Microbiological aspects and main causes of contamination of some typical meat products

A series of microbiological tests have been carried out checking the hygien ic conditions of a large number of typical meats and fresh sausages of the Calabrian tradition. The samples were directly collected from the productio n line (butchers or firms). These products are typical convenience goods of the Calabria region which have never been fully monitored up to now. The A A have therefore surveyed the hygienic and sanitary condition of the sample s. When the AA found irregular microbiological values a survey was carried out in order to detect the contamination source: the hygienic and sanitary status of the working environment, of the working phases, and of raw materi als were assessed.