Effect of Tween 20 on antibacterial effects of acidic,neutral and alkaline decontaminants on viability of Salmonella on chicken carcasses and survival in waste decontamination fluids

The effect of Tween 20 on antimicrobial effects of acidic (lactic acid), neutral (cetyl pyridinium chloride) and alkaline (trisodium phosphate) decontaminants to reduce the numbers of Salmonella inoculated to broiler carcasses were studied. In addition, survival of Salmonella in waste decontamination fluids was investigated. For this purpose, an average of 7 ± 1 log₁₀ cfu/ml Salmonella Enteritidis and Salmonella Typhimurium cocktail was surface-inoculated on to a total of 110 broiler carcasses. Contaminated carcasses were immersed in to tap water (control), lactic acid (LA) (1–2%), cetyl pyridinium chloride (CPC) (0.5–1%), or trisodium phosphate (TSP) (8%) and the combinations of these treatments with Tween 20 (TW20) (0.5%) for 15 min. Results indicated that, Salmonella numbers significantly decreased (P < 0.05) in all groups, except control and 1% LA. No significant difference was found between treatments with and without TW20. In waste decontamination fluids, 6.68 and 3.41 log₁₀ cfu/ml of Salmonella were recovered from control and CPC groups, respectively, while no viable Salmonella cell was detected in LA and TSP groups by direct plating. It was concluded that regardless of TW20, the antimicrobials tested were effective to reduce Salmonella in poultry carcasses. However, the pathogen may survive in neutral waste decontamination fluid such as CPC and can pose a risk for consumer health by contaminating the plant environment.     

Some hazards associated with the production of a popular roasted meat (tsire) in Zaria,Nigeria

Some hazards associated with the entire production process of tsire (a local kebab) were identified in three production centres. Microbiological analyses showed tsire to have highest aerobic plate count of log₁₀ 6.27; B. cereus count was highest at log₁₀ 3.30 cfu/g; Clostridium perfringens count was highest at log₁₀ 2.92 cfu/g; Staphylococcal count was highest at log₁₀ 3.96 cfu/g; Coliform count was highest at log₁₀ 4.08 cfu/g; yeast and mould count was highest at log₁₀ 2.49 cfu/g. The proximate analysis showed tsire to averagely have 11.87% moisture, 31.77% protein, 23.16% fat and 2.43% salt. The critical appraisal of the production process indicated potential hazards in the raw meat, environmental contamination as well as post-process handling contamination from humans and the environment. The nature of microorganisms associated with tsire production as shown by this study calls for worry from the public health standpoint. In the light of this, efforts should be made by public health services with regard to improving its production in order to reduce the associated hazards.     

Tenacity of Bacillus cereus and Staphylococcus aureus in dried spices and herbs

Numerous studies examined the antimicrobial effects of spice and herb extracts, whereas little is known about the effects of dry condiments on the survival of microorganisms. This study investigated the impact of dried condiments on the survival of Bacillus cereus and B. thuringiensis spores as well as Staphylococcus aureus cells. In addition, the survival variability between different strains was evaluated. Condiments (allspice, basil, cinnamon, nutmeg, oregano, paprika, parsley and pepper) were artificially contaminated by a dry spiking method using sand as carrier matrix and as control. The results show that counts of B. cereus and B. thuringiensis spores (initial spore count 5.6 ± 0.2 log₁₀ cfu/g and 6.7 ± 0.1 log₁₀ cfu/g, respectively) did not decline significantly in all condiments over a period of 50 weeks. In contrast, in some of the spiked test materials, cell counts of S. aureus (initial cell count 8.1 ± 0.5 log₁₀ cfu/g) were reduced below the detection limit of 10 cfu/g within 10 weeks of storage. D values for S. aureus ranged between 5 and 31 days depending on the strain, condiment and initial contamination level. In conclusion, dried condiments may not affect the survival of spores but can significantly affect the survival of non-spore forming bacteria. As strain variability can occur, tenacity studies should be conducted including a variety of strains.     

Distribution of microflora on cattle hides and its transmission to meat via direct contact

In the study, total numbers and distribution of hide microflora, as well as its transferability to meat via direct contact, were investigated. Average total viable counts of bacteria (TVC) and Enterobacteriaceae counts (EC) on 40 bovine hides (cattle from three geographic regions; slaughtered at single abattoir) were 6.7 and 4.3 log cfu/cm², respectively. All hides contained generic Escherichia coli (GEC) but Salmonella spp. was not isolated from any bovine hide examined. Distal leg (metacarpus) and brisket areas were contaminated significantly heavier, in terms of TVC (6.9 and 7.1 log cfu/cm², respectively), EC (4.5 and 4.3 log cfu/cm², respectively) and GEC (occurrence 75% and 65%, respectively), than rump, flank and neck areas. No statistically significant differences in TVC, EC and GEC between the top layer and the lower layer (closer to skin) of the hide hair on visually clean hides were found. Only a small proportion (between 0.5 and 0.00002%) of total microflora (TVC) of hide was transmitted onto meat via direct contact under applied contact conditions (0.5–2 kg for 2 s; stationary or “sliding” contact). Nevertheless, the associated meat safety risks are assessed as significant, due to both high microbial loads existing on hide and high frequency of the hide-origin carcass cross contamination occurring in practice.     

Derivation of performance objectives for Campylobacter in broiler carcasses taking into account impact of selected factors on pathogen prevalence and counts

Food safety standards in the European Union include microbiological criteria and targets in primary production. The current paper provides a strategy to elucidate risk-based metrics such a potential Food Safety Objective for Campylobacter used as benchmark to derive possible Performance Objectives for the pathogen in broiler carcasses tested after chilling. The Performance Objectives were developed using the EFSA data collected on broiler carcasses during the monitoring study performed in 2008 in the European Union according to the evaluation of the different risk factors included in the survey. The FSO for Campylobacter was set at −1.2 log₁₀ cfu/g (∼6 cfu/100 g). The Campylobacter concentrations after chilling resulting in a final concentration equal or below this proposed FSO were suggested as possible POs. The results obtained indicated that batches originating from previously thinned flocks can be more at risk of being colonized with Campylobacter. In fact, the estimated mean concentrations of Campylobacter on carcasses were 1.05 and 2.38 log₁₀ cfu/g for non thinned and thinned flocks, respectively. Further, the impact of high Campylobacter contamination on carcasses (>2.5 log₁₀ cfu/g) was shown since for those carcasses a reduction in PO values higher than 1.5 log₁₀ cfu/g is needed to meet the FSO. In contrast no significant differences for PO values estimated were found between slaughterhouses with different capacity and for carcasses tested at different times from collection. This study provides a validated methodology for the estimation of risk-based metrics based on a quantitative approach allowing food safety authorities to develop specific microbiological criteria.     

Microbiological quality of fresh vegetables and fruits sold in Singapore

The aim of this study was to characterise the microbiological quality of selected common fresh vegetables and fruits commercially sold in Singapore in order to provide insight into any potential health hazards associated with consumption of these commodities. A total of 125 samples, collected from major supermarkets and local markets, were tested for aerobic mesophilic and psychrotrophic bacterial counts. One hundred samples were analysed for enumeration of yeasts and moulds, enumeration of coliforms and detection of Escherichia coli O157:H7 and Salmonella spp. Aerobic mesophilic counts ranged from 1.6 to 9.1 log cfu/g, with the lowest and the highest counts recorded for orange and bean sprouts, respectively. The highest level of coliforms was found in bean sprouts and fresh-cut salad, with 50% of samples containing more than 5 log cfu/g. Like coliform counts, the highest counts of yeasts and moulds were obtained in bean sprouts and fresh-cut salads. Fresh-cut salads also had the highest mean psychrotrophic plate count of 4.9 log cfu/g. Although no E. coli O157:H7 or Salmonella spp. was detected in the fruits and vegetables analysed in this study, high bacterial counts, especially in bean sprouts and fresh-cut salad, imply that effective control measures should be implemented to improve the microbiological quality of fresh produce sold in Singapore.     

Pathogen reductions associated with traditional processing of landjäger

To determine if traditional processing would reduce Escherichia coli O157:H7 (EC), Listeria monocytogenes (LM), and Salmonella spp. (S) in landjäger, beef and pork trim (95% lean) and pork fat was experimentally-inoculated to obtain a pathogen population of ca. 8 log₁₀ CFU/g. The trim was spray-treated with 4.5% lactic acid (30 min, 25 °C), ground, mixed with seasonings, and a starter culture added. Sausages were stuffed, pressed, fermented (to pH 4.8), cold smoked, and dried to a water activity of 0.88. Sausages were vacuum packaged, stored (20 days, ca. 23 °C), and evaluated for microbial populations, pH, and water activity. Lactic acid treatment of beef trim reduced EC, S, and LM 0.23, 0.42, and 0.22 log₁₀ CFU/g, respectively. Subsequent fermentation and drying reduced EC, LM, and S 3.94, 4.11, and 4.29 log₁₀ CFU/g respectively. Average log reductions of 7.83, 6.19, and 7.21 log₁₀ CFU/g were observed for EC, LM and S, respectively, for the duration of the study. This study demonstrates that traditional processing of landjäger may result in a ca. 5 log reduction of foodborne pathogens.     

Use of chemical treatments applied alone and in combination to reduce Campylobacter on raw poultry

Research focussing on the use of chemicals to decontaminate poultry carcasses to reduce pathogenic and spoilage organisms has increased in recent years. The objective of this study was to evaluate the efficacy of 12% (w/v) trisodium phosphate (TSP), 2% (w/v) citric acid (CA) and 5% (w/v) capric acid sodium salt (CP) in reducing Campylobacter, total viable counts and total Enterobacteriaceae counts on poultry. These chemicals were also used in various combinations (TSP + CA, TSP + CP and CA + CP) to determine if sequential treatments would enhance microbial reductions. TSP (1.9–2.3 log₁₀ cfu cm²) and CP (2.2–2.4 log₁₀ cfu cm²) gave the largest Campylobacter jejuni reductions while TSP was the most effective at reducing TVC (0.9 log₁₀ cfu cm²) and TEC (0.9 log₁₀ cfu cm²). TSP + CP was the most effective combination treatment (2.9 log₁₀ cfu cm²) for reducing C. jejuni counts and was significantly (P < 0.05) greater than any of the single chemical treatments, with the exception of CP treatment against strain 1146 (2.4 log₁₀ cfu cm²). The TVC and TEC populations proved more resistant to combination treatments as only TSP + CP showed a significantly (p < 0.05) enhanced reductive efficacy in comparison to single CP treatment. This study provides further data on the efficacy of a number of potential chemicals used alone and in combination for the decontamination of raw poultry.     

Use of a commercial mixture of volatile compounds from the fungus Muscodor to inhibit Salmonella in ground turkey and beef

Additional interventions to reduce the risk of Salmonella in ground meat products are needed in the industry. Fungi in the genus Muscodor produce an array of volatile compounds with antimicrobial activity. A commercial mixture of these volatile compounds (all considered to be GRAS), in proportions similar to that produced by the fungus, was assessed for its inhibitory activity against Salmonella in vitro. The minimal inhibitory concentration of the volatiles mixture for growth of Salmonella enterica in Mueller-Hinton broth was 0.5% (v/v). Exposure to the vapor phase of the volatile compounds similarly inhibited visible growth of Salmonella on agar (up to 6 cm zone of inhibition). Addition of the volatiles mixture (0.25%–1.0% v/w) inhibited Salmonella by 1.5 and 2.8 log₁₀ CFU in ground turkey (85% or 93% lean, respectively) and 2.2 and 1.7 log₁₀ CFU in ground beef (73% or 93% lean, respectively) during a 5 day period at 8 °C. Addition of the volatiles also inhibited growth of normal microflora on ground turkey at 8 °C by approximately 5.3 log₁₀ CFU. These findings indicate this mixture of volatile compounds retards growth of spoilage organisms and Salmonella in ground meat.     

The incidence of significant foodborne pathogens in domestic refrigerators

The interior surfaces of household refrigerators are at risk of becoming contaminated with foodborne pathogens, increasing the risks of cross-contamination to other food items, including higher risk ready-to-eat foods. This study determined the incidence of a number of significant foodborne pathogens, and the general hygienic status (as estimated by total viable counts (TVCs), and total coliform counts (TCCs)) on the interior surfaces of domestic refrigerators (n = 342). Campylobacter spp., Salmonella spp. and Escherichia coli O157:H7 were not recovered from any refrigerators, but Staphylococcus aureus was recovered from 6.4%, Listeria monocytogenes and E. coli from 1.2% and Yersinia enterocolitica from 0.6% of examined refrigerators. As the recovered species can survive and grow under refrigeration or conditions of mild temperature abuse, such pathogens may transfer to (and develop to clinically significant numbers in) food in domestic fridges. Such risks are of particular concern in relation to “ready-to-eat” foods, which will not receive further bactericidal treatments (cooking) before consumption. The study estimated TVCs ranging from 2.91 log₁₀ cfu/cm² to 8.78 log₁₀ cfu/cm² and TTCs ranging from 0.045 log₁₀ cfu/cm² to 5.96 log₁₀ cfu/cm² indicating very poor standards of consumer refrigerator management and hygiene, and posing risks to consumer health. The study findings highlight the importance of adequate temperature control and thorough, regular cleaning of domestic refrigerators to ensure food safety, and of effective cooking as the last link in the domestic food service chain.     

Application of slightly acidic electrolyzed water as a potential non-thermal food sanitizer for decontamination of fresh ready-to-eat vegetables and sprouts

The sanitization efficacy of slightly acidic electrolyzed water (SAEW) against food pathogens on selected fresh ready-to-eat (RTE) vegetables and sprouts was evaluated and compared to sodium hypochlorite (NaOCl) solution. RTE vegetables and sprouts were dip-inoculated with Escherichia coli (E. coli) and Salmonella spp. and dip-treated with SAEW, NaOCl solution for 5 min. SAEW treatment significantly (p < 0.05) reduced the total aerobic mesophilic bacteria from Chinese celery, lettuce and daikon sprouts by 2.7, 2.5 and 2.45 log₁₀CFU/g, respectively relative to un-treated. Pathogens were significantly (p < 0.05) reduced from Chinese celery, lettuce and daikon sprouts by 2.7, 2.8 and 2.8 log₁₀CFU/g (E. coli) and 2.87, 2.91 and 2.91 log₁₀CFU/g (Salmonella spp.), respectively following a SAEW treatment. SAEW and NaOCl solution showed no significant sanitization difference (p > 0.05). Results demonstrate that SAEW at low chlorine concentration and a near neutral pH is a potential non-thermal food sanitizer that could represent an alternative to NaOCl solution and would reduce the amount of free chlorine used in fresh-cut vegetables industry, since the same microbial reduction as NaOCl solution is obtained.     

Microbiological evaluation of fresh-cut organic vegetables produced in Zambia

This study was undertaken to assess the microbiological quality of fresh-cut organic vegetables produced in Zambia. Fresh-cut organic mixed vegetables and green beans produced in Zambia were analysed for aerobic plate counts, coliforms, Enterobacteriaceae, Escherichia coli, Bacillus cereus, Clostridium perfringens, Listeria monocytogenes, Salmonella spp., Staphylococcus aureus, and yeast and mould counts. The study included 160 samples for most of the parameters. The vegetables were grown on farms meant primarily for the export market. The vegetables were treated/washed with 150 μg ml⁻¹ chlorine solution at the processing plant prior to sampling. The aerobic plate count ranged between 3 log₁₀ and 9.7 log₁₀ CFU/g, with the highest count recorded for green beans. The largest grouping (26.1%) of vegetable samples fell between 3 and 4 log₁₀ CFU/g. Coliform counts were between 1.0 log₁₀ and 7.7 log₁₀ CFU/g. The highest incidence level was 31.4% for total coliform counts between 3 log₁₀ and 4 log₁₀ CFU/g. E. coli was only detected on mixed vegetables in the range of 0.6 log₁₀ to 3 log₁₀ CFU/g, while Enterobacteriaceae counts ranged between 1.6 log₁₀ and 9.8 log₁₀ CFU/g with the highest counts being found on green beans. The highest incidence level was of 25.8% for counts within the same range as the aerobic plate counts. Yeast and mould counts showed the highest incidence level between 5 log₁₀ and 6 log₁₀ CFU/g with an overall range between 1.5 log₁₀ and 5.6 log₁₀ CFU/g. L. monocytogenes, Salmonella spp. and S. aureus were detected in 20%, 23.1% and 83.9% of samples, respectively . C. perfringens and B. cereus were not detected in any of the samples analysed.     

Microbiological quality and safety of minimally processed vegetables marketed in Campinas,SP – Brazil,as assessed by traditional and alternative methods

In this study, a total of 172 samples of minimally processed vegetables (MPV) were collected from supermarkets in the city of Campinas, Brazil. The MPV were analyzed using traditional and/or alternative methods for total aerobic mesophilic bacteria, total coliforms, Escherichia coli, coagulase positive staphylococci, Salmonella and Listeria monocytogenes. All the MPV analyzed presented populations of aerobic mesophilic microorganisms and total coliforms were >4 log₁₀ CFU/g and 1.0–3.4 log₁₀ CFU/g, respectively. E. coli was enumerated in only 10 samples out of 172 collected, while none of the 172 samples of MPV presented contamination by coagulase positive Staphylococcus (<10¹ CFU/g). Among the four methods used for detection of Salmonella in MPV (Vidas, 1,2 Test, Reveal, and Traditional), when Reveal was used a total of 29 positive samples were reported. For L. monocytogenes, the four methods tested (Vidas, Vip, Reveal, and traditional) performed similarly. The presence of Salmonella and L. monocytogenes in MPV was confirmed in one (watercress) and two samples (watercress and escarole), respectively. In conclusion, it has been observed that the microbiological quality of MPV commercialized in Campinas is generally satisfactory. Besides, the choice of microbiological method should be based not only on resource and time issues, but also on parameters such as sensitivity and specificity for the specific foods under analysis.     

Exposure assessment for Bacillus cereus in ready-to-eat Kimbab selling at stores

Kimbab, which is rolled cooked-rice and other foodstuffs in dried laver, is a representative ready-to-eat (RTE) food in Korea. Bacillus cereus is a significant hazard associated with Kimbab. However, the knowledge of the dose–response relationship for B. cereus is limited, now it is not possible to conduct a full microbial risk assessment. Therefore, our study may be focused on the exposure assessment from retail store to the point of consumption in a Kimbab contaminated with B. cereus. The survey data for preparing and selling of Kimbab, predictive growth model, and consumer eating patterns were combined with probabilistic modeling to simulate the level of B. cereus in store Kimbab at the time of consumption. The estimated contamination levels ranged from as minimum (5% percentile) −3.63 log cfu/g, median (50% percentile) 1.39 log cfu/g, mean 1.57 log cfu/g, and a maximum (95% percentile) 7.31 log cfu/g. However, there is always a paucity of data to conduct such full exposure assessments with associated variability and uncertainty, coupled with a validation step. Therefore, we suggest that additional studies to allow for a more realistic and accuracy exposure assessment in the future, based on data gaps we identify.     

Effects of Salmonella bacteriophage,nisin and potassium sorbate and their combination on safety and shelf life of fresh chilled pork

Salmonella is an important foodborne pathogen and a serious threat to human health worldwide. This study was to reduce Salmonella and the spoilage bacteria on fresh chilled pork using bacteriophage, nisin, and potassium sorbate (PS) along with their combinations. Microbial, chemical, and sensory qualities of the fresh chilled pork (artificially contaminated with Salmonella 3 log CFU/g) treated with bacteriophage (9 log PFU/g), nisin (5000 IU/g), PS (2 mg/g) and their combinations were evaluated. The result showed that all the samples treated with phage could significantly (P < 0.05) reduce Salmonella population on fresh chilled pork. The combination treatment of nisin, PS and phage (N-PS-P) could significantly lower total viable counts (TVC), TVB-N and TBARS of the chilled pork during the storage period. The TVC of sample treated by N-PS-P was reduced by 2.3 log CFU/g at 7th day. It was also found through the electronic nose detection that the N-PS-P treatment was able to significantly reduce odour and maintain good sensory of the chilled pork. Hence, the N-PS-P treatment extended the shelf life of fresh chilled pork up to 14 days. No adverse effect of the phage on the chilled pork was observed. In conclusion, this study suggests that the phage and its combination with nisin and PS have great potential to be used as a good preservative for fresh chilled pork.     

Reduction of Listeria monocytogenes contamination on produce – A quantitative analysis of common liquid fresh produce wash compounds

Contaminated produce has been identified as the cause of several listeriosis outbreaks in recent years. Listeria monocytogenes is widely distributed in the environment and complete prevention of produce contamination is therefore challenging. Mitigation options that reduce contamination on produce are valuable, especially for produce commodities that are commonly consumed fresh or minimally processed. We performed a systematic review and meta-analysis of the available peer-reviewed literature to evaluate the efficacy of liquid fresh produce wash compounds in reducing produce contamination with L. monocytogenes, and derive quantitative estimates of treatment efficacy for a variety of common liquid fresh produce wash compounds. Treatment efficacy differed considerably across produce commodities, with liquid fresh produce wash compounds generally showing considerably greater efficacy for some tested commodities than for other commodities. Most but not all of the evaluated liquid fresh produce wash compounds were significantly more effective in reducing L. monocytogenes contamination than water alone, with mean reductions in L. monocytogenes levels ranging from less than 1 log₁₀ cfu to more than 5 log₁₀ cfu. Liquid fresh produce wash compounds are therefore a possible tool for reducing contamination with L. monocytogenes, for certain produce commodities.     

Effect of gamma irradiation on Listeria ivanovii inoculated to iceberg lettuce stored at cold temperature

A low-dose gamma irradiation considerably reduced the total plate counts, psychrotrophic bacteria, lactic acid bacteria, and inoculated Listeria ivanovii on shredded iceberg lettuce. The total plate count of the lettuce irradiated at 1.0 kGy was reduced by 3.38 log₁₀ cfu/g on 0 storage day and to below the limit of detection (<2 log₁₀ cfu/g) as the cold storage was extended. Irradiation at 0.5 kGy effectively reduced the psychrotrophic bacterial counts and lactic acid bacterial counts in the lettuce to below the limit of detection (2 log₁₀ cfu/g). Irradiation at 1.0 kGy reduced L. ivanovii inoculated onto the shredded iceberg lettuce to below the limit of detection. The results showed that an irradiation at 1 kGy eliminates the bacterial contamination from the lettuce sample without any sensorial quality defect.     

Effects of extraction methods of shiitake by-products on their antioxidant and antimicrobial activities in fermented sausages during storage

Two different solvents (water and ethanol/water at 50/50 ratio) were used for extraction of phenolic contents in shiitake by-products, and the antioxidant and antimicrobial efficacies of fermented sausages incorporated with these two extracts were investigated during storage. Also, shelf-life stability of fermented sausages fortified with these two extracts was compared with those fortified with BHT (0.02%) or nitrite (0.01%)/nitrate (0.005%). Significantly higher antioxidant activities (e.g., ferrous ion chelating and DPPH scavenging) and inhibitory capacity against lipid oxidation (e.g., TBARS reduction) were observed in the fermented sausages made with ethanolic extract (shiitake by-products extracted with ethanol/water) compared with those added with aqueous extract (extracted with water) or BHT, nitrite/nitrate and control throughout storage. The ethanolic extract treated-samples also showed a significantly slower increasing rate of total aerobic count (6.54–6.95 log₁₀ cfu/g) than the ones treated with aqueous extract (6.74–7.16 log₁₀ cfu/g) during storage. Otherwise, extract obtained from the ethanolic extract treated-samples had stronger antimicrobial activities against pathogens than the one obtained from aqueous extract treated-samples (e.g., minimum inhibitory concentrations, MIC = 2.05 & 3.64, 3.12 & 5.20 and 7.29 & 10.41 mg/mL for S. aureus, L. monocytogenes and E. coli O157, respectively). Especially, the antimicrobial activity against S. typhimurium (MIC = 37.50 mg/mL) was observed only in the extract of ethanolic extract treated-samples. Our study demonstrates that the extraction with ethanol/water solvent is a more effective method to obtain bioactive compounds enriched-extract which better improved the shelf-life stability of fermented sausages during storage without defects in quality in comparison to the extraction method with water.     

General patterns of background microbiota and selected bacterial pathogens during production of fermented sausages in Serbia

The presence of Salmonella spp. or Escherichia coli O157 and background microbiota, pH and a_w were determined in raw fermented sausages produced from pork or beef and without lactic acid bacteria starters. The investigation was conducted at five meat processing plants, and the sampling was done at five steps of the production process at each plant. In meat trimmings, total viable count (TVC) ranged around 6 log CFU/g and around 5–6 log CFU/g in the pork and the beef sausages, respectively. Enterobacteriaceae count (EBC) ranged in the vicinity of 3–4 log CFU/g, whilst E. coli count (ECC) ranges were comparably lower (by 1–2 logs). During chopping of both the pork and the beef trimmings, the levels of TVC, EBC and ECC increased by 1–1.5 logs. After the additives and the spices were added, background microbiota tended to slightly decrease, generally more noticeably in pork sausages and with ECC. During the fermentation-drying stage, in both pork and beef sausages, initial TVC levels (6–7 log CFU/g) increased by the mid-process (by approximately 1.5–2 logs) and remained at those levels in finished products. During the same period, lactic acid bacteria (LAB) increased from initial levels of 5.5–6 log CFU/g to around 7–8 log CFU/g in pork and around 8–9 log CFU/g in beef sausages, and became the predominant microbial group. Salmonella spp. was found in the first three stages of the production process (trimmings, trimmings chopping, mixing with additives/spices), in two of three meat processing plants, but not at later stages of the production process. E. coli O157 was found only in one sample of chopped trimmings in one meat processing plant. The background microbiota patterns and levels were, generally, similar to those commonly reported for raw fermented sausages in other published studies. The initial presence of foodborne pathogens in raw fermented sausage production may be considered as a potential meat safety risk, because in the case of high initial pathogen counts, their total elimination cannot be assumed.