Microbiological quality of meat and ready-to-eat food in Zenica-Doboj Canton in the period 2008-2010

Aim To investigate the microbiological quality of meat, meat products and ready-to-eat food in Zenica-Doboj Canton in order to point out the importance of food monitoring and to provide safe food for consumers. Methods Using the protocols of bacteriological food analysis the Laboratory for Sanitary and Clinical Microbiology, Cantonal Public Health Institute Zenica, retrospectively analyzed the results of bacteriological testing of all samples of meat, meat products and ready-to-eat food samples submitted in the period 2008 2010. The legal regulations of BiH were applied. Results Out of the total number of 2,534 meat and meat products samples, 66 (2.6%) were relatively satisfactory, 11 (0.4%) did not satisfy. Out of 4,448 ready-to-eat food samples, 133 (3.0%) did not satisfy the requirements of the regulations. The most common cause of contamination of ready–to–eat food samples was total bacterial count> 20 000 in 39 (29.3%) samples; thermotolerant E. coli was found in 18 (13.5%) samples. The most common reason for improper quality of meat and meat products was the presence of thermotolerant E. coli, in 20 (26%), Proteus spp. in eight (10.4%) and Salmonella in two (2.6%) samples. Conclusion The most common cause of food borne diseases is a consequence of mistakes or ignorance in the process of food handling in the manufactures and sales facilities. Supervision and monitoring of food quality is a powerful way to detect new diseases, to determine the specific source, thus contributing to the education of food handlers in order to prevent contamination.