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Microbiological tests to confirm quality of meat and meat products

meat products

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#1 lilii

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Posted 19 July 2019 - 03:33 PM

Welcome,

 

 

Can you give what microbiological tests are performed for meats and meat products, limits and  incubation temperatures ?

 

 

 

 

best regards



#2 Scampi

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Posted 19 July 2019 - 05:14 PM

What kind of meat please and is this primal cuts, value added, sausage, etc 


Because we always have is never an appropriate response!


#3 lilii

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Posted 19 July 2019 - 05:43 PM

From meat, for example, a pork chop, pork neck (from what I know it will be research in the direction E.coli and Salmonella)

Finished products are hams and sausages.



#4 Scampi

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Posted 19 July 2019 - 06:16 PM

So the raw that has not been value added, yes to salmonella and ecoli. You should probably test for Trichinellosis as well (parasite know to infect pork)

 

For the sausages and ham,  salmonella and ecoli and listeria (for the ham which is technically RTE)


Because we always have is never an appropriate response!


#5 lilii

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Posted 19 July 2019 - 07:05 PM

and the cola group designation for finished meat products at 37oC?



#6 Charles.C

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Posted 19 July 2019 - 11:55 PM

Hi Lilli

 

I suggest you look at some haccp plans for yr specific micro. hazards of interest, eg -

 

https://meathaccp.wi...lans/index.html

 

+ BAM (free online) for related micro. methods


Kind Regards,

 

Charles.C





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