Microbiological Safety of Industrially Produced Plant-Based Meat Alternatives During Refrigerated Storage: A Descriptive Study
Source abstract
Abstract
The growing popularity of plant-based meat alternatives (PBMAs) has increased interest in their microbiological safety, particularly during refrigerated storage. However, despite the rapid expansion of this product category, limited information is available on the microbiological status of industrially produced, heat-treated PBMAs. This study evaluated the microbiological safety of heat-treated PBMAs during refrigerated storage using a descriptive approach. A total of 100 formulations, including salami-type and frankfurter-type products, were produced under standardized industrial conditions and subjected to thermal processing at a core temperature of ≥92 °C. Microbiological analyses were carried out at four storage intervals (day 0, 15, 35, and 60 during storage at 0–4 °C), focusing on selected foodborne pathogens and hygiene indicator microorganisms, together with key physicochemical parameters, including pH, water activity, moisture content, and salt content. Salmonella spp., Listeria monocytogenes and Enterobacteriaceae were not detected in any sample throughout the storage period. Hygiene indicator microorganisms were not detected during early storage (day 0–15), while limited occurrence was recorded at extended storage (day 60), including Escherichia coli (3%), coagulase-positive Staphylococcus aureus (20%), and Bacillus cereus (15%). Detected Staphylococcus aureus levels ranged between 103 and 105 CFU/g. Overall, the results suggest good microbiological stability during early refrigerated storage, with some microbial presence appearing at extended storage. These findings provide a practical overview of the microbiological safety of heat-treated PBMAs under typical industrial processing and storage conditions. From an industrial perspective, these results may support the establishment of appropriate refrigerated storage limits, post-processing hygiene control, and routine microbiological monitoring strategies for heat-treated PBMAs.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Listeria monocytogenes in Food Safety · Food Safety and Hygiene · Meat and Animal Product Quality
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Faculty of Agriculture and Veterinary Medicine, University of Pristina, 10000 Prishtina, Kosovo
Faculty of Veterinary Medicine, University of Skopje SS “Cyril and Methodius”, 1000 Skopje, North Macedonia
Food Microbiology, Food and Veterinary Laboratory, Food and Veterinary Agency of Kosovo, Lidhja e Pejës 241, 10000 Pristina, Kosovo
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