Microbiological status of minced pork - A comparison of industrial andhandicraft produced minced meat [German]

摘要

Until now two different legal standards apply to the production of minced meat. EU-licensed meat-processing plant have to follow the determinations laid down in the meat-hygiene-regulation from 21. May 1997. Butcher's shops and meat sections of supermarkets in which minced meat is produced, have to go by the national minced-meat-regulation. In this study in which the influence of the two regulations and three different operating forms on the microbiological quality of minced meat should be evaluated, was found, that minced meat, that is subject to the meat-hygiene-regulation shows a clearly lower contamination with microorganisms in almost every parameter examined, than minced meat, that is subjected to the national minced-meat-regulation. Using the limit M for the mesophilic aerobic plate count from the meat-hygiene-regulation by the way of comparison, 18,8 % of the samples from butcher's shops and 47,2 % of the samples from the meat sections of supermarkets exceed this limit, whereas the rejection rate of the EU-minced meat amounts to 4,5 %.