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International Journal of Meat Science
Year: 2011  |  Volume: 1  |  Issue: 1  |  Page No.: 27 - 35

Causes, Concerns, Consequences and Control of Microbial Contaminants in Meat-A Review

A.K. Biswas, N. Kondaiah, A.S.R. Anjaneyulu and P.K. Mandal    

Abstract: The aim of this study was to evaluate status of microbial contaminants in food of animal origin. Emergence and re-emergence of diseases due to pathogenic bacteria are the key issue of the new pattern of food trades. Food poisoning or food intoxication syndrome is a global problem for meat industry. The bacterial pathogens most frequently identified from illness associated with beef products are Salmonella sp., Campylobacter, Staphylococcus aureus, Escherichia coli, Listeria monocytogenes, Clostridium perfringens, Yersinia enterocolitica, Bacillus cereus and Vibrio parahaemolyticus. Microbial contaminants rather common than any other form of contaminants as food animals itself harbour them hence, microbial contamination of carcass surfaces is unavoidable. Most of the micro floras transferred to the carcasses are nonpathogenic, but some pathogens like Salmonella sp., Escherichia coli O157:H7, Campylobacter sp. and L. monocytogenes may be present and poses a safety challenge to the meat industry. Novel methods such as immunological, chemical, biochemical, biophysical, nucleic acid probe, Polymerase Chain Reaction (PCR) and more recently biosensor based techniques have been developed to monitor the incidence of pathogenic bacteria in meat foods. In recent years, increase in global trade and awareness of the consumers about the hygienic quality of the meat, international attention is being focused on ways to improve the microbial quality and safety of meat foods. The present review confirmed the importance of maintaining good process hygiene at meat packing plants for further improvement of microbiological status of meat.

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