The microbiological condition of minced pork prepared at retail stores in Athens, Greece

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• 作者：Nikolaos D. Andritsos^a ; Marios Mataragas^a ; Elpida Mavrou^a ; Anastasios Stamatiou^b ; Eleftherios H. Drosinos^a ; ^ehd@aua.gr
• 关键词：Microbial association ; Microbiological hygiene indicators ; Microbiological meat quality ; Minced pork ; Multivariate analysis
• 刊名：Meat Science
• 出版年：2012
• 期刊代码：78_03091740
• 类别：abs
• 出版时间：August, 2012
• 卷：91
• 期：4
• 页码：486-489
• 文件大小：254 K

摘要

Minced pork samples (n = 150) obtained from butchers' shops and supermarkets in Greece, during summer (n = 75) and winter (n = 75), were subjected to microbiological analysis. Microbial counts (log CFU/g) for the parameters tested were: total viable count (TVC), 6.8 卤 1.0; Pseudomonas spp., 6.4 卤 1.2; Brochothrix thermosphacta, 5.9 卤 1.1; lactic acid bacteria, 5.3 卤 1.0; yeasts and moulds, 4.6 卤 0.7; hydrogen sulfide (H₂S)-producing bacteria, 4.3 卤 1.3; Enterobacteriaceae, 3.6 卤 1.2; total coliforms, 2.9 卤 1.1; Escherichia coli, 1.4 卤 0.7; Staphylococcus spp., 4.3 卤 1.0; S. aureus, 2.4 卤 0.9, and Listeria spp., 1.4 卤 0.6. The highest correlations were between TVC and pseudomonads, B. thermosphacta and H₂S-producing bacteria, while the lowest were between total coliforms and all other groups of microorganisms except Enterobacteriaceae. The type of retail outlet and the seasonality of sampling did not have any significant effects (p > 0.05) on minced pork meat quality. Interrelationships between (i) meat quality and shelf life, (ii) hygienic conditions during mince preparation and (iii) personnel hygiene were revealed.