Deli meats 'show signs of poor hygiene'
Three quarters of supermarket deli meat contains bacteria levels that fail to meet food standards guidelines, research has found.
Of the 174 samples of ready-to-eat meats bought in Adelaide supermarkets, 77 per cent failed the test.
Professor Michael Reichel from Adelaide University said the study shows hygiene needs to be improved.
“Although no recognised food poisoning pathogens such as Escherichia coli or Salmonella species were found on these meats, the high bacterial count suggests that hygiene has been compromised,” he said.
“Such out-of-control processes are also susceptible to contamination with serious food poisoning organisms.”
Sliced salami, fritz and roast pork showed the highest proportions of unsatisfactory bacterial counts.
Ham and chicken meats had lower levels of bacteria, but two-thirds of those samples still failed to meet satisfactory standards.
“The presence of coliform would indicate really poor hygiene such as people not washing their hands after going to the toilet,” Prof Reichel said.
“These levels of bacterial counts tell us that storage conditions, product handling and turnover should all be investigated.
“People have a right to expect that the product they buy on the weekend should last through the following week, not go slimy in a couple of days.”
Stores were randomly selected and have not been named in the study results.
