![]() ![]() Spoilage bacteria will cause food to deteriorate or lose quality by developing a bad odour or feeling sticky on the outside of the meat, signs that consumers would normally notice. Certain pathogenic bacteria such as Staphylococcus aureus are relatively poor competitors and may be outgrown by other flora. spoilage bacteria) for growth on the meat. ![]() Pathogenic bacteria may need to compete with other bacterial flora (e.g. cooking to a core temperature of at least 75☌ instantaneously or other effective time/ temperature combinations). They cannot be seen or smelled on the meat, but can generally be killed by normal cooking conditions (i.e. These pathogenic bacteria are able to invade our bodies or produce toxins to cause illness. Meat has potential to carry foodborne pathogens that can cause illness and lead to food safety problems. ![]() Raw meat should be cooked thoroughly before consumption. In addition, the equipment and tools used in the processes, the hands and clothing of personnel as well as the environment may also contaminate the meat with bacteria. in their intestines, raw meat may be contaminated with bacteria during the slaughtering process such as evisceration and dressing procedures. As warm-blooded animals naturally carry bacteria such as Salmonella spp. Raw meat in general contains bacteria, including pathogenic and spoilage ones. Bacteria in Raw Meatįresh meat is a highly nutritious substrate with water activity of about 0.99, meaning that it is suitable for the growth of most microorganisms. controlling the storage temperature of the food), bacterial overgrowth can be prevented. ![]() Water activity is not the same as the moisture content of the food but is a measure, ranging from 0 to 1, of the availability of water in food which determines the growth and survival of bacteria. Intrinsic properties are the properties that are inherent parts of the food, such as pH and water activity, while extrinsic properties are the properties of the environment in which the food is stored, such as temperature. Factors Determining the Growth of Bacteria in Foodīacteria grow best when intrinsic and extrinsic properties are optimal for their growth. In this article, we will introduce some factors that determine the growth of bacteria in food, and discuss the different food safety considerations for bacteria in raw meat and cooked meat and the measures to reduce risks of food poisoning caused by bacteria. According to the World Health Organization, contamination of food by microbiological agents is a worldwide public health concern and most countries have documented significant increases over the past few decades in the incidence of diseases caused by microorganisms in food. Recently, bacterial contamination of meat has attracted public attention. Food Safety Focus (130 th Issue, May 2017 ) – Food Safety Platform Bacteria in Raw Meat vs Cooked Meat ![]()
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