Microbiological tests to confirm quality of meat and meat products

Welcome,

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

best regards

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

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.

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)

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

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