Comparison of the microbial quality of pork and poultry meat with or without grill marinade available in Polish retail markets

During April and September 2012, a study on pork and poultry meat was undertaken to assess the differences in microbial quality of pork and poultry between the marinated and unmarinated products available in local trade network. Examination of the meats revealed that the vast majority of samples (98.5%) were of satisfactory microbiological quality according to Commission Regulation (EC) No 2073/2005, as amended. Unsatisfactory quality was due to the presence of Salmonella spp. in 5 pork necks with grill marinade. Campylobacter spp. was detected in 81% of poultry meat samples, and Listeria monocytogenes in 43% of all types of analysed meat. The total bacterial count was from 1.3 x 10 5 CFU/g for neck without marinade to 7.9 x 10 7 CFU/g for neck with marinade 1. The number of Enterobacteriaceae ranged between < 10 CFU/g (for neck without marinade) and 1.4 x 10 7 CFU/g (for chicken shashlik). The one-way ANOVA showed the significant influence of marinade on the number of Enterobacteriaceae and total bacterial count in all tested meat samples. No significant differences were observed taking into account the mean number of lactic acid bacteria and yeast (p>0.05). The relatively high contamination of marinated and unmarinated pork and poultry meat with food spoilage microorganisms and pathogens decreases the quality and constitutes a public health hazard but it is comparable with meat quality of developed countries.