Microbiological hazard analysis of ready-to-eat meats processed at a food plant in Trinidad, West Indies

摘要

Contamination by pathogenic microorganisms is one of the most important challenges faced by producers of processed meat products. The presence of foodborne pathogens in meat and meat products can result in a range of human health problems as well as economic losses to producers due to recalls from market places (1). Ready-to-eat (RTE) meats are especially a concern since these may be consumed without further cooking and are known to be good growth substrates for pathogenic microorganisms such as Listeria monocytogenes(2). Contamination of RTE meats by pathogenic bacteria has been previously reported in Trinidad. A voluntary recall by one manufacturer in Trinidad in 2003 was due to contamination of L. monocytogenes, but other organisms were detected in finished meat products at the plant, including E. coli, Salmonella spp., Campylobacter spp., and unacceptable levels of aerobic bacteria (3). Additionally, Hosein et al. (4) detected L. monocytogenes and E. coli in deli meat samples (1.4% and 2.9%, respectively) collected from local supermarkets on the island. The occurrence of pathogenic microorganisms in RTE meats in Trinidad indicates the need for improved quality assurance by local producers in order to reduce consumers’ risks of exposure to infectious foodborne agents.