Microbiological aspects and main causes of contamination of some typical meat products

A series of microbiological tests have been carried out checking the hygienic conditions of a large number of typical meats and fresh sausages of the Calabrian tradition. The samples were directly collected from the production line (butchers or firms). These products are typical convenience goods of the Calabria region which have never been fully monitored up to now. The AA have therefore surveyed the hygienic and sanitary condition of the samples. When the AA found irregular microbiological values a survey was carried out in order to detect the contamination source: the hygienic and sanitary status of the working environment, of the working phases, and of raw materials were assessed.