MICROBIOLOGICAL SPOILAGE OF MEAT PRODUCTS: CAUSES AND PREVENTIVE MEASURES

Meat products are highly perishable due to their rich nutrient composition and high water activity, making them an ideal medium for microbial growth. This paper explores the primary causes of microbiological spoilage in meat, including contamination by bacteria such as Pseudomonas, Salmonella, Listeria monocytogenes, and Clostridium perfringens. The study examines environmental, handling, and storage factors that contribute to microbial proliferation. Furthermore, preventive measures such as temperature control, hygienic processing, packaging technologies, and the use of natural preservatives are discussed. Understanding the mechanisms and risk factors of spoilage is essential to ensuring food safety and extending the shelf life of meat products.