Pathogen testing of meat products

[JC in GB]

I have just started getting into fermented meat preservation and was wondering how a home producer could make sure their products are safe without having to spend hundreds of dollars on commercial testing.

I found Roth Bioscience that makes affordable test kits for most pathogenic bacteria that may show up in meat production.

Some bacteria like E. Coli, L. monocytogenes, and S. Aureus can be present when meat is purchased or remain even with use of best safety practices.

The next batch of fermented meat I produce is going to be tested for these pathogens. At $2 per test, $6 is a pittance to pay for the peace of mind I will have knowing that I don't have to be the food safety guinea pig any longer.

Hope this info helps other enthusiasts to safely and confidently do home production of quality meats.

Roth Bioscience, LLC - Rapid Microbiological Testing Products

Roth Bioscience, LLC offers the same excellent service as previously provided by Dr. Roth for the past 40 years of business in the microbiological products industry, as well as numerous new, innovated products.

www.rothbioscience.com

Roth currently will give you free test kit samples if you request them. I received 2 E. Coli test kits that I may use this weekend on a brisket I want to cook.

JC

 

[TNJAKE]

Good for you. Better safe than sorry

 

[indaswamp]

Interesting...good to know, thanks for the link.

From my knowledge, E.Coli is more of a problem when using beef.
L. monocytogenes can be controlled using bioprotective cultures. And Staph Aureus is controlled by drying under 60*F.
Typically, you will get a 2LOG growth of these bad bugs during fermentation, but as long as proper procedures are followed the bacteria will be inactivated by the safety hurdles. Which is why initial salt is so important as it will slow growth of bad bugs. Of course, it all depends on the bacteria load of the raw meat, which is why it is best to use the freshest meat you can. Once the cryovac packaging is opened, work fast at deboning and breaking down the meat for processing. Keep it cold. This will ensure a lower initial bacteria load. Do not leave meat opened and unprocessed for even a day...remember that bacteria grow exponentially-even at cold temps. growth just slows....

If eating dry cured untreated meats is an issue for some people, there is a pasteurization schedule for e. coli.... I believe it is sous vide @128* for like 6 hours.....I forget the LOG reduction, but I think it is 5.....

 

[indaswamp]

^^^^^in Marianskis book on feremented meats....in the back of the book, Troubleshooting Problems...

 

[JC in GB]

Interesting...good to know, thanks for the link.

From my knowledge, E.Coli is more of a problem when using beef.
L. monocytogenes can be controlled using bioprotective cultures. And Staph Aureus is controlled by drying under 60*F.
Typically, you will get a 2LOG growth of these bad bugs during fermentation, but as long as proper procedures are followed the bacteria will be inactivated by the safety hurdles. Which is why initial salt is so important as it will slow growth of bad bugs. Of course, it all depends on the bacteria load of the raw meat, which is why it is best to use the freshest meat you can. Once the cryovac packaging is opened, work fast at deboning and breaking down the meat for processing. Keep it cold. This will ensure a lower initial bacteria load. Do not leave meat opened and unprocessed for even a day...remember that bacteria grow exponentially-even at cold temps. growth just slows....

If eating dry cured untreated meats is an issue for some people, there is a pasteurization schedule for e. coli.... I believe it is sous vide @128* for like 6 hours.....I forget the LOG reduction, but I think it is 5.....

I planned on testing the raw meat to see if there were harmful bacteria that made it out of the packing plant.

The safe processing measures you mentioned is what I do when I process fermented or dry cured meats. Tracking pH, aw, salt concentration, sterilization of equipment, doing all processing at low temp.

I think the technology for testing at $6 for testing these 3 bugs is a worthy investment.

Just another tool to protect your health.

 

[gmc2003]

It's a whole lot cheaper to just lop a piece of meat off and give it to your neighbor. If you hear them bitching about the squirts the next morning you'll know its contaminated.

Chris

Sorry I couldn't resist.

 

[indaswamp]

Glanced over the website....is the test kit something you can do in house or do you have to send samples off to have them tested?

 

[JC in GB]

Glanced over the website....is the test kit something you can do in house or do you have to send samples off to have them tested?

You do it in house.

They are like a big microscope slide.

You put the sample in the middle and close the cover. Incubate and bacteria will show up as color splotches. The more splotches, the more bacteria present.

I will be doing a test this weekend. I will post pics of the process.

 

[SmokinEdge]

What level of bacteria count is considered acceptable? I don’t believe you will ever find zero bacteria.

 

[indaswamp]

What level of bacteria count is considered acceptable? I don’t believe you will ever find zero bacteria.

I just saw this information and for the life of me I can't remember where! Dang!

 

[indaswamp]

FYI, beef brisket is one of the cuts that has the potential for a higher bacteria load because of where it is located on a cow, and how beef are hung for processing. Any punctures while eviscerating the animal and it can drip on the brisket.....

 

[SmokinEdge]

All meat, commercially processed will have bacteria. Pork, beef, lamb and all. The purpose of “hurdles “ in meat safety is specifically because of present bacteria. It’s on the walls, the floor, the counter and in the air. If bacterial life ended, so would we. We have to work with it. Salt, culture, nitrites, and lowering AW is the playing field we play in. No world where we have “safe” bacteria levels exist for our passion. Follow the rules, and make charcuterie.

 

[indaswamp]

No world where we have “safe” bacteria levels exist for our passion

Raw meat can have unsafe levels of spoilage bacteria. It is rare if you use USDA inspected meats and follow the safety standards. It does happen though...as evidence of Daves's daily safety posts.....

 

[SmokinEdge]

Raw meat can have unsafe levels of spoilage bacteria. It is rare if you use USDA inspected meats and follow the safety standards. It does happen though...as evidence of Daves's daily safety posts.....

So, what is that unsafe level?? I keep meat cold always and use the hurdles. How much danger is there? Vs the old ways sands refrigeration when the process we follow now was established then?

 

[indaswamp]

I'm still searching for the safe bacteria load of raw meat for salami.... have not run across the source I had found earlier.

 

[JC in GB]

Here are the results of me testing a mix of 1/3 purge liquid to 2/3 RO filtered water.

Placed a 1 ml drop of sample liquid in center of slide and closed acetate cover.

Pushed sample to the edges of the slide.

Incubated at 67 F for 3 days in darkness.

No E-Coli was present on the sample. E-Coli colonies would show up as green dots or splotches.

Test Card:

Purge liquid from brisket bag

Purge liquid mixed with RO filtered water 2:1 water to purge

Sample drop placed on card and cover closed

Card sealed and ready for incubation

After incubation, no E-Coli colonies are present

 

[indaswamp]

what is RO filtered water?

 

[SmokinEdge]

what is RO filtered water?

Guessing,, RO is reverse osmosis?

 

[JC in GB]

what is RO filtered water?

Reverse Osmosis....

 

[indaswamp]

Thanks...