The European Food Safety Authority (EFSA) has published a new report on how bacteria develop in beef, lamb, and pork meat before it is frozen and delivered to consumers. The study examines the growth of microorganisms during cooling and storage, as well as throughout the thawing process.
The importance of assessing microbiological safety
The way meat is handled and stored by food business operators has a significant impact on bacterial activity. This applies both to bacteria harmful to human health, such as Salmonella and Listeria, and to spoilage bacteria that affect the smell and appearance of meat.
EFSA experts evaluated various storage and thawing scenarios, comparing them with a reference scenario—meat stored without vacuum packaging at 7 °C for 15 days. By applying the concept of equivalence time and using mathematical models, researchers were able to estimate how long meat can be stored before freezing until the bacterial levels become comparable to those in the reference scenario.
What the results show
The study highlighted several key findings:
- At 7 °C, when meat is vacuum-packed after stabilization, bacterial levels equivalent to those in the reference scenario (mainly due to Salmonella) are reached approximately 5–6 days after slaughter.
- At 3 °C, spoilage bacteria (lactic acid bacteria) lead to equivalent times after 29–30 days, although when the meat is initially highly contaminated, spoilage may occur sooner.
- During thawing at 4 °C or 7 °C, bacterial growth was either absent or limited under the evaluated conditions.
- After thawing, storage at 4 °C for up to 7 days may result in bacterial growth depending on the specific storage conditions.
Implications and next steps
This scientific assessment was requested by the European Commission to address existing gaps in legislation governing the microbiological safety of meat intended for freezing. Based on these findings, the Commission may propose future amendments to EU rules on meat handling and storage to maintain the highest levels of food safety.
EFSA continues to provide strong scientific expertise to support decision-making related to food safety across the entire food supply chain.
Read complete article at EFSA.