Microbiology of refrigerated meat

The composition of the microbial flora of fresh meat is the main factor det ermining its safety and quality. Therefore, all systems designed for safegu arding the safety and quality of foods (e.g. HACCP systems, quality managem ent systems according to ISO 9000-9004) must rely on proper knowledge of th e contamination sources and pathways, which dictate the composition of the original contamination flora, as well as of the factors affecting the devel opment the microbial species during storage. This article provides a concis e overview on the types of microorganisms present on refrigerated meat, inc luding their mode of contamination, some of their main characteristics as w ell as factors influencing their growth on fresh meat systems.