Studies on the wholesomeness of ready-to-eat meat products. I. Bacteriological evaluation of comminuted heated products.

Bacteriological studies were conducted on comminuted heated types of ready-to-eat meat products. Seventy-five per cent of the samples showed total counts in the range of 100-10,000 organisms per gm. Of potential food poisoning organisms, coagulase positive staphylococci were present in 4% and Clostridium perfringens in 1.7% of all samples in low numbers. Of indicator organisms for fecal and sewage contamination, Escherichia coli were found in 3.2% and Streptococcus fecalis in 5.4% of the samples. The heat treatment applied during processing is not sufficient to destroy these organisms.