Authors : Cruz R.M. , Fuentes M. E. , Gusils C.H and Puga Mendilaharzu H.
Abstract: Different samples of raw and cooked meats were collected of two supermarkets and examined according to a standardized protocol. Comparison with published microbiological guidelines revealed that all crude and cooked samples were of acceptable microbiological quality and only 14% of ready-to-eat were of unsatisfactory/unacceptable quality, because of the presence of E. coli, Salmonella, and Staplycoccus aureus. Acceptable microbiological quality was associated with food hygiene. Poor microbiological quality was associated with lack of enabled workers or deficient hygiene. At the same time, the results, obtained from samples of the work surface and from the hands of the workers, indicated the presence of E. coli in the hands of some workers involved in the cooking process of the meat.
Cruz R.M. , Fuentes M. E. , Gusils C.H and Puga Mendilaharzu H. , 2005. Microbiological Analysis of Crude and Ready-to-Eat Meats . Journal of Food Technology, 3: 130-134.