Food Research Institute

Regecová, I. – Turek, P. – Jevinová, P. – Pipová, M. – Mačanga, J.
Monitoring of microbiological quality in the process of production of steak tartare
Journal of Food and Nutrition Research, 56, 2017, No. 4, s. 318–325

Ivana Regecová, Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy, Komenského 73, 041 81 Košice, Slovakia. E-mail: ivana.regecova@uvlf.sk

Received 29 June 2017; 1st revised 27 July 2017; accepted 22 August 2017; published online 16 October 2017

Summary: The aim of this study was to determine the level of microbial contamination (aerobic plate counts, counts of Escherichia coli, presence of Listeria monocytogenes and Salmonella enterica) during the production of a steak tartare. The results showed that total viable counts (TVC) ranged from 1.20 ± 0.00 log CFU·cm^-2 to 2.90 ± 0.00 log CFU·cm^-2 on the surface of tenderloin, and from 1.30 ± 0.01 log CFU·g^-1 to 1.90 ± 0.02 log CFU·g^-1 in its centre. After grinding and adding ingredients, a significant increase (p < 0.001) was observed in both the temperature (from 9.7 °C to 14.3 °C) and TVC of the final products (from 3.49 ± 0.01 log CFU·g^-1 to 3.80 ± 0.02 log CFU·g^-1). In steaks tartare stored at 4 °C, a significant decrease (p < 0.001) in TVC was determined. The counts of E. coli were below the detection limit (< 2.00 log CFU·g^-1). No presence of S. enterica or L. monocytogenes was determined in any inspected sample. In terms of bacterial contamination, the results of this study demonstrate that the health risk of steak tartare to the consumer is minimal provided that all principles of good hygienic practice are kept to during its production.

Keywords: steak tartare; total viable counts; Escherichia coli; Salmonella, Listeria monocytogenes

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