Biological Hazards in Meat and Poultry Products

1) Microbial concerns
The microbial flora found in red meats and poultry is heterogeneous. It consists of mesophilic and psychrotrophic bacteria. These bacteria include pathogenic species from the raw meats and the environment. In addition, during slaughter and processing of raw products, more bacterial species are introduced. Raw meat and poultry have an Aw >0.99 and a pH range of 5 -7, which is an optimal combination for microbial growth.

When red meats and poultry are cooked or processed and later refrigerated, the bacterial from the raw tissue is greatly decreased, leaving only spore-formers, enterococci, micrococci, and some lactobacilli. Furthermore, environmental post-processing pathogen contamination can occur and the reduction in competitive bacterial flora may allow for pathogen growth. Some products are shelf stable because they may receive a botulinum cook or a cook in combination with other controls, such as acidity, preservatives or other additives.

2) Pathogens of concern
The main concerns are:

• Staphylococcus aureus,
• enterohemmorrhagic Escherichia coli (ruminants),
• Salmonella spp. (all meats),
• Listeria monocytogenes (all meats),
• Campylobacter jejuni/coli (poultry),
• Yersinia entercolitica (pork),
• Clostridium perfringens and Clostridium botulinum (mainly processed products).

There is a particular concern when these species are present and/or can grow in cooked products without competition.

Adopted from: http://vm.cfsan.fda.gov/~comm/ift4-4.html