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Meat and meat products are particularly susceptible to bacterial proliferation, due to their high water and nutrient content. Some of its constituents, such as lipids and proteins, are nutritional assets, making meat a highly perishable foodstuff. Indeed, food-borne infectious diseases are often linked to poor hygiene. The presence of pathogenic micro-organisms in meat is the result of several factors, including the contamination of carcasses during slaughter from the gastrointestinal contents. Mincing alters the structure of the product and encourages contamination of the muscle mass by surface germs. Minced meats are more susceptible to microbial spoilage than whole meats. Assessing the microbiological quality of minced beef is a crucial step before it is marketed and displayed to customers.
About the author
Bióloga marroquina especializada em microbiologia. Nascida a 11 de Novembro de 1995 em Mechraa Belksiri, tem um mestrado em biotecnologia microbiana. Desde criança que tenho uma paixão pelas ciências da vida. Depois de ter feito investigação em microbiologia, decidi escrever o meu primeiro artigo sobre segurança alimentar.
