The Microbial Risks of Mechanically Separated Meats

BLACKBURN, U.K. - April 8, 2013 - PRLog -- Meat products that have been separated with mechanical aid are more at risk of microbial growth than fresh meats and minces that are non-mechanically separated. Whilst the microbiological and chemical hazards of the two types of separated meat are similar to one another, recent tests by the EFSA have revealed the health risks that the public are exposed to with mechanically separated meats.

The EFSA Panel on Biological Hazards have also developed a model designed the help differentiate between mechanically separated meats and other meat forms. It is hoped that this process will help protect consumers from the microbial risks.

Mechanically separated meat signifies the meat that has to be removed from the carcass of the animal with the aid of machinery after the main cuts have been removed. This meat can then be used in other foodstuffs such as hot dogs.

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The Panel on Biological Hazards (BIOHAZ) has tightened up the parameters that determine the classification of mechanically separated meats. By monitoring the levels of calcium, BIOHAZ discovered that the source of the meat can be determined with greater accuracy. Both food operators and inspectors will benefit from the new model when differentiating between non-mechanically and mechanically separated meats.

The methods to determine the source of the meats can be further increased with the help of specifically designed studies used to collect information regarding potential indicators.
The contamination of raw materials and poor hygiene contribute to microbiological chemical risks during the non-mechanically separated meat production process. It is the high pressure production process incorporated in mechanically separated that leads to the growth of microbial risk.

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