| Summary: | The microbiology of food and, specifically meat, it is a field essential for food safety. Verification of production processes through microbiological analysis is an obligatory step for the release of products intended for human consumption and animal . The information generated regarding of the absence/presence of microorganisms pathogens or the evolution of microorganisms indicators allow evaluating the risk of microbial contamination, implement methods to control its development and prevent the spread of diseases. According to the Argentine Food Code (CAA), meat is defined as "the edible part of the muscles of the declared cattle, sheep, pigs and goats suitable for human consumption by official veterinary inspection before and after the job. The meat includes to all the soft tissues surrounding the skeleton, including its fatty covering, tendons, vessels, nerves, aponeurosis and all those tissues not separated during the operation of the task". Its majority, variable components Depending on the species of origin, they are water (65-80%), protein (16-22%) and fat (1 to 15%). There are also small amounts of nitrogenous substances non-protein (free amino acids, peptides, nucleotides), highly bioavailable minerals, (iron and zinc), vitamins (86, 812, retinol and thiamine), and carbohydrates. Approximately 40% of amino acids that make up the proteins of meat are essential, which makes This product is considered a food of high biological value. Are features provide an environment ideal for bacterial development. Previous to the slaughter, the edible tissues of a healthy animal can be considered sterile, since they are protected from bacterial contamination by leather, which works as an almost perfect cover. However, during slaughter the microorganisms present in the environment, in the hands and utensils, or on fabrics and other surfaces not sterile, they can contaminate them. Microorganisms of importance in meat products can be classified into three groups: alterers, indicators and pathogens.
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