Dangers From Deli Meat

Dangers From Deli Meat

When you buy meat cut to order from a deli you are seven times more likely to get meat infected with Listeria then when you buy prepackaged meat. A Deli is a more dangerous for several reasons.

   First: Listeria can grow in a refrigerated  case especially in a moist environment when the

            door to the case is opened and closed leading to questions about the temperature

             inside the case

   Second: Several types of meat are cut on one slicer. If one peice of meat is contaminated            

                  then all the meats that touch that slicer can become contaminated.

   Third: Sometimes the meat can be left out.

   Fourth: Several workers are touching the meat.

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   Fifth: Employee Hygiene  

     

This creates a dilemma for the meat supplier. If a meat gets a bacterial infection at one of the deli’s he supplies it can tarnish his reputation. One Company, Deli Brands is making sure that there meat is listeria free They are using Listex as a surface treatment along with Sodium Lactate  and sodium diacetate.  

Listex Is a culture of bacteriophages, phage for short, that effectively eliminating Listeria. Phages target the listeria but does not affect desirable bacterial species. They also do not alter the taste ,texture and color of the meat.  The sodium lactate and the sodium diacetate rid the meat of other undesirable bacteria.

Sodium Lactate is a salt Mixed with Lactate mixed with lactic acid. The lactate acid is not derived from milk so those with a milk allergy need not worry. Sodium diacetate is an acidic salt.

By changing to this treatment they improved the taste of their meat and reduced their costs. They also increased the shelf life to 70 days.

Because of the safety issues some grocery stores are buying precut meat in bulk and displaying it in their case.