<?xml version="1.0" encoding="UTF-8"?><xml><records><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Konstantinos Koutsoumanis</style></author><author><style face="normal" font="default" size="100%">Ana Allende</style></author><author><style face="normal" font="default" size="100%">Alvarez-Ordóñez, Avelino</style></author><author><style face="normal" font="default" size="100%">Sara Bover-Cid</style></author><author><style face="normal" font="default" size="100%">Marianne Chemaly</style></author><author><style face="normal" font="default" size="100%">Alessandra De Cesare</style></author><author><style face="normal" font="default" size="100%">Herman, Lieve</style></author><author><style face="normal" font="default" size="100%">Friederike Hilbert</style></author><author><style face="normal" font="default" size="100%">Roland Lindqvist</style></author><author><style face="normal" font="default" size="100%">Maarten Nauta</style></author><author><style face="normal" font="default" size="100%">Luisa Peixe</style></author><author><style face="normal" font="default" size="100%">Giuseppe Ru</style></author><author><style face="normal" font="default" size="100%">Marion Simmons</style></author><author><style face="normal" font="default" size="100%">Panagiotis Skandamis</style></author><author><style face="normal" font="default" size="100%">Elisabetta Suffredini</style></author><author><style face="normal" font="default" size="100%">Bojan Blagojevic</style></author><author><style face="normal" font="default" size="100%">Inge Van Damme</style></author><author><style face="normal" font="default" size="100%">Michaela Hempen</style></author><author><style face="normal" font="default" size="100%">Messens, Winy</style></author><author><style face="normal" font="default" size="100%">Declan Bolton</style></author></authors><translated-authors><author><style face="normal" font="default" size="100%">EFSA Panel on Biological Hazards (BIOHAZ)</style></author></translated-authors></contributors><titles><title><style face="normal" font="default" size="100%">Microbiological safety of aged meat.</style></title><secondary-title><style face="normal" font="default" size="100%">EFSA J</style></secondary-title></titles><dates><year><style  face="normal" font="default" size="100%">2023</style></year><pub-dates><date><style  face="normal" font="default" size="100%">2023 Jan</style></date></pub-dates></dates><volume><style face="normal" font="default" size="100%">21</style></volume><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">&lt;p&gt;The impact of dry-ageing of beef and wet-ageing of beef, pork and lamb on microbiological hazards and spoilage bacteria was examined and current practices are described. As 'standard fresh' and wet-aged meat use similar processes these were differentiated based on duration. In addition to a description of the different stages, data were collated on key parameters (time, temperature, pH and a) using a literature survey and questionnaires. The microbiological hazards that may be present in all aged meats included Shiga toxin-producing (STEC), spp., , , enterotoxigenic spp., spp. and spp. Moulds, such as spp. and spp., may produce mycotoxins when conditions are favourable but may be prevented by ensuring a meat surface temperature of -0.5 to 3.0°C, with a relative humidity (RH) of 75-85% and an airflow of 0.2-0.5&amp;nbsp;m/s for up to 35 days. The main meat spoilage bacteria include spp, spp. spp., spp., spp., spp., spp., spp. and spp. Under current practices, the ageing of meat may have an impact on the load of microbiological hazards and spoilage bacteria as compared to standard fresh meat preparation. Ageing under defined and controlled conditions can achieve the same or lower loads of microbiological hazards and spoilage bacteria than the variable log increases predicted during standard fresh meat preparation. An approach was used to establish the conditions of time and temperature that would achieve similar or lower levels of and (pork only) and lactic acid bacteria (representing spoilage bacteria) as compared to standard fresh meat. Finally, additional control activities were identified that would further assure the microbial safety of dry-aged beef, based on recommended best practice and the outputs of the equivalence assessment.&lt;/p&gt;
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