Microbiological examination of cold ready-to-eat sliced meats from catering establishments in the United Kingdom

I. Gillespie, Christine Little*, R. Mitchell

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

97 Citations (Scopus)

Abstract

A microbiological study of cold, ready-to-eat sliced meats from 2579 catering establishments (public houses, hotels, cafes, restaurants, residential homes and other catering premises) found that 2587 of 3494 samples (74%) were of acceptable quality, 892 (26%) were of unsatisfactory quality and 15 (<1%) were of unacceptable quality. Unacceptable results were due to high levels of Escherichia coli, Staphylococcus aureus, Listeria species and/or Clostridium perfringens. Unsatisfactory results were mostly due to high Aerobic Plate Counts. The microbiological quality of cold, ready- to-eat meats was associated with meat type, premises type, management training, hygienic practices, meat supplier and length of storage. The relationship between food hygiene training and microbiological quality is discussed.

Original languageEnglish
Pages (from-to)467-474
Number of pages8
JournalJournal of Applied Microbiology
Volume88
Issue number3
DOIs
Publication statusPublished - 2000

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