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21.02.2023 - Foods

Aged meat is not more microbiologically concerning than fresh meat

Experts from the EFSA (European Food Safety Authority) investigated common practices in meat aging and identified the relevant pathogens and spoilage bacteria. These include E. coli (STEC), Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, enterotoxigenic Yersinia spp., Campylobacter spp., and Clostridium spp.

They concluded that aged meat poses no additional risks compared to fresh meat, provided it is aged under controlled conditions (e.g., adhering to the combination of time and temperature).

In our profiles, you can learn more about the significance, origin, and potential sources of contamination of various bacteria in food. Further information and literature can also be found at the Robert Koch Institute (RKI) or the Federal Institute for Risk Assessment (BfR).

At the BAV Institute, we regularly conduct investigations for spoilage organisms or pathogenic germs. We also offer training in areas such as operational & personal hygiene as well as HACCP.

For questions, our customer advisors are very happy to assist you.

Source: EFSA, 16.02.2023