HYGIENIC QUALITY OF RAW PORK AND CHORIZO (RAW PORK SAUSAGE) ON RETAILSALE IN MEXICO-CITY

A survey of raw pork and a raw fermented pork sausage, chorizo, was un dertaken in Mexico City to assess the hygienic quality of these two pr oducts on retail sale in a variety of outlets. Total bacterial counts and Enterobacteriaceae counts were determined and the samples were ana lyzed for the presence of Salmonella spp. Pork sold from refrigerated display cabinets in supermarkets and butchers' shops was of a poor mic robial quality similar to that sold in street markets. In all types of outlets, a high proportion (76%) of samples contained Salmonella spp. Hygiene scores for vendors did not correlate with microbiological qua lity. For chorizo, the microbial quality was related to the type of pr oducer. The product of major commercial companies had a lower mean Ent erobacteriaceae count than that of small-scale producers, but although this difference was statistically significant, counts were high for a fermented meat product. Twenty percent of chorizo samples from major producers were positive for Salmonella spp. Small-scale or ''back-shop '' production resulted in 72% of samples being positive for Salmonella spp. Thus neither type of chorizo could be described as being a good quality and hygienic product. It is apparent that both animal husbandr y and slaughter procedures for pigs require further study, as does the pork-processing industry, in order to define how the meat becomes so heavily contaminated. Improving the quality of the raw meat will benef it consumers in the Mexico City area and will be an essential prerequi site for improving the quality of chorizo.