Microbial Safety of Meat: Indicator Organisms and Carcass Sampling

It is essential to control the quality and safety of fresh meat / meat products to ensure meeting both legal regulations and consumer demands. HACCP and QM are two typical controlling procedure commonly implemented in food industry for manufacturing meat. HACCP is normally conducted to audit / identify hazards for raw meat primarily with respect to chemical and physical and microbiological aspects.

For more please read: Microbial Safety of Meat: Indicator Organisms and Carcass Sampling

Indicator organisms The presence of pathogenic microorganisms such as Clostridium perfringens, Staphylococcus aureus in meat and meat products can be the main contributory factors to the food poisoning. Other major group of pathogenic organisms which are significantly in association with meat consist of Salmonella, Escherichia coli, Campylobacter, Yersinia enterocolitica and Listeria monocytogenens can also be used as indicator organisms.