence of environmental factors product composition and storage conditions on the selection, growth rate and metabolic activity of the bacterial flora is presented for meat pork and beef and cooked, cured meat products. Microbiology of meat 4 microflora of meat and meal products 4 sources of contamination 4 bacterial attachment s meat as an environment for microbial growth 5 spoilage of meat and meat products 6 lactic acid bacteria 9 introduction 9 classification 9 starter cultures 12 meat fermentations. Bacterial spoilage of meat and cured meat products pubmed.

Meat is also very much susceptible to spoilage due to chemical and enzymatic activities. Major spoilage organisms in raw meat and poultry are pseudomonas spp. It is estimated that 2% to 4% of this meat is lost as a result of poultry spoilage. During bleeding, skinning, and cutting, the main sources of microorganisms are the body parts of the animal and the intestinal tract. Apr 09, 2015 meat spoilage raw meat is subject to change by its own enzymes and microbial action and its fat may be oxidized chemically. Current recommendations for handling all meat products are to keep them clean, cold and covered in order to maintain quality and protect against food poisoning and disease. The microorganisms most commonly involved in meat spoilage are. Certain species of bacteria multiply easily on fresh meat thanks to its chemical composition, favourable water activity a w value and ph value. Prevention of spoilage and preservation of food, principally requires exclusion of microbial activity. The organisms of great importance in poultry are salmonella spp. Hence, contamination of meat is often caused by food handlers, the production chain and equipment used. Spoilage and preservation of food encyclopedia of life.

Meat is a foodstuff that can be spoiled extremely quickly. The qm refers to the hygienic measures taken during various processing stages of meat products. Describe how certain microbes are used in food preservation. Apr 22, 2016 spoilage of meat products occurs generally in three types. Spoilage of meat and meat products food microbiology. Autolysis changes include some proteolytic action on muscle and connective tissue and slight hydrolysis of fats.

Panagou from the laboratory of microbiology and biotechnology of foods. Pdf meat spoilage mechanisms and preservation techniques. Pathogenic microbial species contaminating meat from the gastrointestinal tract are salmonella enteric strains, yersinia enterocolitica. Elsevier international journal of food microbiology 33 1996 103120 international journal of food microbiology bacterial spoilage of meat and cured meat products elisabeth borch1, marielouise kantmuermans, ylva blixf swedish meat research institute, p. The influence of environmental factors product composition and storage conditions on the selection, growth rate and metabolic activity of the bacterial flora is presented for meat. Meat, a rich source of the protein and fat, low in carbohydrate content and with sufficient water activity, supports the growth of both spoilage and pathogenic bacteria. Temperatures, ph, aw and gas conditions kind of meats. Contamination of skin and lining of the body cavity take place during various processing operations. Pdf spoilage of meat has remained a serious challenge in developing countries, including nigeria. Microbiological spoilage of meat and poultry products.

Poultry meat like meat of other animals is also susceptible to contamination by various sources. There also is a possibility of the contamination of meat and meat products with human pathogens, especially those of the intestinal type. Describe basic mechanisms and indications of microbial food spoilage. Pdf microbiological and hygienic quality of meat and meat products. Delaying the spoilage of fresh and processed meats iowa state. Describe sources of microbes in meat and poultry products. The microbiology of meat spoilage masointernational. Fundamental food microbiology usda food safety and. Understanding poultry products spoilage approximately 9 billion chickens are processed in the u. A large number of the products, prepared from the meat of food animals, are consumed worldwide. The different contamination sources are identified. For example, many meat processors use irradiation, high hydrostatic pressure technology or organic acid treatment to kill bacteria.