Microbiological quality of vacuum-packed retail ostrich meat in Spain

The microbial levels (cfu/g and cfu/cm(2)) of retail refrigerated vacuum-packed ostrich steaks was assessed in Spain. Samples were purchased within 3 to 7 days after packaging. Physicochemical parameters (pH, A(w) and E-h) were also determined. Average counts (log(10)cfu/g) were 7.32 (total aerobic counts-TAC, deterinined at 30degreesC, 7.09 (mesophilic), 6.62 (psychrotrophs), 6.05 (pseudomonads), 3.29 (fluorescent pseudomonads), 5.29 (Enterobacteriaceae), 0.86 (enterococci), 6.86 (lactic acid bacteria-LAB) and 4.90 (yeasts and moulds). Staphylococcus aureus strains were not detected. Average values of 6.00, 0.995 and 61.75 were found for pH, A(w) and E-h, respectively. The high percentage of mesophilic populations in the TAC (71.39 +/- 51.63%) and the low percentage of psychrotrophs (30.47 +/- 19.70%) suggest high pre- or post-packaging storage temperatures. A significant influence of ostrich pH on microflora development is suggested from our results, because the lowest (P<0.05) microbial loads were found at pH <= 5.8. The high microbial loads found in this study suggest an improvement of the microbiological quality of retail ostrich meat is convenient. (C) 2003 Elsevier Ltd. All rights reserved.