Microbiological examination of ready-to-eat cold sliced meats and pâté from catering and retail premises in the UK

Elson, R., Burgess, F., Little, C. L. and Mitchell, R. T. (2004) Microbiological examination of ready-to-eat cold sliced meats and pâté from catering and retail premises in the UK. Journal of Applied Microbiology, 96 (3). pp. 499-509. ISSN 1364-5072

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Abstract

AIMS: To establish the microbiological quality of cold ready-to-eat sliced meats and pâté from catering and retail premises, and investigate links hypothesized between foodborne Campylobacter infection and the consumption of cold sliced meats. METHODS AND RESULTS: A total of 4078 cold meat and pâté samples were collected and examined according to a standardized protocol. Comparison with published microbiological guidelines revealed that most ready-to-eat meat and pâté samples (75%) were of satisfactory/acceptable microbiological quality and 25% were of unsatisfactory/unacceptable quality. Two cold meat samples (

Item Type:	Article
Additional Information:	Elson, R Burgess, F Little, C L Mitchell, R T Local Authorities Co-Ordinators of Regulatory Services and the Health Protection Agency Journal Article England 2004/02/14 J Appl Microbiol. 2004;96(3):499-509. doi: 10.1111/j.1365-2672.2004.02203.x.
Uncontrolled Keywords:	microbiology quality control united kingdom
Faculty \ School:	Faculty of Science > School of Environmental Sciences Faculty of Arts and Humanities
Depositing User:	LivePure Connector
Date Deposited:	08 Jun 2026 12:39
Last Modified:	14 Jun 2026 05:35
URI:	https://ueaeprints.uea.ac.uk/id/eprint/103315
DOI:	10.1111/j.1365-2672.2004.02203.x

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