MICROBIOLOGICAL QUALITY OF PORK MEAT FROM LOCAL HONG-KONG MARKETS

Over a 3-week period, samples of fresh, chopped, pork meat were taken every morning and afternoon from 50 meat stalls. Microbiological examination revealed that the samples had (c.f.u./g): total microbes, 1 x 10(3) to 2.14 x 10(6); mean probable numbers of coliforms and Escherichia coli, 1.51 x 10(3) to 1.15 x 10(4); and yeasts and moulds, 0 to 1.28 x 10(4). Salmonella, found in 32 samples from 21 stalls, were serotyped as B (three samples), CI (four) or E (25). No Campylobacter were found. Because microbial growth and/or contamination of the meat occurred during the day, samples taken in the afternoon had greater total counts (P<0.05) and contained detectable numbers of Salmonella more frequently (42% versus 22%) than those taken in the morning.