Occurrence of microrganisms responsable for deterioration of a meat subproduct of low acidity

Abstract

In the present paper it was studied the cause of contamination of corned beef a meat subproduct of low acidity, were analysed 210 samples. The following agents were searched: Clostridium — 3,8%; Bacillus — 6,66%; Coliforms — 9,52%c; Enterococos — 15,71%. Knowing that the present agents of the group Bacillus and Clostridium is a marker of deterioratioyi by subprocessing and the detection of Conforms and Enterococci is an index of leakage from sanitary cans the results obtained allowed to conclude that leakage of sanitary cans is the ynost frequent cause for the putrefactive alterations found in these products.