Background: Population growth is accompanied by the need for more protein sources. Correspondingly, providing adequate food alongside compliance with hygiene issues has always been of concern. On the other hand, since Escherichia coli and Salmonella spp. are among the bacteria causing foodborne diseases, hundreds of millions of people worldwide experience foodborne and waterborne diseases, preparing food free from contamination with such bacteria has been a constant concern in the food industry.
Methods: The present study examined 12 samples of raw meat, Rare steak, Medium steak, and Well-Done steak in terms of microbial contamination using total count, E. coli and Salmonella tests, respectively.
Results: Based on the results of the microbial tests, all the raw and cooked meat samples were less than the national standard in terms of bacterial contamination. The highest number of bacterial colonies were counted in raw meat (3.67 × 105 cfu/g) and the lowest number in Well-Done steaks (1.17 × 104 cfu/g). Further, no significant difference was observed between the three types of steak (P > 0.05).
Conclusion: By examining the effects of two parameters, temperature and time, on the level of bacterial contamination of the tested meat steaks, the results of microbial tests showed that Well-Done steak samples had a lower level of bacterial contamination than the other two types.
Citation: Berenjestanaki ZM, Khakipour N 2023. Investigation of Microbial Contamination of Rare, Medium, and Well-Done Beef Steak Samples. J Food Chem Nanotechnol 9(1): 21-26.