ISSN: 0973-7510

E-ISSN: 2581-690X

N. Rahimifard1,2, Sh. Shoeibi1,2, M. Pirali Hamedani1,2, M. Saleh3, Sh. Saadati2, F. Bagheri4 and Z. Noori2
1Food and Drug Laboratory Research Center (FDLRC), Tehran, Iran.
2Food and Drug Control Laboratories (FDCLs), Ministry of Health (MOH), Tehran, Iran.
3Quality Control Dept. of Research and Production Complex, Pasteur Institute of Iran,Tehran, Iran.
4Microbiology Department, Pharmaceutical Sciences Branch, Islamic Azad University, Tehran, Iran.
J Pure Appl Microbiol. 2009;3(1):91-93
© The Author(s). 2009
Received: 12/07/2008 | Accepted: 09/10/2008| Published: 30/04/2009
Abstract

Microbial quality of poultry paste, raw and cooked meats is very important.
The goal of this study is to investigate the presence of the indicator micro organisms in poultry paste, raw and cooked meats and to propose different methods for controlling them. In 2006, 38 poultry pastes samples ,119 meat samples containing 56 cooked meat and 63 raw meat samples have been examined microbiologically. Among 38 samples of poultry pastes, total bacterial counts in one sample(2.6%) and Staphylococcus aureus count in 14(36.8%) samples were higher than the national microbial limits for poultry pastes. 10(26.3%)samples also contained Salmonella species.12 samples (21.4%) of cooked meats and 16 samples (25.3%) of raw meats didn’t meet the required microbial specifications. From 12 unaccepted cooked meats, 3 samples contained Escherichia coli, all samples had total mesophilic bacterial counts, 2 samples contained Staphylococcus aureus counts, and 8 samples showed coliform counts more than the standard limitations. From 16 unaccepted raw meats, 6 samples contained Salmonella and 10 samples had total mesophilic bacterial counts higher than the standard limitation. To control microbial contamination of raw meats, after slaughtering of cattle, skinning, evisceration, washing and butchery should be done quickly under aseptic conditions and the flesh should be kept at cold temperature. To control microbial contamination of cooked meats, cooking should be performed completely and uniformly and the left over foods must be reheated thoroughly. Educating food handlers and preventing post contamination are the other important factors to control microbial contamination in cooked meats.

Keywords

Poultry paste, Raw meat, Cooked meat, Microbial quality

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© The Author(s) 2009. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License which permits unrestricted use, sharing, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.