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Microbiological and hygienic quality of Meat and Meat Products

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 Microbiological and hygienic quality
of Meat and Meat Products
Mahendra Pal * , Yodit Ayele** , Ajay S. Patel*** , Fitsum Dulo****
*Narayan Consultancy on Veterinary Public Health, 4 Aangan, Jagnath Ganesh Dairy Road, Anand-38001, Gujarat, India
** Department of Animal Science, College of Agriculture and Natural Resources, Bonga University, Post Box No.334, Bonga, Ethiopia
***Department of Livestock Product Technology, College of Veterinary Science, Junagarh, Gujarat, India
**** Department of Microbiology, Immunology and Veterinary Public Health, School of Veterinary Medicine, Wolaita Sodo University,
Post Box No.138, Wolaita Sodo, Ethiopia
Corresponding Author : Prof. Mahendra Pal : Email : palmahendra@gmail.com

ABSTRACT can be obtained from camel, cattle, buffaloes, goat, pig,

Since antiquity, meat has been used as a source of
food due to its nutritive value. A large number of the
products, prepared from the meat of food animals,
are consumed worldwide. If meat and meat products
are not processed appropriately, they will be spoiled
quickly by a variety of microbes. The ingestion of
undercooked meat products can results in foodborne
diseases, which can be life threatening in children,
elderly, pregnant women and immunocompromised
individuals. Meat and meat products can serve as
vehicles of many pathogenic organisms. Several
pathogens such as Bacillus cereus, Campylobacter
jejuni, Clostridium botulinum, Clostridium
perfringens, Escherichia coli, Listeria
monocytogenese, Salmonella, Staphylococcus
aureus and Yersinia enterocolitica are known to
produce serious foodborne diseases among the
consumers. The microbes are ubiquitous in
distribution and hence, contamination can occur at
any stage of food chain originating from farm to fork.
The severe illness and death of consumers after
eating the contaminated meat products had a
catastrophic effect on the reputation of meat
industries. Novel techniques such as PCR, nucleic
acid probe and biosensors should be applied to
monitor the incidence of pathogenic organisms in
various types of meat products. Hygienic standards
of meat and meat products should be evaluated from
public health point of view. It is emphasized that
proper storage and rapid refrigeration of meat
products can help in the prevention of foodborne
infections. Furthermore, all food processing plants
should sincerely implement the good manufacturing
practice (GMP), good hygienic practice (GHP),
sanitation standard operating procedure (SSOP), and
hazard analysis critical control point (HACCP) from
food safety point of view.
Keywords: Food poisoning, Hygienic quality, Meat and meat products,
Microbial growth, Public health, Spoilage
INTRODUCTION
Food from plant or animal source is crucial to all living
creatures in the universe for sustaining life process. Meat
This paper is dedicated in the memory of late Shri
Aryabhatta Ji, who was the great Mathematician-
Astronomer from the classical age of Indian mathematics
and astronomy.
sheep, besides poultry and fishes. Meat and meat
products play a vital role in the maintenance of human
health by providing all essential nutrients such as protein,
vitamins, and minerals. It is pertinent to mention that about
30% of zinc in our diet comes from meat and meat
products. In this context, Bradeeba and Sivakumaar
(2013) reported that protein and vitamins (especially A
and B12) in meat cannot be substituted by plant sources.
In India, approximately, 12,000 tons of frozen products
are produced and consumed annually. Today, large
population of the world depends on meat and meat
products as a source of food (Pal, 2014).On the contrary,
meat and meat products can act as an important vehicle
for many microbes, which can either cause spoilage or
food poisoning. Microbial spoilage of food can result from
the failure or inability to control organisms at one or more
stages of food production. Therefore, the microbiological
testing at various stages of food production is relevant to
reveal and understand the characteristic trends in
distribution of microbiological contamination (ICMSF,
2011).
Meat and meat products are highly perishable
commodities and hence, they should be properly stored,
processed, and packed and distributed in order to prevent
microbial growth (Heetun et al., 2015). The level of
microorganisms present in meat products can be reduced
only when they are further processed (Jay et al., 2005).
If spoilage microorganisms such as Brochothrix
thermosphacta and Pseudomonas spp. are present and
grow to a high number, the meat will spoil and will be
unfit for human consumption (Davies and Board, 1998).
Pathogens, such as Aeromonas hydrophila, Bacillus
cereus, Campylobacter jejuni, Clostridium perfringens,
Escherichia coli, Listeria monocytogenese, Salmonella
spp., Staphylococcus aureus and Yersinia enterocolitica
can also grow and cause illness either by multiplication
in the human body (food infection), producing toxins (food
intoxication) or multiplying and releasing toxins in the
body (food toxico-infection). The presence of pathogens
in the food supply is considered to be undesirable as
they are the major cause of gastrointestinal disease
throughout the world. In Mauritius, a total of 2653 cases
of food poisoning had been recorded from 1990 to 2010
(Hotee, 2011).
It has been mentioned that hazards such as bacteria,
fungi, allergens, chemicals and foreign matter can be
present in meat products (Ismail et al., 2013). Major

21 BEVERAGE & FOOD WORLD - Vol. 45 - No. 5 - MAY 2018

bacterial pathogens found in meat include Bacillus
cereus, Clostridium botulinum, Clostridium perfringens,
Salmonella, Escherichia coli and Staphylococcus aureus
(Hobbs and Roberts, 1993). Contamination of meat can
come from unhygienic slaughtering, handling and
processing conditions, operators’ hands, unsanitary
abattoir, or from inherent micro-flora in normal tissues of
animals, air and environment (Bell, 1997; Kozaèinski et
al., 2006). Different microbes get introduced at each stage
of meat processing after slaughtering, and these tend to
contaminate the meat (Ebel et al., 2004; Sumner et al.,
2003). The presence of pathogenic microbes are
distressing on the hygienic quality of meat. Hence, the
microbiological quality of meat and meat products can
be judged by the hygienic quality. Further, the microbial
contamination of food can occur by unhygienic food
handling (Tachbele et al. 2006). Food consumers also
comprise a link in the chain of food-borne bacterial
illnesses with inappropriate storage and cooking of meat
and meat products (Sachindra et al., 2005; Kozaèinski
et al., 2006; Tachbele et al., 2006). Pathogens such as
B. cereus, C. jejuni, E. coli, L. monocytogenses, S.
aureus, Y. enterocolitica are known to produce food-borne
infections and intoxications in humans (Elmal and Yaman
2005; Tachbele et al., 2006).Therefore, it is very
necessary to assess the microbial load of the food by
employing standard microbiological techniques
(Kozaèinski et al., 2006). The consumer needs to be
provided with safe and wholesome meat, which will not
cause any health problem. This can be achieved by
practicing better farm animal management, good personal
hygiene and providing adequate knowledge on food
safety to all the meat handlers in the production chain
(Haileselassie et al., 2013; Sofos, 2014). The present
communication aims to describe the microbiological and
hygienic quality of meat and meat products, which are
widely consumed by humans worldwide.
Meat Products
Meat is mainly obtained from the herbivorous (grass
eating) animals such as cattle, buffaloes, goats, sheep,
pig, camels, deer, rabbits etc. In addition, people also
use the chicken meat, fish and other sea foods. A plethora
of products, which include sausages, canned meats, hot
dogs, cured pork, hamburgers, frankfurter, luncheon, beef
minced, cured beef, ham, bacon, pork rolls, pork salami,
cocktail sausages, dried beef, pork ham, roasted beef,
mutton minced (keema), cocktail mutton, corn beef,
lunchmeats, beef jerky, chicken nuggets, chicken
popcorn, chicken soup, chicken pickle, chicken salad,
chicken burgers patties, chicken salami, chicken ham,
chicken kebab, chicken tikka, chicken samosas, chicken
curry, chicken pieces, chicken minced (keema), chicken
frankfurters, roasted chicken, lemon chicken, cocktail
chicken, butter chicken, fish fingers, chilli fish, baked fish,
fish sauce, Basterma (Egyptian salted meat), and smoked
meat etc., are prepared from the meats of different food
animals including chicken and fish (Selvan et al., 2007;
Ismail et al.,2013; Pal,2014).
Sources of Microbial Contamination
in Meat and Meat Products
Food is a highly perishable commodity as it easily gets
spoiled by various types of organisms. Raw meat and
22 BEVERAGE & FOOD WORLD - Vol. 45 - No. 5 - MAY 2018
other meat products can act as vehicles of various
hazards that may have serious impact on human health.
There are various types of hazards, which may be
chemical, biological or physical. Biological hazards are
of concern because the microorganisms or pathogens
are found naturally in the environment or even on live
animals (Sofos, 2014). Therefore, the occurrence of
pathogens on raw meat can be due to different factors,
which include poor farm animal management, improper
slaughter practices, processing, storage conditions and
lack of meat safety knowledge among meat handlers
(Marais et al., 2007). The consumer needs to be provided
with safe and wholesome meat, which will not cause any
health problem. This can be achieved by practicing better
farm animal management, good personal hygiene and
providing adequate knowledge on food safety to all the
meat handlers in the production chain (Haileselassie et
al., 2013; Sofos, 2014).
Common Microbes present in Meat and Meat
Products
The most frequently identified bacterial pathogens
associated with consumption of beef products are
Salmonella spp., Bacillus cereus Campylobacter spp.,
Clostridium perfringens Staphylococcus aureus,
Escherichia coli, Listeria monocytogenes,
Staphylococcus aureus, Yersinia enterocolitica and Vibrio
parahaemolyticus (Biswas et al., 2011). Compylobacter
spp., Salmonella spp., Escherichia coli and Salmonella
spp. are often present in fresh meat and poultry (Zhao et
al., 2001). Stagnitta and co-investigators (2006) studied
the prevalence of some bacteria, yeasts and molds in
meat foods in Argentina. Occurrence of entrotoxigenic
Staphylococcus aureus was reported in some camel’s
meat products in Egypt by Shehata (2008). Ali and co-
workers (2010) isolated various foodborne pathogens
such as Escherichia coli O157:H7, Listeria spp.,
Salmonella enteritidis and Shigella species from meat
samples in retail meat shops, while microbiological
examination of meat handling equipments in retail shops
revealed Staphylococcus and Shigella spp. Likewise,
Soyiri and workers (2008) recovered Staphylococcus
aureus, Bacillus cereus, Clostridium perfringens,
Escherichia coli and Staphylococcus aureus from beef
samples. Very recently, Ismail and co-investigators
(2013) studied the microbial quality of some meat
products obtained from local markets in Egypt, and
reported many types of fungi belonging to several genera
such as Aspergillus, Candida, Cladosporium,
Eupenicillium, Eurotium, Geotrichum, Mucor, Penicillium,
Rhototorula besides aflatoxin B1. These researchers also
isolated Clostridium perfringens and Staphylococcus
aureus. In this context, Yousuf and others (2008)
mentioned that the presence of coliforms such as
Escherichia coli in food is suggestive of faecal
contamination from animals (Yousuf et al., 2008).
Effects of Microbes on Meat and Meat Products
Food animals are useful as they supply quality protein
and revenues to man; but on the other hand, they serve
as vehicles of many disease producing pathogens. Raw
meat remains an important and probably the major source
of human food borne infections with pathogenic agents.
Despite sincere efforts made in last decades, it has been
difficult to obtain food animals free of pathogenic microbes
(Wilfred and Fairoze, 2011). Unprocessed meat will spoil
within hours or days. Spoilage is caused by the practically
unavoidable infection and subsequent decomposition of
meat by bacteria and fungi, which are borne by the animal
itself, by the people handling the meat, and by their
implements (Tutenel et al., 2003).
The effects that microbial contaminants cause on meat
include spoilage of the meat, food poisoning and
condemnation of carcasses, which results into reduction
of income to farmers as well as meat sellers. The
consumers and meat handlers may acquire infectious
diseases such as anthrax, brucellosis, clostridiosis,
erysipelas, glanders, leptospirosis, listeriosis Q-fever,
salmonellosis, Staphylococcus food poisoning,
streptococcosis, tetanus, tuberculosis and yersiniosis due
to poor handling of food animals and meat (Adeyemo,
2002; Pal, 2007; Pal et al.,2013).
Tests to detect Microbial Spoilage
Spoilage is a condition in which the food becomes inedible
due to undesirable changes in the colour, texture, odour,
and appearance. The microbes grow to high levels,
producing enzymes that break down the food components
such as proteins, fats and sugar. A number of tests, which
include organoleptic, physical, chemical and
microbiological, are used to know the spoilage of meat
and meat products. Organoleptic characteristics such as
flavor, taste, and colour of meat and meat products, can
be easily performed at home, cafeteria, restaurant, and
hotel without any laboratory (Pal, 2014). As this is the
simplest test, it should be routinely practiced by poor
resource nations to know the spoilage of products.
Physical tests (measurement of pH, surface tension and
electrical conductivity) and chemical methods (dye
reduction, catalase production, H2S production, and lactic
acid production) can be used to know spoilage. Microbial
quality of meat and meat products can be assessed by
total viable counts (total aerobic counts), coliform counts,
psychotropic counts, anaerobic counts, yeast and mould
counts, and specific pathogen counts such as E. coli
0157:H7; S. aureus, L. monocytogenes, Salmonella,
Y. enterocolitica (Stagnitta et al., 2006; Selvan et al., 2007;
Collins and Thato, 2011; Pal, 2012; Ismail et al., 2013;
Thomas et al., 2015). In order to isolate spoilage and
food poisoning producing microbes, a good laboratory is
highly imperative. The low income countries may not
easily afford to undertake microbial examination of meat
products. It is pertinent to mention that total microbial
contamination of raw meat preparations and thermally
processed meat products should not exceed 105 CFU g-
1 and – 104 CFU g-1, respectively. It is emphasized to
study the efficacy of Pal sunflower seed agar, a cheap
and easily available nutrient medium, to isolate yeasts
and molds from meat and meat products. It contained 45
g of pulverized sunflower seed, 20 g agar, 100 mg
chloramphenicol, and 1000 ml distilled water (Pal, 2007).
Prevention of Microbial Food Poisoning
The nutritional, sensory, physiological and microbial
quality can be maintained if meat and meat products are
quickly stored at refrigeration temperature. Strict meat
inspection, sanitary conditions at abattoirs and hygienic
processing of meat are of pivotal significance from food
23 BEVERAGE & FOOD WORLD - Vol. 45 - No. 5 - MAY 2018
safety point of view. It is necessary to adopt good hygienic
practices during the preparation of meat products at home
to prevent food poisoning. Immediate consumption,
thorough cooking, and proper refrigeration of meat and
meat products are effective means to check the microbial
food poisoning. Adequate heat treatment kills parasites,
viruses, fungi, and most bacteria, but cannot destroy the
bacterial and fungal toxins (De Rusha, 2016). When meat
or meat products are reheated, it is essential to bring an
internal temperature of 74 °C to destroy the microbes.
Cross contamination of processed meat with raw meat
must be checked. The education of house wives, food
handlers, retailers, butchers and food processors about
the basic principles of personal hygiene, kitchen hygiene
are very important to prevent the microbial food poisoning
(Pal, 2014).
CONCLUSIONS
The meat and meat products being rich in several
nutrients are easily attacked by microbes, which are
widely are prevalent in our environment. The presence
of the organisms in meat and meat products is the major
concern in the preparation of high quality foods that is
safe to the consumer. Processed meats are more prone
to microbial contamination during various stages of
processing. During slaughtering process, the meat is
exposed to many sources of contamination. The hygienic
state of animals prior, during and after slaughter can be
critical to the finished product quality. Hence, it is very
important to monitor microbiological quality of meat and
meat products to create better quality and safety.
Attempts should be made to detect the toxins such as
aflatoxins, Clostridium perfringens toxins, and
Staphylococcal aureus toxins in various meat products.
In addition, simple, low cost, sensitive test for routine
microbiological monitoring of meat and meat products
should be developed.
ACKNOWLEDGEMENTS
The authors would like to thank Prof. Dr. R. K. Narayan
for his suggestions during the preparation of this
manuscript, and Anubha for helping in computer work.
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bile and recycled in the intestine and colon through the
enterohepatic circulation pathway.
The normal pattern of distribution of anthocyanins and
their metabolites in the body is high in lung, testes, and
kidney ; moderate in thymus, heart, and liver; low in brown
fat, muscle, and bone; and extremely low in white fat,
brain, and spleen. The absorbed anthocyanins and their
aglycones are mostly excreted through urine. The
conjugated metabolitesare partially excreted in urine and
a part may reenter the jejunum with the bile and is later
absorbed by the colon entering the
enterohepaticcirculation. Lung is also one of the excretion
site and pigments are exhaled as carbon dioxide.
Pigments that are unabsorbed are excreted out via feces.
Knowledge on the absorption, bioavailability, distribution,
metabolism, and excretion of anthocyanins are important
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foods and supplements for promotion of human health
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oral consumption as part of the foods and drinks. These
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food colorants in Japan, European countries and USA.
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27 BEVERAGE & FOOD WORLD - Vol. 45 - No. 5 - MAY 2018

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