A REVIEW ON THE MICROBIAL STATUS OF COLD-STORED MEAT WITH A SPECIAL REFERENCE TO PSEUDOMONAS AERUGINOSA

Red meat is regarded as an excellent source of protein, not only in Egypt, but also worldwide. In human nutrition, red meat contains approximately 20% protein content, 75% moisture content, 5.5% fat content, 1.5% carbohydrates, vitamins, and minerals. Meat is an essential component of the human diet, because it can fulfill a part of the total daily requirements for these nutrients. Meat stored at low temperatures is extremely popular worldwide for ensuring meat safety, facilitating transportation, and enabling international trade. On the other hand, the microbiological quality of meat stored at low temperatures poses a significant challenge for the food safety sector. Within the scope of this review, the present study sheds light on the microbiological state of red meat during cold storage, with a specific emphasis on sources of contamination and potential foodborne pathogens.