Prevalence of Foodborne Pathogenic Bacteria, Microbial Levels of Hygiene Indicator Bacteria, and Concentrations of Biogenic Amines in Ready-to-Eat Meat Products at Retail in the Republic of Kosovo

Abstract

ABSTRACT The aim of this study was to investigate the microbiological safety and quality and biogenic amine concentrations of ready-to-eat meat products at retail in and around the capital of the Republic of Kosovo. A total of 128 ready-to-eat meat products from 49 retail shops were sampled in November 2017 and March 2018. Pathogenic Escherichia coli and Salmonella were not detected in enrichment cultures from 25-g samples. Levels of lecithinase-positive Staphylococcus aureus were consistently <2 log CFU/g. Listeria monocytogenes was detected in 4 of 88 cooked-cured products (25-g samples). Cooked-cured meats had significantly higher water activity (aw) and pH (P < 0.001) than did dried or fermented meats. All samples of dried or fermented meats had either low pH and aw or had a shelf life <5 days. Thus, by definition these products would be classified as not able to support growth of L. monocytogenes according to European Union food safety microbiological criteria. Among the cooked-cured products, total bacteria counts and lactic acid bacteria counts were >2-log higher in sliced than in nonsliced items. In the dried or fermented samples, E. coli and Enterobacteriaceae (at ≥1 and ≥2 log CFU/g, respectively) and L. monocytogenes (25 g) were detected in the 11 samples that had been wrapped in cling plastic when handed over to the consumer but not in the 29 vacuum-packed samples. The maximum histamine concentration was 263.9 mg/kg. Putrescine concentrations of health concern (based on 100-g portions and 60 kg of body weight) were found in 1 of 88 cooked-cured and 8 of 40 dried or fermented samples. Median concentrations of cadaverine, histamine, putrescine, and tyramine were higher in dried or fermented than in cooked-cured samples. Results suggest that in the Republic of Kosovo non–vacuum-packed dried or fermented meats are more prone to contamination under retail conditions and these meats become contaminated during transport, handling, and retail sale. HIGHLIGHTS