LACORS/HPA microbiological study on speciality meats from markets and specialist shops: October 08 – March 09

Between April 2008 and March 2009 councils across the UK collected samples of speciality meats from markets and small specialist retailers as part of the LACORS / HPA Coordinated Microbiological Sampling Programme.

The final report from this study is now available:
Microbiological quality of speciality meats from markets and specialist shops

A total of 2359 ready-to-eat speciality meat samples (continental sausages, cured/fermented, and dried meats) were collected and tested for Salmonella, Listeria monocytogenes, other Listeria, Staphylococcus aureus, and E. coli.

Samples included:

• Strip-dried meats, such as biltong and jerky
• Continental sausages, including salami, chorizo, bologna, pepperoni and mettwurst
• Cured or fermented meats, including ‘raw’ hams (e.g. prosciutto, Serrano, York, Ardennes, Westphalian) and beef (e.g. pastrami and bresaloa)

Key findings
Most speciality meat samples (98.9%) were of satisfactory or acceptable microbiological quality, indicating good control in the manufacture and retail of speciality meats in the UK.

Dried meats had the lowest bacterial contamination, and all samples were found to be of satisfactory or acceptable quality.

However, 16 (0.7%) samples were unsatisfactory as a result of Escherichia coli or Listeria spp. at ≥100 cfu/g and/or Staphylococcus aureus between 100-<10000 cfu/g.

A further nine (0.4%) samples were unacceptable due to contamination by Salmonella spp. or Listeria monocytogenes at >100 cfu/g.

This study highlights that the majority of ready-to-eat speciality meats sold in the UK are of satisfactory/acceptable microbiological quality, suggesting that there is good control in the manufacture and retail of speciality meats.

The presence of pathogens in pre-packed ready-to-eat meats suggests that contamination occurred before the point of sale, either with incomplete elimination during processing or as a result of cross-contamination. The study demonstrates the importance of ensuring products do not become contaminated before final packaging, that storage conditions are controlled, and that durability dates are an accurate indication of the shelf life of the product so as to minimise the potential for L. monocytogenes to be present at levels hazardous to health at the point of sale.

Gemma Cantelo
Policy Officer
020 7665 3866
gemma.cantelo@lacors.gov.uk