Enumeration of Aerobic Spore-Formers and Bacillus cereus in Meat Product Additives.

Microbial populations in 225 samples of meat product additives including spices, seasoning, proteins, starch, salt, sugar and colorants, were enumerated by means of aerobic plate counts (APC), aerobic spore counts (ASC), Bacillus cereus total counts (BcTC), and B. cereus spore counts (BcSC). Our data indicate that meat product additives with the exception of sugar and salt were contaminated mainly by aerobic spore-formers including B. cereus under spore-forming conditions. To improve the quality of meat products, it will be necessary to develop methods to reduce the bacterial contamination of meat product additives.