Control of fermented sausage, salami, sausage, and hamburger meatballs produced in meat production facilities applying the ISO Food Security System for food pathogens

Authors: NURAY GAMZE YÖRÜK, AHMET GÜNER

Abstract: In this study, fermented sausage, salami, sausage, and hamburger meatballs produced by 6 different companies were assessed for pathogen contamination. These firms were either International Organization for Standardization (ISO) 22000-compliant or non-ISO 22000 compliant. Samples were taken 4 times over 4 seasons. The total mesophilic aerobic quantities of Bacillus cereus, Clostridium perfringens, and Staphylococcus aureus, along with the presence of Salmonella spp., Listeria monocytogenes, and Escherichia coli O157:H7, were tested in each sample. In 96 samples, Salmonella spp. (3.12%), L. monocytogenes (17.7%), and E. coli O157:H7 (4.16%) were detected. From the ISO-certified firms, Salmonella spp. were detected in one meatball (8.33%). L. monocytogenes was detected in 7 meatballs (58.31%), one sausage (8.33%), and one salami (8.33%). E. coli O157:H7 was detected in one meatball (8.33%) and one sausage (8.33%). These results indicate that the ISO system by itself is not an effective food security system for public health. All applications of food security related to consumer health are important and must be ensured at all stages of the supply chain, from the general health conditions of animals to the end delivery of products for the consideration of conscious customers.

Keywords: Meat products, food safety, International Organization for Standardization 22000, food pathogens, zero-tolerance bacteria

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