Microbial profiles of minced meat

Minced meat was examined for microbiological quality and for shelf-life at higher temperatures. Total plate counts, coliforms, Staphylococcus aureus, Enterococci and psychrotrophs were estimated. Types of bacteria associated with meat spoilage were isolated and identified. It was observed that minced meat obtained from local retail shops showed significantly higher microbial counts and shorter shelf-life than that processed under hygienic conditions. The predominant bacteria associated with fresh meat were S. aureus, Micrococcus and Escherichia. The results revealed that microbial spoilage of meat at higher temperatures was mainly due to the growth of mesophilic microorganisms such as Escherichia and S. aureus.