[Microbiological study of fresh and refrigerated meat products manufactured by REMA].

Fresh meat semi-finished food REMA was demonstrated to be highly contaminated by bacteria. In more than 50% of the samples of most kinds of the examined fresh semi-finished food, the total counts of mesophile microorganisms (CPM) exceeded the internationally admissible limit for human consumption, i. e. 10(5) per g microorganisms. The greatest differences in the microorganism counts in fresh and stored samples were found in CPM and in the counts of psychrotolerant microorganisms. The counts of CPM and psychrotolerant microorganisms were differentiated and ranged from 10(5) per g to 10(13) per g when the first organoleptic symptoms of spoilage appeared. The organoleptic symptoms of spoilage of REMA semi-finished food are promoted by mesophile microorganisms which can grow also at the temperature of +4 degree C. No salmonellae with selective multiplication were observed in any sample.