Journal of Applied Microbiology · 2000 · 125 citations · 13 references
AgricultureFood ScienceMicrobiologyFood HygieneFood MicrobiologyFood SafetyMicrobial ContaminationMicrobial Food SafetyMicrobial QualityMicrobiological Examination Of MeatMicrobiological Food SafetyMicrobiological QualityAerobic Plate CountBacterial Contamination Of FoodsClostridium PerfringensEscherichia ColiMeat Microbiological ContaminationMicrobial Safety Of MeatMicrobiological Quality AssuranceMicrobiological Quality Testing
A microbiological study of cold, ready-to-eat sliced meats from 2579 catering establishments (public houses, hotels, cafés, restaurants, residential homes and other catering premises) found that 2587 of 3494 samples (74%) were of acceptable quality, 892 (26%) were of unsatisfactory quality and 15 (<1%) were of unacceptable quality. Unacceptable results were due to high levels of Escherichia coli, Staphylococcus aureus, Listeria species and/or Clostridium perfringens. Unsatisfactory results were mostly due to high Aerobic Plate Counts. The microbiological quality of cold, ready-to-eat meats was associated with meat type, premises type, management training, hygienic practices, meat supplier and length of storage. The relationship between food hygiene training and microbiological quality is discussed.
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