Studies on the wholesomeness of ready-to-eat meat products. I. Bacteriological evaluation of comminuted heated products.
Bacteriological studies were conducted on comminuted heated types of ready-to-eat meat products. Seventy-five per cent of the samples showed total counts in the range of 100-10,000 organisms per gm. Of potential food poisoning organisms, coagulase positive staphylococci were present in 4% and Clostridium perfringens in 1.7% of all samples in low numbers. Of indicator organisms for fecal and sewage contamination, Escherichia coli were found in 3.2% and Streptococcus fecalis in 5.4% of the samples. The heat treatment applied during processing is not sufficient to destroy these organisms.
D000818:Animals; D001407:Bacillus / Q000302:isolation & purification; D001419:Bacteria / Q000302:isolation & purification*; D002417:Cattle; D002645:Chickens; D003016:Clostridium perfringens / Q000302:isolation & purification; D004755:Enterobacteriaceae / Q000302:isolation & purification; D013293:Enterococcus faecalis / Q000302:isolation & purification; D004926:Escherichia coli / Q000302:isolation & purification; D005516:Food Microbiology; D006358:Hot Temperature; D008460:Meat; D013210:Staphylococcus / Q000302:isolation & purification; D013552:Swine