Microbiological safety of aged meat
EFSA Panel on Biological Hazards (BIOHAZ), Konstantinos Koutsoumanis, Ana Allende, Avelino Álvarez‐Ordóñez, Sara Bover‐Cid, Marianne Chemaly, Alessandra De Cesare, Lieve Herman, Friederike Hilbert, Roland Lindqvist, Maarten Nauta, Luísa Peixe, Giuseppe Ru, Marion Simmons, Panagiotis Skandamis, Elisabetta Suffredini, Bojan Blagojević, Inge Van Damme, Michaela Hempen, Winy Messens, Declan Bolton
Abstract
(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.
Topics & Concepts
Food spoilageFood scienceBiologyMeat spoilageCampylobacterFood microbiologyLactobacillusMicrobiologyBacteriaFermentationGeneticsMeat and Animal Product QualityFood Safety and HygieneListeria monocytogenes in Food Safety