Setting of numerical microbiological limits for fresh meat in Kenya

Citation:
MUCHAI PROFKAGIKOM. "Setting of numerical microbiological limits for fresh meat in Kenya.". In: journal. FARA; 1997.

Abstract:

With the establishment of a Bureau of standards in   Is necessity, the standard should be based on factual studies in this country.  A survey for the microbiological quality of the meat samples from the capital city was carried out. 
The method used was aimed at assessing the level of general microorganisms on the meat (aerobic plate count).  Thirty-three percent of 104 samples contained between 10-100 million microorganisms per gram.
It was observed that there was a relatively high number microorganisms present on meat although the meat was still acceptable.  In setting maximum limits and standards of microbial counts, an economic factors has to be considered.  Considering the rate of microbial  multiplication, and the way meat is called in the study area, a limit set at 100 million bacteria gram of meat would be a realistic figure for at this outer.  Only 19% of the samples would have had to be condemned.
Aerobic plate count limits were found to be of little due in the evaluation of meat hygiene in the surveyed area as long as the existing poor handling practices continue.

Notes:

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