Microbiological quality of vacuum-packed retail ostrich meat in Spain
The microbial levels (cfu/g and cfu/cm2) of retail refrigerated vacuum-packed ostrich steaks was assessed in Spain. Samples were purchased within 3 to 7 days after packaging. Physicochemical parameters (pH, Aw and Eh) were also determined.
Abstract
The microbial levels (cfu/g and cfu/cm2) of retail refrigerated vacuum-packed ostrich steaks was assessed in Spain. Samples were purchased within 3 to 7 days after packaging. Physicochemical parameters (pH, Aw and Eh) were also determined. Average counts (log10 cfu/g) were 7.32 (total aerobic counts-TAC, determined at 30_C), 7.09 (mesophilic), 6.62 (psychrotrophs), 6.05 (pseudomonads), 3.29 (fluorescent pseudomonads), 5.29 (Enterobacteriaceae), 0.86 (enterococci), 6.86 (lactic acid bacteria—LAB) and 4.90 (yeasts and moulds). Staphylococcus aureus strains were not detected. Average values of 6.00, 0.995 and 61.75 were found for pH, Aw and Eh; respectively. The high percentage of mesophilic populations in the TAC (71.39751.63%) and the low percentage of psychrotrophs (30.47719.70%) suggest high pre- or post-packaging storage temperatures. A significant influence of ostrich pH on microflora development is suggested from our results, because the lowest (Po0:05) microbial loads were found at pHp5.8. The high microbial loads found in this study suggest an improvement of the microbiological quality of retail ostrich meat is convenient. © 2003 Elsevier Ltd. All rights reserved.
Keywords: Ostrich meat; Microbiological quality; Vacuum-packed meat; Spain
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