Microbiological examination of ready-to-eat cold sliced meats and pâté from catering and retail premises in the UK

R. Elson; F. Burgess; C. L. Little; R. T. Mitchell

doi:10.1111/j.1365-2672.2004.02203.x

Microbiological examination of ready-to-eat cold sliced meats and pâté from catering and retail premises in the UK

R. Elson
, F. Burgess
, C. L. Little
, R. T. Mitchell

Research output: Contribution to journal › Article › peer-review

52 Citations (Scopus)

Abstract

AIMS: To establish the microbiological quality of cold ready-to-eat sliced meats and pâté from catering and retail premises, and investigate links hypothesized between foodborne Campylobacter infection and the consumption of cold sliced meats. METHODS AND RESULTS: A total of 4078 cold meat and pâté samples were collected and examined according to a standardized protocol. Comparison with published microbiological guidelines revealed that most ready-to-eat meat and pâté samples (75%) were of satisfactory/acceptable microbiological quality and 25% were of unsatisfactory/unacceptable quality. Two cold meat samples (

Original language	English
Pages (from-to)	499-509
Number of pages	11
Journal	Journal of Applied Microbiology
Volume	96
Issue number	3
DOIs	https://doi.org/10.1111/j.1365-2672.2004.02203.x
Publication status	Published - 1 Mar 2004

Keywords

Campylobacter jejuni/isolation & purification *Commerce Food Handling/standards Food Inspection/*methods *Food Microbiology Listeria monocytogenes/isolation & purification Meat/*microbiology Meat Products/microbiology Quality Control United Kingdom

Access to Document

10.1111/j.1365-2672.2004.02203.x

Cite this

@article{febc6c5e4f37479dbfb67d3abf5aefa5,

title = "Microbiological examination of ready-to-eat cold sliced meats and p{\^a}t{\'e} from catering and retail premises in the UK",

abstract = "AIMS: To establish the microbiological quality of cold ready-to-eat sliced meats and p{\^a}t{\'e} from catering and retail premises, and investigate links hypothesized between foodborne Campylobacter infection and the consumption of cold sliced meats. METHODS AND RESULTS: A total of 4078 cold meat and p{\^a}t{\'e} samples were collected and examined according to a standardized protocol. Comparison with published microbiological guidelines revealed that most ready-to-eat meat and p{\^a}t{\'e} samples (75\%) were of satisfactory/acceptable microbiological quality and 25\% were of unsatisfactory/unacceptable quality. Two cold meat samples (",

keywords = "Campylobacter jejuni/isolation \& purification *Commerce Food Handling/standards Food Inspection/*methods *Food Microbiology Listeria monocytogenes/isolation \& purification Meat/*microbiology Meat Products/microbiology Quality Control United Kingdom",

author = "R. Elson and F. Burgess and Little, \{C. L.\} and Mitchell, \{R. T.\}",

note = "Elson, R Burgess, F Little, C L Mitchell, R T Local Authorities Co-Ordinators of Regulatory Services and the Health Protection Agency Journal Article England 2004/02/14 J Appl Microbiol. 2004;96(3):499-509. doi: 10.1111/j.1365-2672.2004.02203.x.",

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doi = "10.1111/j.1365-2672.2004.02203.x",

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T1 - Microbiological examination of ready-to-eat cold sliced meats and pâté from catering and retail premises in the UK

AU - Elson, R.

AU - Burgess, F.

AU - Little, C. L.

AU - Mitchell, R. T.

N1 - Elson, R Burgess, F Little, C L Mitchell, R T Local Authorities Co-Ordinators of Regulatory Services and the Health Protection Agency Journal Article England 2004/02/14 J Appl Microbiol. 2004;96(3):499-509. doi: 10.1111/j.1365-2672.2004.02203.x.

PY - 2004/3/1

Y1 - 2004/3/1

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AB - AIMS: To establish the microbiological quality of cold ready-to-eat sliced meats and pâté from catering and retail premises, and investigate links hypothesized between foodborne Campylobacter infection and the consumption of cold sliced meats. METHODS AND RESULTS: A total of 4078 cold meat and pâté samples were collected and examined according to a standardized protocol. Comparison with published microbiological guidelines revealed that most ready-to-eat meat and pâté samples (75%) were of satisfactory/acceptable microbiological quality and 25% were of unsatisfactory/unacceptable quality. Two cold meat samples (

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DO - 10.1111/j.1365-2672.2004.02203.x

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