Estudio de la calidad sanitaria de productos cárnicos frescos elaborados en carnicerías - salchicherías del área de salud de Xátiva

A total of 95 samples of fresh meat products -ground meat, hamburger, hard fresh pork sausage, and fresh pork sausage- manufactured in different small meat industries in Xativa health area were analyzed. The microbiological parameters determined were: aerobic mesophilic bacteria, Escherichia coli, anaerobic sulfite-reducing clostridia, Staphylococcus aureus, Salmonellae and Listeria monocytogenes. The sulfite, sodium nitrite and potassium nitrate were the chemical preservatives evaluated. The presence of Salmonellae was detected in 98 of the total samples analyzed. The E. coli levels of 11 samples were higher than the maximum established in the current Normative for this microorganism. The amounts of St. aureus were always smaller than the maximum permited and Listeria monocytogenes was not detected in the samples studied. The sulfite levels were frequently higher than the max established. All the hamburger samples showed sulfite in the composition and a 34,6 % of the ground meat samples and a 18,8 % of the hard fresh pork sausage presented uncorrect amounts of this preservative