News article, 04. July 2023
Predictive microbiology – an indispensable tool
Durability is an important competitive parameter for fresh and processed meat products.
Durability testing or testing whether pathogenic bacteria can grow in a product is expensive and time-consuming, but extremely important to be able to document. Over time, the Danish Meat Research Institute (DMRI) has developed a large number of mathematical models that can be used as an alter-native to costly testing. The models are frequently used by quality departments in slaughterhouses and processing companies.
At www.dmripredict.dk DMRI has collected models that can calculate the durability of fresh meat packaged and stored in different conditions as well as a number of models that calculate the amount of preservation required in a product to avoid critical growth of pathogenic bacteria either during production or distribution and storage. In the guidelines on microbiological criteria, the Danish authorities recommend the use of predictive microbiology when determining the preservation and durability of food. Some of the DMRIPredict models are also used by the United States Department of Agriculture (USDA). The models are freely available at DMRIPredict (www.dmripredict.dk).
Durability of fresh meat
The durability of fresh meat largely depends on storage temperature, packaging method and the number of bacteria during packaging. The results from developing the models also show that the best durability indicator is smell as it is not always possible to see from a piece of meat whether it is tainted. The DMRI-Predict models have been developed over a number of years. They share a common denominator in that they are based on results from tests where the microbiological and sensory durability of various cuts from different slaughterhouses have been studied. The models cover fresh pork, beef, chicken and bacon, all packaged in different ways and refrigerated.
Food safety – processed meat products
A high level of food safety is a 'licence to produce'. DMRI has developed several different models, which depict the inactivation, survival and growth of pathogenic bacteria in meat. All the models are based on challenge tests in meat products while the selected parameters and user interface have been determined in collaboration with the Scandinavian meat industry:
The models can be used to calculate:
- Growth of Listeria monocytogenes in meat products (cooked sliced meat)
- Growth/non-growth of C. botulinum in meat products (types of cooked sliced meat)
- Survival/reduction/growth of Listeria monocytogenes, ST E. coli, and Salmonella during salami production (Conferm)
- Reduction of Yersinia enterocolitica during the production of salami
- Growth/reduction of Yersinia enterocolitica during meat curing
- Staphtox predictor, which predicts the growth and enterotoxin formation of Staphylococcus aureus during fermentation and dry-ageing.
- Growth/reduction of Listeria monocytogenes, ST E. coli, Salmonella during the production of cured, dried meat products.