It is important to perform microbial studies to determine the safety of MSM compared with other meat products. This will aid in the assessment of whether current restrictions on the use of MSM are appropriate and proportionate for the protection of public health.
This project will expand on work already carried out for the FSA and will involve microbial data collection to identify the types and abundance of microbes present in MSM. This will enable the factors affecting microbiological quality to be evaluated. This should include a range of microorganisms, including campylobacter and salmonella. Samples will be tested at every stage of the production, chilling, freezing and storage process, enabling the identification of microbiological changes that occur during processing, which will affect final meat safety. This process will be repeated for fresh cuts of meat, meat preparations and minced meat products so that a comparison with MSM can be achieved.