Controllo microbiologico di carni macinate provenienti dalla grande distribuzione

The aim of this study was to check three different kinds of minced meat from large-scale retail trade: first-quality, minced beef for gravy and mixed (pork and beef) minced meat. Controls were performed according to Reg. (EC) n. 1441/2007, that foresees the control of Total aerobic Bacterial Count, E. coli, L. monocytogenes and Salmonella. spp. Counts of St. aureus were also determined, according to the previous DPR n. 309/1998. TBC values were rather high; first-quality minced beef showed to be less contaminated than the other meats. Contamination by E. coli and St. aureus was quite low; Salmonella spp. and L. monocytogenes (in low numbers) were present in some mixed and gravy meats. We have come to the conclusion that the hygienic conditions of raw meats and the production conditions of minced meats displayed in the counter must be carefully considered. The count of St. aureus, even if not requested by law, seems to be very useful for foods that can be highly contaminated.