Microbiological safety of aged meat.

Last updated on 7-2-2023 by Inge Van Damme

Public Access


Peer reviewed scientific article




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. Moul…

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