Koutsoumanis Konstantinos, Allende Ana, Alvarez-Ordóñez Avelino, Bover-Cid Sara, Chemaly Marianne, De Cesare Alessandra, Herman Lieve, Hilbert Friederike, Lindqvist Roland, Nauta Maarten, Peixe Luisa, Ru Giuseppe, Simmons Marion, Skandamis Panagiotis, Suffredini Elisabetta, Blagojevic Bojan, Van Damme Inge, Hempen Michaela, Messens Winy, Bolton Declan
EFSA J. 2023 Jan 19;21(1):e07745. doi: 10.2903/j.efsa.2023.7745. eCollection 2023 Jan.
The impact of dry-ageing of beef and wet-ageing of beef, pork and lamb on microbiological hazards and spoilage bacteria was examined and current practices are described. As 'standard fresh' and wet-aged meat use similar processes these were differentiated based on duration. In addition to a description of the different stages, data were collated on key parameters (time, temperature, pH and a) using a literature survey and questionnaires. The microbiological hazards that may be present in all aged meats included Shiga toxin-producing (STEC), spp., , , enterotoxigenic spp., spp. and spp. Moulds, such as spp. and spp., may produce mycotoxins when conditions are favourable but may be prevented by ensuring a meat surface temperature of -0.5 to 3.0°C, with a relative humidity (RH) of 75-85% and an airflow of 0.2-0.5 m/s for up to 35 days. The main meat spoilage bacteria include spp, spp. spp., spp., spp., spp., spp., spp. and spp. Under current practices, the ageing of meat may have an impact on the load of microbiological hazards and spoilage bacteria as compared to standard fresh meat preparation. Ageing under defined and controlled conditions can achieve the same or lower loads of microbiological hazards and spoilage bacteria than the variable log increases predicted during standard fresh meat preparation. An approach was used to establish the conditions of time and temperature that would achieve similar or lower levels of and (pork only) and lactic acid bacteria (representing spoilage bacteria) as compared to standard fresh meat. Finally, additional control activities were identified that would further assure the microbial safety of dry-aged beef, based on recommended best practice and the outputs of the equivalence assessment.
研究了牛肉干腌以及牛肉、猪肉和羊肉湿腌对微生物危害和腐败菌的影响，并描述了当前的做法。由于“标准新鲜”肉和湿腌肉使用类似的加工过程，因此根据腌制时间对它们进行区分。除了描述不同阶段外，还通过文献调查和问卷调查收集了关键参数（时间、温度、pH值和水分活度）的数据。所有腌制肉中可能存在的微生物危害包括产志贺毒素大肠杆菌（STEC）、沙门氏菌属、弯曲杆菌属、小肠结肠炎耶尔森菌、产肠毒素金黄色葡萄球菌、单核细胞增生李斯特菌和蜡样芽孢杆菌。霉菌，如曲霉属和青霉属，在条件适宜时可能产生霉菌毒素，但通过确保肉表面温度为-0.5至3.0°C、相对湿度（RH）为75-85%以及气流速度为0.2-0.5 m/s，持续35天，可预防霉菌毒素产生。主要的肉类腐败菌包括假单胞菌属、热杀索丝菌、乳酸菌属、不动杆菌属、肠杆菌属、芽孢杆菌属、微球菌属、葡萄球菌属和莫拉菌属。在当前的做法下，与标准新鲜肉制备相比，肉类腌制可能会对微生物危害和腐败菌的负荷产生影响。在规定和受控条件下进行腌制，与标准新鲜肉制备过程中预测的可变对数增加相比，可实现相同或更低的微生物危害和腐败菌负荷。采用一种方法来确定时间和温度条件，与标准新鲜肉相比，该条件能使猪肉中的大肠杆菌和金黄色葡萄球菌以及乳酸菌（代表腐败菌）达到相似或更低的水平。最后，根据推荐的最佳做法和等效性评估的结果，确定了额外的控制措施，以进一步确保干腌牛肉的微生物安全性。
