Microbial spoilage of meats offered for retail sale in Mexico City

• Published in: Meat science Vol. 51; no. 4; pp. 279 - 282
• Main Authors: Pérez Chabela, M.L, Rodrı́guez Serrano, G.M, Lara Calderón, P, Guerrero, I
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.04.1999; Elsevier
• Subjects: Biological and medical sciences; Food industries; Fundamental and applied biological sciences. Psychology; Meat and meat product industries; Central America; Mexico; America; Yeast; Quality; Meat product; Bacteria; Mould; Biological contamination; Enumeration(counting); Meat
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/S0309-1740(98)00096-5

Causes of the food borne epidemics in Mexico City have usually been ascribed to poor handling and preparation of foods. In this work, presence of microorganisms indicative of contamination were analysed in meat sold in Mexico City's retail outlets. Enterobacteriaceae, psycorothrophs, mould and yeast, and mesophile counts, were evaluated in meat from five animal species (beef, sheep, chicken, rabbit and horse). pH, recorded as spoilage indicator, was not significantly different among days of storage nor animal species, conversely, water holding capacity was significantly higher for horse meat. Mesophiles, psychrothrophs and Enterobacteriaceae counts were above legal limits in beef after 5 days of storage at 4°C. This was not observed in rabbit nor chicken meat. Mould and yeast populations remained constant until day 4. Moulds are seldom a problem, whereas yeasts play an important role in the alteration of flavour characteristics. In general, horse had the highest initial microbial counts.