Microbiology Report - Essay Example

Retail beef has lead to disastrous outbreaks of shiga toxin producing Escherichia coli in Europe. Shiga toxin Escherichia coli is the leading cause of hemorrhagic colitis and this usually progresses to the fatal hemolytic uremic syndrome. Contamination of meat by shiga toxigenic Escherichia coli occurs during the skinning process. Poultry is susceptible to Campylobacter contamination. Other common microbial contaminants found in meat products as revealed by surveillance studies in retail outlets are Listeria monocytogenes, Salmonella, Moraxella, Acinetobacter, Pseudomonas, Clostridium and Staphylococcus.

These micro-organisms have virulence factors that contribute to pathogenicity in the human host and they include toxins, adhesins etc. Microorganisms such as Moraxella, Acinetobacter, and Pseudomonas lead to food spoilage via gas production, putrefaction and souring. Aside bacteria, fungi that lead to food spoilage and pathogenicity include molds in the following genera: Alternaria, Mucor and Cladosporium. Strict hygiene must be upheld in retail butcheries in order to eliminate microbial contamination (Montville, 2008).

The Food Standards Agency in the United Kingdom provides for safety regulations in food retail outlets such as butcheries. They include directives on cross-contamination, cleaning, chilling, cooking and preparation. The various regulations that address food contamination caused by bacteria and other microorganisms are found in a legislative act i.e. The microbiological criteria regulation 2073/2005. It contains rules and regulations for all food business operators and is in agreement with the standards set by the European Union (EU).

The implementation of general and specific hygiene measures is stipulated in article 2 of 2073/2005 and this is very relevant to meat production and selling (Moss & Adams, 2008). With respect to the aforementioned legislation, the latest applicable legislation in the United Kingdom was effected in the year 2006 and this legislation requires that for any person or firm to conduct any retail meat business, they must have a food management system that is documented. The document should strictly adhere to the principles outlined about hazard analysis of critical control point.

The various areas that these guidelines are set to address is on carcass and carcass testing, handling and also processing as well as packaging of the meat and meat products to ensure that they are safe for human consumption devoid of any microorganism that can cause food poisoning (Moss & Adams, 2008). The management system required by the law is meant to ensure that the meat seller have the correct policies and procedures, that the employees have the correct training, equipment and also ensure that the firm/ meat dealer upholds and keeps records that can be used in future to help solve cases of food poisoning or help the government make some analysis about a certain concern.

The visit to the butchery helped us come up with several observations on compliance with the set legislation. Most important all meat products were well labeled and the origin of the meat and preparation was well indicated. All standard operating procedures on cleaning and food hygiene were also adhered to. The manager explained the process of capacity building and the continuous training of personnel on food safety regulations. . The personnel working there are highly trained and