MICROBIOLOGICAL METHODS OF IMPROVING THE SAFETY AND SECURITY OF MEAT AND MEAT PRODUCTS

Abstract

The consumer trend towards wholesome, minimally processed meat products has put enormous pressure on processors to certify the safety of meat and meat products without sacrificing product quality and meeting consumer demand. This has caused difficulties in the creation and implementation of new technological advances, since the use of more modern innovations can influence consumer decisions and their assessment of meat and meat products. New cooking technologies in the meat industry require microbiological approval before being named industrially viable alternatives and authorizing infrastructural changes. Food spoilage by pathogenic microorganisms leads to various foodborne illnesses, which can even lead to death, resulting in economic losses. This article presents literature data on the impact of microorganisms on the quality of meat and meat products, methods of microbiological control.