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Microbiological safety of aged meat

The impact of dry‐ageing of beef and wet‐ageing of beef, pork and lamb on microbiological hazards and spoilage bacteria was examined and current practices are described. As ‘standard fresh’ and wet‐aged meat use similar processes these were differentiated based on duration. In addition to a descript...

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Autores principales: Koutsoumanis, Konstantinos, Allende, Ana, Alvarez‐Ordóñez, Avelino, Bover‐Cid, Sara, Chemaly, Marianne, De Cesare, Alessandra, Herman, Lieve, Hilbert, Friederike, Lindqvist, Roland, Nauta, Maarten, Peixe, Luisa, Ru, Giuseppe, Simmons, Marion, Skandamis, Panagiotis, Suffredini, Elisabetta, Blagojevic, Bojan, Van Damme, Inge, Hempen, Michaela, Messens, Winy, Bolton, Declan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9850206/
https://www.ncbi.nlm.nih.gov/pubmed/36698487
http://dx.doi.org/10.2903/j.efsa.2023.7745
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author Koutsoumanis, Konstantinos
Allende, Ana
Alvarez‐Ordóñez, Avelino
Bover‐Cid, Sara
Chemaly, Marianne
De Cesare, Alessandra
Herman, Lieve
Hilbert, Friederike
Lindqvist, Roland
Nauta, Maarten
Peixe, Luisa
Ru, Giuseppe
Simmons, Marion
Skandamis, Panagiotis
Suffredini, Elisabetta
Blagojevic, Bojan
Van Damme, Inge
Hempen, Michaela
Messens, Winy
Bolton, Declan
author_facet Koutsoumanis, Konstantinos
Allende, Ana
Alvarez‐Ordóñez, Avelino
Bover‐Cid, Sara
Chemaly, Marianne
De Cesare, Alessandra
Herman, Lieve
Hilbert, Friederike
Lindqvist, Roland
Nauta, Maarten
Peixe, Luisa
Ru, Giuseppe
Simmons, Marion
Skandamis, Panagiotis
Suffredini, Elisabetta
Blagojevic, Bojan
Van Damme, Inge
Hempen, Michaela
Messens, Winy
Bolton, Declan
collection PubMed
description The impact of dry‐ageing of beef and wet‐ageing of beef, pork and lamb on microbiological hazards and spoilage bacteria was examined and current practices are described. As ‘standard fresh’ and wet‐aged meat use similar processes these were differentiated based on duration. In addition to a description of the different stages, data were collated on key parameters (time, temperature, pH and a(w)) using a literature survey and questionnaires. The microbiological hazards that may be present in all aged meats included Shiga toxin‐producing Escherichia coli (STEC), Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, enterotoxigenic Yersinia spp., Campylobacter spp. and Clostridium spp. Moulds, such as Aspergillus spp. and Penicillium spp., may produce mycotoxins when conditions are favourable but may be prevented by ensuring a meat surface temperature of −0.5 to 3.0°C, with a relative humidity (RH) of 75–85% and an airflow of 0.2–0.5 m/s for up to 35 days. The main meat spoilage bacteria include Pseudomonas spp., Lactobacillus spp. Enterococcus spp., Weissella spp., Brochothrix spp., Leuconostoc spp., Lactobacillus spp., Shewanella spp. and Clostridium spp. Under current practices, the ageing of meat may have an impact on the load of microbiological hazards and spoilage bacteria as compared to standard fresh meat preparation. Ageing under defined and controlled conditions can achieve the same or lower loads of microbiological hazards and spoilage bacteria than the variable log(10) increases predicted during standard fresh meat preparation. An approach was used to establish the conditions of time and temperature that would achieve similar or lower levels of L. monocytogenes and Yersinia enterocolitica (pork only) and lactic acid bacteria (representing spoilage bacteria) as compared to standard fresh meat. Finally, additional control activities were identified that would further assure the microbial safety of dry‐aged beef, based on recommended best practice and the outputs of the equivalence assessment.
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spelling pubmed-98502062023-01-24 Microbiological safety of aged meat Koutsoumanis, Konstantinos Allende, Ana Alvarez‐Ordóñez, Avelino Bover‐Cid, Sara Chemaly, Marianne De Cesare, Alessandra Herman, Lieve Hilbert, Friederike Lindqvist, Roland Nauta, Maarten Peixe, Luisa Ru, Giuseppe Simmons, Marion Skandamis, Panagiotis Suffredini, Elisabetta Blagojevic, Bojan Van Damme, Inge Hempen, Michaela Messens, Winy Bolton, Declan EFSA J Scientific Opinion The impact of dry‐ageing of beef and wet‐ageing of beef, pork and lamb on microbiological hazards and spoilage bacteria was examined and current practices are described. As ‘standard fresh’ and wet‐aged meat use similar processes these were differentiated based on duration. In addition to a description of the different stages, data were collated on key parameters (time, temperature, pH and a(w)) using a literature survey and questionnaires. The microbiological hazards that may be present in all aged meats included Shiga toxin‐producing Escherichia coli (STEC), Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, enterotoxigenic Yersinia spp., Campylobacter spp. and Clostridium spp. Moulds, such as Aspergillus spp. and Penicillium spp., may produce mycotoxins when conditions are favourable but may be prevented by ensuring a meat surface temperature of −0.5 to 3.0°C, with a relative humidity (RH) of 75–85% and an airflow of 0.2–0.5 m/s for up to 35 days. The main meat spoilage bacteria include Pseudomonas spp., Lactobacillus spp. Enterococcus spp., Weissella spp., Brochothrix spp., Leuconostoc spp., Lactobacillus spp., Shewanella spp. and Clostridium spp. Under current practices, the ageing of meat may have an impact on the load of microbiological hazards and spoilage bacteria as compared to standard fresh meat preparation. Ageing under defined and controlled conditions can achieve the same or lower loads of microbiological hazards and spoilage bacteria than the variable log(10) increases predicted during standard fresh meat preparation. An approach was used to establish the conditions of time and temperature that would achieve similar or lower levels of L. monocytogenes and Yersinia enterocolitica (pork only) and lactic acid bacteria (representing spoilage bacteria) as compared to standard fresh meat. Finally, additional control activities were identified that would further assure the microbial safety of dry‐aged beef, based on recommended best practice and the outputs of the equivalence assessment. John Wiley and Sons Inc. 2023-01-19 /pmc/articles/PMC9850206/ /pubmed/36698487 http://dx.doi.org/10.2903/j.efsa.2023.7745 Text en © 2023 Wiley‐VCH Verlag GmbH & Co. KgaA on behalf of the European Food Safety Authority. https://creativecommons.org/licenses/by-nd/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by-nd/4.0/ (https://creativecommons.org/licenses/by-nd/4.0/) License, which permits use and distribution in any medium, provided the original work is properly cited and no modifications or adaptations are made.
spellingShingle Scientific Opinion
Koutsoumanis, Konstantinos
Allende, Ana
Alvarez‐Ordóñez, Avelino
Bover‐Cid, Sara
Chemaly, Marianne
De Cesare, Alessandra
Herman, Lieve
Hilbert, Friederike
Lindqvist, Roland
Nauta, Maarten
Peixe, Luisa
Ru, Giuseppe
Simmons, Marion
Skandamis, Panagiotis
Suffredini, Elisabetta
Blagojevic, Bojan
Van Damme, Inge
Hempen, Michaela
Messens, Winy
Bolton, Declan
Microbiological safety of aged meat
title Microbiological safety of aged meat
title_full Microbiological safety of aged meat
title_fullStr Microbiological safety of aged meat
title_full_unstemmed Microbiological safety of aged meat
title_short Microbiological safety of aged meat
title_sort microbiological safety of aged meat
topic Scientific Opinion
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9850206/
https://www.ncbi.nlm.nih.gov/pubmed/36698487
http://dx.doi.org/10.2903/j.efsa.2023.7745
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