meat and meat produts, contamination,preservatives

This presentation is provide information about meat and meat products from microbiology perspective. It discuss about source of contamination, general types of microbial spoilage of meat and meat products, and preservatives techniques including use of heat,‌use of low temperature, use of radiation, smoking,spices, antibiotics. The overall aim is to provide healthy eating of meat and meat products.

1. DEPARTMENT OF MICROBIOLOGY SUBJECT: FOOD MICROBIOLOGY SUBJECT INCHARGE: SUBMITTED BY: DR. R. DINESHKUMAR, KAVIYA .A.R Assistant professor, III. B.Sc., Microbiology, Department of Microbiology Department of Microbiology, VIAAS, Sankagiri . VIAAS , Sankagiri . VIVEKANANDHA ARTS AND SCIENCE COLLEGE FOR WOMEN Veerachipalayam-637 303, Sankagiri , Salem Dt., Tamil Nadu India . Affiliated to Periyar University, Salem; Recognised Under Section 2(f) & 12(B) of the UGC Act,1956)

2. MEAT AND MEAT PRODUCTS INTRODUCTION. MEAT PRODUCTS . CONTAMINATION. 4. GENERAL TYPE OF MICROBIAL SPOILAGE IN MEATS . 5. PRESERVATION

3. Meat refers to the muscles of warm blooded terrestrial animals, It may be cattle, sheep, pigs, beef, pork, mutton, buffolo , rabbit & poultry. It includes glands & organs of these animals. INTRODUCTION :

4. Corn beef, meat loaf, sausages, curries, bacon, ham, cutlet-mix, chicken-ham. Meat products include many of byproducts from animal slaughter, such as sausage casings, manufacture of lard, gelatin & others. MEAT PRODUCTS:

5. The healthy inner flesh meats have been reported to contain few or no organisms, found lymph nodes, bone marrow, even flesh. Staphylococci, Streptococci, Clostridium, Salmonella have been isolated from the lymph nodes of meat. Hence, the lymph are removed from the parts during slaughtering practices. Sources: bleeding, handling& processing, knives, cloths, air, & clothing of workers. Handing of meat, boxes, containers. Contamination:

6. Fresh & Refrigerated products: Bacteria- Pseudomanas , Aeromonas , Micrococci , Acaligens . Molds- Cladosporium , Mucos Yeasts- Candida, Torulopsis & Rhodotorula . Precessed & cured Meat: Bacteria- Lactobacillus. Other lacatic acid Bacteria, Bacillus, Micrococcus, Staphylococcus . Molds- Pencillium , Aspergillus , Rhizpus . Yeasts- Candida, Torula , Torulopsis Isolated microorganism from meat:

7. AEROBIC: BACTERIA: Surface slime – pseudomonas, bacillus micrococcus etc., change in colour : shadow of green, brown, gray- Lactobacillus . colour due to pigmented bactria : Red spot- Serratoa Morcescene . Blue- Pseudomonas Syncyanea . Yellow- Micrococcus, Flavobacterium . off odours & off tastes: Taints, Sour Odours – due to surface present bacteria. Actinomycetes - earthy flovours GENERATE TYPES OF SPOILAGE :

8. Yeasts: Stickiness, Whiskers- white fuzzy growth , Mucor , Rhizopus , Black Spot : Clodosporium herbarum White Spot : sporotrichum carnis . Green Patches : Penicillium sps . Whiskers Black spot Green patches

9. Anaerobic : Facultative and anaerobic are able to grow within the meat and cause spoilage. Souring: Sour cause by formic, acetic, butyric, propionic & fatty acids . Putrefaction: clostriduim , pseudomonas sps , clostridia . Taint: off taste, off-odor

10. Preservation is difficult in meats then other food . 1.Use of heat : Canning: Procedure varies with the most product. Chemical: Spices, salts or nitrates in curing processes, help to kill spores. Heat processing make it more effective. 2.Use of low temperature : Chilling Freezing Preservation:

11. Chilling: Above the Freezing Point, Storage temperature : -1.4 to 2.2 C Less growth of mesophilic organisms. Freezing: During shipment over long distances, storage temperature:-12.2 to -28.9 C Pseudomonos , Alcaligenes , Micrococcus, Lactobacillus, Flavobacterium

12. 3.Use of Irradiation : Irradiation with UV and gamma rays. UV: reduce number of organisms GAMMA RAYS: It is in experimental stage. 4.Preservatives by drying: Drying by vaccum , Pork – Nitrate- Nitrat cure before drying & addition of leathin as stabiler . Meat patties, Meat balls are products of Drying.

13. 5.Preservatives: Curing agents : Sodium chloride, sugar & Nitrate for preserve, flovoring agent & color Fixative. Dry Curing Meat

14. 6.Smoking : Purpose : Add desired flobors , Aid in Preservation. 7.spices: Spices added to meat products to add their effect to other preservative factors. 8.Antibiotics: The most often recommended antibiotics are chlortetracycline & chloramphenicol .

15. Canning Preservation with salt

16. Dry Curing Smoking

17. Bolonga Sausages

18. Antibiotic - Chlortetracycline & chloramphenicol

19. Thank you KAVIYA .A.R III. B.Sc., Microbiology , Department of Microbiology, VIAAS, Sankagiri .