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Appl Environ Microbiol. 1973 October; 26(4): 574-576
Copyright © 1973 American Society for Microbiology. All Rights Reserved.

Bacteriological Survey of Frozen Meat and Gravy Produced at Establishments Under Federal Inspection

Scientific Services, Animal and Plant Health Inspection Service, U.S. Department of Agriculture, Beltsville, Maryland 20705

ABSTRACT

During visits to 34 federally inspected establishments producing frozen meat and gravy, 541 production line samples and 535 finished product units were collected for bacteriological analyses. It was found that more than 70% of the sets of finished product (10 units/set) produced under good manufacturing practices had: (i) four or fewer coliform-positive units, (ii) two or fewer Escherichia coli-positive units, (iii) three or fewer Staphylococcus aureus-positive units, and (iv) an aerobic plate count of fewer than 50,000/g (geometric mean of 10 units). All finished product units were negative for salmonellae.