Microbiological assessment and acceptability of minced meat from hypermarkets: pathogenic and spoilage microorganisms

Minced meat contains spoilage microorganisms, reducing shelf-life and causing economic and environmental impacts. It can also harbour pathogens that pose risks to public health, leading to foodborne illnesses and product recalls. The aim of this study was to evaluate the deteriorative and pathogenic microbiota of minced meat obtained in hypermarkets. Thirty samples of minced meat from bovine (n=15), swine (n=6), and poultry (n=9), produced from hypermarkets in Vila Real, were analysed for the presence of three important foodborne pathogenic bacteria, i.e., L. monocytogenes, S. aureus, and E. coli. In parallel, total aerobic microorganisms at 30ºC (mesophiles), Enterobacteriaceae, Lactic Acid Bacteria (LAB), and Pseudomonas spp., were also enumerated as hygiene / safety indicator organisms. Microbial concentrations (log10 cfu/g) of 6,01 ± 0,19 (total mesophiles), 3,79 ± 1,27 (Enterobacteriaceae), 4,14 ± 0,96 (LAB), 1,35 ± 1,31 (Pseudomonas spp.), 0,07 ± 0,29 (L. monocytogenes); 0,21 ± 0,66 (S. aureus), and 0,52 ± 0,81 (E. coli) were found. Significant differences in microbial counts were found only for total mesophiles and E. coli, with poultry showing higher levels than beef and pork (p < 0.05). Although poultry meat had the overall highest microbial counts, which is assocaited with its lower acceptability, followed by beef and pork minced meat,this difference was not statistically significant (p > 0.05). Enterobacteriaceae was the microorganism with the lowest acceptability, contributing to a reduction in the general product acceptability (83.3%) compared to the higher rates for other microorganisms. These findings emphasize the role of minced meat in the transmission of pathogenic and deteriorative microorganisms, highlighting the importance of proper handling and thorough cooking to prevent foodborne diseases.