Bacteriological safety issues in red meat and ready-to-eat meat products, as well as control measures

摘要

The importance of Eschericha coli O157, Listeria monocytogenes and Salmonella typhimurium DT104 as meat-borne pathogens is well established. Pathogenic bacteria such as Aeromonas ssp., Arcobacter spp., psychrotrophic Bacillus cereus, Campylobacter spp., Clostridium botulinum and non-invasive Listeria monocytogenes can be regarded as rookies, but not yet firmly associated with Today's production of red meat and meat products. The development of PCR and other DNA-based techniques will shed new light On so called emerging pathogens.