Microbial hazards in animal products

Abstract

The scope of this review is confined to bacteria in meats excluding edible offals. Microbial hazards associated with meat are considered under the headings: meat; gastrointestinal tract and its associated microbial hazards; exterior surface. Hazards originating on the farm include contamination of the exterior surface (related to outdoor or indoor housing) and contamination of the gastrointestinal tract, where competitive exclusion is important. The influence of transport to the abattoir and primary processing are considered. Secondary processing and its attendant problem bacteria, such as Campylobacter, Salmonella and Listeria, are discussed in terms of 3 degrees of stress: little or none, moderate and severe. It is concluded that the production, transport and sale of meat products must be performed with the utmost care and preferably be subject to a hazard analysis critical control point evaluation, to prevent the presentation of any undue hazard.