Recognize rotten meat

Corrupted meat is not always recognizable at first glance

11/01/2013

Whether raw pork, roast beef fillet or schnitzel, consumers should check their shelf life and freshness before eating meat. Because meat is the ideal breeding ground for many bacteria, some of which can also be dangerous to humans. Experts see a high risk, especially in antibiotic-resistant germs, which were recently detected in pig fat samples from Germany. Eating meat contaminated with so-called ESBL-producing bacteria may render certain antibiotics ineffective.

Bacteria on spoiled meat are not visible
Already at the slaughter of an animal, the meat is loaded with bacteria, many of which are harmless to humans. During packing, transport and storage, additional germs can be added and proliferate. If the meat has already exceeded the shelf life for some time, it develops a sweet-pungent odor and mold sprouts on its surface. Then it is clear to everyone that the meat is no longer on the table but in the garbage bin. However, many bacteria remain invisible and can only be detected as part of a microbiological examination. The Federal Institute for Risk Assessment (BfR) therefore advises consumers to consume only well-cooked meat.

Proper storage protects meat from ruin
In order to minimize the risk of pathogens on the meat even before the purchase, the BfR advises to pay attention to a clean and refrigerated counter. For those who are sloppy already at the presentation of the goods, it will probably not take so well with the hygiene. Freezers and freezers should only be filled to the mark. Any products that have been sorted beyond thaw and can easily spoil. Especially with minced meat, consumers are well advised, if they only buy it fresh. In many butcheries can be watched as it is rotated by the meat grinder.

In order to preserve the meat from spoiling and extend the shelf life, it should be stored to best possible purchase after it. Basically, meat should always be bought as short as possible before consumption and immediately placed in the refrigerator or freezer.

The BfR advises for the storage of meat to keep the temperature in the refrigerator between 2 and 4 degrees Celsius, thereby the meat reaches its ideal storage temperature between 2 and 7 degrees. The propagation of typical meat bacteria takes place at temperatures between 18 and 30 degrees. Frozen meat has the longest shelf life. At minus 18 degrees, pork is between six and nine months and beef even nine to 18 months preserved. After this time, the fat spoils despite freezing and the meat becomes rancid. Although the number of bacteria decreases in the freezer, the bacterial spores survive and can multiply again after thawing.

As the BfR states, goulash and minced meat are less durable than muscle meat in one piece, since the latter is protected by an envelope from the ingress of bacteria. In minced minced meat, the pathogens find an ideal breeding ground and can multiply unhindered. Minced meat should therefore be consumed after two days at the latest, while meat in one piece with good storage lasts up to two weeks.

Dry meat lasts longer than meat with a high water content. The pH also plays an important role in durability, according to the BfR. This indicates the hydrogen ion concentration of the meat and can only be determined by a special measurement. However, consumers can tell by color and consistency whether the meat is pale and soft and therefore watery. Depending on the type of packaging, for example airtight vacuum or loosely packed, bacterial cultures may develop differently.

Spoiled meat is often contaminated with ESBL-forming bacteria
Many consumers are not aware that meat products can be contaminated with bacteria before the expiration date. Because the bacteria that reach the meat, for example, when slaughtering the animal skin or the spray, are usually not visible, and also odorless and tasteless. Pseudomonads, enterobacteria, lactobacilli, micrococci, fecal streptococci and spore formers are found on many meat products. Experts consider ESBL-forming bacteria to be of particular concern, as evidenced by an investigation carried out on swine bed samples from Germany on behalf of the Greens. It is still unclear whether there is a health risk of eating meat contaminated with ESBL-producing bacteria. ESBL-producing bacteria play an important role in the spread of antibiotic resistance and are therefore considered to be particularly problematic.

According to the issued by the Heinrich Böll Foundation, Le Monde Diplomatique and the Federation for Nature Conservation Germany (BUND) „meat Atlas“, To illustrate the global context of meat production, the use of antibiotics in factory farming in Germany represents a major problem. „In the worldwide ranking Germany is one of the top places with an estimated 170 milligrams of antibiotics per kilo of meat produced. The result of this is the increase in antibiotic resistance. “, says in an opinion. „Across Europe, about 25,000 people die each year due to antibiotic resistance.“ In the United States, 48 ​​million people die each year from bacteria, most of which are due to the consumption of animal products. Barbara Unmüßig, board member of the Heinrich Böll Foundation, calls for one „U-turn in agricultural policy“. That means concretely „Extinguish subsidies for intensive meat production, prevent land grabbing in the south, promote smallholder agriculture and finally take the human right to food seriously. "Meanwhile, almost a third of the world's land area would be accounted for by feed production.

As the BUND informs, every German averages in his lifetime 1,094 animals (four sheep, four cattle, 46 pigs, 12 geese, 37 ducks, 46 turkeys and 945 chickens). „With an annual meat consumption of around 60 kilograms, Germans eat twice as much meat as people in developing and emerging countries. In the world's poorest countries, meat consumption is less than 10 kilograms per year“, so the nature conservation federation. At the same time, German meat factories would produce around 17 percent more meat than is consumed. "Men also eat meat more often and die earlier." (Sb)

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Picture: wrw