[Hygiene of meat production and processing].

Meat becomes unavoidably contaminated already at slaughtering. During storage and processing this contamination is increasing in a considerable degree. Cooling immediately and continuously enables a psychrotrophic saprophytic microflora to propagate. This will provoke characteristic spoilage after a longer period of storage or at interruption of the cooling chain. A limitation of total counts from the early beginning of meat processing increases stability of meat considerably. Potential pathogenic or toxinogenic microorganisms may occur, too. Their origin has to be seen at the living animals and at the meat handlers. These microorganisms may not be allowed a competitive growth within a comprehensive psychrotrophic microflora normally. On the other hand they may get hygienic importance as resistant parts to processing steps or as recontaminants after elimination of accompanying microflora. A good manufacturing practice must be directed by limiting growth criteria for microflora components. These are lower limits of growth temperature, water activity, pH-value or anaerobic condition after packing. A good manufacturing practice may be achieved considering the HACCP-concept: Meat and meat products must be defined as risk carriers according to animal and product specialties. The numerous microflora habitats have to be known very well. Generally the risk factors and especially the critical control points in each production area have to be explained. An effective control during process stages and/or of the final products must be applied. The determination of the total count or of the count of Enterobacteriaceae as indicator organisms may be suitable at the microbiological process control. Index microorganisms may be used at special final products. The practice of processing meat and meat products may be optimized considerably. The most important aspects concerning the questions mentioned before are listed in this paper.